Summer Food Lovin’

Summer is upon us! So now is the time to be free and spend my days cooking, baking, crafting, blogging, and playing with my new kitten (who shall get his own post later).

I moved out from the dorms and into a lovely apartment with my friend, Ryan. We have a nice kitchen with plenty of space, and I plan on trying at least one new recipe a week over the summer break. This should give me plenty to blog about and, hopefully, add a few good recipes to my repertoire.

Below are the meals I’ve made from the last two weeks of school up until I moved into the apartment (except the last one).

Chilled rice salad made with brown rice, corn, carrots, tomatoes, and water chestnuts, all tossed in an olive oil and vinegar dressing and placed on top of mixed greens.
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Spaghetti with “meaty” marinara sauce, and a side salad.
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Slow cooker refried beans. Not particularly pretty, but delicious and much cheaper and healthier than the store-bought canned kind.
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Homemade salsa verde made by blending tomatillos, cilantro, lime juice, and garlic in the food processor. ???????????????????????????????Soft tacos with black beans, corn, tomatoes, onions, spinach, and salsa.

???????????????????????????????Homemade chick’n seitan patty with ketchup, a side salad, and Spanish rice.

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And now I bestow upon you, my faithful readers, the most delicious vegan mac and cheese in existence. I tried the recipe on a whim, but this butternut squash mac and cheese is totally amazing. A lot of vegan cheese sauces are close, yet not exactly what I remember mac and cheese to taste like. But this recipe is so creamy and cheesy tasting, I bet you could even trick an omnivore. It reminds me of the Cracker Barrel mac and cheese I loved during my pre-vegan youth.
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Veggie salad with saffron couscous.???????????????????????????????One of the first meals I made in my new kitchen was seitan tetrazzini, mashed potatoes and squash, and fresh corn on the cob (take note of the awesome pig corn holders). I changed the tetrazzini recipe by adding an onion, Mrs. Dash garlic and herb, and using Morningstar chick’n meal starter strips instead of seitan. It was good, but a bit dry after baking it. Next time I’ll probably skip baking it and just broil the Daiya on top.

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Fall is the Season of Blogging

Well  summer has come and gone, thank goodness! As much as I like having nothing to do, I have desperately missed school and Montevallo. And for some reason when I have nothing to do, I don’t blog either. It may seem strange, but when I’m back at school (even with homework and projects to do) I have much more drive to blog just for the fun of it.

But just because I didn’t write this summer doesn’t mean I didn’t photograph all of my good meals. Here’s what I enjoyed:

Super veggie salad with mixed lettuce, avocado, tomato, cucumber, kalamata olives, a chopped Boca chick’n patty, and drizzled with balsamic vinegar and olive oil.

Baked tofu that had been dipped in a simple coating of flour/soymilk with tons of seasonings and topped with caramelized onions.

I realize this salad (can it really be called a salad if there’s no lettuce?) isn’t the prettiest dish around, but it sure was tasty. A tortilla bowl with beans, spiced veggie crumbles, nacho cheez (made with Daiya) and guacamole.

I also found out that the cardboard braces in the tortilla shell box make fantastic crowns! That is me modeling it below with my serious face on.
Summer is the perfect time for an ice-box pie. So I made this cherry cheez-cake pie. It’s just a simple homemade graham cracker crust layered with a mix of cream cheez, vanilla extract, and powdered sugar, then canned cherry pie filling. Super simple and fast, but really good.

Here’s yet another salad. This one has mixed lettuce, red onions, tomato, smoked tofu, and kalamata olive Greek dressing. I (sadly) can’t remember the name of the dressing brand, but I bought it at Earth Fare. It is by far the best salad dressing I’ve ever had, so if I can find the name I’ll be sure to share it here.

And this summer I also experienced something wondrous: I ate my first peanut butter cup since going vegan four and a half years ago. My traveled to Cullman, AL to visit my friend Seth and while we were there we found Justin’s organic peanut butter cups. They are less sweet than the traditional Reese’s Cups that I remember, but the dark chocolate and natural peanut butter were phenomenal together. Definitely worth the long wait to find something this good.

Lunch On the Go

I haven’t graduated yet, but I have been doing dual-enrollment at the local community college to get prepared for going off to the University of Montevallo in the fall. Every Monday and Wednesday I have a 2 hour break inbetween classes around lunch time.

Instead of opting for eating out twice a week, I decided I’d save money (and be healthier) by making my own lunch. So I invested in an Aladdin black 24 oz. lunch bowl to carry my homemade goods around with.

Above is one of my latest meals to make for lunch, spaghetti with homemade “meaty” tomato sauce. It stored nicely and kept pretty warm for the 3 hours it stayed in the car until my break.

Okay, I’ll admit this isn’t the prettiest picture. But it was a very yummy lunch. It was Spanish rice, and refried beans mixed with freshly chopped tomatoes and peppers.

Lastly, I had a homemade pizza roll and carrots with balsamic sauce. I love being able to store all these fresh veggies away for lunch and my lunchbox keep them nice and cool.