I swear I plan on cooking more soon! I have just had a big switch around in my life and need to get back on track.
Hope everyone is well<3
busy morning!
I steamed a bunch of tofu to make protein after working out easy for the next few days.
I steamed broccoli and then put a bit of nutritional yeast on top to make it even more awesome.
Kimchi pancakes!
Used the rest of my chickpeas from a week ago to make lemony hummus
and black beans are in the slow cooker.
oh yeah! I feel accomplished
Vegan mac and cheeze with steamed cauliflower.
I used the recipe for the cheeze sauce in Veganomicon. Its very tasty!
I have kale chips in the oven for tomorrow<3
Whenever I meet humans who are not as intelligent as I am, I never seem compelled to kill and eat them.
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| — | The Thinking Vegan (via animalsandtrees) |
I had my girlfriend watch Earthlings last night. 35 minutes in she walked away crying and saying she cant watch it because its too hard. Today she made a turkey sandwich and had some sausages. I cant comprehend it.
She became very irate when I started asking her why and how could she eat that if she knows what it takes to get it to her. She told me I’m not allowed to preach to her and shes concerned that people will start to dislike me if I continue down the path I’m on.
I want to be able to tell people everything I’m thinking without being called a bitch or a preacher. I’m not the one ignoring the truth because its too upsetting. I think if people want to eat meat they should know what happens and where their food is coming from. Indifference is the opposite of caring.
Been spending the last half hour waiting for my tempeh to be finished simmering and bookmarking all the recipes I want to make.
Also enjoying a nice hot mug of Egyptian licorice tea. Life is good.
I went cooking crazy last night.
The eggplant I made into a marinara sauce and put it over spaghetti squash.
I just roasted the eggplant with a little olive oil and garlic. Then squished them up a bit with my fork.
In a sauce pan I browned up onions and some more garlic. Added the eggplant, veggie base, 6 diced up roma tomatoes, 1/2 cup of water, kale, basil, oregano, salt and pepper. Then let it simmer for about 45 minutes while the spaghetti squash roasts. The tomatoes break down really nicely and it creates a wonderful sauce.
I made blackberry glazed strawberry tartlets. I used phyllo dough to make the little cups. I used this http://serenae.com/2010/08/10/last-minute-vegan-fruit-tart/ vegan pastry cream recipe and I used blackberry jam to glaze it.
I served it with Healthy Tops vegan whipped cream [which is delicious].
I also made nutritional yeast kale chips….which are gone already haha
Vegan BLT
Made spicy vegan BLTs today with roasted sweet potatoes for lunch.
Just used the Smart Strips fake bacon since I didn’t have everything to make tempeh bacon. To add the spicy bit I used a generous squirt of Sriracha sauce.
Tonight I’m making an eggplant parm dish with spaghetti squash. I’ll try to remember to take pictures <3
