Dorm Noms

I finally got a camera cord, yay! Well actually I got a camera cord a few weeks ago, but I’ve been too busy to blog until now. School work is taking up more time this semester, so my posts will be more sporadic but will probably have a lot more stuff covered in them.

Here’s what I’ve eaten so far this semester:

Carrot cake muffins from a recipe on The Flaming Vegan.

Seasoned black beans mixed with Daiya on top of chipotle tomato rice.

The local eatery, Eclipse Coffee and Books, has added several new vegan items to their menu and I decided to try them out.

First was the couscous and quinoa salad. Gotta be honest, I don’t really like the texture of pearl couscous or quinoa, so this wasn’t a huge hit for me. It had a great taste, kinda spicy with a citrus-y undertone, but the texture was a deal breaker for me. The coconut macaroon cookie from Alternative Baking kind of made up for it though.
Although the first vegan dish was a bit disappointing, the second definitely wasn’t! They added a veggie burger to their menu and it is fantastic. It’s made with quinoa and beans and is served on rye bread with your choice of toppings. I got mine with lettuce, tomato, mustard, and ketchup.

I guess Eclipse’s burger got me in the mood for sandwiches, because a few days after that I tried my hand at making my own veggie burgers. I very loosely based it around this recipe, but made lots of changes.

I mashed up a drained can of black beans, added about 1/2 cup bread crumbs, 1/4 cup diced onions, 2 tbsp taco sauce, and some Mrs. Dash Extra Spicy. Then I formed them into four patties and cooked them in an oiled  skillet for a few minutes on each side. They were sooo good. After making these, I may just stop buying pre-made veggie burgers altogether. I need to make another batch and test whether they can withstand freezing very well. I ate my sandwich on a onion bun with pickles, tomato, and some Vegenaise mixed with Sriracha.

I broke out the slow cooker this weekend too and made some Mom’s Chili, seen here topped with some Tofutti sour cream.

On Saturday I spent time with my friend Skye and her lovely mother Sally. We went to Whole Foods and ate lunch at their cafe. I got fried tofu (with ketchup), a seasoned mixture of black eyed peas and butter beans, and a grain salad with millet, barley, and brown rice. It was all really yummy and I will definitely be going back their to eat soon.

And also for dessert at Whole Foods I got a double chocolate vegan cookie, woot!

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My Om Nom Noms of the Week

I’m just rounding up some of the interesting food I’ve made this week. Nothing too spectacular.

Here are some carrot cake cookies, made with a recipe from The Innocent Primate blog. You can find the recipe at this link. I baked these for a Sunday evening Bible study and they went over great! They were moist with just enough chew to keep them together. It kind of reminded me of the Little Debbie oatmeal cream pie cookies I loved so much in my pre-vegan days.

The food photographed here, on the other hand, was something I threw together with no recipe and just hoped for the best. They turned out very good too! It was an attempt at homemade pizza rolls.

I rolled out some pre-made crescent rolls and slightly dusted them with nutritional yeast to add a cheezy taste. Then I made them into little pockets, added pizza sauce, and topped that with Yves vegan ground beef that had been mixed with Greek seasoned salt. After popping it in the oven and baking it for 15 minutes, out came these beauties!
Money shot of the filling!