Breakfast Style Kale + Eggs

Breakfast is definitely one of my favorite meals of the day. On the weekends, we make slightly indulgent breakfasts with many components. One breakfast I've been making off and on is this kale and eggs. I will eat kale ANY time of the day, in any form, and breakfast is the perfect way to get in some dark leafy greens! I eat a lot of eggs too, so they are obviously my pick for breakfast. I'm not a big sweets person because I feel like the sugar wears me down in the morning, but sometimes I want pancakes too.

This dish is so easy to make, delicious, and hearty. It makes no sense to go out for breakfast when you can have whatever you want in your own kitchen (plus mimosas!). What do you enjoy having for breakfast?

Breakfast Style Kale + Eggs

Serves 1

• 1-2 eggs per person
• paprika or Old Bay 
• garlic powder
• salt
• 1/4 yellow onion, very thinly sliced
• olive oil
• 3 cups of kale (you don't have to measure, just eyeball)
• lemon juice or apple cider vinegar
• for serving: sliced avocado, hot sauce, mimosas, grits, GF toast; whatever you enjoy with breakfast!

1. Preheat a pan on medium high. Add a thin slick of oil. Add the onions and a good pinch of salt. Cook, stirring frequently, for 5-7 minutes, until slightly caramelized and light brown.
2. Add the kale to the pan. Stir around a bit. Add a big squeeze of lemon juice or just a splash of vinegar (vinegar is more acidic so use a little less). The pan should sizzle, so stir everything around. Add a heavy pinch of paprika, garlic powder, and salt. Stir again. Add a little more lemon/vinegar and stir.
3. When the kale is wilted, dark green, and seasoned to your preferences, remove to a plate.
4. Wipe the pan out. Spray a thin layer of oil and crack 1 or 2 eggs away from each other. Push the whites together as much as possible, to make it easier to flip. 
5. For a runnier egg: cook until the whites are almost completely set, then flip and cook 30 seconds more. Flip again, then remove to the plate with kale and add toppings.
6. For a firmer egg: cook until the whites are completely set, then flip, and cook 45 seconds more. Flip again, then remove to the plate with kale and add toppings.
7. Enjoy! 

Cure-All Miso Soup

There are two things I always do when I feel a cold coming on: I make a big pot of this tea with honey and lemon juice, and I always want soup. I'm trying to cut my ties with restaurants and processed foods as much as possible, but mustering up the strength to cook when you're sick isn't the easiest thing. 

But I wanted miso soup, so badly. So I decided to just get over it and make my own. I used a recipe from one of my favorite cookbook authors of all time, and tweaked it to my liking/what I had in my pantry. This soup is incredibly easy and gives you time to rest in between steps. Make sure you use GF miso paste and GF soba noodles (I will link both of the products I used below). This soup is so nourishing, healthy, and after two gigantic bowls, I can say I feel completely better. This soup is also great for when you're sick, and takes all of 15-20 minutes.

Cure-All Miso Soup

(serves 1; adapted from Heidi's recipe)

• 3 oz. of GF soba noodles (I used these)
• 2 C water
• 2 T GF white or yellow miso paste (I use this brand)
• salt
• 1/2 box of Mori-Nu extra-firm tofu (vaccum packed), cubed
• 3-4 garlic cloves, thinly sliced
• 1 small chunk of fresh ginger, peeled + minced
• large handful of kale, torn (or spinach)
• red pepper flakes
• sliced green onions for garnish (optional)

1. Cook soba noodles according to package directions. Drain and rinse with cold water. Place in your soba bowl.
2. Bring water to a boil. Once boiling, bring to a simmer. Place some of the water in another small bowl, and mix in miso paste, until no lumps remain. Mix this back into the simmering water, and taste for salt. 
3. Add tofu, garlic, ginger, and red pepper flakes to the pot. Heat just for a minute or two. 
4. Pour the miso broth over your noodles. 
5. Top with kale and stir to help steam the greens. Top with green onions, if desired. Enjoy!

Dinner on a Tray: Cauliflower, Tomatoes + Tofu

I almost went out to eat last night. Almost. I had to stop myself and remember that a) my pantry is probably stocked with more food than anyone I know b) I am trying to save for Europe c) you can't watch Buffy at a restaurant. So I pulled myself out of this rut and made myself throw something together.

