Weekly Wednesday Round-Up – Raw Pasta, Pita Pizza, and Whole Foods

I want to start doing a weekly Wednesday roundup of yummy meals I’ve made. Basically anything I’d put in the PPK’s Food Porn section, but doesn’t deserve an entire blog post.

One of my first raw food meals ever (not counting salad)! Spiralized zucchini and rich marinara sauce.
raw pasta

The mini restaurant inside our local Whole Foods has a vegan sandwich! It’s toasted sour dough bread with balsamic tomatoes, arugula, onions, and basil hummus. Served with a side of roasted red skin potatoes.

Whole Foods sandwich

Fried tofu (from Whole Food’s hot bar) and mashed cheezy bacon potatoes.
fried tofu and potatoes

Pita pizza with mushrooms, onion, bell pepper, and nutritional yeast.

pita pizza

Veggie stir fry with kale, tomatoes, onion, bell peppers, zucchini, and mushrooms all piled on top of brown rice. rice stir fry

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Sentry Soup (Vegan MoFo #19)

redwall

Matthias is the main character in Redwall by Brian Jacques. He is a small orphaned church-mouse who lives in the abbey called Redwall. It was founded by Martin the Warrior, a legendary mouse warrior, and has long been a place of peace. There, Matthias lives with other animal creatures like his fellow mice, squirrels, shrews, moles, badgers, and rabbits. Redwall’s happy existence soon ends though when they are attacked by a rat named Cluny the Scourge and his horde of rebellious rats, weasels, and ferrets.

Matthias sees this as his opportunity to work his way up from being an apprentice to a glorified warrior. Cluny’s relentless attacks soon begin to wear down the resolve and resources of Redwall. As the citizens struggle to continue on, Matthias and his friends learn of a venerable prophecy about Martin the Warrior’s ancient sword. Trying to fulfill it, he and his friends begin to search Redwall for clues to the sword’s location. Each solved puzzle, every unearthed scrap of paper, and any whispered bit of prophecy brings them one step closer to finding the weapon that could save Redwall and its’ citizens.

“When Friar Hugo hurried off to join the defenders he left Cornflower in charge of the kitchens. She had busied herself with setting pans of oatmeal and oven bread ready for the next morning’ breakfast. Cornflower then thought of the sentries up on the wall, and she set about making a large pan of vegetable soup. It was a great favorite with the defenders at nighttime, especially when she made it to her own recipe.” – Redwall (paperback) page 300

The food described in Redwall has always sounded delicious. Especially since most of the animals are vegetarian. I chose the warm and veggie-filled Louisiana River Otter Hot Root Soup from Redwall Kitchen.

otter soupThis is probably my new favorite vegetable soup recipe. I don’t know if it’s the Zatarain’s shrimp boil seasoning, the thick roux base, or just the combo of vegetables the makes it taste so freakin’ good. Either way, I’ll definitely be making this again.

 

Twig’s Sausage Soup (Vegan MoFo #7)

deepwoods

The story for today focuses on Twig, who is written about in The Edge Chronicles: Beyond the Deepwoods by Paul Stewart and Chris Riddell. Twig is a young human who lives among a tribe of Woodtrolls. He’s always known he was different, due to his lack of fur and inability to work well with wood (the usual Woodtroll occupation), but it wasn’t until now he desired to know where he came from.

Soon a group of Sky Pirates are coming to trade for wood from his local village. Twig’s adoptive mother fears the Pirates will attempt to kidnap him and force him to join the crew. At his mother’s request, Twig decides to stay at a nearby Woodtroll village until the Pirates leave. While traveling to the village,  Twig breaks the one rule he’s always been told: Never leave the path. Even though it was kind of an accident, those fateful steps off the path send Twig on a fantastic journey.

While traveling on a journey to find a home and his true identity, Twig encounters many strange creatures. Including the Slaughterers, human eating trees, Sky Pirates, rot-suckers, and even the gentle giants of the forest, Banderbears. As he continues onward, Twig will learn the answers to some very pressing questions. Who his true parents are, who has been secretly guiding him in this dangerous quest, and what is life like off the path?

The tilder sausage soup tasted as delicious as it had smelled. Simmered until the sausages were soft, in stock seasoned with nibblick and orangegrass, the soup was rich and spicy. It was also just the start. Juicy hammelhorn steaks, rolled in seasoned knotroot flour and deep-fried in tilder oil came next, accompanied by earthapples and a tangy blue salad. And this was followed by honey trifle and delberry blancmange and small wafer biscuits drenched in treacle. Twig had never eaten so well – nor drunk so much. A large jug full of woodapple cider stood in the centre of each of the four tables, and Twig’s mug was never allowed to empty.” – Beyond the Deepwoods (hardcover) page 56

I had to sit and imagine what I thought nibblick and orangegrass would taste like. I chose fennel seeds for nibblick and orange bell pepper for orangegrass. Everything else was just kind of thrown into the pot willy-nilly and it turned out great! Spicy and rich, just like the book described.

