I still do cook too!!! To prove it…
Not that you were doubting me or anything! haha
Sweet Potato and Pecan Tamales (purchased from Whole Foods) with quick homemade chili and a side salad.
Homemade Soup and Sandwich. I put this together for lunch. The soup is just veggie stock with a bunch of veggies from the freezer and fresh cabbage….lots of it….yum! The sandwich had sweet potato puree on it with tempeh bacon, yellow pepper, and lettuce.
Lentil Spaghetti Sauce over pasta with a yummy salad. You know this is a favorite of mine!!
Cabbage and Lima Bean Fried Rice
Another favorite of mine…an Ezekial sprouted grain tortilla with grilled tofu, baked beans, and vegan mayo….all wrapped up. Awesome!
Whole wheat penne pasta with pesto, grilled potatoes & onions. This is what I call our Scotland dish because we ALWAYS had pesto pasta in Scotland. I think it’s a good hearty food that’s really great when it’s cold outside. It just makes you feel good!
Eatings of the week
I was feeling like Indian food this week, so I broke out an old recipe that I only had made once before (when we lived in Scotland). It was great though, so I was wondering why it’s taken me so long to redo it. I think in Scotland there were so many wonderful Indian restaurants that we often ate out. This recipe is called Garam Masala Vegetables. It’s basically red potatoes, diced tomatoes, carrots, peas, veggie broth, and a bunch of Indian seasonings. I served it next to long grain brown rice. The recipe is taken from an old Cooking Light cookbook of mine called Superfast Suppers. It actually has a lot of vegan recipes in here that I love. I used to subscribe to Cooking Light magazine as well. I was thinking I might start that back up, and just hope for vegan recipes each month. For an appetizer, I bought Baji’s Papadums (mango chutney seasoned papadum chips) and served them with Wild Thymes, Apricot Cranberry Walnut Chutney. Indian night’s have returned!!!
And then it was Taco Salad night. First I broke tortilla chips up on the bottom of the plate. Then I layered on: iceberg lettuce, whole wheat fusilli pasta, heirloom tomatoes, red onion, black beans, Lightlife taco crumbles, sliced avocado, and a scoop of vegan sour cream. Drizzled with vegan French dressing, this salad makes a great dinner any time of year.
Eric claimed a night this week to be in charge of dinner. So sweet! He got us sushi and salad from Sushi Zushi.
Things were crazy at school this week, so I didn’t catch a photo of my lunch every day, but I was actually good about making creative lunches (and not taking leftovers EVERY day). I heated up an Amy’s frozen scrambled tofu pocket and had it with a side of refried beans (vegan and fat free), brussel sprouts, and carrots. My dessert was chocolate soy pudding. Yum!
Another day I made a wrap with an Ezekiel sprouted grain tortilla. I put hummus, sweet potato, vegan mayo, broccoli, and lettuce on it. On the side I munched on raw carrots and veggie chips. My dessert was a wee piece of Joy’s Chocolate Cake from Whole Foods. I got the piece of cake for Eric the night before as a surprise after his long run. 
This was a delicious lunch!!
Gorgeous Sunday
I woke up eager to make a lovely little breakfast. Making didn’t consist of really anything. I decided on my new granola cereal! First off though, while my tea was heating up, I ate a banana with about a tablespoon of raw almond butter. SOOO good! I love banana and nut butter…it’s a perfect combo. (Notice the banana peel and almond butter jar. ha!) I’ve had the Optimum Rebound banana flax almond match green tea cereal before. It’s wonderful. It was delish with light silk vanilla soymilk. I’m satisfied!
For lunch I decided to make a wrap in an Ezekiel sprouted grain tortilla. It was comprised of vegan mayo, pan-grilled tofu (with some Braggs), beans, red onion, heirloom tomato, avocado, and fresh black pepper. Perfect lunch! It stayed with me forever too. I didn’t have a snack between lunch and dinner, which almost never happens.
I whipped up a stir-fry over brown basmati rice for dinner. I pan-sauteed carrots, okra, onion, and tofu (I double sauteed this to get it crispier), and then added about a tablespoon of nutritional yeast at the end. I also added some Braggs (substitute for soy sauce) when I was cooking the veggies.
I made a trip this afternoon to Roy’s Natural Market . They have a few things I can’t find anywhere else. For example, this lovely product below. It’s an instant coffee substitute. I love to have coffee after dinner, and I used to drink instant decaf. When I went to the McDougall Celebrity Chef Weekend in California, I was introduced to this product. I guess decaf coffee still has some caffeine in it, so they really recommend that if you are going to drink it on a daily basis, to go for something like this. This is made 100% from barley. Once I add my stevia and soy creamer, it tastes lovely.
Football Season is Here!!!
To kick-off the first Sunday of football, we grilled vegan sausages with sauerkraut. We put that in an Ezekial sprouted grain hotdog bun with mustard and ketchup. I also made, for the very first time, Tamari-Roasted Chickpeas (from Eat, Drink, and Be Vegan, p. 68). Oh my goodness…AMAZING!!! So fun and tasty to snack on. They are so different tasting. I love chickpeas by themselves, but when you roast them like this and add seasoning….to die for. The little bit that was leftover, I had for my snack the next day. Next time I make this, I’m going to double or triple the recipe. This would make an excellent appetizer for guests or to take to a party.