Due to laziness, this was not going to be anything spectacular or involved, but it ended up being incredibly satisfying. Lemon roasted cauliflower with sweet roasted cherry tomatoes. Paired with salty, baked tofu. I am trying to get into the habit of making more "clean-out-the-fridge" dinners. Feel free to add any random vegetables you have in the fridge that need to be used. I served this with pan-fried, sliced prepared Italian polenta because it was going to expire soon. 
Also, this recipe allows you to watch plenty of Buffy while dinner roasts in the oven (always a plus). 

One Tray Tofu, Cauliflower + Tomatoes

• 8-15 oz. extra-firm tofu, cubed (I used what I had left, which was 8 oz)
• 2 T soy sauce*
• 1 tsp rice vinegar*
• pepper
• juice of 1 lemon 
• olive oil
• 1/2 head cauliflower, cut into florets (or 1 head)
• a handful of cherry tomatoes, halved (or more)
• garlic powder or whole garlic cloves
• salt
• oregano

1. Preheat the oven to 400 degrees. Line a large baking sheet with foil. Make sure that it's big enough to fit how much tofu and cauliflower you're roasting (or use two trays). Put the cauliflower, tomatoes and garlic cloves (if using) on one side of the tray. Toss with a little olive oil, juice of 3/4 of a lemon, garlic powder (if using), oregano, salt and pepper.
2. On the other side of the tray, lay down tofu in a single layer. Toss with the rest of the lemon juice and a little olive oil. In a small bowl, toss soy sauce and rice vinegar together. Poke holes in tofu with a toothpick. Pour "marinade" over tofu and toss. 
3. Place in oven for 10 minutes. Toss everything around and flip the tofu. Bake for another 10 minutes or so, until cauliflower/tomatoes are tender and tofu is cooked and flavorful. 
4. I served this with pan-fried Italian polenta but this would also be great with rice, quinoa, or steamed greens. Leftover tofu also makes AMAZING sandwiches with tomato, lettuce, and mustard. Just so you know.

*note: if you are using more tofu, double the amount of "marinade". 

Easy Weeknight Meal: The Taco Salad

Sometimes I really love standing in the kitchen for hours working on something really complicated. What motivates me to put this much effort into a dish is the finished product. Putting a stool in front on your stove, stirring the risotto every 45 seconds, adding broth now and then, inhaling your piece of work, is an experience to relish. 

And then there's school. School makes it hard for me to take any free time out of my day, to do anything, except to cook. But even still, I try to find recipes that take minimal effort from my brain: my brain that is probably trying to transition into reading English and not French.

This taco salad is it. There's something satisfying to me about eating warm beans with cold, crisp romaine lettuce. This can be customized to your liking, too! I used things I always have in my pantry: organic beans, corn chips, salsa, lettuce, vegetables, etc. Make it yours. Just pile a bunch of stuff in a bowl and call it a day. 

Taco Salad

• 1 can organic refried black or pinto beans (or use regular black/pinto beans)
• romaine lettuce, roughly chopped
• salsa of choice
• hummus (optional, but adds a nice creamy flavor)
• pickled jalapenos
• hot sauce
• corn chips
• carrots, chopped
• celery, chopped
• mushrooms, chopped
• leftover cooked rice/quinoa (optional)
• tomatoes, chopped
• juice of 1/2 lime
• cilantro
• optional add-ins: anything! I dont make the same salad every time because it really depends on what I have in the fridge. add vegan cheese, nooch, corn, etc.

1. Put lettuce in a bowl and top with vegetables. Warm beans in the microwave or over a stove. Spoon beans onto salad. Add salsa, lime juice, jalapenos, hot sauce, and top with hummus. Sprinkle crumbled corn chips on top. DEVOUR! 

