Helloooooooo. I can’t believe it’s been so long since I last posted! Geeez. School and children are quite time-consuming, no? I took exam 3 in anatomy & physiology today and I feel pretty good about it. Only one more test and I’ll be FINISHED! Ah, such a glorious feeling! Unless I fail the class, which would be very unglorious. I would definitely cry and possibly go on a red wine drinking bender for weeks.
(Fortunately, I don’t think I’m in danger of failing. Note to self: joking about failing a class is NOT FREAKING FUNNY.)
Anyway! I’ve been busy studying, kid-wranglin’, Mad Men watching, working out, washing laundry that NEVER SEEMS TO END, catching life’s crazy curve balls- the list goes on and on. And when I’m not doing any of those things, you can find me in the kitchen!
Sweet sassafras, these were so good! Fortunately we had quite a few leftover, and this morning I made a Wafflewich with sunflower seed butter and sliced banana for a quick breakfast before class:
Have I told you how much I adore Sunbutter?
This was awesome sauce- it definitely fueled me up right for my crazy exam this morning. If I made a good grade this might become my new lucky breakfast. (For the record, I already have a lucky pencil. E gave it to me.)
Sunday night my Mom made Daily Garnish’s Roasted Butternut Squash and Black Bean Enchiladas. I made those a few weeks ago and could not get enough of them- they are my absolute favorite enchiladas on the planet now- so when she invited me to have some, I happily dug in. (If you like butternut squash even a little bit, I highly recommend that you give those enchiladas a try! They are fabulous and ridiculously easy to put together, homemade enchilada sauce and all.)
Anyway, Sunday’s planned dinner was moved to last night, and it turned out to be one of those meals that you think is too easy to be really incredible but ends up knocking your socks off:
Oh She Glows Eggplant Parmesan!
Thick eggplant rounds coated in a savory batter and rolled in panko breadcrumbs…
Baked to golden perfection…
Smothered with tomato sauce…
And drizzled with rich, creamy vegan cheeze sauce…
I was not prepared for it to taste as good as it did!
Okay, so maybe I didn’t exactly drizzle my cheeze sauce on- obviously it was more of a pouring action. Hey, I was hungry!
Holy ballz, this ruled.
My Mom had some and loved it, too. There are leftovers, and that makes me very happy. I’m thinking about serving the remaining eggplant cutlets over a bed of whole-wheat pasta later in the week… *drool*
Tonight I made Kathy’s Spiced Citrus Tofu Veggie Scramble! It definitely deserves at least one exclamation mark (!) because it rocked!
This was another crazy-easy recipe that made me go mmm…
(Plus, I really like the word ‘scramble‘.)
Cooking this was a very pleasant sensory experience- the fresh scent of orange juice paired with warm, spicy, fragrant curry powder and sweet caramelized red onion made the kitchen smell fantastic.
…and a touch of hot salsa. (Because I like to say SALSA!)
Per Kathy’s suggestion I added a touch of nooch and agave nectar to the scramble- good call! The flavors came together beautifully. This was my first time making a tofu scramble and I am definitely sold. I can see these becoming a regular thang for when I want a hot, tasty meal that doesn’t require a lot of time, fuss or ingredients. SCORE.
Okay, so, speaking of time and fuss… have you decided what you’ll be doing for Thanksgiving? As many of you know, this is my first vegan Thanksgiving, and I don’t think I could possibly be more stoked about it! We’ll host the feast here and I’ll make the following:
- Mama Pea’s Meaty Vegan Green Bean Casserole
- Mama Pea’s Cornbread Dressing with tempeh bacon, cherries and portobello ‘shrooms
- Oh She Glows This Ain’t Grandma’s Sweet Potato Casserole
- Kathy’s Vegan Pumpkin Pie!
I am annoyingly excited. Add in a few slices of Field Roast Grain Meat Co.’s Celebration Roast, and that’s one heck of a Thanksgiving meal, if you ask me. (Saving animals is tasty!) Other family members are bringing things like mashed potatoes, salad, rolls and cranberry sauce, some of which will also be vegan. It’s going to be quite a spread.
THANK YOU amazing vegan food bloggers for making it easy to find awesome recipes for my first vegan Thanksgiving! There are so many recipes out there, it was hard to decide between them all.
And while we’re talking about food I plan on making, I already know what I’m cooking next Monday and Tuesday night for dinner (but of course I do- I have a food porn problem, remember?):
- Choosing Raw’s Creamy Coconut Parsnip Rice with Caramelized Butternut Squash (I am beyond excited about trying this! Parsnips are new to me, but I love anything that involves butternut squash and coconut milk)
- Oh She Glows Ultimate Vegan Lentil Walnut Loaf with roasted brussels sprouts (planned leftovers with this one- I bet that loaf makes amazing sandwiches!)
Have you cooked anything awesome lately? What will you eat/cook for Thanksgiving?
I’m off to watch Mad Men and relax! Have a great Tuesday night.