Weekly Eats Nine (3/7 - 3/13)

Sick Remedy: Red Cabbage and Green Lentil Soup

As soon as I feel like I'm getting sick, I usually do a few things: rest, take vitamin C gummies, drink lots of tea, and make soup. I had most of a head of red cabbage in my fridge, so I decided to try this new soup to cure myself. In addition to what the recipe calls for, I added a ton of dried herbs: herbes de Provence, basil, dill, oregano, Italian herbs, red pepper flakes, and thyme. Plus I topped each bowl with a heavy drizzle of balsamic vinegar, which nicely complemented the red wine laden broth. This soup was a hit! Plus I'm convinced it drove my sore throat and fever away. I will definitely be making this simple, peasant style soup again.

Dinner: BBQ Tempeh Wraps

Since we are preparing to move in about a month or so, I'm really cutting down on my food budget and trying to reuse scraps as much as possible. I like being on a budget because it forces me to be creative when I recipe plan and think of ways to re-use produce/scraps. Plus there is something very comforting about simple food - it almost takes me back to the great vegetarian food my mom made for me growing up. I grew up with her cooking tofu and tempeh every week, and I definitely have her to thank for my interest/knowledge of vegetarian food. These BBQ tempeh wraps take no effort or time at all, but rest assured they are amazing. Instead of a "typical" thick, tomato paste thickened BBQ sauce, I used a local Eastern NC BBQ sauce which has a lot of vinegar. I loved this version, but am excited to try it with regular BBQ sauce too. I added hot sauce plus some dried basil/oregano to each wrap, which was an excellent addition! I'm sure these would also be lovely for a picnic.

Dinner: Dirty Rice + Beans

I finally got to put my Dutch oven to use when I made this amazing recipe for dirty rice and beans. This recipe originally comes from Quick Fix Vegan, by one of my favorite authors, but luckily I found the recipe online as well (link above) for anyone who wants to try it! Although it needs to bake in the oven for about an hour, the prep is minimal and the flavor is super authentic. I've never made dirty rice, and I must say that the vegan variety tastes just like the real thing! Next time I think I'll add some sauteed vegan chorizo to bulk up the protein. Note: I used basmati rice instead of quick cooking rice, so I had to increase my cooking time to about 90 minutes. 

Imbibe: El Chupacabra

Sometimes I know exactly what kind of cocktail I want, and other times I don't. When the latter scenario occurs, I usually flip through my Drinks board on Pinterest until I find something that looks good. So I (thankfully) decided on this drink last night, El Chupacabra, which might just be one of the best ones I've had in a while. From what I can tell, it's a sort of riff on a Pimm's Cup, with the addition of white tequila and a float of Cynar on top. The outcome is an incredibly cucumber infused cocktail that will be perfect for summer. The combination of sour, sweet, fruity Pimms, and bitter Cynar is absolutely perfect. I don't know if I've mentioned that Cynar (artichoke liqueur) is my latest boozy crush, but I can't get enough of it. It's bitter like my best friend Campari, but it has a much deeper, darker flavor. 

Breakfast: Buttered Toast with 6-minute egg, kale sauerkraut + hot sauce

Getting up for work at 5 AM can be a struggle, but it's getting a lot better. I rediscovered my love for 6 minute eggs this weekend when I made a couple for a quick snack in between meals. This smoky kale kraut is my new favorite thing too. It reminds me of smoky, slow-cooked collard greens, which is taken even further when you add hot sauce on top. These eggs might be my new early morning go to because you can put the water on to boil while you get ready! By the time it's boiled - you're ready and just waiting to eat!

Pantry Fried Rice

There are two things I always have on hand, no matter what: eggs (or any type of protein) and short grain brown rice (or any grain). When you take these two things and add vegetables, soy sauce, and other ingredients, you can create a delicious meal in less than 10 minutes! You can change the ingredients based on what you have or your preferences, just make sure you cook the longest cooking vegetables (like carrots + squash) in the pan before the shortest cooking vegetables (like garlic + green onions). You can also easily make this vegan by subbing crumbled tofu or edamame for the eggs!

