Howdy. I’m a mad woman ’round these parts lately, busy with so many time-sucking things! The approaching holidays and final exams seem to make time go by even more quickly, but I’ll have a much-needed break in just a few short weeks, during which I hope to get back to near-daily posting. Lucky lucky you!
I just finalized the menu and printed all the recipes for Thanksgiving, and now I need to compile a shopping list. I’m doubling just about every recipe, but thankfully I’ve been at this vegan cooking thing long enough to have all the basic essentials on hand. I’ve really built up quite the healthy vegan pantry over the last few months! Things like flax seed, vital wheat gluten, brown rice syrup, Bragg liquid aminos, vegan Worcestershire sauce, nutritional yeast, raw cane sugar, agave nectar and chia seeds all have a regular spot in my kitchen now. Not six months ago I didn’t even know what some of that stuff was.
Anyway, when do most of you do your holiday meal shopping? I plan on going tomorrow afternoon, and I’m really hoping that the rest of the country doesn’t have the same idea. I figure if I can just knock it out tomorrow, I can spend most of Wednesday making things ahead of time and have it easy on Thanksgiving day. That’s the plan, anyway.
Here’s what I’ve been grubbing on lately…
Banana, Oat & Chia Seed Muffin + nanner with peanut butter and cinnamon
Whole-wheat Pumpkin pancakes!
(I veganized this recipe and used pumpkin puree instead of butternut squash- delish.)
Salad with homemade garlic hummus, shelled hemp seeds and lemon-tahini dressing (from this recipe).
(That dressing is absolutely amazing- I am seriously hooked. I’m now making double batches at a time because I go through it so fast!)
Leftover tofu stir-fry from a nearby Thai restaurant + brown rice
It didn’t suck.
Eggplant Parmesan salad! This was sooo good.
I used the last two eggplant rounds from this meal and layered them with crisp mixed veggies, chunky tomato sauce and the last of the vegan cheeze sauce…
Friday night I made OSG’s Black Bean and Butternut Squash Burritos with my best buds.
And then had the leftovers last night for dinner…
(First it was pumpkin, but now I can’t seem to get enough butternut squash. If I turn orange, you’ll know why.)
Tonight I made OSG’s Ultimate Vegan Lentil Walnut Loaf!
This was so good that I actually just typed ‘bomb diggity’ in the title of that photo. Yup.
I wanted to take step-by-step pics of how this loaf came together, but I got started a little late in the day and was racing to beat the clock. (Go check out Angela’s pics instead!)
You know what this loaf tasted like? Old-fashioned Thanksgiving stuffing! Seriously, the mix of sautéed onion with apple, carrot, raisins, toasted walnuts and thyme tasted just like the holidays. I ate a slice with some roasted butternut squash (again with the squash!) and brussels sprouts:
It’s pitch black when I eat dinner at 8pm these days, which really mucks up the pic quality. Oh well. This was such a good meal! It was cold, damp and downright dreary today, and this was total comfort food at it’s finest. Notice how half of my slice of lentil loaf is destroyed. That’s because I am the most impatient (read: HUNGRY!) cook in the world and refused to let the loaf rest when it was done. And then of course I burned half my taste buds off with the first heaping, steamy bite, but even then it was still delicious! Now THAT’S saying something.
(I’m such a dork.)
Anyway, this was my first attempt at making any kind of vegan loaf and it was a great success. I froze half and will definitely be feasting on the leftovers throughout the week! Lentil loaf + Vegenaise sandwiches are in my very near future, oh yes…
All hail the mighty loaf!
Tomorrow night I’m making Creamy Coconut Parsnip Rice with Caramelized Butternut Squash. See? I need an intervention of the butternut variety.
(That just sounded wrong.)
What have you been feasting on lately?
Ok! I’m off to make my shopping list, and then I have a hot date with a Mr. Donald Draper.
(Don’t be jealous.)
Have a great night!