(810) elbow grease + high heels

Today marks one more month until my birthday! I am too excited for words. Just went to get my dress taken in today and got some heels. I know it's going to be awesome! This week has been filled with French studying, Othello, and a critical theory essay (lovely). Fall break is coming up in about a week, which I'm obviously looking forward to!

Leftover tomato butter onion sauce from the weekend on pasta. I added vegan cheese and white wine to the sauce this last time. Seriously the most delicious pasta sauce on the planet! I suggest you all make it! The recipe is in the last post before this one.

Nothing makes me happier than finding wholesome, delicious meals that take minutes to make. This consisted of steamed broccoli, baked potatoes, Franks red hot sauce/butter/onion smothered chickpeas and vegan jack cheese. I don't think I need to explain how delicious this was. I suggest you go make this right now. 

I thought it was impossible to find vegan/GF burgers, but I finally found some! these are awesome and can be found at Whole Foods.

I finally made homemade hummus and I have to say, nothing has been easier or more delicious! I only used 1/2 C pumpkin puree and 1 heaping C chickpeas so mine was spicier but still amazing! I will be making be a sandwich with this tomorrow. I got this recipe from one of my favorite little blogs: noms for the poor. 

I am infamous for trying new things in the kitchen as much as possible, so I made homemade vegan cashew cheese to use in these black bean + scallion quesadillas. They paired perfectly with avocado and salsa, and the cheese was easy to make (and pretty cheesy too!). Quesadillas have been one of the things I've missed being GF/DF but these were amazing!

Using my crock pot for the first time!

Finished product: vegan hot and sour soup from The Vegan Slow Cooker Book. This is the first thing I've ever made in a slow cooker and from this book, obviously, and I'm very pleased! I love that Kathy has steps to do the night before so that in the morning, all you do is throw it in the slow cooker and let it go! I love hot and sour soup, and obviously have missed it since being GF. I also hate mushrooms (I know, weird) but these are chock full of them. They become tender after being immersed in a spicy, sour broth for 8 hours and I loved them for once. The tofu is also incredibly soft, which I love. I cannot wait to make this the next time I get sick. 

Traditional Southern GF/Vegan breakfast: polenta grits with vegan butter and salt.

I rehash the word "simplicity" every time I make a new post. Garlic slathered toast. Fried egg. Salt and pepper. Foamy vegan butter swirled with lots of red wine vinegar and salt. Poured over egg+toast. Served with lightly dressed mesculin greens. //Casa Yellow

The birthday heels! I think they're perfect and will be for years to come!

Vegan Hot + Sour Soup (from The Vegan Slow Cooker)
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-8 oz bamboo shoots (about 1 C) julienned
-8 shiitake mushrooms, stems removed + sliced
-10 oz sliced mushrooms (I used baby bellas)
-1 (15 oz) package firm tofu (silken or not), drained + cubed
-4 cloves garlic, minced
-2 T fresh grated ginger, divided
-2 T vegan chickeny bouillon cubes (I used Edward + Sons)
-4 C water
-2 T GF soy sauce
-2 T rice vinegar
-1 tsp toasted sesame oil
-1 tsp sriracha/chile paste
-1 1/2 C frozen peas
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THE NIGHT BEFORE: Store the first five prepared ingredients in an air proof container in the fridge over night. Store the ginger in a separate container in the fridge.

IN THE MORNING: Put all prepared ingredients in the crockpot (4-7qt). Add water, 1 T ginger, bouillon, soy sauce, vinegar, sesame oil, and sriracha. Cook on low for 8 hours.

A few minutes before serving, stir in frozen peas and remaining 1 T of ginger. Taste broth and add more vinegar as needed. 

Serves 4