Pantry Fried Rice

• 2 eggs (for vegan: 1/2 C finely crumbled tofu or 1 C thawed edamame)
• 2 C cold, cooked brown rice (or quinoa, millet, white rice, or jasmine rice)
• 3-4 cloves of garlic, thinly sliced
• 2-3 green onions, thinly sliced (or leave it out, if not on hand)
• 1-1.5 C vegetables (I used leftover steamed kale but feel free to use whatever you have and chop it small! See note above about cooking times)
• 1 TBS GF soy sauce
• 2 tsp toasted sesame oil
• splash of rice vinegar
• sriracha for serving
• additional add-ins: fresh herbs like Thai basil or cilantro, toasted sesame seeds, thinly sliced carrots, finely chopped steamed broccoli, finely minced ginger

1. Preheat a skillet on medium heat. Add sesame oil and rice (I also added the kale here now to get it crispy and warm; add your long cooking vegetables now). Stir and cook for 2-3 minutes, until starting to warm and crisp up. 
2. Meanwhile, whisk the eggs together in a small bowl until smooth with a fork (for vegan, just crumble your tofu finely or thaw the edamame). 
3. Now add the garlic and green onions (if using; add other short cooking vegetables). Stir to combine and cook 1-2 minutes, until the green onions and garlic starts to brown lightly. Drizzle in the soy sauce and vinegar, and stir to combine. 
4. If using the eggs, make a well in the center of the rice and add them in. Let cook for about 1 minute or more, until starting to set on the bottom. Stir into the rest of the rice (for vegan, simply stir in the tofu and edamame, until browning).
5. Stir and flip the rice occasionally until the rice and eggs become lighly browned, about 3 minutes or more, until the eggs are cooked to your desired consistency. Serve with plenty of sriracha!

Omelette aux herbes fines avec des courges d'été

Hi all! So I've been experimenting with omelettes lately, and although I'm not very good at them (as you can see), I decided to share this recipe anyways because it was so good! Sometimes we get tired of the same old scrambled eggs, over easy or the runny 7-minute eggs, so this is a nice alternative. Use any summer vegetables you want (we have used tomatoes and basil before), but I happened to have an abundance of market yellow squash this morning. Also, I am well aware that this probably not the traditional French way to make an omelette, but it's delicious and that's all that matters, right?

Omelette aux herbes fines avec des courges d'été
Serves 2

• 4 eggs (2 per person)
• almond milk (or other non-dairy/regular milk)
• 1-2 small summer squash/zucchini/other summer produce, diced
• 2-3 garlic cloves, minced
• salt + pepper
• 1.5 TBS fresh herbs, finely chopped (we used Thai basil, oregano and thyme)
• vegan/regular butter

1. When I make omelettes for two people, I cook the vegetables first and then divide it onto two plates. This it makes it easier when cooking, or you could use a big pan for a larger omelette, if desired. 
2. If you are making individual omelettes preheat a small pan on medium. Add a small pat of vegan butter or a quick glug of olive oil. Add the squash and a pinch of salt. Cook until seared on most sides (look for some black spots) and cooked through, 3-4 minutes. 
3. Meanwhile, whisk your eggs in a bowl. I usually whisk two at a time so I can measure it out evenly. Whisk two eggs with a splash of almond milk, a generous pinch of salt and pepper, until smooth. 
4. In the last minute of the squash searing, add the garlic and stir. When finished, remove from heat and divide between two plates. Return the pan to medium heat and add a small pat of vegan butter. 
5. As soon as the butter melts, add your eggs and swirl the pan gently so that it moves around. Sprinkle your herbs over the eggs. I also stir the uncooked eggs in the middle very gently with a fork to help it along. I find that this creates a much fluffier omelette at the end. 
6. When the bottom is set and pretty much cooked, sprinkle as much squash as you can on one half of the omelette, but be careful not to crowd it. Gently flip the side with out fillings on top of the side with them. Let cook for a minute or two, and flip again. You can fold your omelette a third time (which is what I did in my photo), or leave it as it is. 
7. Cook until the insides are done to your desired texture and the outside is a lovely golden brown color. Remove to a plate. If you have leftover squash filling, sprinkle it on top and feel free to garnish with more fresh herbs. Repeat this process with the second omelette. 
8. Bon appétit!

Fresh Basil Scrambled Eggs & Zucchini-Potato Hash

I can finally check something off my bucket list: we have an herb garden going! Yesterday we ventured to the Raleigh farmer's market to buy some herbs (and produce, of course). We are now growing: globe basil, Thai basil, fennel, Italian oregano, mint, silver thyme, lettuce and banana peppers. I am beyond excited to see how they do over the summer. I will be adding dill and maybe some French (Provence) lavender to the mix if these turn out well. I'd also like to do some more peppers, if possible. Anyways, I'm thrilled, and this morning I woke up craving a typical summer breakfast for me: something with fresh herbs and farmer's market produce. So here are two recipes I created this morning that you can enjoy all summer long!

