Friday, March 29, 2019

Sunflower Seed Alfredo (My cat loves Daiya!)

Hi everyone! This week I tried the sunflower seed alfredo from My cat loves Daiya! Since my blender gave up before everything was fully blended (time for a new blender lol!), the sauce was not as creamy as it could have been, but it was still good. I used it in a few different variations of fettuccine alfredo – plain; with veggies and a “garlic bread” half of a bagel; and with veggies and a chopped-up spicy Boca chik’n patty (my favorite).

Here’s Rogue being a cute cuddler… 

And here’s a pencil sketch I did of her… 

Peace. :)

Friday, March 22, 2019

Avocado Toast with Tofu Scramble and Tater Tots

Hi everyone! I made a nice brunch-y lunch today; it was my first time having avocado toast, so I kept it simple with just a little salt and pepper, and it was delicious! What are your favorite toppings for avocado toast? 

Leela sleeps in silly positions sometimes… 

Peace. :)

Friday, March 15, 2019

Faux Parm (Protest Kitchen)

Hi everyone! Yet another Protest Kitchen recipe this week, and the simplest of all of them so far, the faux parm was super delicious! 

I used it as a topping for spaghetti with Tofurky sausage, as well as for crescent rolls. 

Here’s Daisy, soaking up the sunshine… 

It didn’t take long before Cringer plopped down next to her, and right on her tail… 

Peace. :)

Friday, March 8, 2019

Eggless Salad with Black Salt (Protest Kitchen)

Hi everyone! The new recipe I tried this week was again from Protest Kitchen. The eggless salad was super simple to make, and I made slight modifications, using a can of chickpeas (which came to around 1 ¼ cups instead of the 1 cup the recipe called for) and only ¼ cup of vegan mayo. It was delicious, and I’ll definitely make this recipe again!

eggless salad bagel sandwich

leftover eggless salad with leftover broccoli tater tot casserole (broccoli corn casserole with tater tots in place of the creamed corn, plus some soy milk and Daiya cheddar shreds)

Here’s a sleepy Cringer… 

Peace. :)

Friday, March 1, 2019

Five-Spice Baked Tofu (Protest Kitchen)

Hi everyone! For dinner last night, I made the five-spice baked tofu from Protest Kitchen; it was my first time using Chinese five-spice powder, but it certainly won’t be my last! The tofu was good, though quite salty, so next time I will use less soy sauce than is called for in the recipe. 

served over white rice with peas & carrots

Here’s Rogue, resting on the couch (she snuggled in next to Zach)… 

Peace. :)