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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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.
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Spaghetti with “meaty” marinara sauce, and a side salad.
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Slow cooker refried beans. Not particularly pretty, but delicious and much cheaper and healthier than the store-bought canned kind.
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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.

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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.
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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.

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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.