Black Bean Spaghetti + Garlicky Balsamic Peppers

School is back in session (ugh), so time is short in my little kitchen. I am trying to learn to throw together quick meals and not fall back into the easy habits of processed food. I am also trying my best to not go to the store for just one single thing. Pantry cooking rules! I promise, with a well-stocked one, you can do it too. Here's something I pulled together late last night that is packed with flavor and protein. Black bean spaghetti has a whopping 80g of protein for the entire bag. So next time someone asks you where you get your protein from and you're vegan, just shove a bag of that pasta in their face. Deal? :)

Black Bean Spaghetti & Garlicky Balsamic Peppers

• 1 bag of black bean spaghetti or regular GF pasta
• olive oil
• salt
• dried thyme, red pepper flakes + dried oregano
• 5-6 baby sweet peppers or 1-2 large bell peppers, cut into thin strips
• 1/2 C mushrooms, chopped (optional)
• 3-4 small tomatoes or 1/2 cherry tomatoes, sliced (do not de-seed)
• 2-4 garlic cloves, minced
• balsamic vinegar (note: I eyeballed the measurements for the vinegar, so they aren't accurate) 
• red wine vinegar (or red wine) 
• fresh basil

1. Bring a pot of water to boil for your pasta and cook according to package directions (note: black bean spaghetti cooks on simmer not boil). Heat a skillet over medium high, add about 1 T oil. Add mushrooms, peppers, a few pinches of dried thyme and a pinch of salt to help release water. Saute until almost softened, 3-4 minutes.
2. Add the tomatoes and garlic. Cook 2-3 minutes, being careful not to burn the garlic. Add dried oregano and red pepper flakes, and more salt if desired. Stir and turn up to high.
3. Add about 2 T red wine vinegar to the pan and 1/4 C or more of balsamic vinegar. The fumes will be very "acidic" and could be unpleasant to the eyes, so be careful. Bring to a quick boil, then turn down to simmer. Cook, stirring occasionally 3-4 minutes, until the "sauce" has reduced in half. 
4. Plate your spaghetti and top with sauce. Add more red pepper flakes and fresh chiffonaded basil on top. Voila! 

Smoky Summer Edamame Succotash

One thing I would like to start doing this semester is getting in the kitchen, once a week, and throwing a recipe together. I had my heart set on making some kind of succotash, but didn't feel like going to the store. I never have lima beans on hand, but I almost always have frozen edamame (in pod and shelled). Edamame makes a great snack, a quick lunch, or even a tasty hummus when paired with coriander. 

I also have a TON of squash, peppers, okra, etc. leftover from a trip my dad took to a local farm. I have never cooked okra before, but I didn't want to just deep fry it. This succotash may not be "traditional" by any means, but it satisfied my craving for something smoky, flavorful, and packed with vegetables. It comes together quickly and can be adjusted to fit whatever is in your fridge. This makes a great weeknight end-of-summer meal! Pair with a good glass of white wine and you'll be in Southern summer heaven.

Smoky Summer Edamame Succotash

• 1/2 medium onion, minced
• olive oil
• salt
• 1 green pepper, minced
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1/2 - 3/4 C frozen organic corn, thawed*
• 1/2 - 3/4 C frozen organic edamame, thawed*
• cajun seasoning, paprika, smoked paprika, pepper, oregano, dried basil
• 15-20 okra pods, tops removed + sliced
• hot sauce
• liquid smoke
• juice of 2 small limes, or 1 large
• 2-3 garlic cloves, chopped
• serving options: cajun rice, quinoa, polenta rounds, cornbread, baked potatoes

1. Preheat a large skillet on medium heat. Add the oil, then onion and a pinch of salt. Cook, stirring occasionally, until the onion begins to soften (about 3 minutes). Add the green pepper, squash and zucchini. Cook until they begin to soften, about 3 more minutes.
2. Turn the pan up to medium-high. Add the corn and edamame, stirring to combine. Then add all the spices (and more salt if needed) to coat the vegetables. You can use different spices, but these are the ones I found fitting for a succotash. Cook a few more minutes to warm the thawed vegetables and slightly brown them.
3. Add okra, as much hot sauce as you desired (I used about 10 drops), a few drops of liquid smoke, and lime juice. Stir to combine and cook 3 more minutes. A few minutes before serving, stir in the garlic. Taste for seasonings and adjust as necessary.
4. Serve over whatever you desire (I used quinoa with vegan butter and salt) and enjoy!

**notes: I find the easiest way to thaw frozen vegetables is to briefly run them under hot water in a colander. Feel free to use fresh corn and edamame here if they're available!

