Monday, January 28, 2013

(925) chefs d'oeuvre

So it snowed two Fridays ago, and it iced over last Friday, and the Monday of our second week of classes was a holiday. I am having a hard time adjusting to my school schedule because of all the days we've had off. It has been nice to have days off, but I would rather just get back in the mood of going to classes and doing homework all day long. It has been incredibly cold outside but I'm just glad it's not raining anymore!

Snow day breakfast: joy tea, garlic roasted sweet potatoes, vegan buttered toast + a scramble with shiitakes and green onions. So lovely.

Not so great vegan brownies I made the night it snowed. 

Peanut butter agave nectar GF waffle + Happy Herbivore's peanut butter cup smoothie//Everyday Happy Herbivore

Bella tacos from the same cookbook above! These weren't as flavorful as I hoped, but still had a great "meaty" texture, was filling, and the homemade taco sauce was awesome! They were incredibly easy to prepare too//Everyday Happy Herbivore

I have been trying to cook from the same book all week (can you tell?) so I made the sweet and sour tempeh. I served it with brown rice and broccoli, then cooked shiitakes with garlic in a mixture of soy sauce, olive oil + toasted sesame oil. This was so amazing! The tempeh gets so tender from steaming it, then the sauce really seeps through it. I miss Chinese take-out a lot, but this was even better//Everyday Happy Herbivore

1 shot bourbon/1 orange slice/1 bag orange tea/8 oz. water/1-2 T ginger syrup//shutterbean

Starting to realize how perfect orange ginger toddys are before bedtime.

I sort of went on this mission to make an Indian feast this weekend...and I must say I succeeded! Here is jasmine rice and Indian roasted cauliflower with potatoes. These were really flavorful and they soften up quite a bit! A great side to serve with the spicy dish below//smitten kitchen

Sometimes simple is not the route I want to take with some dishes. I remember having this chana masala for my 20th birthday and wanted to recreate it. It was pretty spicy from the jalapeno, but the flavors were perfect. There is a mild kick of ginger that is lovely. I am also kind of sick currently, so this is great to clear my sinuses! This, and the recipe above, came together easily with just a little prep on the morning of. Indian feast success! //smitten kitchen

And the feast continues...with brunch! Here are polenta grits and joy tea, with this tofu scramble puttanesca being the main star. I had everything to make this scramble and let me just say, it is the best tofu scramble I've ever had! The flavors of kalamata olives, capers, tomatoes and a TON of Italian herbs/oregano/thyme really make this scramble sing. I will certainly be making this and other scrambles from "Vegan Brunch" again. I am going to include some recipes from this book as well this week; I can't recommend it enough! //Vegan Brunch

This didn't last very long, at all. Still drooling.

New adorable Parisian lamp in the hopes of making my apartment a little cozier. This has been quite the lovely weekend, and a rough past two weeks of classes, but I'm ready to make things a little easier and get in the swing of school again! 

1 comment:

  1. I think your brownie looks quite tasty! Don't be that hard with yourself, you did a good job! I made a vegan brownie too, will post the recipe very soon in my blog. Hope you like the vegan red velvet cupcakes recipe I published just a few days ago. :-)


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