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Saturday, April 25, 2015

Mushrooms with Orange Sauce

This week's new recipe was a spin-off of the veganized orange chik'n I made earlier this year. 


The main change was that I substituted mushrooms for the tofu. I also used less sugar this time around (only ¼ cup). 



I sautéed the mushrooms in canola oil at the beginning, with the ginger, garlic, and red pepper flakes, then added the rest of the ingredients for the orange sauce. 



It turned out alright, though the mushroom texture was definitely different compared to that of the tofu, and overall, I do prefer the recipe with tofu (making it this way just meant I didn't need to use the oven). 



I decided to have some of the leftovers with pasta, which was good, though I still felt a bit weird about the mushrooms' texture. Ah well, it was worth a try. 



Here's Leela & Buttons, enjoying the sunshine as always. 




Peace. :)

Saturday, April 18, 2015

Tofurky Sandwich

Quick post of my yummy lunch today... 


It was perfectly nostalgic for me, as it tasted so similar to the turkey club sandwich I used to get at Main Street Java (now closed),
back in my non-vegan days




Toasted Ezekiel bread, Tofurky deli slices (hickory smoked), lettuce, tomato, and Just Mayo, served with potato chips (add a pickle, for the full effect). 



Here's Leela & Buttons from this morning, soaking up the sun.





Peace. :)

Friday, April 10, 2015

Easter Recipes

As mentioned in my last post, I tried out two new recipes for Easter: Chickpea “tuna” salad (a modified recipe from the PAN Vegan Pledge) and chamomile lavender cupcakes (recipe from Banana Curl, Vegan Girl). 

Chickpea “Tuna” Salad 

 
Ingredients:
--1 can chickpeas
--1 small carrot, diced
--1/2 stalk of celery, diced
--squirt of mustard
--1 T vegan mayonnaise (I used Just Mayo)
--a few drops of Bragg liquid aminos

Directions:
Drain & rinse the chickpeas, mash them with a fork, and then add the rest of the ingredients, mixing everything together. Serve with crackers.



Chamomile Lavender Cupcakes 

 
I pretty much followed the recipe as is, though I left out the lavender extract (because I couldn't find any) and I tried using blueberry juice as a natural purple food coloring for the icing (didn't work out too well, though, haha). And instead of using a food processor for the sugar, chamomile tea, and lavender, I hand-ground them, with some help from Zach. The cupcakes turned out really well, quite delicious and moist, so this is definitely a recipe I will make again. 



Today's been a bit of a dreary day, so here are pictures from a month ago of Buttons & Leela being sunshine kitties. 




Peace. :)

Saturday, April 4, 2015

Daiya Mushroom & Roasted Garlic Pizza

After running errands for various ingredients for Easter recipes, I decided for dinner I would try one of the Daiya frozen pizzas I'd gotten when they were on sale. 


I'd had the cheeze lover's pizza before, but the mushroom & roasted garlic pizza was a new one for me & I figured I'd give it a chance. 



The mushrooms weren't too bad, but there was a bit more garlic than I would have preferred. 


(before)

I also like a thicker pizza crust, and the Daiya pizza crusts are a bit too thin for my liking (but I knew that already from the cheeze lover's pizza). 


(after)

But, all in all, for a frozen pizza and the minimal amount of effort required, it makes for a good enough dinner. 



Now that that's taken care of, it's time for me to start preparing stuff for Easter dinner tomorrow. I'm excited to try out this recipe from Banana Curl, Vegan Girl for chamomile lavender cupcakes, and I'm also making a chickpea “tuna” salad.

Here's a Buttons & Leela pic before I go... 



Peace. :)