Pantry Mac & Cheeze

Sometimes when I get food cravings, I get cranky. I tend to crave things I can't really eat (i.e. mac and cheese, pizza, grilled cheese). I have pretty much ditched vegan cheese all together due to its lack of nutrition and high price, so I have had to make substitutes for cheese when one of these cravings come up. And instead of making some complicated vegan cheese recipe, I decided to "find the easy way out" by using pantry ingredients instead.

So after searching the grocery store for boxed vegan GF mac and cheese, I was disappointed. But I went home and declared: This can't be that hard. I threw together things I always have on hand and this is the result. Feel free to use any spices you love or veggies! I definitely would've added kale or zucchini, but I just wanted cheezy noodles. This recipe also uses only ONE pot which is kind of awesome. It takes the same amount of effort as boxed mac and cheeze (except its not!).

Pantry Mac & Cheeze

• 1 box GF elbows
• 1/2-3/4 C almond milk
• 1/4-1/3 C nutritional yeast
• 2 T earth balance vegan butter
• paprika
• cayenne pepper
• dried thyme
• Italian seasoning
• garlic powder or minced garlic cloves
• onion powder or minced onion
• optional add-ins: vegan cheese, minced jalapenos, chopped kale/other vegetables, etc.

1. Put on a pot of water to boil for your noodles. Cook according to package directions, then drain. If you're going to steam vegetables for your mac and cheese, add them in the last few minutes of cooking the noodles and drain everything together.
2. Put your noodle pot back on the stove on medium-high heat. Add vegan milk (less for thicker sauce, more for a thinner sauce), nutritional yeast (same option as vegan milk), butter, spices, and any other add-ins (minus vegetables) that you want. Whisk everything together.
3. Bring to a slight boil, taste for seasonings and adjust as needed. 
4. Add your noodles (and vegetables if you cooked some) to the pot with the sauce. Toss together and heat through. 
5. Enjoy your cheaper, easier mac and cheese!

Peppery Sweet Potato Pinto Hash

Do you have dishes from certain restaurants that you crave? I definitely do. Sometimes I just want fresh spring rolls, or a big bowl of pho...or this "whole grain hash" from Iron Hen. But since I'm trying not to eat out, I decided to make it myself! It's not exactly like their dish, but it has everything I love about it: peppery sweet potatoes stir-fried with pinto beans, garlicky quinoa and bright green kale. Doused in hot sauce, this dish really hit the spot. 

Peppery Sweet Potato Pinto Hash

• 1 C quinoa, rinsed
• 1-2 cloves garlic, minced
• 2 C water
• olive oil
• 2-3 C kale, chopped + de-stemmed (do not dry) or spinach
• 1-2 medium sweet potatoes, peeled + diced
• 1 can of pinto beans, rinsed + drained
• black pepper
• salt
• paprika
• cayenne pepper
• garlic powder

1. Heat a small saucepan on medium heat. Add a small amount of oil, then the minced garlic and quinoa. Cook, stirring frequently, until fragrant and the quinoa is lightly browned. Add the water and bring to a boil. Turn down to low, cover, and cook 15 minutes. When done, set aside for 5 minutes, then fluff with a fork. 
2. While the quinoa is cooking, steam your sweet potatoes in another saucepan. (OR: you can steam the sweet potatoes first and cook quinoa in the same pot to save you a pan). Cook until just tender, then strain. 
3. Heat a large skillet over medium high. Add about 1 T of oil. Add the beans and any spices you want, but go heavy on the black pepper (the other spices I used are listed above). Cook for 2 minutes, then add the sweet potatoes and a little more pepper. Cook for about 4 minutes more, until the sweet potatoes are browning a bit and everything is warm/fragrant.
4. In the last few minutes of cooking, add the kale (add a little water if your kale is drier) and stir until wilted and bright green, 1-2 minutes. Taste for seasonings and add more pepper if needed. I really like the black pepper to stand out here because it works with the sweetness of the sweet potatoes. 
5. Plate the quinoa and top with the hash mixture. Top with lots of hot sauce (yes) and whatever toppings you want. This would also be great topped with a fried egg. Enjoy!

Rainbow Market Tofu Scramble

The farmer's market is a great place to get inspiration for the kitchen. It has somehow taken me all summer to finally get out there, but I really enjoyed it! The prices were incredibly reasonable, like most farmer's markets, and the selection was good. I have been going to this year-round market on Yanceyville Street because it's closer than the one off the highway. 