Fresh Basil Scrambled Eggs

• 2-4 fresh eggs 
• 1 TBS almond milk 
• 1-2 TBS fresh basil, thinly sliced
• salt + pepper
• 2-3 tsp vegan (or regular) butter

1. Preheat a skillet on medium heat. Add a small pat of vegan/regular butter and wait for it to melt.
2. In a bowl, beat the eggs with almond milk, a pinch of salt, pepper and basil until smooth. I usually do two eggs per person. 
3. When the butter is melted, add the eggs and a teaspoon of butter. Scramble, using a spatula, for another minute or two. 
4. Add another teaspoon of butter and scramble some more, until cooked to your desired consistency. The butter makes the eggs super fluffy and adds a little decadence! 

Zucchini + Potato Hash

• 1-3 large Russet potatoes, diced
• 1 large or 2 small zucchinis, diced
• 2-4 garlic cloves, minced,
• 1 TBS olive oil, divided 
• salt + pepper
• 1/2 tsp paprika
• 1/4 tsp cumin

1. In a pot big enough to fit the potatoes with some room, place the potatoes inside and add enough water to cover by an inch or more. Set to boil on the stove. When boiling, turn down slightly and cook until tender, about 8 minutes. It should pierce easily with a fork. When tender, drain and set aside.
2. Preheat a large skillet on medium heat. Add 1/2 TBS olive oil, then potatoes and a pinch of salt. Saute, until starting to get crispy, about 6 minutes. 
3. Add the zucchini, paprika, cumin, another pinch of salt and another 1/2 TBS olive oil. Turn the heat up to med-hi to sear. Stir, and cook about 5-6 minutes, until everything is starting to sear and cook through. There should be little black marks under everything and the zucchini should be tender.
4. In the last two minutes of cooking, add the garlic and stir. Adjust seasoning to your liking and serve!

Les Bouchées Quotidiennes

This week, I made some delicious scrambled eggs with garlicky swiss chard and harissa powder. I just sauteed chopped garlic cloves and chard stems in oil until softened, then added the swiss chard leaves. I mixed together 2 eggs with some almond milk, harissa powder and salt. Pour over the swiss chard and scramble until cooked.

Yesterday was Mike's birthday, but this weekend I threw him a surprise Star Wars party. I'm so happy that he was 100% clueless about the party! I always make cupcakes for parties, but I've had my eye on these meyer lemon yoda cookies. These cookies was amazing for GF and they stayed soft and chewy the next day. The best part is the homemade meyer lemon curd which is SO easy to make and it tastes like lemon meringue pie. These cookies were delicious!

Special breakfast brunch for Mike this weekend: eggs over easy, garlicky sauteed Swiss chard and wonder fries with green onions and miso mayo. 

We've been eating a lot of salads lately and this quinoa tabbouleh salad hit the spot! It had lots of fresh mint, parsley, and the pomegranate molasses was amazing! This salad is a great crisp and refreshing dish for any weeknight or a light dinner. It also gets better when it sits in the fridge for day.

Savory tea...What?? I know it may seem odd, but it was actually very delicious and relaxing. I'd like to experiment cooking with this sometime, maybe making a lazy soup with some cooked rice and vegetables. They have other varieties like tomato mint, cabbage beet, and fennel parsley. I can't wait to try the other flavors!

I've been trying to cook from cookbooks lately, and this creamy sun-dried tomato pasta was INSANELY good. This comes from the book Isa Does It, which is definitely one of my favorite cookbooks. You braise the red onions and broccoli in red wine and garlic, which creates an amazing sauce that is then mixed with a vegan cashew cream. I used GF brown rice pasta for this recipe.

 Last night, Ashley and I went to a macaron class at Savory Spice Shop! We got to see how the macaron batter is made, we practiced piping on baking sheets, then we learned how to make Swiss Meringue buttercream (dairy-free). The best part was getting to assemble macaron shells with different fillings (and taking them home...and eating them...). We had so much fun and it was such an informative class! I'm definitely not as afraid to make macarons now!

Here are the shell varieties we had: chocolate, pistachio, coconut, raspberry and lavender. Filling varieties: plain Swiss meringue, espresso Swiss meringue, vanilla bean pear jam, and lemon curd. They were SO good!

