Weekly Eats Two (1/18 - 1/24)

Lunch/Dinner: Crowd Pleasing Vegan Caesar Salad

I was craving something hearty and healthy, so I settled on this amazing vegan Caesar salad. I have made a few different vegan variations of this salad - but this one might by my favorite yet! All it takes is prepping some chickpea croutons, cashew Caesar dressing, and vegan nut parm. Then all it takes is tearing up some up lettuce and kale for individual salads! To streamline the prep even more, I made the parm in my mini food processor and then made the dressing in the same one to reduce clean up and make things easier. If you want to bulk up/stretch these salads even more, add some cooked vegan chick'n scallopini (which happens to be gluten free and vegan) to your salads. They cook up quickly and make a delightfully protein rich addition to this dish!

Dinner: One-Pot Pasta Diavolo

This one-pot pasta not only required little equipment, but the ingredient list was short as well, making it ideal for any weeknight. I was slightly skeptical about the coconut milk-tomato sauce, but it was perfect with a ton of garlic, Italian herbs, and red pepper. My only forewarning about this dish is watch it closely! It can go from good to burnt very quickly. I would honestly just stand over the pot with tongs, turning it every couple of minutes, to ensure even cooking and no burning. I am definitely planning on doing this next time :) Overall, a very flavorful, easy pantry meal that goes great with garlic bread!

Dessert: Peanut Butter and Jelly Thumbprint Cookies with Potato Chips

You must know by now - I will use any occasion to bake something for anybody. To celebrate the birthday of one of my best friend's, he requested these exquisite, but easy to make cookies. I know they sound ridiculous, but trust me - they are the perfect combination of sweet and salty. To make gluten/dairy free, I used; vegan butter in place of the butter & a mixture of (1/2 C sorghum flour, 1/2 C tapioca starch, 1/2 C millet flour, 3/4 tsp xanthan gum) for the flour. I dare say these turned out much better than the first time I made them, and everyone was raving over them the first time around! 

Breakfast: GF Buckwheat Waffles

Since last year's five day snow and ice storm, I've declared it a tradition to make waffles the first morning of the storm. Last year I made chocolate chip buckwheat waffles, so naturally this year I went with straight up buckwheat waffles. These come together in a flash and hold up to any toppings you'd like! I love the gorgeous dark color that buckwheat flour gives baked goods. We topped ours with vegan butter, agave (forgot the maple syrup before the storm!), and maple sugar. Do you have a dish that you make during snow days? I'd love to know!

Dinner: Vegan Queso Blanco Bowls with Pintos, Crispy Kale + Brown Rice

This recipe comes from Isa Does It, or what I will forever refer to as my Vegan Bible. I am trying not to eat out as much lately, so I decided to make our Mexican food this week instead of going out for some; this also had to do with us being snowed in for 4 days. The bowls consist of brown rice, pinto beans (made from scratch), diced tomato, crispy kale, and the most outrageous vegan queso blanco made from cashews. I've made this queso once before as an appetizer and it's nothing short of perfect. These bowls come together quickly and will gladly satisfy any Mexican/Chipotle cravings that you might be having! 

Overview: I stuck to my meal plan (yay!) and cooked every meal this week, except for one outing the night before the snow storm. I spent a minimal amount on groceries at the store, using all of my tips from work plus a very small amount of cash. This is in part due to cooking my beans from scratch instead of buying organic canned at the store. Tip: I cooked these overnight in my mini slow-cooker while I slept (takes between 8-10 hours), so it was hands-free to make these basically! The only thing I would like to improve upon this week is making more snacks to take to work.

Ideas for this week: apple pie granola bars & Cajun hummus for snacks; crunchy black bean tacos; tortilla soup; spicy tofu stew over polenta; miso-curry roasted delicata squash with kale and tofu over jasmine rice

Les Bouchées Quotidiennes

Sorry for such a delay! Summer classes have started and I've been running around lately. Anyways, this Greek chopped salad is incredible. It was so easy, delicious and refreshing! Adding pepperoncinis and kalamata olives made it especially tasty. For a bulkier salad, add some cold cooked quinoa and baked tofu with Greek seasoning.

