Welcome to my latest showing of what I’ve recently made, and what I am currently mange-ing on.
Before Christmas, I finally made Alexis’ Baked Spaghetti with Kale, Mushrooms and Tofu. I had made her tofu “ricotta” a few times before and really really love it, so was excited to try it in more of a casserole form. This meal was easy, creative and fun to make! It’s been storing super well in the freezer for late night re-heats. Vegan and can be made gluten free with a gluten free pasta swap.
Vegan “Cheeeeeze” Sauce
Okay so there are officially 1034099.084 recipes for vegan “cheese” sauces out there. I wanted to try making one for curiosity and experimentation purposes, but the options are overwhelming. Do I go the soaked cashew route? The butternut squash route? Or the really cool but more labour intensive potato/carrot/veggie route? I want to try them all! So, for a starter, and because I have serious FOMO and zero ability to just choose one thing, I chose a recipe that used both cashews and butternut squash. Next time I really want to give the potato/carrot version a try.
Do you have a go-to vegan cheese sauce?
On its own its not exactly what I would call “cheese,” but mixed in with pasta to make Mac & Cheese?… DELICIOUS! So good!! Kid comfort food at its best.
I made yet another batch of my favorite no bake fudge brownies, and thus my favorite lunch as of late has been some faux Mac & Cheese mixed with sautéed kale and peas and a big ol’ square of brownie.
As soon as my Mac & Cheese ran out, I went on what you may call a SOUP. KICK. Soup every day. I finished off the rest of my smokey chicken chowder and wild rice chicken chowder I had put away in the freezer, and then demolished a batch of a zucchini/spinach/ginger puree I threw together.
Smokey Chicken Chowder + Sourdough baguette
My attempt at a “winter salad”
I ran out of bread, so instead of going to the bakery I’ve been serving my bowls of soup with sides of cookies and baking. Either with or soon after. Like this one day, when I served my zucchini soup with two chocolate chip banana muffins because grumpy mood = chocolate. Strange but good combo here. Strangely good.
Spinach Zucchini soup + muffins
I’ve been craving granola. So I threw some together with oats, chia seeds, pumpkin seeds, rice puffs, raw buckwheat, coconut oil and maple syrup.
Why can I not make granola? It’s like my food version of plants. I always end up
killing burning it. Sigh. It tastes alright but I need to tweak my “recipe.” Or just get used to our gas stove…
What do you do when you are offered a 32 oz bottle of freshly squeezed, organic beet juice from work? You take it and try to think of all the ways possible to use it.
Back at the farmers market I used to frequent, I would splurge on this gorgeous, round loaf of “beet bread.” It attracted me with its color, but I simply lovvvvvved the taste. I thought there was no way I would be able to recreate a loaf that actually tasted the same, but holy smokes guys, I did!! I made a loaf of bread – meaning a real activate the yeast, knead, rise, knead, second rise, bake kind of bread – but used beet juice in place of the liquid/water and it worked PERFECTLY. The beet gives the bread this subtle, yet unique sweetness, but ultimately it is still a regular loaf of bread you can use any way you’d like. I’ve been simply loving it toasted with ghee or cheese as a snack or side to soup.
look at that color!
Rising ontop of my radiator… the only warm-ish place in my house I could find
…and… you make beet pancakes
I think I may have nailed my pancake recipe. I still have yet to confirm whether it was actually my new combination of flour/baking powder, or the use of the beet juice, but this batch of pancakes was the most fluffy, thick, perfect stack of cakes I’ve ever made. I kind of hope it wasn’t the magic of beet juice because I want to recreate these all the time. Let me give it a try sans beet juice and if it’s a winner I’ll share the recipe with you.
with chocolate chips and blueberries, topped with cream cheese and banana
Other Recent Eats
Vegan Reuben sandwich with soup from work
Tempeh, mushrooms, beet sauerkraut, dill pickles, vegan russian dressing
And this interesting combination which I’ve been having near daily: different variations of salad with roasted sweet potato, avocado and grilled tempeh drizzled with an ACV house vinaigrette and then dipped in a vegan garlic mayo. I’m currently addicted to this combo.
And of course… lots of hot oats. With chocolate and warm fuzzy slippers.
What have you made lately?
What’s your favorite version of vegan “cheese” sauce?
What’s your favorite, fail proof granola recipe?
Not a hugely exciting week. But I did get a few nice things…