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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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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Post with the P’s – Pasta, Pizza, and Pie

Spring is in the air!… Well, no, not really. But registering for spring 2012 classes makes me feel like it’s right around the corner. Only about a week until we all go home for Thanksgiving break and then less than a month is left of this semester.  My eating habits have gotten better over the months though and I’m making more well-rounded meals instead of quick-fix foods.

                                                        For example, this lovely Mexican “lasagna” I made for myself and Peter the other night. It’s layers of tortillas filled with refried beans, Spanish rice, Rotel, seasoned Tofu Crumbles, and Daiya. Lots and lots of Daiya. I topped it with diced onion, tomato, bell pepper, and more cheez. Then after it finished baking I added sliced avocado and a bit of salsa on top on my slice. Yum.

Another delicious meal I threw together this week was “cheezy beef pasta”. Which was just pasta, a quickly made cheez sauce (Earth Balance, flour, plain soymilk, nutritional yeast, and seasoning salt), and a crumbled Gardein burger. Simple, but quite tasty.

Food Prep class has also had some good vegan food coming out of its labs. This week was pie lab and we got to make a cherry pie. To release steam we had to cut a hole in the crust, so I went the school spirit route and cut a M for Montevallo. It kinda leaked while baking, but still managed to taste great.

We also had a pizza lab, where the wonderful Dr. Mathisen got Daiya so we wouldn’t have a wimpy looking cheez-less pizza. Everyone was skeptical about how it would taste (except me, of course) and one girl even so far as to say the melted Daiya looked like “melted Crayola crayons” but everyone was eating their rude remarks when they got a mouthful of the pizza. It was delicious with its yeasty crust, homemade marinara sauce, and toppings of onion, bellpepper, and fresh basil.

Delicious Daily Meals

With monies starting to get more tight around the household, I’m having to cut back on my usual vegan splurges. Less Daiya and Amy’s frozen dinners, and more of the cheap vegan staples like tofu and soymilk. But for now, I shall enjoy the leftovers I have stored in the fridge still until the penny pinching takes over.

So that’s why I made this tasty pizza. The open bag of Daiya needed to be used before it went bad, and pizza just sounded great. I made it with a whole wheat crust, topped with sauce, Daiya, freshly chopped tomatoes and onions, with some mushrooms sprinkled on top for extra goodness.

Here is some more delectable Italian food. I made a quick, but satisfying, dinner of spaghetti in tomato sauce, with some mushrooms, chopped onion, and freshly steamed zucchini slices mixed in.

I think sometimes I get caught up in the foodie rush to try and make lots of weird foods with different flavors and textures, and in that forget that sometimes the best food in life is the simplest.

For instance, take this tofurky sandwich pictured below. Kinda plain looking, not too special. But I was just as satisfied with it for my lunch as I would have been with some wacky casserole that used three different vegetables I’d never heard of. Though I made it extra delicious by adding some of my new favorite new sandwich spread, wasabi mustard. This is sooo yummy slathered on two slices of bread and paired with some veggie meat.

Product Review – Tofurky Pepperoni Pizza

It’s my first post of the new year! And we’ll start it off with a bang with a new product review.

I found this new Tofurky frozen pepperoni pizza at our local health food store and couldn’t resist buying it. Although quite expensive at $6.75 a pizza, it was very very good. Though I couldn’t stand to buy something that pricey on a regular basis, it was delicious enough I could see buying it for a once in a while treat.

The pizza all together was really tasty, the crust was thin and crispy with just the amount of sauce. All of that is smothered in Daiya vegan cheez and Tofurky pepperoni bits. It was slightly reminiscent of those awful for you, but oh so good frozen pepperoni of my youth. Where you’re not exactly sure what meat the “pepperoni” is but it’s too darn tasty to care.

So all in all, I give the Tofurky pepperoni pizza two thumbs up, but the price is a thumbs down. Good for a splurge but not a budgeted family.

Random Meals and Cheerio Bars Recipe

Here’s some photos of random meals I’ve had lately that aren’t interesting enough by themselves for their own post, but definitely deserving of a blog blurb. Also I’ve got a recipe for cheerio bars to share.

“Meat”ball sub, made with Nate’s Meatless Meatballs.

Tahini chocolate chip cookies. (from this recipe)

Hawaiian pizza, made with Yves “ham” and Follow Your Heart soy cheez.

Cheerio bars with frosting. (recipe below)

These bars are really delicious, but definitely not too good for you. I make them occasionally for a sweet snack, not something I’d be eating every morning for a nutritious breakfast.

Cheerio Bars

Printable Recipe

Makes 12 bars

Ingredients:

3 cups cheerios (both original and chocolate are yummy), or any other O shaped cereal

1/2 cup sugar

1/2 cup light corn syrup

1/2 cup peanut butter

Directions:

Place corn syrup and sugar into a large saucpan. Cook over medium heat, stirring frequently, until the sugar dissolves and the mixture starts to bubble. Remove from heat and stir in peanut butter, mix well. Add the cheerios and stir until all is well coated. Then press into a 12 x 8 pan. Let it sit for at least one hour, then cut into bars.

I don’t really have a recipe for the frosting, since I didn’t measure it out when I made it. I just put some powdered sugar in a bowl, and added enough plain soymilk and vanilla extract to get a good consistancy. Then I drizzled it over the bars. Easy and yummy.