I found tomatoes, zucchini, squash, beautiful heirloom peppers, okra, german butter potatoes, cucumbers, jalapenos, russet potatoes, and even more vegetables! I always find myself ready to cook and inspired after I leave, so I decided to make a tofu scramble out of my market produce. The result was a spicy, nourishing scramble loaded with vegetables. Feel free to substitute whatever you have here, but this is what I used. This would be great served with roasted baby potatoes (which is what we did) or even quinoa. Go to your local farmers market and explore!

Rainbow Market Tofu Scramble

• 1 (16 oz) block of extra-firm tofu, not pressed
• olive oil
• salt + pepper
• 1/2-1 onion, diced
• 2 heirloom bell peppers, thinly sliced
• 2 tomatoes, de-seeded + diced
• 1 zucchini, diced
• 1 yellow squash, diced
• GF soy sauce
• any combination of herbs works but I used these: (tumeric, cayenne pepper, paprika, garlic powder, coriander, thyme, oregano, smoked paprika, etc.)
• optional add-ins: any other vegetables you have from the market, smashed garlic cloves, greens (swiss chard or kale would be great here)

1. Heat a large skillet over medium high. Add about 1 T oil, then the onion and a pinch of salt. Cook 3 mins then add squashes and peppers. Add all the herbs you are using. Cook for 3 mins more.
2. Add tofu and smash until your desired consistency is reached. The water that you didn't press from the tofu will actually cook it and prevent you from having to use oil. If you're adding tumeric for color, add it only after you add the tofu. Add a splash of soy sauce to help deglaze the pan. 
3. Cook 5 more minutes, until tofu and vegetables are cooked to your desired consistency. Then add your tomatoes, another splash of soy sauce, and salt/pepper. If you are adding greens, add them in the last 5 minutes of cooking and do not dry them. 
4. Remove from heat and enjoy! The spices I used actually worked incredibly well together so it was very flavorful. I topped mine with hot sauce + avocado. Feel free to add whatever toppings.

Smoky BBQ Tofu Sandwich

Some nights I just don't feel like being in the kitchen for hours. Sandwiches are the perfect solution to this. Now, some claim that sandwiches are boring and not filling, but I beg to differ. The great thing about sandwiches is that you can put pretty much anything on it. I have made some pretty tasty vegan sandwiches before, but this one might take the cake.

I ate mine for breakfast and it kept me full for hours. Something tells me this would be the perfect thing to whip up while battling a hangover (because it takes little effort). There are many variations you can do on this sandwich, which I will note below.

Smoky BBQ Tofu Sandwich

(adapted lightly from this)

• 1 package of extra-firm tofu
• BBQ sauce
• liquid smoke (optional)
• GF bread (or regular)
• hummus, any variety (I used kalamata olive) or sriracha veganeise*
• jalapenos
• Earth balance, for grilling
• optional add-ins: pickled red onions, vegan cheese, olives, avocado, mustard

1. Cut the tofu into 4 "patty" shapes (once lengthwise, then cut again to make 4). Press these patties for at least one hour: wrap tofu in paper towels or clean dish towels, put on a plate, top with another plate, and top with a couple of cans.
2. When tofu is pressed, heat a grill pan/skillet on med-high. In a shallow dish, toss tofu with BBQ sauce, liquid smoke, salt and pepper to coat. Do not oil your pan. Place tofu directly on grill pan and cook, flipping once, until lightly charred and cooked on both sides.
3. While the tofu is cooking, take two pieces of bread and spread hummus/veganeise on both sides liberally. Top with jalapenos and other toppings. When tofu is done, put one piece of tofu on each sandwich, and assemble the sandwich.
4. Put earth balance on the top of your sandwich, enough to cover most of the bread. Place the sandwich buttered-bread-side down on the grill pan. Cook a few minutes, until golden brown and lightly grilled. Spread more earth balance on the top, flip your sandwich, and cook a few more minutes
5. Remove to a plate and DEVOUR! Yields 4 sandwiches

*note: to make sriracha veganeise, put a few spoonfuls of vegan mayo in a bowl. mix with a few squirts of sriracha, garlic powder + pepper. 

