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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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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Summer Snacks

I have only been back home for a week and half, and I am already incredibly bored. School starts back at the end of August though, so I can survive for that long. But all this free time gives me a chance to cook good meals and try new recipes. Here are some of the things I’ve been munching (or slurping) on the past week:

Cape Breton corncakes (recipe) for breakfast! Little cakes made with creamed corn, flour, saltines, salt, and pepper. Super yummy.

The ultimate Southern dinner. Gardenburger BBQ riblets, mashed potatoes, and fresh corn on the cob.

Vanilla bean frappuccino (made vegan with soymilk and no whipped cream) from Starbucks. It’s so flippin’ hot here, I couldn’t resist getting a giant cold drink like this.

 Peter’s family made an awesome dinner Friday, with grilled Boca burgers, broccoli, and other yummy stuff. Check out the adorable ’60s plate, part of his mother’s collection.

And lastly, I made seitan for the first time in a loooong time. It’s based on the basic seitan recipe from Table for Two, but I added some original Mrs. Dash and chicken bouillon.

I tried to make semi-uniform nuggets with a biscuit cutter. The nuggets were then dipped in a cornstarch/water mixture and breadcrumbs. I then fried them and served the finished (and delicious) nuggets with dipping sauces and stuffed potato skins.

Happy (Belated) Thanksgiving

I wanna wish everyone a happy belated Thanksgiving! I know I’m two days late, but I’ve got a head cold and really didn’t feel like dealing with my computer (which has been running super slow lately).

And now, on to the food!

So here I have black olive seitan, a cheezy basil biscuit, colcannon (mashed potatoes + sauted kale) with Campbells mushroom gravy, and lastly green bean casserole.

Man, I love this seitan! Using a recipe from Peace by Pastries, it’s probably one of the first seitan recipes I ever tried, and now it’s a returning favorite.

The biscuits were just Bisquick mixed with plain soy milk, salt, pepper, nutritional yeast and basil. Easy, but tasty.

The colcannon is just basic mashed potatos with sauted kale and I took a short cut by using a can of Campbells mushroom gravy, which although canned is delicious.

Oh! How I’ve missed you green bean casserole! But no longer. Using a recipe from VegCooking Blog it replicated the yumminess of the casserole that I fondly remember my mom making for Thanksgiving every year. True, I forgot to get the mushrooms required for the recipe, but I just replaced them with cooked lima beans and it still turned out great.

All in all it was a delicious vegan feast and now I’ve got left-overs for days! Yay!