When I convert baking recipes, sometimes I'm afraid they won't turn out right. Surprisingly enough, this has only happened once when I added too much salt to a blueberry scone recipe. These little beauties are PB&J potato chip thumbprint cookies that are GF and dairy-free. This is also the first dessert I've ever made with peanut butter, which is crazy! These turned out wonderful and everyone who tasted them, loved them. I'm still daydreaming about them! I'm proud to say these were also made with some homemade strawberry jam from my neighbor.

This is the second time I've made this easy spicy Asian tofu because it goes well with everything! I usually stick to Isa's two-ingredient broiled sesame tofu, but sometimes I find myself craving something more. So we had this tofu with chili-ginger stir-fried pak choi + broccoli and brown rice. I've never heard of pak choi before, but I bought some that was grown at Guilford College at a little store up the street from me. They are a very basic Asian green that is related to bok choy, hence the name. You could easily substitute spinach or kale in place of the pak choi greens. 

Here's a typical weekend breakfast for us: salsa scrambled eggs, buttered toast and oven-broiled grapefruit! So easy, filling, and delicious.

Nothing makes me happier than making a dish with a bunch of spices and colorful vegetables! I've been eyeing this recipe for cumin-spiced chickpeas + vegetables for a while now, and I'm so glad I made it! This is more of a stew, but it's really easy to pull together even with a long-ish ingredient list. The result was warm, comforting, and slightly spicy. This would be perfect topped with harissa paste, as the recipe suggests, but I sprinkled in some dried harissa powder instead.

My basil is still growing strong (yay!) so I've been trying to use it in recipes every week. I decided to use it for Angela's tomato basil cream pasta in her cookbook, which has been amazing so far! The recipe I've linked is an old one of hers, that's not the same in her book, but it's very similar. The flavor was great and the her title "luxurious" describes it perfectly. It's an easy meal for any weeknight, but feels fancy enough for a special dinner date. I topped mine with extra basil (of course) and nutritional yeast. Pair with a bottle of your favorite red wine, and you're good to go! 

(893) joyeaux Noël

I hate to say it, but I am relieved that Christmas is over. It came up way too quickly and right in the midst of trying to figure out new health issues that have been occurring. It has been quite some time since something so out-of-the-blue and painful has happened to me. I am trying to be patient until my regular doctor returns from leave so I can talk to her about it. I can only hope it will get better soon. Besides the craziness of Christmas, it was a lovely quiet one. I got to spend a lot of time with my family which was nice. I also ate a ridiculous amount of food! (surprise surprise)

I love stir frys because they are so easy to pull together, and they are especially quick when you prep the vegetables a day or so ahead. I cooked my quinoa two days before and chopped my vegetables one day before. This is probably my favorite stir-fry to date! Crunchy, golden quinoa with edamame, garlicky shiitakes and topped with lots of organic sriracha. This did not last two days in my house before I ate all of it. I love recipes like these because you add anything you want and adjust things to your liking. Next time I would like to add fresh ginger and some kale!
//love + lemons

I am not going to Bikram yoga for a while, until I figure this health stuff out, but this was a lovely post-yoga snack: grapes and avocado toast smothered in paprika/lemon juice/salt.

Sometimes you have leftover quinoa and most of the time you're not sure what to do with it. I was just thumbing through Foodgawker one night when I saw these easy quinoa sriracha bites. It's a great way to use up leftover quinoa and it has eggs! (protein!). I would like to try these sometime with blended tofu to make them vegan. I added extra sriracha, obviously, and really loved the way they soaked up GF soy sauce. Sesame seeds on top add a lovely crunch! //leaf + grain

More avocado toast (for breakfast): what I call "deconstructed guacamole" toast with avocado, lime/lemon juice, smoked paprika, salt and cilantro.

The best tofu/veggie burgers I've ever had! I scarfed this one down in a second. I just wish they were freezer friendly because I would love to always have them on hand.

