Low Bowl #27

 

Here we have vegan ham and mushroom tetrazzini, roasted cauliflower and red peppers, and some steamed carrots.

The tetrazzini was what I decided to make with my leftover ham. It was drawn partly from this recipe from the Daily Dish. I think I would have preferred this with a cashew cream, because this was just okay, maybe a bit bland. But it wasn't terrible by any means, and I did get to use some white wine (one of the things I'm currently trying to use up--I don't drink, but at some point I adopted some half-empty bottles of wine). A tip from me, on the wine, is that it really doesn't seem to make much difference to me if I use wine that's been opened for a while when I'm cooking. Your mileage may vary, but for me, it's fine. In any case, I made the original recipe largely as written, cutting it in half and reducing the amount of pasta slightly while adding about a cup of chopped Tofurky ham when I added the pasta and peas to the sauce.

The cauliflower and red peppers, on the other hand, were amazing. This is a recipe from Food.com. You might raise your eyebrows at the quantity of seasoned salt, but it was absolutely delightful.

A carrot is a carrot. I always like carrots!

How are you all doing out there? I'm feeling wobbly a lot of the time, but I think I'm managing okay.