Dill CLT Wraps

This week I am trying to challenge myself to cook from my pantry and farmer's market finds. More importantly, I am trying to challenge myself to create my own recipes, which I've never really done. Creating recipes seems scary and daunting to me, so I am starting off very slowly with little things I've made before and things I'm not afraid to experiment with.

Where's the best place to start? Lunch. This meal is so easy to work with because it doesn't have to be an extravagant meal with a lot of ingredients. Something simple can usually tide anyone over and make them happy. 

It's summertime, i.e. incredibly hot, so I like to eat cool vegetables and drink lots of water! This recipe comes together quickly and can easily be adapted to your liking. I got my tomatoes and cucumbers from the farmer's market, which made it even better!

Dill CLT Wraps (Cucumber-Lettuce-Tomato)

• a few leaves of romaine lettuce
• 1/2 tomato, cut into chunks
• 1/2 small cucumber, sliced
• 1-2 TBS hummus (I used kalamata olive)
• 1-2 TBS veganeise * (see note)
• paprika, garlic powder + pepper; a pinch each
• 1 TBS fresh dill, minced
• optional add-ins: pickled red onions, chickpeas for protein, squeeze of lemon, hemp seeds, toasted nuts, crumbled cashew cheese

1. Put your lettuce on a plate or cutting board. Mix together the hummus, veganeise, paprika, pepper, and dill in a bowl. Add a squeeze of lemon if you like. Use more hummus for a more spread-like consistency, or more veganeise for a sauce-like consistency. I did about 1 1/2 TBS veganeise and 1 TBS hummus.
2. Spread an even amount of this mixture on each piece of lettuce
3. Add cucumbers and tomatoes on top of the spread
4. Top with any additional add-ins
5. Enjoy this simple and delicious snack!

note: I used to hate mayo when I wasn't GF or DF. Veganeise, however, is a great thing to have in your kitchen. You can quickly whip up a spread for a sandwich or wrap, or brighten up a simple summer snack like this. There is a link in the ingredient list for the kind I use, which is made with olive oil. Because this spread uses hummus and veganeise, there's no need for salt! If you totally hate any type of mayo or veganeise, just use all hummus.

5-minute Cajun Grit Bowl

One thing I find fascinating about the human body is how different each person's appetite is first thing in the morning. Some people can straggle through their morning on just coffee, or a doughnut, or nothing at all. Some people can't even eat until they've been awake for a few hours.

And then there's people like me. I am hungry as soon as I wake up. I will not function if I don't eat breakfast within my first hour of being awake. To me, breakfast is the most important meal of the day because with out it, my day will not go well. 

But like most people, I don't really have mornings to make a fancy breakfast with a lot of ingredients or steps. This grit bowl is everything that breakfast should be: fast, easy, flavorful, gut-sticking and doused in hot sauce. Even though it only takes 5 minutes, it feels fancy because of how delicious it is!

5-Minute Cajun Grit Bowl

-2 eggs

-2 TBS milk of choice (I used almond)

-cayenne pepper

-salt + pepper

-non-stick spray (optional)

-1/4 - 1/2 C polenta corn grits (small vs. moderate portion)

-3/4 - 1.5 C water

-earth balance (or regular butter)

-cajun seasoning (or a mix of garlic powder, cayenne, paprika + salt)

-accompanying drink (tea, coffee, etc.)

1. First things first: put on the kettle for tea or start your coffee pot. This is crucial for your early morning sanity. Then go ahead and boil your water for grits in a small pot. For a smaller portion of grits, use 3/4 cup of water; 1.5 cups of water for a moderate portion. 

2. While your water boils, spray a microwave-safe bowl with non-stick spray. Crack two eggs in the bowl, then add milk, cayenne pepper, salt and pepper. Feel free to add chopped green onions, chives, or even cheese. Mix together well, making sure to break the egg yolks.

3. Your water should be boiling by now. Add your grits (1/4 C for small portion; 1/2 C for moderate). Stir, simmer, and start a 5 minute timer.

4. Put your egg bowl in the microwave. Cook 30 seconds, stir, cook another 30 seconds, and stir again. If the eggs are close to being done, cook another 30 seconds. If it needs a little more time, cook 35 seconds. When done, remove from the microwave.

