Well I guess I have been really busy because it's been over two weeks since my last post! But things are kind of back to "normal" now, you could say, except it is the end of school. My classes are getting harder, I am certainly more stressed, but I only have a little over 3 weeks left (!!!). I haven't been cooking too much due to being out of town, having a friend visit from NY, and just having too many books to read for class. I also only had to cook for one person for about a week since the boy was away to Puerto Rico for business. So things are back to how they were (kind of) so I should be in the kitchen more now!
This dish has a ridiculous amount of protein: corn-quinoa pasta, kidney beans, tempeh, and nutritional yeast. If I remember correctly, it had well over 35g of protein per serving! The best part is, this dish is incredibly cheap, filling, and quick, like most Happy Herbivore recipes. It's called tempeh chili mac because it greatly resembles regular chili mac. //happy herbivore everyday
Sometimes I just want incredibly good Indian food, but it's next to impossible for me to eat Indian restaurants/or out at all. Even though this is probably not authentic, this curried chickpeas and greens with jasmine rice was amazing! It comes together in less than 30 minutes and leaves you with so much food. I was eating this (happily) for days. There is no better combination than ginger, garlic, garam masala and other Indian spices! //appetite for reduction
I have become a little obsessed with making tofu scrambles for brunch on the weekends. I really need to try out vegan omelettes and benedicts before I get bored with scrambles! This particular scramble, from the PPK, is a blackened tofu scramble with onions, garlic, swiss chard, and tomatoes served with garlicky vegan buttery grits. I really enjoyed the blackened flavor of this scramble and it obviously is a million times better with hotsauce! //the PPK
There is something so incredibly satisfying about baking a cake. The process is slow, relaxing, and quiet. Playing music when I cook or bake is a must. Lately I have been listening to my huge Wes Anderson playlist, the Beach Boys, or Yelle. This cake is now being hailed, by my parents, as the best cake I've ever made (note: they say this after every cake). I made this for Easter, so it needed to be springy and light: so I made the lemon coconut bundt cake from Veganomicon. I was so pleased with the delicate flavors of this cake. Here are the substitutions I used:
-1 C tapioca starch -1 C millet flour -1 C almond flour -3 tsp xanthan gum
The almond flour gives the cake a very soft crumb and the millet flour makes it a little denser. I will definitely be making this again! //Veganomicon
A very unhappy Easter Bunny!
Easter grill dinner on my father's new grill: asparagus, portobello mushrooms, brown sugar-soy sauce salmon + lemon garlic salmon
Sometimes I seriously have to force myself to cook something, even if it takes little effort. I steamed broccoli and seasoned it with nutritional yeast and garlic powder. Then I baked a potato, split it down the middle, stuffed it with Amy's organic canned baked beans, vegan butter, nutritional yeast, and garlic powder. You better believe I ate the entire thing!
I have discovered one of the greatest tofu products ever: Twin Oaks tofu More than Tofu. I used the garlic shiitake one for this recipe, which also has quinoa and amaranth for extra protein! For once 8 ounce block, I believe, there are about 32g of protein. I decided to pan fry it until golden to eat with this amazingly simple stir-fried noodles with broccoli and portobellos. I will definitely be making this again all the time because of how simple it is! I seriously recommend this tofu because it comes pre-seasoned/marinated so all you have to do is fry/bake/grill it! It didn't need any seasoning whatsoever. //Foreals Life
South in your mouth: Cheerwine, lime juice, gin
Blueberry Lemonadka: lemonade, Stoli vodka, blueberries
Well, the weather finally perked up in Greensboro. It may be hot as crap outside, but I still crave soup year round. I made this very easy, simple, yet satisfying soup: tomato-rice soup with navy beans and roasted garlic. I did not roast the garlic, however, because of the onset of laziness. The soup is still delicious though and just what I wanted today. It takes no effort at all. If you do roast the garlic, the only thing you're chopping is an onion. Too easy! //Veganomicon