30 Minute Comfort Food

I’ve made the mushroom sauce before, but made it tonight in record time. I quickly sautéed an onion and added the mushrooms when they were soft. Then I threw a bunch of kale into boiling water. During this time I also put two Gardein tenders into the oven. Once the mushrooms were soft, I added thyme and soy milk/arrowroot mixture.

As this thickened, my kale was ready to be drained.

Once I plated the veggies and sauce, my tenders were done. Fast, comforting and delicious!

 

Cauli-Hummus-Pots

I was 0-2 tonight. I started off by trying out Healthy Bitch’s cauliflower hummus. No bueno. In hopes of salvaging the massive amount of food the recipe made, I threw it in the oven while crossing my fingers that it would resemble something like mashed potatoes. Still not a fan of what came from this. It tastes too earthy and raw for me (even when cooked, which is weird). It could have been too much garlic/onion/seasonings, who knows. My bbq tempeh turned out great though!

Cauliflower Hummus

  • 1 large head cauliflower, chopped (about 3 cups)
  • 1 small white onion
  • chopped 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1/4 cup vegetable broth
  • 1/6 teaspoon sea salt
  • 1/4 teaspoon crushed  pepper
  • 2 teaspoon flax oil

Blend in a processor until smooth.

After I tasted the “hummus” and realized it wasn’t to my liking, I transferred it into a pan and mixed in some cheddar Daiya cheese. I baked it at 350 for 40-50 minutes.

Thankfully I can’t screw up bbq tempeh. I made this the laziest way possible: put half a package into a pan, broke it into pieces with a fork, added some of Gayle’s bbq sauce, put some water to thin, and heated it up. Yummm!

(not the prettiest shot)

Late Night Snack

My day today has been long and busy, yet I couldn’t help but dive right into the kitchen when I got home. I’ve been wanting to try out this “heart-healthy chocolate chip cookie” recipe. I started baking at 10:30pm and am just wrapping up now. I followed the recipe pretty closely, the only things I modified were the amount of chocolate chips (I prefer less) and salt. They turned out surprisingly well. They don’t taste healthy at all!

I ended up making 20 medium-large sized cookies…

  • 3 tbls canola oil
  • 2 c walnuts
  • 1 c light brown sugar (packed)
  • 2 tsp vanilla extract
  • 1½ c oat flour
  • 1 tsp baking soda
  • 1/2-1 tsp salt
  • ¼ tsp cinnamon
  • 2 c rolled oats
  • 1 c vegan chocolate chips

Throw the nuts into a food processor, pulse until they create a powder. Add 3 tbls oil and run for 2-3 minutes.

While this is going, boil 1/2 c water and add 1 c light brown sugar. After boiling, remove from heat.

Add walnut mixture to a bowl and pour in brown sugar mixture. To this add the vanilla extract. Stir out any lumps.

Sift the dry ingredients (except oats and chips) and add to wet. Let this sit and cool for a few minutes. Then fold in oats and chips. Bake at 350F for 8-10 minutes.

 

I’m Back!

Sorry for the hiatus. I was out of the country, visiting South Africa for two weeks! What an amazing journey. I hope to post pictures soon. Unfortunately I was unable to adhere to a strict vegan diet and have been itching to get home and cook. After returning, I realized I had several papers and exams to busy myself with and haven’t had the time to think about entering the kitchen. Tonight, however, I took the time to make a favorite quick, simple meal: zucchini pasta.

I simply took two zukes and shredded them with a cheese grater…

For the sauce, I sautéed an onion. When this was soft I added half a package of tempeh, crumbling it into chunks. After this got brown, I added a dash of red wine. When everything reduced, I put half a jar of tomato sauce into the pan. That’s it! This makes two large servings.