Summer Food Lovin’

Summer is upon us! So now is the time to be free and spend my days cooking, baking, crafting, blogging, and playing with my new kitten (who shall get his own post later).

I moved out from the dorms and into a lovely apartment with my friend, Ryan. We have a nice kitchen with plenty of space, and I plan on trying at least one new recipe a week over the summer break. This should give me plenty to blog about and, hopefully, add a few good recipes to my repertoire.

Below are the meals I’ve made from the last two weeks of school up until I moved into the apartment (except the last one).

Chilled rice salad made with brown rice, corn, carrots, tomatoes, and water chestnuts, all tossed in an olive oil and vinegar dressing and placed on top of mixed greens.
???????????????????????????????
Spaghetti with “meaty” marinara sauce, and a side salad.
???????????????????????????????

Slow cooker refried beans. Not particularly pretty, but delicious and much cheaper and healthier than the store-bought canned kind.
???????????????????????????????

Homemade salsa verde made by blending tomatillos, cilantro, lime juice, and garlic in the food processor. ???????????????????????????????Soft tacos with black beans, corn, tomatoes, onions, spinach, and salsa.

???????????????????????????????Homemade chick’n seitan patty with ketchup, a side salad, and Spanish rice.

???????????????????????????????

And now I bestow upon you, my faithful readers, the most delicious vegan mac and cheese in existence. I tried the recipe on a whim, but this butternut squash mac and cheese is totally amazing. A lot of vegan cheese sauces are close, yet not exactly what I remember mac and cheese to taste like. But this recipe is so creamy and cheesy tasting, I bet you could even trick an omnivore. It reminds me of the Cracker Barrel mac and cheese I loved during my pre-vegan youth.
???????????????????????????????

Veggie salad with saffron couscous.???????????????????????????????One of the first meals I made in my new kitchen was seitan tetrazzini, mashed potatoes and squash, and fresh corn on the cob (take note of the awesome pig corn holders). I changed the tetrazzini recipe by adding an onion, Mrs. Dash garlic and herb, and using Morningstar chick’n meal starter strips instead of seitan. It was good, but a bit dry after baking it. Next time I’ll probably skip baking it and just broil the Daiya on top.

???????????????????????????????

Local Lime: Review

Over Spring Break, my sister and I went to Arkansas to visit our mom. While there, we ate at a fantastic Mexican restaurant in Little Rock called Local Lime. We had heard it was vegan-friendly, so we decided to give it a try, and it turned out to be great!

To start off, our waitress was very knowledgeable about what items were and weren’t vegan. That was a great relief, because nothing is more frustrating than having a waiter who has no idea about the ingredients. Things on the menu were also clearly marked “vegan”, “vegetarian”, and “gluten-free”.

To drink, I got their Fresh Fruit Punch. It’s house-made with fresh pineapple, papaya, mango, strawberries and organic agave syrup. (It was also photo-bombed by my mom)

As an appetizer we got the Salsa Trio, and our three salsa choices were house tomato, tres chilies, and mango papaya, served with corn chips. When our waitress brought it out, the tres chilies salsa had cheese on top of it. After seeing the cook’s mistake, she immediately went into the back and brought me my own vegan salsa bowl! All the salsas were good, but the house tomato was definitely my favorite.
For the main course I ordered the Black Bean and Green Tacos, which come with black beans, guacamole, raw green cabbage, house-pickled onions,  and hot sauce, all served in a corn tortilla. For the two sides, I got jicama jalapeno slaw (with no sauce, since it contained dairy), and spicy house-pickled vegetables.

The tacos were fantastic. The beans were spiced just right, and the cool guacamole and cabbage counteracted the spicy onions and hot sauce. The jicama slaw was also really good. It was crunchy and fresh tasting with a hint of lime. The only disappointing thing was the house-pickled vegetables. The combo of spicy and pickled taste just didn’t sit right with my taste buds.
???????????????????????????????

So all in all, I would give Local Lime a 5 star rating. Their vegan-friendly service, and delicious menu is truly stellar.
locallimehayley

Week of Noms

This week has been filled with some great food, which I shall share with you through a photo montage:

The Tennessee Valley Vegan Wrap from Coffee & Play House. This grilled wrap has tomatoes, artichoke hearts, spinach, purple onions, red pepper hummus, and balsamic glaze. With a side of pickle slices and veggie straws. Very yummy.

This adorable tiny squash was grown by my boyfriend’s parents in their organic garden. Too cute to not share.

I made these two-ingredients red velvet cupcakes, made by mixing just a can of pure pumpkin and a box cake mix, then slathered with cream cheez frosting. These were pretty good, but I think a carrot cake or spice cake mix would mesh better with the pumpkin.

And lastly, rice and bean soft tacos topped with red onions and a mix of Vegenaise, lime juice, and chili powder. This sauce was fantastic and really made the tacos great.