More Good Food Plus a Pumpkin!

Hi everyone! Zach and I got takeout from SuTao Cafe last Saturday for dinner; I got vegetable lo mein and fried tofu again! 

On Sunday, I tried Upton’s Naturals pad see ew for my lunch; it was pretty good! 

And I made another zucchini cake, this one with 2 tablespoons flax meal, which is now my new favorite!

And then my two big batch meals that got me through the week with all the leftovers: Vegetable noodle soup with gluten-free shells and soy curls…  

And another yellow squash casserole (this time using Chao’s tomato cayenne slices), with more BBQ tempeh… 

This little pumpkin grew all on its own in my garden! 

And here’s the rest of the harvest from that day… 

Plus a backyard bun… 

The French Creek after all the rain we had on Tuesday… 

And last but not least, Rogue making biscuits on my belly! 

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. :)

Vegetable Noodle Soup

Hello on the 11th day of the Vegan Month of Food!  I'd also like to wish a happy National Coming Out Day, not only to all the individuals who have already come out, but also to those who haven't/can't yet.  Love and peace to all!  :)

 Vegetable Noodle Soup 

 

Ingredients:
--1 cup vegetable broth
--3/4 cup rotini pasta
--celery
--carrots
--cauliflower
--pepper

Bring the vegetable broth to a boil, add the rotini, and lower the heat.  Chop up and add the celery, carrots, and cauliflower.  Sprinkle on some pepper before serving.  Enjoy with vegetable crackers.

This recipe, while simple, is one that reminds me of the chicken noodle soup that my dad used to make for my sister and me.  He was actually talking about his recipe the other day, getting all nostalgic, but quickly commented how happy he is that he can still make it for us--just without the chicken, of course.  :)  (The "chicken" bouillon that he uses is one of those "accidentally vegan" sorts of things, no actual chicken or other animal products in it.) 

This close-up of Mr. Boogie makes me smile.

Peace.  :)