It's been a while, hasn't it? My blogging will most likely be sporadic for a while, between work and schoolwork I don't know if I can fit it in. I'm going to be working Mondays, Tuesdays, and Fridays, unless they call me and need me to come in. I had thought I was going to be bussing, but they hired a busser, so I'm doing dishes and prep work. Anyhoo, over the weekend I made Susan a belated graduation dinner, because she recently finished up her MBA. We had:
50's Style Onion Dip Redux and Crunchy Toast.......
Roasted Red Pepper Soup (without the cilantro jalapeno swirl that is an optional part of the recipe-Susan hates Cilantro)....
Outrageously Good Pan Crisped Millet Vegetable Cakes over steamed kale with Mushroom Sauce Veronese over top, also shown is mashed butternut squash. In the cakes were millet, beets, carrots*, garlic*, and other stuff. You can't really tell in the picture, but I made them heart shaped. (I didn't crisp the cakes in a pan, instead I broiled them.) All the recipes were from The Passionate Vegetarian except......
Chocolate Clementine Cake!!!!!! I used the recipe for Raspberry Blackout Cake from Vegan With A Vengeance, using the applesauce conversion in the book to make it lower in fat. I also subbed this super fancy, super expensive clementine marmalade in place of the raspberry jam, and I used all whole wheat pastry flour. It was so out of this world, and rich, and my dad was like, "This cake is vegan?". Haha.
This is a Chickpea-Arame Salad Sammich (from Vegan With A Vengeance). It's supposed to be a Chickpea-Hijiki Salad Sammich, but I couldn't find any hijiki. On the side are some steamed green beans. This was so delicious! We all loved it so much I made it twice this week.
Rachel brought this home from work the other day. It's a shopping list. Isn't it awesome?
This is a bad picture, but it's the Alfreda sauce from Vegan With A Vengeance served over whole wheat mini shells, steamed broccoli*, sauteed mushrooms*, and roasted red peppers.
Let's see. This was something we had last week: breakfast for dinner. VWaV tofu scramble with salsa, avocado*, and black beans added in; VWaV tempeh sausage crumbles over roasted potatoes*, carrots*, and onions; sprouted grain bread with Earth Balance and Grape Jelly*, and grapes. Mmm, I love having breakfast food for dinner.
This was our table setting when we had our breakfast for dinner.
OMG, aren't the butlers the cutest things ever? (They're jam spreaders.)
Mmm, coffee with agave nectar and almond milk.
Soy Delicious Purely Decadent Cherry Nirvana ice cream with fresh pineapple* and chocolate syrup. I didn't really like the cherry nirvana one plain, but it was awesome with the other stuff. My favorite flavor (of the ones I've tried) is the Mint Chocolate Chip kind. So yum.
This was sprouted grain pasta with Pumpkin Seed Avocado* spread (from How It All Vegan-it uses sunflower seeds, but I switched it up a little). On the side is sauteed baby arugala* with cherry tomatoes* and parsley, and also some honeydew. The honeydew was fermented, so I actually didn't eat it.
This was Papadini Lentil Rotini, tomato sauce made from sauteed carrots*, mushrooms*, yellow bell peppers*, onions, celery*, garlic*, and sausage crumbles from Vegan Vittles. Sprinkeled over the top is Tasty Topping from Ecological Cooking. I love the bowls we were eating out of!
Finally, on Friday Rachel brought home 3 big bags of beauty products. We still haven't had a chance to go through them yet, they're sitting in our hallway waiting to be sorted.