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Friday, November 17, 2017

Simple Smoky Gravy (VegNews)

Hi everyone! This week I tried the simple smoky gravy from “The Thanksgiving Cookbook,” which was a bonus pullout in the most recent VegNews. My only change was to use all-purpose flour instead of oat flour. It turned out really well; I had a big ladle of it with some mashed potatoes. 


Here are the kitties...


Leela under the bed

Daisy in the sunshine

Cringer being her goofy self

Today marks one month without Buttons. Everything I’ve tried to type here turns rambly and sad, so instead, I’ll share an old sketch. Buttons didn’t get the memo about holding still as a model; she kept rolling around dramatically and then got up before I could finish it, but I still like how it turned out, and I like remembering her so happy & carefree...



Peace. :)

Friday, November 10, 2017

November MiniMoFo

Hi everyone! After cooking something new pretty much every day of Vegan MoFo, trying only three new recipes in the past week counts as “lazy” to me.

Last Friday night, I made pumpkin cookies for an early holiday party with Zach’s family. They turned out really well; here’s some of the leftovers since I forgot to take a pic right after I made them. I couldn’t find the recipe online to link to here; my copy of the recipe looks like it was scanned from a cookbook. The ingredients were brown sugar, pumpkin, oil, vanilla, flour, baking powder, salt, cinnamon, nutmeg, ginger, and raisins. 



On Wednesday, I made the sweet potato cheese sauce from My cat loves Daiya! It turned out really well; my only change was using soy milk instead of canned light coconut milk. 



And then last night, I made pumpkin applesauce (inspired by Tracy’s Living Cookbook). I peeled & chopped five Granny Smith apples, boiling them in a little more than 3/4 cup water and 1 tablespoon lemon juice. I turned it down to simmer, added ¼ teaspoon cinnamon, and stirred it every now and then. I added ½ cup canned pumpkin and ½ tsp vanilla near the end. It turned out pretty well.

 

So those are my “lazy” (and quite orange) new foods I’ve tried since MoFo ended. I’ve also been keeping busy with National Novel Writing Month (NaNoWriMo), motivating myself, of course, with Victory Smarties.

Here are the kitties this morning…


Leela

Daisy

Cringer

Peace. :)

Tuesday, October 31, 2017

Pumpkin Mashed Potatoes (Steamy Kitchen)

Hi everyone, and Happy Halloween! "Halloween" is of course the prompt for today, the last day of Vegan MoFo, so I made pumpkin mashed potatoes, veganizing this recipe (use vegan butter; canola oil & soymilk in place of the heavy cream; and vegan Worcestershire sauce). 


I had been a bit skeptical about this dish at first, but it was actually pretty good!



Here's my Inktober sketch; it looks super scary lol…



And here's the kitty crew saying they hope you don't get too frightened on this spooky night…





And a throwback photo of Buttons from around Halloween 2014…



Peace. :)

Monday, October 30, 2017

Candied Yams (Quick and Easy Vegan Comfort Food)

Hi everyone! Today's Vegan MoFo prompt is "Practice run a dish for Thanksgiving, Christmas, or another upcoming holiday," so I made the candied yams from Quick and Easy Vegan Comfort Food. This was a super simple dish, but very delicious! I had them with some leftover quinoasage.


Here's my Inktober sketch…



And here's Daisy half-in, half-out of the sunshine…



Peace. :)

Sunday, October 29, 2017

Peanut Butter Apple Crisp (The Cooking Club)

Hi everyone! Today's Vegan MoFo prompt is "History," so I made another apple crisp, this time with two of my favorite foods -- peanut butter and Granny Smith apples -- that I wanted to learn about more. (The original recipe is from The Cooking Club; use vegan butter.)



Here's my Inktober sketch…



And here's Leela hanging out by my computer chair this morning...



Peace. :)

Saturday, October 28, 2017

Quinoasage and Potato Tofu Scramble (House Vegan: Fall FoMo No More)

Hi everyone! Today's Vegan MoFo prompt is "Brunch," so I made the Quinoasage and Potato Tofu Scramble from House Vegan: Fall FoMo No More. My only changes were to use canola oil instead of olive oil and to leave out the fennel seeds and the optional scallion at the end. It turned out really well, and I even went back for seconds!


