Sunday’s Specials

Friday !!! I have to admit this weekend I cheated. I had a vacation day on Friday. Just to relax, cook,  play with the furry boys and  go out with my daughter for some much needed mother and daughter fun.

Friday morning I wanted to make a special breakfast, especially because my better half had to go to work, so I decided to wake up early to make some pancakes. Because it felt like weekend already I wanted to come with something new and so I created:Vegan Matcha Peppermint  Pancakes with Dark Chocolate Overloaded.  This is a long title 😉  but I wanted to include all the goodies I used and the pancakes turned out so delicious and passed both tests: daughter and husband. I had the first one. I had to be sure they are OK, of course. And I had the second one as well 😉 just to be sure I wasn’t wrong about how good they were. The rest I saved for my peeps. LOL

I have to admit the pancakes were a huge success so I had to make them again on Sunday morning.

Vegan Matcha Peppermint  Pancakes with Dark Chocolate Overloaded


And because this Sunday it was just me and my daughter, we had a very interesting vegan cream soup and a vegan mashed potato dish for lunch

Sweet potatoes – Acorn squash Vegan Cream Soup.


In addition to the very light vegan soup the Vegan Mashed Potato with Mushrooms.

Mash potatoes with mushroom and ranch dressing.jpg

I had no idea what to do for dessert. All I knew I wanted something with apples.

Something not complicated and fast to  satisfy the three of us. So I picked up the ingredients from the fridge and pantry and I ended up with a wonderful creation:

Apple Cinnamon Dark Chocolate Muffins

Apple Cinnamon Dark Chocolate muffins.jpg

All in all, this weekend was quite fun. I had time to relax, play with Sherlock & Steve and cook. It was as perfect a weekend as one could get. Hope your weekend was just as good!




Sunday’s Specials -Jan 08, 2017

Why do I like Sundays ? Because usually it brings us together for all the meals of the day.

Sunday like every other day I start  with coffee. Fresh brewed, hot coffee. However, I cannot drink coffee without milk so I started experimenting with Home made cashew milk: 


For lunch: Vegan lunch: Veggie platter:


and for dessert we had another special treat: Vegan Cinnamon Buns

( recipe soon on the blog 🙂 )

vegan cinnamon buns.jpg


Have a great week ! ♥



Curry Chicken Spaghetti ~ re-post

(Why I am re-posting this recipe? I was making this again and I wanted to check if I posted the recipe and I just found a few display errors in the first post that needed to be corrected.)


I love the challenging myself to cook for Friday meals (because come Thursday night, our fridge is almost always empty) with what I have left in the fridge and pantry from previous grocery shopping.

In contrast, our pantry is always well stocked. And while I was looking for something, anything, that I could turn into a delicious recipe, two ingredients stood out to me: a box of spaghetti and a package of curry paste.

Combining that with the pint of mushrooms and chicken ground casserole that had managed to survive the week, I realized I had all I needed to make a delicious Curry Chicken Spaghetti.

What I used for about 4-6 portions:

  • 1/2 package  spaghetti, cook them following the package instructions
  • 375 g chicken ground
  • 227 g white mushrooms
  • 1/2 bottle tomato pasta ( strained )
  • 1/2 package curry paste ( I like to use Kitchen of India brand )
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have


Add a large pot with water to boil. When it starts to boil cook half of 450 g pasta package following the package instructions.

In a non stick, hot, skillet add the chicken ground. Give it a few stirs until the meet is not red anymore. Add about 2 cups chicken broth, stir and let it simmer for about 10- 15 min .

Clean and cut mushrooms in small cubes. Add the mushroom to the meat.

In a small bowl add half of the curry paste and 1 more cup of chicken broth. Add the cream and stir the paste to combine. Pour it over the chicken and mushroom mixture. Add the mustard and garlic powder. Reduce heat to medium-low  and cook for about 10 – 15 min.

Mean while pasta has cooked. Drain it and put it back into the pot. Pour over the curry mixture. Add dill, salt, pepper. Give it a stir and cook for 2 more minutes.

So easy and no time needed for  a delicious dinner or lunch !

P.S. My husband and daughter, who are not normally fans of spaghetti, came asking for seconds!

Bon Appetite!