Rainy Day Potatoes

Hi everyone! Today’s another rainy day; I threw some stuff together, and it ended up being pretty good, so I have another contribution to April’s MiniMoFo…

Rainy Day Potatoes

Ingredients:
2 medium gold potatoes, peeled and cut into small chunks
¼-½ cup diced frozen onions
1 tablespoon canola oil
¼ teaspoon each of salt, pepper, garlic powder, and smoked paprika
8 stalks asparagus, cut into ~1 inch pieces
12 pieces Morningstar vegan chicken strips

Directions:
Combine potatoes, onions, canola oil, and spices in a small baking dish and cover with foil. Bake at 350°F for 20 minutes, uncover to stir and add in the asparagus, then cover and bake for 30 minutes. Stir and then cook for a bit more, uncovered, if desired (I did about 10 minutes). Microwave the chicken strips, combine with the potatoes, and enjoy!

Here’s Daisy enjoying a sunnier day… 

Peace. :)

April MiniMoFo: Rainy Day Food

Hi everyone! This month’s MiniMoFo theme is rainy day food, which was perfect for this week! I made this simple vegetable soup, which was warm and comforting…

(It was basically the soup I made for Easter but with rotini instead of farfalle.)

…and this spicy tater tot casserole, which was really good, with a manageable level of spiciness for me… 

(Instead of the usual can of corn, I added ½ cup crushed Blaze Doritos because they were way too spicy to eat plain out of the bag and I’ve been trying to use them up.)

Here’s Cringer after she finished “helping” me do yoga on a rainy day… 

Peace. :)

Marinated Tofu with Rice and Asparagus

Hi everyone! This week I made more marinated tofu, and it was another success, including the leftovers! For the marinade, I combined 3 tablespoons hoisin sauce, 1 tablespoon canola oil, 3 teaspoons Bragg liquid aminos, and 1 teaspoon sriracha. I baked the marinated tofu pieces for 15 minutes at 350°F, flipped them, and baked for another 10 minutes.

Served with quick-cooking brown rice, steamed asparagus, and some leftover marinade as a sauce.

Here’s Leela on her little pillow... 

Peace. :)

Easter Food

Hi everyone! Zach and I hosted Easter dinner again this year; I think I’m getting better at perfecting the menu, haha! For a snack, we had Treeline cheese (we’d been planning on Miyoko’s but couldn’t find any nearby) with crackers, and I made a vegetable soup, but I forgot to take pictures of them, so moving on to the main event, here’s my plate...

asparagus nut stir-fry, crescent roll with garlic powder and oregano, green beans (from my mom), corn and mac bake (from my sister), Tofurky vegan ham, and boiled potatoes with caramelized onions and dill

Dessert was a cake from my mom and a pie from Zach’s mom...

Bonus food: For dinner yesterday, I made yellow rice and asparagus, with some Gardein crabless cakes. The rice and asparagus were good, but the crabless cakes were just OK. I probably won’t get them again since there’s other Gardein foods that I enjoy more.

Here’s Daisy being a kitty loaf…

And then posing for her close-up...

Peace. :)