lentil Salisbury steak from Rabbit & Wolves. I really liked this. It did not pretend to be beef and still tasted like lentils, although deliciously seasoned lentils firmed up with wheat gluten. The mushroom gravy was wonderful, too. I would definitely make this again! Maybe with something green besides that pitiful sprinkling of dried parsley.
Friday, May 7, 2021
Thursday, May 6, 2021
It's been quite a while since I did one of these! This was Day 1 of a vacation, if it counts as a vacation when you don't really go anywhere. I'm not calling this a staycation, though, because I am making a point of being outside. In any case, I took more than just a day or so off work, to recuperate, and find some joy.
Breakfast was a chocolate peanut butter banana smoothie. Because I was on vacation, I added some almond whipped cream and some mini dark chocolate chips.
I used this to fuel a restorative walk through an area near my home that it is hard to believe exists; I live near a major highway and can always hear the sounds of cars, but just a short walk down the road and over a bridge and the world changes. I can't walk very far, which means I tend to walk slowly and drink it all in. It's rained a lot recently so the creek was high.
Spring is so green here. It's lovely. Meanwhile, can someone tell me what kind of tree this is?
There are lots of flowering trees this time of year and they're very flashy, so I don't know how much attention conifers get. But this one was so pretty.
Flowers all over, though. There was a vine with these tiny blooms in clusters I found really captivating. I don't know what it is, either; please tell me if you know.
After my walk, I made lunch.
Dumpling soup! I had some fresh dumplings in my last grocery delivery, so this was pretty easy and quick. Aside from these veggie tofu dumplings, I put in ginger, garlic, scallions, carrots, mushrooms, and spinach. The broth was pretty basic--chicken-style veggie bouillon and a bit of soy sauce--but it worked well. Some black sesame seeds for a garnish finished it off.
This was light, and I was still hungry. A friend had sent me some fancy vegan non-dairy milk chocolates, so I had some of those for dessert.
In another life, I want to make fancy chocolates for people. I think that might be fun. These consisted of "Rocky Road" (marshmallow and pecans), coconut caramel, and a salted peanut cluster. Delicious.
(Not pictured, I also took a multivitamin and a DHA supplement, which I do every day.)
For dinner, I stuck with an Asian theme.
I had some asparagus that needed cooking, so I made an Asian-style asparagus and mushrooms dish loosely based on something I found on the Food Network website. I had that with some rice topped with shiso furikake and some Gardein orange morsels. I topped the morsels with scallions and sesame seeds. This was really good.
Being on vacation meant I could clear enough space in my head for this level of cooking, though this is still reliant on convenience food, of course. And these are still not very large portions, and I should probably be eating a bit more. But I'm cooking! It counts! Plus I have leftovers for a few days--a major win.
I'm grateful for a job with paid vacation time. I didn't always have that luxury and it's so nice to just set it all aside for a bit and hide from my troubles. Here's hoping I'll find some recovery in it.
Wednesday, May 5, 2021
It felt like this was missing something, but when I tried putting things in the leftovers I never hit on what, exactly, it was missing. If I'd had canned picante sauce, though, that would probably have done it.
Tuesday, May 4, 2021
I'm still not fully in the swing of things, so here are a couple of meals I've eaten recently that are just easy things to fuel me through the day.
Pan-fried veggie dumplings with a dipping sauce: It's easy and easily forgotten, but is pretty quick and always tasty.
Spaghetti with Gardein meatballs and garlic toast is another standby, and a pretty simple thing I can always count on to be delicious. I added some Violife Parmesan as a garnish.
Monday, May 3, 2021
It's a world of proteins, some faux meats, some not. Here is my latest round up, which includes nut butter, burgers, and pasta sauce--the trifecta of the refusing-to-cook, emotionally distraught among us all.
1. Smucker's Natural Chunky Peanut Butter
2. Pure Farmland Plant Based Burger Patties with Dairy Free Cheddar
3. Prego + Plant Protein Roasted Garlic & Herb
Thursday, April 29, 2021
Sometimes, I'm surprised by what I haven't included in this series! There are some classic things here alongside the more inventive things. I had all these meals before I went into the sad place, but some of the photos had to wait a long time for editing and the write up. So here we are, for my absolute favorite thing to post here these days: breakfast, in ten new ways.
1. Banana Nut Muffins
2. Orange Creamsicle Chia Pudding (Gluten Free)
3. Strawberry Avocado English Muffins
4. Chocolate Quinoa Breakfast Bowls with Pears (Gluten Free)
5. Carrot Cake Banana Bread with Cinnamon Cream Cheese Frosting (Gluten Free)
6. Vanilla Mandarin Smoothie (Gluten Free)
7. Cantaloupe Breakfast Bowl (Gluten Free)
8. Chocolate Banana Pancakes with Homemade Chocolate SyrupElephantastic Vegan and is not a sugar bomb or anything; in fact, if you're cutting down on refined sugars, this could work well for you because it doesn't have anything but bananas and maple syrup for sweetness. I had to thin my chocolate syrup with some soy milk and added a bit more soy milk to the batter because mine ended up really thick but otherwise made the recipe as written. This is a seemingly decadent breakfast that's actually pretty reasonable. As with most sweet things, I had it with a glass of soy milk for an extra boost of protein.
9. Mung Bean-Aquafaba Quiche Cups (Gluten Free)this recipe at Damn Tasty Vegan. I already knew that mung beans, soaked and blended up with liquid and seasonings, are an excellent egg substitute. So I made this recipe, although it was written in a somewhat confusing way--it made it seem, at first, as if you were blending up the vegan cheese with the beans, but I don't think that was the intent. Also, I used twice as much cheese as called for, with half in the middle and half on top. The veggies stayed on the bottom so next time I might try pouring a bit of "egg" mix, adding veggies and cheese, and then topping it with more "egg," but it didn't really matter because it was delicious anyway. A slice of toast with margarine rounded out my meal, but if you're avoiding gluten do be aware that you'll need gluten-free bread to keep the whole breakfast gluten free (my bread was not gluten free). This was a great way to use up some aquafaba.
10. Strawberry Cheesecake Oatmeal (Gluten Free)
Wednesday, April 28, 2021
this omnivore recipe). I didn't have fresh herbs, and I think that would make a big difference here, but it was still tasty. I think I would have wanted to have cooked the asparagus more so next time I might simmer the asparagus lengths in the broth for a minute or so before adding the couscous, but if you like your asparagus crunchy, then just let them steam for the five minutes off heat like the recipe directs.
I chose this because it was quick and easy, though even quick and easy things seem daunting at times, don't they? You'll generate dishes to wash, for example. Not enough food bloggers account for the aftermath of easy recipes. That may be the reason why sometimes even a really quick meal seems too hard. I'm glad I made this, though. One foot in front of the other until strength returns and we can run again, right?