Friday, December 28, 2018

Christmas 2018

Hi everyone! We got to have two dinners on Christmas – the first with my family, and the second with Zach’s family and both meals were super delicious!

vegan chicken noodle soup

green beans (made by my mom); corn & mac (made by my sister); potatoes, cranberry sauce, and stuffing (all made by my mom); and a cheddar garlic roll, slice of Field Roast celebration roast, and agave-glazed carrots (made by me)

Dessert was apple pie with Soyatoo whipped cream, a chocolate chip cookie, and tea.

Zach’s mom prepared the second dinner…

Gardein holiday roast with gravy, corn, potatoes, rice, leftover cheddar garlic roll, crescent roll, and roasted carrots

Dessert was this awesome cake!

Rogue appreciated the stocking full of toys (plus catnip!) from my family… 

Daisy and Cringer continue to cuddle… 

And Leela is enjoying napping on her soft new blanket!

Peace. :)

Thursday, December 20, 2018

Deconstructed Pierogi Bowl

Hi everyone! This week I decided to be super fancy (more like lazy, bahaha!), so I made a “deconstructed” pierogi bowl in order to use up the leftover pierogi filling from Vegan MoFo. All I did was to combine dumpling noodles with the re-heated sauerkraut and mushroom filling, but it was super delicious!

When The Student-turned-Doctor suggested these noodles for stroganoff, I’d picked up a bag. I haven’t gotten a chance to try them in stroganoff yet, but they were perfect for this!

I also used some elbow noodles to make a batch of baked pumpkin walnut rotini mac, which worked out really well! 

Here’s a sleepy Leela wondering why her nap is being disturbed for something as silly as a picture… 

Peace. :)

Friday, December 14, 2018

New Food, Leftovers, and the Firebird Festival!

Hi everyone! This was my easy lunch on Sunday…

white rice with sriracha; spring rolls and dipping sauce

The spring rolls were something new I’d found to try; they started falling apart when I was cooking them, so I just microwaved them instead, but they were really good! 

For several dinners this week, I made a slightly-modified version of the no chicken noodle soup from Long Island Vegan to use up some stuff; delicious! 

And to finish off the last of the golden gravy from Vegan MoFo, I baked some tater tots and cubed tempeh and poured the gravy over top; this might be one of my most beige meals ever, but it was great! 

And here are some photos from the Firebird Festival; it was an amazing time, as always! 

Cringer’s been cuddling up a storm with Daisy… 

Peace. :)

Saturday, December 8, 2018

Using Up More Leftovers Again

Hi everyone! This was another week of using leftovers I’d frozen from Vegan MoFo. I used up the last of the creamy red pepper sauce, combining it with linguine and spinach. 

I also used up the last of the main topping for the loaded potatoes, having it with rice. I ended up needing to add some sriracha for a bit more spice. 

Here’s some pictures of Rogue from yesterday…

blurry but a too-cute tilt of her head before she rubs against the scratching board

Rogue saying “challenge accepted” to the child-proof locks we added when she kept opening the lower cabinets

on the window ledge above the sink, which seems to be her favorite spot from which to observe the outdoors

Peace. :)

Saturday, December 1, 2018

NaNoWriMo Food

Hi everyone! Yesterday I completed my ninth National Novel Writing Month (NaNoWriMo), writing 50,000 words in November!

I didn’t try any new recipes this week, so I figured I would (re)share what’s been my most dependable easy meal this month. I’ve posted before about my peanut butter brown rice burrito, but I modified it to be even simpler so I could have quick dinners when I finally finished writing for the day. I combine ½ cup of instant white rice and ½ cup of water, bring the two to a boil, stir, cover, and remove from heat. I let that sit while I heat up a cup of frozen vegetables (broccoli, carrots, and cauliflower) in the microwave, get out the rest of the ingredients (a tortilla, soy sauce, peanut butter, ginger, and garlic powder), and snack on some candy (leftover from Halloween lol; it’s usually victory Smarties, but I switched it up with Sour Patch Kids this year).
Then I stir the rice, stir in the veggies, add some soy sauce, a big spoonful of peanut butter, and some shakes of ginger and garlic powder, and stir it all together and then onto the tortilla for the burrito! 

In other news, I visited the firebird this week to take some pictures. The Firebird Festival is taking place on Saturday, December 8; it’s going to be our fifth time attending, and I’m so excited! 

Here’s Daisy up in the cat tower this morning… 

Peace. :)

Saturday, November 24, 2018

No Chicken Noodle Soup (Long Island Vegan)

Hi everyone! On Wednesday, I tried the no chicken noodle soup from Long Island Vegan, and it was perfect; I definitely see myself returning to this delicious recipe throughout the winter! 

And here was my Thanksgiving plate! 

corn & mac (made by my sister); onion potatoes, butternut squash, and Tofurky roast (made by me); and green beans (made by my mom)

Here’s Leela hanging out in her corner; the sunshine is serious business!

Peace. :)

Saturday, November 17, 2018

Using Up More Leftovers

Hi everyone! This week I made spaghetti to use up some of the creamy red pepper sauce I’d frozen from Vegan Month of Food. 

I also made mac & cheese to use up the last of the Violife cheddar. I cooked 1 ½ cups elbow noodles and 2 ½ cups frozen veg, set them aside in the strainer and melted together 3 slices of Violife cheddar with ½ cup soymilk, mixed the noodles & veg back in, and added 3 tsp dijon mustard and ½ tsp turmeric. Still needed some salt, so I added some as I ate. 

Here’s Cringer, keeping warm on a snowy day… 

Peace. :)

Saturday, November 10, 2018

Some Delicious Meals This Week

Hi everyone! I still have some frozen leftovers from Vegan Month of Food, so I’ve been trying to work through them. On Monday, I made some mac & cheese using the last of the nacho sauce from the loaded potatoes and adding some coconut bacon (leftover from the macaroni with butternut squash and avocado). It was really good! 

Then on Wednesday, my sister and I went to Sutao Cafe! We got a lot of great food; here are our first plates and soups! 

Photo by Alena

And on Thursday, I made a grilled cheese sandwich using Violife cheddar; it was so good, and it’s now my favorite vegan cheese for grilled cheese! 

Here’s Rogue being a cutie in her tunnel; she loves running through it, especially when she’s hunting her pink flamingo toy. 

She’s still playing a bit rough with Daisy (and Daisy won’t stand up to her like the others do), so we’re continuing to supervise their interactions and intervening when necessary (ex: Rogue has Daisy pinned and after a couple play bites, Daisy squeaks to be let go, but Rogue ignores her and keeps biting). Daisy seems to be genuinely interested in playing with her, so were hopeful that they will become friends once Rogue learns to respect when Daisys had enough. Rogue continues to test Cringer’s boundaries by chasing her but backs off when she hisses; the times she’s approached Cringer calmly, they’ve interacted smoothly. Leela grumbles when she sees Rogue, and Rogue seems to get the message (it probably helps that Leela is the biggest cat, haha).

Peace. :)

Friday, November 2, 2018

Baked Pumpkin Walnut Rotini (AfroVeganChick)

Hi everyone! This week I tried the baked pumpkin walnut rotini from AfroVeganChick; it turned out great, and the leftovers were wonderful, too! I used spinach instead of broccoli and added an extra ¼ cup each of pumpkin puree and soy milk (which I used instead of almond milk) in order to get the sauce ingredients to blend together in my stubborn blender, haha! 

Here’s Daisy in the sunshine with Leela… 

Peace. :)