13 Best Breakfasts

Here's a secret you may not know: breakfast is my favorite meal of the day! It's one of the few things that I feel comfortable playing around with in the kitchen. When I first went GF, breakfast was a confusing whirlwind of expensive cereal and frozen waffles. Now I know that the possibilities are literally endless! I am more of a savory person, so I don't do waffles or pancakes too often (unless I get a waffle iron for Christmas!) but I eat eggs almost every day. So here's my round-up of my favorite, easy breakfasts from the year!

1. Scramble up some eggs with dried thyme and a few pats of vegan butter for extra decadence. Isa's Brooklyn home fries from Vegan Brunch make a perfect addition! Boiled potatoes get pan fried with peppers and onions, then doused in ketchup (post photo taking). Here is my favorite slow-cooked, creamy scrambled egg recipe!

 2. Make a tofu scramble with things in your fridge! Crumble tofu in a pan, mix with some hummus/mustard and other spices, then later add chopped kale and vegetables. We served this with leftover baked sweet potatoes since it was the day after Thanksgiving!

3. One thing I love doing is taking leftovers from dinner and using it for breakfast. We had some leftover wonder fries and avocado from dinner. We paired it with our usual polenta grits and pan fried some very tasty Italian tofu. Or put it in a wrap and drizzle with miso mayo! The possibilities are endless. Also, creamsicle mimosas are a must.

4. Leftover greens hanging around in the fridge? Cook them for breakfast! Seriously. Kale has become a staple of our weekend breakfast feasts. I posted the recipe here, and you will not regret it! Runny eggs and hot sauce doused kale are a perfect match. 

                       
 5. Fritters, patties, whatever you want to call them. These are a great addition to any breakfast! I had some leftover turnips from the farmer's market, so I used them to make these turnip potato patties! We usually make oven fries to go with breakfast, but fritters have been a nice change. I've also grown fonder of eggs over easy lately, as opposed to our usual scrambled ones.

6. Omelets! Yes this is the folded version, because I can't perfect the French triple-folded one, but it's still delicious. Here are my favorite combinations: 
mushrooms, thyme, vegan butter//harissa paste, cilantro, sauteed onion//sauteed onion, kale, garlic//fresh basil, tomatoes, garlic//mushrooms, garlic, soy sauce, dash of sesame oil. 

 7. If I haven't annoyed you already about how good this Cajun grit bowl is, and how stupidly easy it is, you should definitely make it. This is one of the few things I can pull together before classes start. I'm also mildly obsessed with polenta corn grits and eat them all the time. 

8. I have to admit, making pancakes just isn't my forte. But these flourless pumpkin pancakes are ridiculously easy to make! Even before class! The eggs will also keep you full, unlike regular pancakes which just make me sleepy. One can of pumpkin puree will give you pancakes all week! 

9. My favorite snow day breakfast: tea, toast, mushroom green onion egg scramble + garlic roasted sweet potatoes.

10. Tofu scramble will forever be the easiest thing to make on a lazy weekend morning. This tofu puttanesca scramble is easy, delicious, and filling. I love the mix of capers, olives, and tomatoes with garlicky salty tofu. Serve with buttery grits for a complete meal!

11. Sometimes I just want a smoothie for breakfast because it's too hot to cook (or I'm too lazy). Over the summer, I fell in love with this strawberry lime smoothie and made it almost every day. I find that lime juice is just enough to flavor it, and no, the citrus doesn't curdle the almond milk. It's the most refreshing smoothie out there!

12. I love taking seasonal produce and using it for breakfasts. Here, I sauteed some zucchini, onions, garlic and kale, then scramble with eggs and topped with cilantro. Avocado toast makes it the most perfect breakfast, of course! 

13. I looove oatmeal. It kills me that so many people think it's gross. But homemade oatmeal, which I only started making this year, is so easy and not mushy like packaged oatmeal. One of my favorites is blueberry chai, or here is orange blueberry almond. Slow-cooker oatmeals are also perfect, because it's done right when you wake up for breakfast! How awesome is that? Kathy Hester's blog (and recipe books) are chock full of wonderful vegan slow-cooker oatmeal recipes!

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! 

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

(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

(914) le frêne

The first week of school is almost done! This is definitely a good thing, but the weather this week has been awful! And of course we're expecting snow tomorrow...I hope if it DOES snow, we can at least stay in. That would be lovely! My semester looks like it's going to be full of reading: in French, in English lit and in French lit. Excited but already ready for it to get moving haha. My second film, and my first one, both sold out! Things have been busy but I've been making some really delicious things too, so here we go!

