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.
Spaghetti with “meaty” marinara sauce, and a side salad.
Slow cooker refried beans. Not particularly pretty, but delicious and much cheaper and healthier than the store-bought canned kind.
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.
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.