Weekly Wednesday Round-Up – Muffins and Tattoos

Corn muffins with a vegan take on honey butter, agave margarine!

agave butter muffins

Pizza hummus with pita chips
pizza hummus and chips

Pumpkin spice muffins made by my lovely roommate. I’ll be posting the recipe soon!

pumpkin muffinsAnd lastly my new tattoo! Which is in honor of the University of Montevallo’s Purple Side. Our symbol is the cow and also an old tradition used to be to throw Moon Pies at the opposing side. Now I need to veganize some Moon Pies!

cow tattoo

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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

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!

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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Easter Treats and Eats

I hope everyone had a good Easter! My Easter was full of friends and good food, so I would count it a success.

The University of Montevallo’s Family and Consumer Sciences Student Group had an Easter-themed bake sale on Wednesday. For that I made pumpkin spice cake bunnies with cream cheez frosting.

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I also made cookie dough bites from Vegan Cookies Invade Your Cookie Jar. These were a great hit and multiple people kept asking “There aren’t any eggs in these?!” Um, no. I’d prefer vegan cookies over a case of salmonella any day.
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For actual Easter day I had a lovely lunch with Peter and our friends Charlie and Sierra. Then afterwards we spent time playing board games and making Easter things.

For a festive look, I knitted this adorable bunny hat. I used Slip Slip Knit’s knitting chart for the bunnies.
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Instead of the traditional egg-dyeing, I went an animal friendly route and got some blank plastic toys from Hobby Lobby and decorated them with markers.

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For lunch we had a mish-mash of snacks.

I made some tea sandwiches with whole wheat bread, sliced cucumber, spicy sriracha bean dip, and Vegenaise.
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Avocado hummus with pita chips
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I used my go-to potato skins recipe, but got lazy and boiled the potatoes with the skins on and mashed them with the other ingredients (minus the onions and Tofutti cheese). They had all the taste of potato skins, but without the added effort of scooping out the filling.
???????????????????????????????And for dessert Sierra made this delicious spicy peach pie. Can you believe this is the first pie she’s ever made? I never would’ve guessed.

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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

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.