End of Summer Meals

This summer has been very busy, but full of fun. Since school is starting up soon and I’m enjoying my last two weeks of summer break, this will probably be my last post until September when I’ll be participating for the first time in Vegan MoFo!

A few weeks ago I got to take a local canning class and made spaghetti sauce. It was my first time actually canning myself and it was really fun. I’m hoping to invest in some canning equipment soon and then I’ll be able to make my own jams, relishes, and such.

canned sauce

The sauce was a bit chunky, so I ran it through a food processor and used it in eggplant parmesan. I wasn’t too crazy about the cheese sauce, but the eggplant cutlets were delicious.

Eggplant parm

Fresh salad with fuji apple dressing and olive sundried tomato hummus from Eat, Drink, and Be Vegan.

Salad and dip

Brown rice and veggies with red curry paste, soy sauce, and a slight drizzle of agave.

stir fry rice

I’ll be back and posting again in September, so I hope everyone else has a great rest of the summer!

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Spring Break Noms

I have been on a blogging break for spring break, but it’s time to start back now that school begins tomorrow morning. I ate a lot of good food over the break and now it’s time to share pictures of all my noms.

Right before leaving for the break, the cafeteria actually made a nice vegan lunch. They had grilled eggplant “steak”, steamed broccoli, and spicy hummus paired with some tomatoes, olives, and cucumber slices from the salad bar.

My boyfriend, Peter, and I went to Arkansas last weekend to visit my mom, so we got the pleasure of not having to cook and let her be the one to feed us. She made some great blueberry muffins with streusel topping for breakfast.

Not everything was homemade though, we did get us some pizza from the US Pizza Co.

We got the veggie-lovers pizza. Though I had to eat mine cheese-less because I had no Daiya on hand, it was still really good. The thin crust gets super crispy and they use canned mushrooms which gives it a meatier texture. Yum.

Once back home in Alabama, I thoroughly enjoyed having my own kitchen to cook in. I am still not used to the icky public kitchens in the dorms. For lunch I cooked up some frozen hash-browns with spicy seasoning, a bit of salsa, and a ton of Daiya cheddar. I topped the hash-browns with Tofutti sour cream and added a Garden Burger black bean patty on the side.

The four ingredients in the following picture are magical… No, not really, but it seems like they are. (scroll down to see why)

Those ingredients turned into one of the best dishes I have ever made, chick’n and dumplings. I brought about half of the container of Imagine No-Chicken Broth to a boil, stirred in a vigorous dose of Mrs. Dash, added the chopped up Gardein chick’n, and lastly threw in the pre-made dumplings to cook. All in all, this meal took at most 15 minutes to make, and it was delicious.

Another experimental dish that turned into a keeper was this creamy pasta with sausage. I threw some spiral pasta in to cook and then began making a sauce. I added a can of diced Italian tomatoes, two big handfuls of chopped kale, a dollop of Tofutti sour cream, a healthy dose of Parma vegan parmesan, and some chopped of Yves Italian sausages. The sauce simmered for about ten minutes while the pasta cooked, then I threw it all together in a pot. I served it with a whole-wheat Alexandria’s roll on the side. This was delicious and my sister and her boyfriend (who are sometimes known to be picky around vegetable filled foods) sucked down all the leftovers with their compliments to the chef.

I know Easter is still two weeks from now, but I couldn’t resist making these cute cookies. They were pink lemonade flavored, and they were *gasp* from a box mix. The cookies tasted great though, but the bunnies were an issue. I found the adorable Easter decorations at  Walmart and since the box said “edible” on it, I assumed it was true. These sugar bunnies could literally chip your tooth if you tried to chew on one, they were like rocks. Everyone enjoyed the cookies though and just pulled off the decoration.

Weekly Round-Up + Sewing that Speaks for Animals

This week hasn’t been all that creative, food-wise at least. Though I did eat a couple of yummy meals and took snapshots of the two most photogenic things to come out of my kitchen in the last few days.

Below is a Dominex eggplant burger topped with all the veggie burger fix’ns and served with a side of curly fries. Yum!

Also we have some cute little vanilla cupcakes for Sunday night Bible study. I used my usual go-to cupcake recipe of the all-purpose vanilla cake from Eat, Drink, and Be Vegan, and just put them into miniature cupcake form. A quick sprinkle of colored sugar really made the frosting swirls pop.

And here’s the thing that I think will really make this post interesting, my new pig bag. I made this in sewing class last Friday and it is now where I’m storing my knitting when I have to take it on the go. I found this lovely pig fabric on sale and couldn’t resist making something with it. As usual, I had to throw in a vegan jab so I added the phrase “Friends, not food.” on the bag with fabric painted.