Lots of Good Food!

Hi everyone! I tried the Thai curry noodle from Upton’s Naturals; it was quite tasty, but not very filling overall… 

I made some tofu scramble with a pepper and onion mix, which I served on top of a hashbrown patty with ketchup; it was really good! 

Zach and I got takeout for dinner on Wednesday; I ordered the Beyond Burger from Uno’s vegan menu and added a slice of Chao at home lol! 

For dinner on Thursday, I made mashed potatoes and green beans with Gardein’s turk’y cutlets and gravy; yum! 

My quick lunch on Friday was Upton’s Naturals ch’eesy bacon mac with leftover green beans mixed in… 

And for dinner on Friday, another rice, tofu, and broccoli bowl with spicy peanut sauce! 

Here’s a sketch I did earlier this week… 

And a cute sleepy Rogue… 

Peace. :)

Good Food and Cute Animals

Hi everyone! I had lots of good food this week, and here are the highlights: I did another batch of the delicious spinach and feta pinwheels from Long Island Vegan and had them with spaghetti… 

I made a tofu scramble and added in a hash brown mix (diced potatoes, onions, and peppers) and had that with some fun zucchini pancakes (from My cat loves Daiya!)… 

I threw together some mac & cheese & tomatoes… 

And had more zucchini pancakes, this time with Boca chik’n, tater tots, and homemade pickles! 

And now for the cute animals, the first picture is a sketch I did this week… 

The little bun hangs out under the hedge while I water the garden… 

The praying mantis continues to guard my pole beans… 

And finally, here’s a sleepy Cringer… 

Peace. :)

Elementary, My Dear Vegan: Scrambled Eggs

Hi everyone! The food for today’s “Elementary, My Dear Vegan” is one that Holmes seems to make for himself fairly regularly; like yesterday’s, this is from S1E4 (“The Rat Race”)…

(doorbell rings and Holmes answers the door; Fowkes enters)
Fowkes: I thought I’d bring you your check personally. (brushes past Holmes and into next room) Also, we need to talk.
Holmes: Do we? (closes door and follows Fowkes, then holds out bowl he’s eating from) Eggs? I’m sure I could find another fork.
Fowkes: I’m not hungry. I came here to end this.

To make the scrambled “eggs,” I simplified my favorite scrambled tofu recipe (by Isa Chandra Moskowitz) by leaving out the cumin, thyme, garlic, and pepper; crumbling the tofu more; and not cooking the tofu for as long. It turned out delicious, though I did miss the usual spices, haha! 

Bonus quote from the episode:
Watson: (to Holmes) I’m sorry, are you trying to take credit for the fact that I saved your life? And so soon after you promoted me to bodyguard…

Here’s a cute sleepy Daisy… 

Peace. :)

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. :)

Squash Casserole, Tofu Scramble, Bagels, and More

Hi everyone! I tried two new recipes this week and lots of other good food as well. First up was the squash casserole from Vegan Crunk; I made it on the stovetop and mixed in crushed Ritz crackers instead of topping with breadcrumbs and baking it. It turned out really well – I used two big yellow crookneck squashes from my garden – and the leftovers were awesome, too. I had it with a vegan chickenless patty from Aldi, which was really good. 

On Tuesday, my sister Alena visited and we did a lot of cooking together, including the second new recipe, which was the herbivore’s tofu scramble from Eat Like You Give a Damn. It was super simple and quite tasty, paired with a hashbrown (also from Aldi). 

We also made nachos with Tostitos scoops and Daiya pepperjack shreds for a snack (not pictured), and then we dug out my bread machine to make bagels, which turned out quite nicely due to Alena’s bagel-forming skills! 

Dinner was a bagel with pasta.

Yesterday I threw together a random lunch because I’d harvested more corn and wanted to have some; it was great! 

Hashbrown, black bean burger, corn, and carrot sticks with Daiya ranch.

And I also tried these blackberry sorbet bars that Zach picked out; he said he had to get them because of the name…

Yum!

Here are a couple fruit sketches I did this week…

gooseberries (original photo)

ground cherry (original photo)

And here’s Leela with her toy mice in the background…

P.S. The themes & prompts have been announced for this year's Vegan Month of Food (Vegan MoFo), which will be taking place in September, and sign-ups are open until August 24. I haven't decided what specifically I'm going to do (I'm debating the idea of creating my own theme this year), but I know I'll be participating -- will you?

Peace. :)

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. :)

Tofu Scramble Mix

Hello everyone! This week I decided to try out Phoney Baloney's tofu scramble mix that I'd gotten from Vegan Essentials. The ingredients are: black salt (kala namak), nutritional yeast, black pepper, and spices. 

I simply cooked the broken-up tofu (extra firm) in some vegetable oil and then added the seasoning at the end. It definitely had an “eggy” smell (which was a nice nostalgic touch, though kinda weird at first), and it tasted great. I think I'll have to look into getting black salt after all so I can make my own version of this seasoning. 

Served with toast and Lightlife Smart Bacon (cooked with some added hickory liquid smoke).

Here's Leela and Cringer sharing the bed earlier this week... 

Best wishes for a happy first day of spring (or fall) tomorrow!

Peace. :)

Kids Menu Chicken Fingers

Hello everyone! Today's prompt is "Re-create a restaurant meal" so I figured I would veganize a nostalgic favorite... 

As a kid, going out to eat at Angelo's (now A&N) was always something to look forward to. Before we got to the main meal, though, something essential had to be determined: What were the soups of the day? If one of the options was chicken noodle, we knew it was going to be a good day. (A close second was chicken rice; sometimes we also got beef vegetable or beef barley.) While my parents were a bit more adventurous with what they would order for dinner, my sister and I always got the same thing – chicken fingers – from the kids menu; a drink and dessert were included. Eating at a restaurant was one of the few times we were allowed to drink soda, so we'd each request a glass of Sprite. While we waited for our chicken fingers, we would enjoy our cup of soup, which came with saltine crackers. 

with Tofurky slow roasted chick'n (lightly seasoned)

The chicken fingers were served with french fries (and a pickle, too, if I'm remembering correctly). I think there were usually around 4-5 chicken fingers, but they were bigger than the Gardein ones I used to re-create the meal. And of course we would have ketchup for our chicken fingers and fries. 

Finally, for dessert, we would order ice cream or sherbert, which was served in a cute little metal serving dish like this:

(image source)

So Delicious vanilla bean coconut milk ice cream

In other food news, I used the leftover tofu and "yolk" mixture from yesterday to make a tofu scramble, complete with little grape tomatoes from my parents' garden. 

(I visited home yesterday and hung out with my mom and this cuddly cutie, Blu.)

And as always, here are Buttons and Leela...

Peace. :)