Tomorrow starts my last week of my LAST summer class! After Thursday I will be officially finished with ALL of my classes. All that remains is my fall internship (so excited!) and then graduation in December. It’s hard to believe that the end is so close, y’all. My very last class. Man, it feels incredible.
That being said, I have a ton of vocabulary to study tonight. I’ve been putting it off all weekend because I am pretty much exhausted at this point and also because I’d much rather spend my time cooking, as you’re about to see.
How was your weekend? Did you do anything exciting?
Friday night I went to Cute Boy‘s place and was immediately greeted by the smell of something wonderful- he decided to cook vegan gumbo for me!
I was very impressed. Turns out it was his first time making a roux and his first time making RICE! (!) It was delicious and of course we both doused our plates with Tabasco sauce. It was such a great meal. I just might go out with him again.
Saturday night my sis came for dinner and I made crispy portobello tacos with vegan cheeze sauce:
I loosely followed this recipe for inspiration, using whole-wheat panko breadcrumbs and a bunch of different seasonings in the batter. The ‘shrooms crisped up wonderfully and tasted amazing wrapped in soft whole-wheat tortillas and topped with diced red onion, chopped tomato, green bell pepper, sliced jalapeno and lots of the cheeze sauce.
So freakin’ good!
For dessert my sista brought this amaaaaazing sorbet:
This was delicious and I want to try all the other flavors that they make now. It really is like catnip for humans. Not that I know what that’s like, or anything…
Today for lunch I made a salad from the leftover taco fixins…
Greens, red cabbage, various chopped veggies, leftover crispy portobello chunks, Woodstock dressing (one of the best store-bought dressings EVER!), a big spoonful of spicy black beans and the last of the cheeze sauce (which I could seriously eat spoonful after spoonful of, all by itself).
Today was crazy-busy. I made breakfast ice cream for the kids, a green smoothie for me, did power yoga, studied, did a big load of laundry, played board games with the bambinos, made lunches, danced around the living room, played around on my iPhone (love!), baked and cooked.
So… yeah. This was a hit.
I also made the Roasted Pepper & Almond Hummus from Eat, Drink & Be Vegan:
This looks and smells ridiculously good. I can’t wait to put it on my salads for lunch this week.
And finally, for dinner tonight I made the Caramelized Tofu from 101 Cookbooks. Browned tofu is mixed with toasted pecans, garlic and cilantro plus a few spoonfuls of natural cane sugar to create a sticky-sweet glaze and then tossed with lightly sautéed shredded brussels sprouts. Oh my gosh, was this ever amazing…
The original recipe says that it serves 2-3 as a main dish, and I doubled the recipe. I ate nearly a third of it tonight at dinner!
Along with a plain baked sweet potato generously drenched in sriracha.
Words can’t explain how good this meal was.
Thank goodness that I doubled the recipe.
And not only was this the best tofu dish I’ve made in forever, it was so simple!
The perfect ending to a very busy day.
Have a lovely Sunday evening and a great week ahead.