Cooking Catch-Up

I’m not going to pretend that everything I’ve made in the last few weeks looks wildly appealing. Or that my pictures are very good (I really like my old camera) . But the food was all pretty darned delicious. I’ll share some of the recipes, some aren’t mine to share.

I decided that I wanted to have some italian food, other than pasta with sauce. I decided that there was no reason I couldn’t bread tofu, bake it, and put a little pasta sauce on it. It was awesome. In the oven the tofu sort of took on a cheesy sort of texture and flavor and it really seemed like a huge mozzarella stick. I put a little Follow Your Heart Mozzarella on it and it was just delicious. Easy peasy. I popped it in the oven at 375 for about 15 minutes, flipping halfway through. Oh man, that was so good. I had that last night.
I have no idea what this is. I think is is tofu, zucchini, squash, and maybe some tomatoes. Whatever it was, it’s pretty and colorful and I guarantee tasty because if I don’t like it, it goes into the compost.

This is that herb soup I posted about from Veganomicon. It was good but I had an overload of dill so it was a bit much. Those crackers in there are the Everything crackers from Trader Joe’s. They are a must buy.
I have to shout out to Lindsay that she opened my eyes to the idea of a vegetable fajita. I don’t like peppers. Oh wait, I never had them. I don’t like green peppers, but red and yellow are really good. These were my super colorful fajitas with a lot of avocado on there. And I didn’t have sliced olives, so I just threw some whole ones on there. DELICIOUS!!
From Vegan Cupcakes Take Over the World. My “poop icing” version of a chocolate on chocolate cupcake. Tastes like Heaven. HEAVEN.
This is the pineapple quinoa meal from Veganomicon. I thought it was ok. I like the quinoa but this left a lot to be desired. I blame myself b/c I didn’t have all the fresh ingredients, but such is life.
This last one is Rodica’s (Mircea’s mama) version of potato salad. It basically consists of black olives, tomatoes, green onions, cucumber, red pepper, olive oil, salt and a little vinegar. It is awesome, except I don’t like cucumber or red pepper (raw) but she was here and it was her special request. Seriously, it is delicious. Plus, it’s the best part of being vegan-potato salad you don’t have to refridgerate. Is that really the best part? Maybe.

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