nooch

MoFo recap

Since I returned to eating eggs…a while ago…I no longer consider myself vegan.  I’m basically a dairy free vegetarian.  But that doesn’t mean I don’t like vegan food.  I love it actually.  I eat it often.  And seeing as October was vegan mofo, I decided to recap some of my daily vegan eats.  October 1: Spaghetti Squash with Marinara & Tofurky   October 2: Quinoa & Seitan with Red Almond Sauce   October 3: Mexican Layered Casserole October 4: Blue Plate’s vegan white bean soup and gardenburger salad October 5: Pumpkin Cheesecake Pie   October… Read more >

Breakfast Polenta Plate

  I don’t know what the difference is between polenta and grits.  I think it has something to do with the type of corn used to make the meal, but I’m not totally sure about that.  Feel free to offer your two cents if you’re wise to the culinary details. I’m calling this polenta because it’s on a plate.  Grits = bowl.  Polenta = plate.  Clearly I’m not a chef.  I prepared it the same way I’d prepare grits, with a 2:1 liquid to grain ratio.  I used half water & half plain almond milk… Read more >

A wedding and a bump

Where oh where to begin.  Last weekend was so full. On Thursday we drove home via the glorious I-5.  If I had to guess how much of my life I’ve spent on that drive… So Thursday morning I got up early because I had a few things I wanted to get done before the commute home.  First, breakfast. Another vegan tofu “scramble” with a sliced peach on the side (as if you couldn’t figure out what that fruit was). And my folate, DHA and iced tea.  Naturally. After breakfast, I ran some errands, and then… Read more >

Accidentally GFV

Alternative title for this post: the day I ate an entire avocado.   Oh look!  A non-egg breakfast!  We were out of eggs, so the night before I made a vegan alternative.  Just silken lite tofu, nutritional yeast, & Bragg’s liquid aminos. [Lots of nooch] Then in the morning all I had to do was add it to a hot pan (sprayed with non-stick) and wait for it to get warm and kinda crusty (I don’t know a better word to describe it).   In all honesty, I usually use extra firm tofu in scrambles,… Read more >

Super fast vegan mac ‘n cheese

This isn’t gourmet.  By any stretch of the imagination.    Noodles.  Whatever kind you want. Sauce.  Nutritional yeast, plain almond milk, lemon juice, stone ground dijon mustard, & soy sauce. Whatever you do, don’t skimp on the nutritional yeast.  It made up 90% of the sauce and the rest was just to give it a little extra zip.   Then – and this goes without saying – just coat the noodles in as much sauce as you can.  Yesssss.