Veggies Galore

The best thing about summer is the abundant fresh vegetables that are in season. During this time, most of my meals are vegetable based. I wish I could find things like tasty tomatoes and flavorful corn all year, but alas, I will just enjoy them while they’re available.

Veggie soft tacos with mushrooms, onions, bell peppers, corn, and salsa.
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Tasty lentil tacos¬†with lettuce, tomato, and sriracha vegenaise. I’ve never had lentil tacos before, and was pleasantly surprise how meat-like the texture is. Lentils are also healthier and more economical than vegan beef crumbles, so lentils will be my regular taco-filler from now on.
Lentil tacos

Sauteed mushrooms seasoned with Slap Ya Mama, ketchup for mushroom dipping, steamed corn, and fried squash.
???????????????????????????????Quinoa-polenta sticks, and a salad with cucumbers, olives, and Italian dressing. I enjoyed the quinoa-polenta because it is one of the few recipes I’ve liked that involves quinoa, which sadly is a food I am not super fond of. Plus, once baked, it was easily sliced into sticks which are perfect for dipping into ketchup or BBQ sauce.

???????????????????????????????Fajita salad which is sauteed mushrooms, red bell pepper, and onions, fresh salsa, and mashed avocado all on top of a bed of lettuce.

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Linguine with basil and white bean sauce from Vegan Planet. It’s supposed to be sage and white bean sauce, but all we had on hand was basil. It turned out delicious and my roommate Ryan was surprised how such a creamy sauce could be made without dairy and with beans instead.

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Sandwiches, Scones, and Game of Thrones

The weather was extremely nice last week, so Peter and I had a picnic at the park. There we munched on these grilled pizza sandwiches (which had pizza hummus and Daiya inside) and cucumber slices dipped in Italian salad dressing.
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I made a batch of Mom’s Chili, which I ate with crackers. I skipped using canned beans though, and cooked up some dried black beans and red beans the day before in the slow cooker. Then I mixed them with the rest of the ingredients to make the chili.

???????????????????????????????The next day the leftover chili was turned into a “Frito pie”. With layered crushed Frito corn chips and chili then smothered in healthy cheese sauce.

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Tomato-rosemary scones from Vegan Brunch. I’ve actually never baked scones before, but these were extremely easy to make and very delicious. My favorite way to have these is warmed up with a pat of margarine in the middle.
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Soft tacos with Upton’s Naturals chorizo seitan, Daiya pepper jack, lettuce, and tomatoes. It was my first time trying the Upton’s seitan. I really liked the taste and texture of it, but the small amount of seitan per package for a fairly high price (at least at my local Earth Fare) was not worth it.
???????????????????????????????“Chicken” parmesan, made with soy-tan dream cutlets from 1,000 Vegan Recipes (which I breaded and pan-fried), with melted Daiya mozzarella, all on top of spaghetti in a creamy marinara sauce, and sprinkled with nutritional yeast.
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Lentil and veggie soup, which I mostly made because I needed to clean out my refrigerator’s produce drawer. It has lentils, onions, corn, carrots, tomatoes, green beans, peas, potatoes, and lima beans which were all cooked in a garlic tomato broth.

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For our three-year anniversary, Peter got me (along with a few other things) The Unofficial Game of Thrones Cookbook. I’m a big fan of the television show and hope to begin reading the books soon, so I was super excited to have these recipes based on the series.

Our local gaming group is actually starting a GoT roleplaying campaign, so for our session I made Arya’s Apricot Tart to share. Except there are no fresh apricots available around here, so we settled for peaches. To veganize the recipe I subbed Earth Balance for butter, coconut milk for heavy cream, and I used this recipe for the crust. It turned out delicious with a flaky crust, juicy peaches, and buttery crumble topping. I can’t wait to try more recipes from the cookbook.

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