I learned a little downside about food blog recipes: they are bound to have mistakes (more often, I would say, than cookbooks). That being said, I have seen cookbooks who had to publish an insert to go with the books because there were mistakes (printing errors etc.) but when you have a blog recipe, people try them out and if they don't work out so great, you will hear about it! So I made these little chocolate chip rice krispie treat cookies...and I kept asking myself why some of them spread and some of them didn't. So I checked the recipe and she had updated it two weeks ago (PS I write my recipes very early on if it interests me). The butter sugar: flour ratio was off and that's why they spread so much. Luckily, I have some lovely co-workers and family members who said these were some of the best cookies they've had (hope you guys weren't joking!) and they were pretty damn good. //spoon fork bacon

Beautiful romanesco cauliflower 

Vegetable tofu pad thai from my sister

A lovely english perry cider and my new cookbooks, which I so gratefully gifted to myself. My excuse is that I did pretty well this semester and deserved it, haha. I have finally read all of these and cannot wait to start cooking from them. Pictured: "Veganomicon", "Everyday Happy Herbivore", "Happy Herbivore Abroad", "Vegan Brunch", "Appetite for Reduction", and "Vegan Cupcakes Take Over the World." (notice a trend? they're all vegan!)

The most amazing with out a doubt deliciousss black bean sweet potato stew with pineapple and fresh avocado. What?!?!?! My family and I (with all the aunties and uncles alike) met up at Blue Corn Cafe this weekend for a holiday get together. This stew is what the restaurant is famous for, apparently, and I can see why. I ate every last drop, along with two GF beers, and it was absolutely DIVINE.

I was so pleased at my options at this Mexican restaurant. While everyone else was chewing on sopapillas and fried ice cream, I had a beautiful glass of the best fresh mango sorbet I've ever had. Still drooling.

So I changed the Christmas dessert last minute to this lovely orange gingerbread with a cream cheese frosting. It was so fluffy, moist, and just the right amount of ginger and orange without being overpowering. I subbed in 1 C sorghum flour, 1 C tapioca flour, and 1/4 C almond meal alongside 2 1/2tsp xanthan gum. I used vegan butter and vegan cream cheese for the frosting and halved the frosting recipe. This is my mom's favorite cake yet, though she says this every time I make a new cake, but it's still really lovely! //joy the baker

I like to make my dad granola every year because he's incredibly hard to find gifts for. Last year I made this holiday granola, festively studded with cranberries and pistachios. I decided to make it again this year, but it was even better this time around! If you enjoy nutmeg, you will love this granola and it's so easy to make (like any granola recipe!). //yummy mummy

My mom made a lot of soup for us growing up, and still does. I think I got her soup making/soup loving gene because it is my favorite thing to make! If you asked me what her best soup is, corn chowder would be at the top of the list. She would make it during the dead of winter, when it was most comforting and heart warming, and it would be just perfect with crackers. I could eat that corn chowder for days. But, we all know I like to switch things up...so I made this roasted poblano pepper corn chowder with red bell peppers and cumin. Let me just say, this is a close second to hers (along with tarragon corn chowder). The amount of heat here is perfect (could even use some minced jalapeno) and it's so comforting. I love variations on classics, and this is my favorite yet! //knead to cook

Christmas French toast with maple syrup, powdered sugar + bananas.

My new 12-qt soup pot. So in love!

New iPad 2 and green case. I am kind of shocked at how well my dad knows me because this case is amazing!

I was going to make a shepard's pie for Christmas but things got turned around and I wanted to cook from things I only had in my pantry; so I made Happy Herbivore's GF hippie loaf. This was the easiest and most flavorful vegan loaf yet! Made with black beans, aromatic vegetables, quinoa and Italian herbs, it was a hit with everyone on Christmas! It was kind of torture to drive to my parents' house with this in the car because it smelled so good. //happy herbivore

Vegan christmas dinner plate: homemade biscuits (same ones I made for Thanksgiving), bourbon pecan sweet potatoes, cornbread dressing, potato salad, and hippie loaf. Yum!