Remember the soy chorizo I bought a while ago? Well I finally used it in these sweet potato black bean chorizo enchiladas (made in the slow cooker!). The recipe has 5 ingredients and spends anywhere between 4-8 hours in the slow-cooker depending on the heat. I suggest you make them when you won't be home because I was so anxious to eat them that I didn't cook them as much as I could've haha. They were perfect! Just spicy enough, flavorful, delicious. I don't have the recipe link because it's from an amazing book so I suggest you all just buy it because it's great and perfect for vegans! (or if you really need it, just post a comment with your email haha) //the vegan slow-cooker book

This was my second vegan bowl that I've made: a red curry miso roasted vegetable bowl with tofu and quinoa. The vegetables are tossed in a tangy sauce and roasted in the oven, along with tofu, then tossed with oven wilted swiss chard, quinoa + soft tofu. It wasn't my absolute favorite but still nutritious and filling! //love + lemons

My film series was featured in the Go Triad! insert in the paper!

Wilted swiss chard, extra garlic with a half-ass alfredo sauce (this begged for mushrooms but had none). I just cooked pasta after steaming the swiss chard. In a skillet, I cooked some garlic in vegan butter, then added nutritional yeast and vegan milk, brought it to a slight boil, then added it to the pasta and swiss chard. This stuff was spicy! Still amazing though. i'm starting to think I might need to keep mushrooms on hand at all times...

Leftover extra firm tofu = tofu scramble with shredded carrots + avocado toast! I've found the best tofu scramble spices: nutritional yeast, salt, pepper, dried thyme, curry powder, paprika, tumeric, and garlic powder. I still need to play around with the flavors though! Next time I'm going to try adding a bit of GF soy sauce. 

Perfection combo: French Connection cocktail, vegan sushi with GF soy sauce, and fries with ketchup [from Cowfish in Charlotte].

Lavendar lemonade and macarons for me. Brought home meringue tarts for my mom.

My dad's birthday was last Saturday. I never know what to get him so I usually try to bake him something. Last year I made some amazing vanilla bean cupcakes with chocolate frosting, but this year, I wanted to try something different. I made the Tortuga Rum Cake from the Happy Herbivore Everyday cookbook. It was lovely! Just enough rum, with a hint of orange in the glaze, and it gets better as it sits. I highly recommend this book (everything is vegan!) for anyone. For my substitutions: 1 C GF oat flour, 1/2 C sorghum flour, 1/2 C tapioca starch + 2 tsp xanthan gum. //happy herbivore everyday cookbook

I love pasta bakes but most of them involve me subbing out the cheese for Daiya, which I am avoiding as much as possible. Luckily, this sweet potato surprise is a great substitute for any pasta bake! This one is made with a garlic coconut milk sweet potato sauce, green onions, and GF panko breadcrumbs on top. It's great for the weather being so gross and is even better the next day. //love + lemons

I have been dying to make acorn squash apple soup...so I did, in the slow-cooker! I adapted a delicata squash pear soup from the vegan slow-cooker book above and it was fabulous! It was great to come home to after walking in the rain all day. The addition of thyme and rosemary pairs perfectly with the vegetables/apples as well. On another no-Daiya note, I have been craving grilled cheese. We all know that I love grilled cheese. Not eating Daiya isn't that hard, but it's without a doubt the best cheese substitute out there. Well, I found a grilled cheese made with out it, and with pantry staples! (What?!!!) It uses things like nooch, almond milk, GF flour etc to make a spreadable cheezy sauce. The recipe is from the same Happy Herbivore book above (you should really check it out!). //

Do you ever have plenty of food to eat, but just feel like making something else for a quick meal? This happens to me every once in a while. The way I plan my meals is so that I only end up cooking 3 days out of the week (that's the beauty of living alone!). I usually eat off of one recipe for at least 2 days and I try to stretch it as far as I can, sometimes by freezing leftover soup or turning leftover components into something different or sharing with my parents. I know I'll be eating the soup above for at least two more days, and I've been eyeing this roasted garlic sweet potato recipe. I also made garlic red pepper wilted spinach and green onion scrambled eggs. So amazing! Good thing garlic is great for your health, and keeps away vampires, because I eat so much of it! //naturally ella