Dinner: Pasta with improvised Vegan Bolognese Sauce
I've been trying to make the most of my leftover produce/odds and ends lately, so I decided to make a quick vegan bolognese sauce to top pasta with! My roommate had some leftover cooked tomatoes with herbs and spices, to which I added some onion and bell pepper I had cut up in the fridge. I sauteed the vegetables while I "steamed" meatless chickn tenders in the microwave. When the tenders were done, I mashed them with a potato masher, then added to the vegetables along with a little tamari/vegan Worcestershire/herbs/spices. Once this cooked down, I added the tomato sauce and let it boil on medium heat until the pasta was ready. The sauce turned out wonderfully and it was incredibly filling!
Snacks: Chewy Almond Coconut Granola Bars
I've had this wonderful book by Joy the Baker for a couple of years now, but have never made a recipe from it until now (somehow)! These granola bars contain only pantry ingredients, so I had to try them out. I made them GF/DF by using vegan butter (to which I added dried orange peel), GF rolled oats, and GF oat flour. These granola bars were perfect in comparison to the last ones I made. They held up wonderfully and stayed chewy for a full week after I wrapped them in plastic wrap, plus their flavor never dulled. This might be my new go-to granola bar recipe.
Dinner: Peanut Soba with Snow Peas
There are some nights when it gets too late and I have zero interest in cooking anything. But most of the time, I try to power through and just make something simple. When I tell you that these peanut noodles took as much effort as soaking rice noodles and making a sauce, that is seriously all it takes. And obviously I didn't regret making the effort by that point! Peanut noodles are my favorite and these were simply delicious, especially with the addition of snow peas, sambal, and lime.
Let me just say...these burgers are EVERYTHING! Perfect texture, flavor profile, and mouth feel somewhat akin to a real burger. There is a vegan burger in town that I like to order that also contains cauliflower, so I'm starting to wonder if this is the secret ingredient to a great veggie burger. Plus I love Old Bay, and it complemented the flavors of the chives and cauliflower beautifully. We served these on GF bread with vegan mayo, tomato, and lettuce, with a side of homemade oven fries as well. Doesn't get any better than this!
Night Out: Los Gordos Tex-Mex Cafe, Greensboro NC
We went out this past weekend and tried a Tex Mex place in town for the first time. It was the first restaurant with this cuisine that actually had GF options and was very accommodating for my dairy/gluten allergies. Finally we landed on these veggie fajitas - complete with Mexican rice, vegan refried beans (no lard!), guacamole, and pico. The best part, hands down, were the homemade corn tortillas. It was so different from a regular Mexican place. Los Gordos is tiny, but cozy, and everything tastes so fresh, so flavorful. The tortillas were the kicker because I can't stop thinking about them, which struck a conversation about why haven't we made tortillas yet? This has to be the best Mexican/Tex Mex food I've had, and I can't wait to go back!
BIG NEWS: I am moving in two months! Well, okay, not that far from where I live now...but I will have a real, new (as in not built in the 1950s) kitchen, which I am so excited about. I am sharing this news for a couple of reasons: I'm looking for suggestions/ideas on how to eat down my fridge/freezer/pantry for easier moving, but also good ideas for "starting meals" during our first week at the new place - which will involve quite a bit of unpacking/re-arranging. I am SO excited to move, but also a tiny sad to leave my quaint little neighborhood which I've grown to love. Luckily we won't be too far away. Any tips or suggestions you all have would be much appreciated!