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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