Carrot Dogs (Protest Kitchen)

Hi everyone! This week I made the carrot dogs from Protest Kitchen; the marinade was really good, and the carrots were a fun substitute for hot dogs -- and yes, that’s a piece of bread for the bun; when I went out for groceries this week, the only hot dog buns in stock at the health food store had honey in them, so vegan white bread to the rescue, lol! I had the carrot dogs with Annie’s vegan mac and corn on the cob. 

For some bonus food, here’s a meal from earlier in the week that featured some of the wax beans I grew in my garden (plus the vegan chickenless tenders from Aldi and tater tots)...

And here’s Leela in her favorite summertime napping spot in the corner of the bathroom…

“Why do you disturb my slumber?”

*ignores you and goes back to sleep*

P.S. Bethlehem VegFest is tomorrow!

Peace. :)

Soy Curl Bacon (Protest Kitchen)

Hi everyone! Yesterday I made the soy curl bacon from Protest Kitchen. It was another simple recipe and it turned out really good; the smoked paprika was a nice touch. It was great in a BLT, and I’m sure I’ll make it again sometime soon, especially since I found a local-ish place that carries Butler soy curls: Firefly Cafe and Outpost in Boyertown, PA. 

Here’s Cringer being a cutie… 

And for a bonus kitty pic, here’s Rogue being a little creeper and taking a sniff of my BLT! 

Peace. :)

Mexican Rice (Vegan Mexican Food)

Hi everyone! The new recipe I tried this week was the Mexican rice from Protest Kitchen, but as noted in the recipe intro, it’s originally from Vegan Mexican Food; you can find the recipe here. It turned out great, even though I was skeptical of the instructions not to stir, haha! (My only change was leave out the salt since the vegetable broth I used was already plenty salty.) Of course, I hadn’t planned anything else to have with it, so I just kept it simple and added a Boca chik’n patty and some mixed vegetables; whenever I make the rice again, I’ll have to try some more recipes from Vegan Mexican Food! 

Bonus food: I found an everything bagel seasoning mix and used it on avocado toast; thanks for the suggestion, Sarah! 

Here’s a close-up of cuddly Cringer… 

Peace. :)

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. :)

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. :)

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. :)

Three Sisters Soup (Protest Kitchen)

Hi everyone! Last night I tried another recipe from Protest Kitchen – the three sisters soup; it was simple and certainly tasted good, but it was not very filling. Today I added a cup of orzo to the leftovers, which helped improve things! 

Here’s Leela, being her cute little self... 

Peace. :)

Creamed Spinach (Protest Kitchen)

Hi everyone! This week I tried my first recipe from a new book/cookbook that my sister got for me: Protest Kitchen by Carol J. Adams and Virginia Messina.

I made the creamed spinach, which was super simple and super delicious (I had it as a dip with bagel chips). I made notes of all the other recipes I want to try, so you can look forward to seeing more Protest Kitchen food here in the future.

Cringer takes her turn at the top of the cat tower; she was a little annoyed that I interrupted her bird-watching to get a pic, haha! 

Peace. :)