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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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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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