Spring is in the air!… Well, no, not really. But registering for spring 2012 classes makes me feel like it’s right around the corner. Only about a week until we all go home for Thanksgiving break and then less than a month is left of this semester. My eating habits have gotten better over the months though and I’m making more well-rounded meals instead of quick-fix foods.
For example, this lovely Mexican “lasagna” I made for myself and Peter the other night. It’s layers of tortillas filled with refried beans, Spanish rice, Rotel, seasoned Tofu Crumbles, and Daiya. Lots and lots of Daiya. I topped it with diced onion, tomato, bell pepper, and more cheez. Then after it finished baking I added sliced avocado and a bit of salsa on top on my slice. Yum.
Another delicious meal I threw together this week was “cheezy beef pasta”. Which was just pasta, a quickly made cheez sauce (Earth Balance, flour, plain soymilk, nutritional yeast, and seasoning salt), and a crumbled Gardein burger. Simple, but quite tasty.
Food Prep class has also had some good vegan food coming out of its labs. This week was pie lab and we got to make a cherry pie. To release steam we had to cut a hole in the crust, so I went the school spirit route and cut a M for Montevallo. It kinda leaked while baking, but still managed to taste great.
We also had a pizza lab, where the wonderful Dr. Mathisen got Daiya so we wouldn’t have a wimpy looking cheez-less pizza. Everyone was skeptical about how it would taste (except me, of course) and one girl even so far as to say the melted Daiya looked like “melted Crayola crayons” but everyone was eating their rude remarks when they got a mouthful of the pizza. It was delicious with its yeasty crust, homemade marinara sauce, and toppings of onion, bellpepper, and fresh basil.