Trying to be more free-handed in the kitchen: Italian mushroom onion scramble, leftover biscuit, grapes and black currant tea for breakfast. Here's a half-ass recipe for the scramble:

Chop up equal amounts of mushrooms and onion. Preheat a small skillet with just enough oil. Throw in vegetables and stir, letting saute for 2 mins. Add a good sprinkle or two of Italian seasoning and stir. Let saute until mushrooms and onions are soft and fragrant. Meanwhile, beat eggs in a bowl with almond milk (I use the ratio of 1 egg:1 T milk, and I used 3 eggs). Season eggs with salt and pepper. Once vegetable mixture is cooked down, pour eggs directly over them. Let sit until the bottom begins to set, then push the eggs around with a spatula, scrambling lightly, until cooked. 

(855) hail mary

Well at least I know now that these two weeks in November will always be slightly crazy. My birthday, then two of my best friends' birthdays, then Thanksgiving, then Black Friday, then exams...you see where this is going. I am still trying to get back to my normal cooking routine, which I did somewhat this week. 

I miss chicken noodle soup. I used to eat the Campbells kind all the time when I was kid. I found a pretty good replacement with kale, carrots, and white miso: chickpea noodle soup. I ate this soup for days with lots of pepper and crackers. 

new job, new shirt. 

cooking with wine: practicing for France.

I've had this recipe from chickpea magazine hanging over my head for a while now. I changed it up a little bit just to make it easier on myself: I used leftover frozen mac+cheese sauce (from here), I used extra mushrooms, and just ended up slicing the squash and roasted it with olive oil, salt, pepper + herbs de provence. If anything just go roast acorn squash with herbs de provence. The lavender in the herb blend plays wonderfully off the squash's sweetness.

Traditional French wine for us Frenchies

Tomatoes, red onions, peppers, mushrooms, kalamata olives, roasted garlic paste, swiss chard, roasted herbed potatoes. Sticks and Stones promised me an amazing GF/V/daiya-free pizza, and I got it.

Kathryn's birthday!

I have never breaded/fried tofu, but this turned out pretty well. I would've liked the tofu to be fried a little more evenly, but it was still really good for being vegan/GF! I used to love orange sesame chicken as a kid. From Vegetarian 'Ventures.

Second night of birthday celebrations. Last night of drinking I need for a while...

Practicing latte skills at Geeksboro with almond milk, which is incredibly hard to froth.

I went crazy on Friday and made the orange tofu, these cookies, and the nuts below within about 2 hours. I think I was trying to ignore my homework since I was so excited to go out. Anyways, these cookies come together in minutes, are healthy, and taste amazing! The honey and ginger work so well together here.

Toasty nuts from Sara's book: walnuts, cashews, almonds, pecans, sesame seeds, raw quinoa, herbs de provence, maple syrup, cayenne pepper, paprika, salt, pepper.

(696) vegan snickerdoodles

I suggest you go make these, immediately. 

I just made over 50 of these snickerdoodle cookies and I'm considering having them for dinner...but I guess I should eat something a little more substantial. maybe...

Snickerdoodle Cookies (from Babycakes NYC) 
----------------------------------------------------------------------------------------
-2 cups brown rice flour (I found this in the bulk section which was pretty cool!)
-1 tsp xanthan gum
-1/4 C flax meal
-1 tsp baking soda
-1 tsp salt
-1 1/3 C plus 1/2 C vegan cane sugar, divided
-3 T ground cinnamon
-1/2 C unsweetened applesauce
-3/4 C plus 2 T melted refined coconut oil or canola oil
-2 T vanilla extract
------------------------------------------------------------------------------------------
-Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper and set aside.


-In a shallow bowl, whisk together the 1/2 C sugar and 2 T cinnamon until evenly incorporated. Set aside.


-In a medium bowl, whisk together the flour, flax meal, baking soda, salt, xanthan gum, 1 1/3 C sugar, and the remaining 1 T cinnamon. Add the coconut oil, applesauce, and vanilla extract and mix with a rubber spatula until a thick dough like wet sand forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.


-Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar-mixture and roll around to coat the dough all over. Place on the prepared baking sheets, about 1 inch apart. Gently press each cookie with a fork to help them spread. Bake for 7 minutes, rotate the baking sheets, and continue cooking for 7 minutes more, until the cookies are crispy around the edges. Let stand on the baking sheet for 15 minutes before serving.


Yields 36 (but I got many more!)