5. Once your grits are done, remove from the stove. Stir in a dollop of vegan butter and cajun seasoning to your liking. Pour into a bowl and top with your eggs (they will easily slide out of the bowl). Top with hot sauce (highly recommended), cheese, or even nutritional yeast. Eat with coffee, tea, or whatever you drink in the morning. Enjoy!

Serves 1

(862) action de grâces

Well, let's see what's out of the way: Thanksgiving, Black Friday, the busiest weekend of the year at Starbucks, my last real weeks of school...I guess that's a lot! I have been incredibly busy since last week but I only have this week and exams left in class, then I'm done! Yay! I also made a vegan Thanksgiving for the first time this year and everyone approved!

New favorite tempeh dish: sweet peppers and tempeh cooked down in a mixture of soy sauce, lime juice, and cilantro. So flavorful and delicious! //greens + seeds

 So this exists at my new job...you can all imagine how stoked I was to see this. 

 Black Friday morning shift late breakfast at 1 PM: hashbrown egg cups from Ashley smothered in ketchup with leftover homemade biscuits (below).

 Pretty much made everyone eat something green on their Thanksgiving plate that wasn't mushroom soup drenched green bean casserole (yuck!): warm carrot ribbon and kale salad with toasted almonds. //Mince + Type

 This is my first year of not eating meat during the holidays. Until I moved out, I ate meat a few times a week, but never everyday. For me personally, I find it easier and cheaper to cook from bulk grains and beans, vegetables, and fruits. This is just my personal opinion however! It's easier for me to prepare things that are vegan usually, and this goes for baking as well. It also ends up being healthier in the long run! I strangely don't really miss bacon. I do eat eggs, honey, and fish, which is why I can't claim to be 100% vegan. But I still try to branch out my "veganism" as much as possible. This vegan lentil "meat" loaf exceeded everyone's expectations. My dad even ate it, who tried to get me to eat turkey this meal haha. It is flavorful, moist, and tastes like the real thing! //Tasty Yummies at Healthful Pursuit

 Yay for doing other new culinary things: I made my first from scratch pie crust! I made the mistake, however, of not greasing my pie pan (because I'm an idiot) but it turned out great. My dad hates pumpkin pie for some reason so I made this vegan chocolate pecan. It was incredible flavorful and custardy for not having any eggs! I would love to make this into mini tarts sometime. //The First Mess

 I have made biscuits before with bacon, brown sugar, and GF all purpose flour. They were good, but these almond and chickpea flour, honey laced biscuits with coconut oil are AMAZING. They taste better than the ones I ate for years at meals. My mom and dad are hooked on them, so I guess I will have to make them from now on. They only took 5 minutes to pull together too. //Elana's Pantry [note: I used 1.5 C almond flour, 1 C chickpea flour, 1/4 C melted coconut oil and 1/4 C honey]

 Vegan thanksgiving plate! Everything was delicious, especially alongside a glass of Beaujolais Noveau

 Had a little pre-Thanksgiving get together with some friends to watch ThanksKilling, which is terribly amazing. I made this vegan bean dip, which was super easy to pull together, and they made mango salsa and guacamole. This comes from one of my new favorite vegan blog finds! //For Reals Mom

Now that all of the Thanksgiving dishes are cleaned, the leftovers are gone, and the shoppers finally told themselves to go home, things are somewhat back to "normal" before Christmas hits in a month. I am really looking forward to being over with school so that I can try new things in the kitchen. I made this amazing rosemary vegetable soup with white wine, kale and potatoes. It is very filling and delicious! I hope it gets really cold so I can eat this for a few more days! //Vegetarian 'Ventures

(784) ce jeu

I'm about to start my fourth week of school tomorrow! That just sounds crazy. I was recently "elected" the co-secretary of our French Club, which I'm incredibly excited about! I am so ready to immerse myself in French culture, watch more French films, make crepes and madelines! Our first official meeting, after the preliminary, is tomorrow. I also took a lovely trip to Charlotte this weekend to visit a friend

Easy dinners are what have been keeping me going lately. This scramble was incredibly easy to put together and a great end-of-summer dish. Lee fried the potatoes, which were amazing

French toast skills are getting slightly better. This batch turned out just a bit burnt, but still delicious and filling

On our way to Charlotte after about 5 detours!