tilder sausage soup

Tilder Sausage Soup

Ingredients:

1 medium yellow onion, diced

1 orange bell pepper, finely chopped

3 cloves of garlic, minced

2 tablespoons olive oil

10 cups of vegan “chicken” broth or vegetable broth

5 jumbo veggie dogs or 8 regular size veggie dogs, sliced (I used Smart Dogs)

1 large potato, cubed

3 medium carrots, sliced

2 bay leaves

1 tablespoon fennel seeds

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon salt

1 tablespoon sriracha

3/4 cup orzo

Directions:

Saute the onion, bell pepper, and garlic in the olive oil. While that cooks, begin heating your vegetable broth to a boil. Cook the onions and bell peppers until they’re soft and fragrant.

Once the broth is boiling, add all the remaining the ingredients except for the orzo. Boil for 10-15 minutes, then add the orzo and boil for another 10 minutes. Then you’re finished!

Tasty Texas

This past week has been full of “firsts”. I went to my first national conference, rode my first airplane and taxi, and went to my first professional baseball game.

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The conference I had the pleasure of attending was the American Association of Family and Consumer Sciences’ 103rd annual conference in Houston, TX. It was a wonderful experience and I learned a lot about the FCS field while meeting many lovely professionals full of advice and networking opportunities.

Sadly, I had very little time inbetween events to explore downtown Houston, but when I did get the time I always managed to go someplace delicious for dinner.

Our first night in we ate at Guadalajara Del Centro. The server was very friendly and knew exactly which items on the menu were vegan or could be veganized. I got the veggie fajitas, which was grilled mushrooms, zucchini, sweet potatoes, asparagus, onions, and bell peppers all slathered in cilantro pesto. Served with sides of pico, guacamole, rice, and refried beans.

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The one “tourist” thing I got to do while in Houston was attending a baseball game of the Houston Astros vs. the Los Angeles Angels.  I honestly enjoyed watching the crowd more than the game, but it was very fun, despite it being hot and having incredibly high up seats.

???????????????????????????????There were even vegan options at the ballpark, with the Green Fork salad bar. They had tons of vegetable and bean options to load your salad up with.

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I ended up getting a romaine lettuce salad with tomatoes, cucumber, kidney beans, kalamata olives, corn, snap peas, and balsamic dressing.

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Texas really was great, and I can’t wait to visit again soon.

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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Noms Catch Up

Okay, so I know my blogging has been inconsistent, but I am determined to change that. I’ve had a super busy semester at school, plus lots of other responsibilities to worry about. But I have decided that I need to make time for blogging because it’s something I really enjoy doing.

This post is to catch up and share all the pictures of food I’ve taken up to this point. It’s not a ton because I haven’t been eating a lot that’s “blog worthy”, but I’ll hopefully have more to post soon.

The falafel plate from the Purple Onion. It’s vegan as long as you ask for no cheese on the salad. It comes with a side salad, falafel, wild rice, pita bread, hummus, and fruit. Really good food, for a fairly reasonable price ($9).

Falafel Plate (2)

Here is some tomato veggie couscous I made for a potluck. It’s couscous cooked in canned tomatoes and seasonings, with garbanzo beans and broccoli mixed in to make it more filling. It’s a good thing this makes a whole meal (protein, carbs, and veggies) because, like I expected, there was nothing else vegan available at the potluck.

Coucous bulked upI’ve been trying to slowly, but surely, work through my Pinterest food/recipes board. On there, was a lovely recipe for avocado hummus. I was excited to try it, and when I went grocery shopping I got all the ingredients, except garbanzo beans. Apparently the local grocery store doesn’t carry garbanzo beans, canned or dry. So I had to make do with cannellini beans. The dip was really great tasting, but with a much creamier texture than traditional hummus. It was almost sour cream-like because of the smoothness. I can’t wait to try it out again with the garbanzo beans.

White Bean Dip

Only recently have I discovered the joys of spaghetti squash. I’d heard about it before, but never gave it a try. Peter and I went out to lunch with some friends to Ruby Tuesday and the only vegan menu item was the spaghetti squash with zucchini (without the parmesan cheese). I tried it and loved it! Since then I’ve tried it several different ways and they’ve all been tasty. Below is some spaghetti squash with sauteed kale, tomatoes, and marinara sauce.

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Spanish brown rice and black beans mixed with canned tomatoes and chipotle chili. Super simple, but super yummy.

Brown Rice and Black BeansWhile visiting home for the weekend, my sister took me out to eat at a great Asian restaurant in Hunstville called Panda. The server knew which tofu was vegan or not (a definite plus) and so we got the veggie and avocado sushi for appetizers, and then the house bean curd which is served with rice, snap peas, broccoli, and water chestnuts. The food was great and the portions were huge, so both of us got an extra meal from the leftovers.

Panda Sushi

Panda Tofu

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.