Remember me? It's ok I don't either. It's been for-ev-er. But sometimes I make things and think, "I must let the rest of the world know about this!" But it's funny, because going back through old posts, I realize i don't ever make some of those recipes anymore. They are OLD news. Not as good as the stuff make these days. Or rather, stuff I was making before Jonah was born. I have recently upped my cooking nights from 2 to 4 nights a week, and so far I am loving it. I still hate dishes, but they are actually a nice break from baby duty (pun intended) if Matt is home to do it. Anyway, something that never got on my blog, at least ... well i don't THINK it is on here. I don't really know. No one reads this, and neither do I. Anyway, i have a recipe for macaroni and cheez that is amazing and has won over omnivores and vegans alike. This is NOT mac n cheez that tastes overwhelmingly of nutritional yeast, which is not what you want. This recipe tastes like white cheddar mac. CLICK HERE for the recipe
Cutting The Cheese, a love affair with vegan food
Sharing my own vegan recipes, and recommending vegan recipes by others that are exceptional, so that age old question, "What's for Dinner?" does not cause you to bite all your nails off and pull out all your now gray hairs. Going vegan shouldn't be scary. I'll hold your hand as you walk through the valley of the shadow of meat, you will fear no evil, for I am with you; my spatula and my nootch, they comfort you.
Saturday, January 25, 2014
Wednesday, June 20, 2012
The "I beat Rachel Ray Jambalaya".
I feel like a dead beat dad. Every time I come visit this blog to write, Blogger (and I actually just had to check and see if that is, in fact, the right name) has changed completely. It's like I haven't seen my baby since he was a, well, baby, and now I've come back to spend some time with the little chap and he's 12 years old and spitting on the sidewalk, and I'm standing here all awkward holding a GI Joe doll. Well let's move on from my guilt and talk about food. That's pretty much the only thing I know anything about anyway. I was debating whether I should write about T.L.C.s (Tempeh Bacon& Tomato, Lettuce, Cheez Sammies) or Jambalaya today, and decided on jambalaya since I veganized a rachel ray recipe and made it (little) better. And who doesn't like one-upping Rachel ray? even if its only by a 1/2 point. So here we go, "Not Rachel's Jambalaya."
The Million Minute Pot Pie
Okay so it doesn't really take a million minutes. It totally felt like it, but maybe that's because I'd never made this before and it was my first time ever making a pie crust. Here is what my pot pie was based upon: (clicky) BUT, and it's a big Butt, I have some major changes and things to remember.
1. Regardless of how mad you get, keep going. Using this much earth balance butter means it is capable of mending a lot of mistakes. And it will be worth it. Don't Give Up! And yes, you can throw utensils around. And curse.
1. Regardless of how mad you get, keep going. Using this much earth balance butter means it is capable of mending a lot of mistakes. And it will be worth it. Don't Give Up! And yes, you can throw utensils around. And curse.
Sunday, April 8, 2012
Lettuce Give Thanks, for lettuce wraps!
Matt took me out on a date a few weeks ago to PF Changs, where I'd never been but always heard good things about. We ordered vegetarian lettuce wraps, which I was not too pleased about, thinking they were those things where it's like an egg roll only wrapped in soggy lettuce. However, to my great surprise, it came out as the asian version of tacos where you use crisp lettuce leaves as a shell and stuff it with delicious tofu and veggies or whatever. So since then, I've been craving them and decided I NEED to make those at home. I sifted through a few recipes and decided on this one (click) and not because it was a fully disclosed PF Chang copy cat recipe. It looked the best.
Monday, January 30, 2012
Soup, shoop ba-doop Shoop ba-soup, Shoop ba-doop ba-doop ba-soup
not my picture, copied from the recipe. |
Monday, January 9, 2012
Frittata? Sure, let's call it that.
Monday, October 17, 2011
PIZZA!!
"sausage lovers", with roasted asparagus, onions, green and red bell peppers, white sauce, daiya mozzarella, pepperoni and chorizo. |
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