Here's my Inktober sketch…



And from last night, here's Daisy being a pillow for Cringer, the very persistent cuddler…




Peace. :)

Friday, October 27, 2017

Chickpea "Tuna Fish" Sandwich

Hi everyone! Today's Vegan MoFo prompt is "Meals for the young (at heart)." Growing up, tuna fish sandwiches were one of the staple lunches that my mom made for me to bring into school, so I decided to make a vegan version for lunch today. To make the chickpea "tuna," I used a fork to mash 1/2 cup chickpeas, then stirred in 1 tablespoon Vegenaise and 1/8 teaspoon salt.

Served with chips and a pickle.

Here's my Inktober sketch...



And here's today's cuteness: Cringer and Leela sharing the bed!






Peace. :)

Thursday, October 26, 2017

Apple Cranberry Crisp

Hi everyone! Today's Vegan MoFo prompt is "Showstopper Dessert," so I made an apple cranberry crisp. I had the recipe written down on an index card but no indication of where it came from. I tried looking it up online and found similar ones, but I made some changes anyways so here's what I did: Peeled, chopped, and sliced five apples into a baking dish, then added 1 cup dried cranberries. In a bowl, melted one stick Earth Balance, then added 3/4 cup brown sugar, 1/4 cup rolled oats, 1 cup broken-up pecans, and 1/3 cup flour, and mixed together. Poured the contents of the bowl over the apples & cranberries, then baked for 45 min at 350°F. 


It turned out quite tasty!



Here's my Inktober sketch...



And here's Daisy being very alert...



Peace. :)

Wednesday, October 25, 2017

Vegetable Lo Mein

Hi everyone! Today's Vegan MoFo prompt is "Cook for your best friend," so I made vegetable lo mein since that's Zach's favorite thing to get when we go to SuTao Cafe. I referenced this recipe, using angel hair spaghetti since the only lo mein noodles I could find had egg in them. I also didn't use the scallions, used an extra tablespoon of soy sauce, and left out the salt and sesame oil. 


I thought it turned out pretty well, and Zach said he liked it, so, success!



Here's my Inktober sketch...



And here's a sleepy Cringer on the bed...



Peace. :)

Tuesday, October 24, 2017

Pizza Crescent Rolls

Hi everyone! Today's Vegan MoFo prompt is "Party!" so tonight I made pizza crescent rolls, something fun and vegan that my mother-in-law brought to a holiday party last year. They are super simple to make, just spread a little bit of tomato sauce on before rolling up the crescent rolls. (I also added a sprinkle of garlic salt on top.) I baked them for 12 minutes and had a few with the last of the scalloped potatoes and a couple homemade pickles. They were great!


Here's my Inktober sketch...



And here's Leela on the bed...



Peace. :)

Monday, October 23, 2017

Garlic-Herb Pita Toasts (The Mediterranean Vegan Kitchen)

Hi everyone! Today's Vegan MoFo prompt is "Fancy," so I thought I'd try making an appetizer from The Mediterranean Vegan Kitchen. The garlic-herb pita toasts were easy and super quick to make; they were a tasty accompaniment to some leftover scalloped potatoes.


Here's my Inktober sketch; pay no attention to the randomly missing eighth piece of pita lol!



And here's Daisy in the cat tower tonight...



Peace. :)

Sunday, October 22, 2017

Cranberry Wild Rice Pilaf (Taste of Home)

Hi everyone! Today's Vegan MoFo prompt is "Unconventional grains," so I decided to make a cranberry wild rice pilaf (the original recipe can be found here; obviously be sure to use a vegan chicken broth and vegan butter). Pearl barley, a second unconventional grain, is another main ingredient in this recipe. 


The pilaf turned out really well and was a nice lunch today.



Here's my Inktober sketch...



And here's Cringer up in the cat tower this morning...



Peace. :)