Beautiful mason jar lights at Fern, a restaurant in Charlotte

The most beautiful bloody mary. Tasted pretty good too!

Cory's dashi ramen topped with a poached egg. This was made with zucchini noodles, so it was gluten-free too!

My farmhouse vegetable ragout. Braised in a delicious, vegan sauce, the fingerling potatoes were so tender and that was definitely the best tempeh I've ever had. It was so soft and tasted nothing like the tempeh I've eaten for years.

My new found love: Amelie's French Bakery in Charlotte. Not just because they're the only place to have macarons outside of NYC, but the atmosphere was so inviting...and French! They had everything, from pate, to madelines, French cheeses, etc. It is definitely my new favorite place. The macarons were delicious! They're also open 24 hours, which is pretty lovely. If I lived in Charlotte I'm pretty sure I would live in this bakery...and be broke.

They also had lavender French lemonade, which is amazing. I have to say, I am a huge fan of that lemon San Pellingrino sparkling beverage I had.

These were the only jam filled ones they had, but they're marvelous! Look how perfect the feet are

Tried to start off today with a healthy breakfast: avocado toast drizzled with balsamic vinegar and salt.

My new apple pomegranate lemon tea from Teavana (yet another place I wish we had here).

I made a very interesting twist on granola today from Shutterbean: candied walnut, coconut, black sesame seed granola (with many other things involved!) It is currently cooling but I'm sure it'll be great for breakfast this week.

(779) Til Love and Fame to nothingness do sink

It looks like I cooked a lot this weekend, maybe, or had too much free time on my hands. in any case, I have a lot of things to share. I made new things, mostly, and have been lazy as holy hell all weekend since it was a three day one. hopefully I'll get my hardworking self back soon!

Friday off: fries from Emma Key's and a book

first time ever making iced green tea, and I had a bunch of leftover tarragon. so I made tarragon lime green tea. it was good (and made great photos!) but definitely was quite tart for my taste. I would suggest adding more honey (1/2 C) or perhaps less lime juice and it would be great. but I gave it a shot!

simple friday lunch to myself: pan-fried squash topped with lemon juice, olive oil, fresh basil and salt.

gluten-free and dairy-free chocolate chip pancakes and bacon for Saturday breakfast. definitely paid for eating 4 pancakes and bacon all day long. it was good, but I still haven't fully mastered the art of making pancakes. I think the batter was way too thick, which happens sometimes when gluten-free pancake batter. next time, I want them to be thin and perfect!

I finally made pesto, which was super easy and quite spicy. I used nutritional yeast instead of parm and it was great. I didn't have much use for it so I plan on freezing it in ice cube trays tomorrow just to have on hand.

do you ever fix a meal that is really good, but you're still feeling "meh"? that's how I felt with these. pieces of GF artisan bread topped with caramelized onions, pesto and heirloom tomato. it was too peppery for me and I just couldn't dig it. sometimes I think my tastebuds take days off.

now on to new favorites: these oatmeal zucchini cookies have been on my mind ever since I read Nicole's post on Eat This Poem. they were perfect and tasted just like chocolate chip zucchini bread in cookie form. I really enjoyed that they had coconut oil instead of butter too. they were so easy to make, and even more of a delight to share! everyone was surprised/hesitant at the zucchini.

I've had this blog long enough to know that I've ranted more than a few times about making homemade pizza dough...well I did it! kind of. I used a Hogsdon Mill boxed GF mix and I have to say...it was perfect and so so easy. I was dumbfounded at why I never did it sooner. sometimes it's nerve wracking to do something new in the kitchen, and pizza crust was one of them. more specifically, it was using yeast that made me scared. but I did it and the crust was nothing short of amazing! seriously the best pizza I've had in a long time. we used a whole wedge of jack Daiya cheese, heirloom tomatoes, garlic, red pepper flakes, an all-natural pizza sauce from Whole Foods, and Applegate Farms sunday bacon. it was the most perfect pizza. next time I will be making it totally homemade however. I hope it turns out as well as this did!

after eating all that pizza (which is now, sadly, all gone), I needed a light dinner tonight. so I decided to finish off my artisan loaf of GF bread with a pairing of this salad, which has pretty much become my go to salad.

and finally, a giant bottle of wine to get me through at least 5 readings of this book for 2 different classes. happy cooking!