(956) feuille de basilic

Spring break is only one week away! I am really excited to have a week to not have to worry about classes, even though I will sadly have to read a lot over break. I also have a trip to the beach planned which is exciting! Needless to say, I'm ready for this week to fly by already. 

I've been on a huge Saturday/Sunday brunch kick lately. I made this very delicious mexican tofu scramble with added frittata starter that I got from William-Sonoma with fire-roasted corn, onions + peppers. It was amazing and full of protein! I feel like I've been making tofu scramble pretty often here lately, but it's always easy to pull together. //happy herbivore

Everyone knows that I loooove potatoes. These paprika rosemary roasted potatoes are my absolute favorite now. Especially slathered in ketchup. //vegan brunch

I don't feel like I've made soup in a long time. This chickpea rice soup with kale was absolutely perfect. It also includes a cashew cream, which pulls everything together and adds protein. The onions are thinly sliced which caramelize lightly and are a great contrast to just regular chopped onions (may not seem like a big deal but its great). I would seriously consider making this. //post-punk kitchen

I've been trying to cook every night this week, even when I am tired and don't feel up to it. I am really trying to pull myself away from relying on processed foods unless it's an emergency. This arroz amarillo was easy to pull together. I decided to add black beans, green peas, kale...and a lot of hot sauce, obviously! //happy herbivore

I also don't feel like I've made hummus in a while, and since I've been trying to eat healthier snacks, this was an obvious choice. This particular hummus is flavored like buffalo wings, which I obviously can't eat haha. It perfectly mimics the flavors and ends up being healthier (and vegan!) This may be my new favorite hummus //butter me up brooklyn!

This night was a big deal for me. I got to meet: one of my my biggest food idols, the first food blogger I ever read, and someone I really look up to. Deb of smitten kitchen manages to cook elegant food that is easy, affordable, and written out so well that anyone can make it. She also manages to make the most complicated looking things sound easy. I have cooked the most recipes from her blog than anyone elses because of this reason, and also because of the wide array of recipes she posts. It's easy to make her recipes gluten and dairy free, even though almost none of her recipes naturally are. So this is the first big celebrity I've met, I mean, she's on the NY times best-seller list and any foodie has heard of her. Deb is incredibly down to earth, a great speaker, and very humbled. She asked if I liked cooking or baking better, and of course admitting to both, adding that I do all of her recipes gluten and dairy free. She was very intrigued to know what flours I use, what difficulties I find with baking GF, etc. It was so awesome! And I'm obviously blushing in this photo. 

We went to fiction kitchen in Raleigh this past weekend. This restaurant is an all vegan, mostly local food. I got an amazing spicy peanut smothered tempeh with broccoli and brown rice. This dessert pictured above is a gluten-free vegan chocolate truffle pie with a salted caramel crust. I was in disbelief that it was gluten-free and vegan! It was so decadent. I can't wait to go back to this place and I definitely recommend it! They also have vegan chicken and waffles, and plenty of gluten free options!

I was generously given a gigantic eggplant this weekend, which is something I never cook. Eggplant doesn't always agree with my stomach, but I am always eager to cook with new things. This also involved my grill pan, which I finally got to use! This is essentially grilled strips of eggplant, stuffed with a Italian basil tofu ricotta, then topped with cabarnet marinara sauce on top. It was so easy and delicious! If you love eggplant and Italian food, you should definitely make this! //the passionate parsley

A better picture of the leftover eggplant rolatini over vegan buttered + red pepper flake polenta.

I seriously debated even cooking tonight. But I had basil, tomatoes, and tofu ricotta nagging me in the fridge and I had to force myself to make something. Despite my apathy, I ended up making something absolutely delicious and protein packed. I have been trying to eat less carbs with every meal, just for the sake of being healthy, so I chose this over pasta. First you slow cook tomatoes in garlic, oil, and bay leaf. Then add eggs with vegan butter and seasonings. I then stirred in leftover tofu ricotta; so this has a ton of protein! //in pursuit of more