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Om nom nom nom.

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Yesterday was pretty ordinary as far as food goes. I started out my day with a Gingerbread Waffle and Ginger-Cinnamon Almond butter…and about a quart of strawberries. While I love waffles, they don’t keep me as full as hot breakfast cereal does. Maybe if I used a combination of wheat, oat and flax and leave out the white flour in the waffles next time they will keep me fuller. We shall see!

When lunch time rolled around, I was super hungry. So this container of a spiralized zucchini and raw sun dried tomato pesto wasn’t enough for me. Usually an entire giant zucchini+several tablespoons of raw pesto are enough to keep me full, but I think my breakfast was slightly lacking. This may look small, but that’s a two cup container!

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So…I made myself a slice of seeded bread with supremely spicy sabra hummus. Sabra is not a brand of hummus I tend to purchase (or like), but it’s what available in my neighborhood and I hadn’t tried the spicy version of their hummus and I REALLY didn’t want to deal with making any, so I grabbed some. I’m glad I did because this was actually delicious. Combine that with the fact that Sabra is cheaper (AND AVAILABLE AT COSTCO-WOO!) I could be switching brands.
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nom nom nom, spicy hummus goodness.

Last night, I really had no idea what to make, but I had to cook. We’re on an incredibly tight budget and I can’t afford the convenience of going out to eat when I don’t feel like cooking. I haven’t been in that sort of position in years and I can’t say I’m enjoying it. I have been more creative in the kitchen…but still.

I started out deciding I would make quinoa, black bean, fresh corn soft tacos with cabbage and leahey cheeze sauce on top. I kind of did that. My husband ate whole wheat tortillas with beans, corn, sour cream, cheese and salsa. He eats dairy..sigh. One step at a time!
I ended up with quinoa, black beans/corn that were taco seasoned (not pictured), cabbage and salsa verde in my WW tortilla-I skipped the cheeze sauce because I didn’t want to create more dishes..I don’t have a dishwasher 😦 . While this was cooking up, I realized I hadn’t had vegan parm in my house in far too long, so I made some in my food processor. My favorite base recipe is the one in Yellow Rose recipe. I was saving my cashews, so I used almonds, walnuts, nutritional yeast, brown rice flour, garlic powder and salt. I ended up roasting zucchini/squash as well.
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Lots of vegan parm, zucchini, quinoa (with cumin, paprika, garlic, onion powder, and ancho chili powder). These are leftovers that are my lunch today. I just love how quickly quinoa cooks. I should start eating it every day!

I still have an abundance of zucchini and squash thanks to the farmer’s market. There are only so many things you can do with squash before you are bored by it. So with this, I used Chef Magic BBQ seasoning, vegetable broth, 8 giant cloves of chopped garlic, a little olive oil, hot sauce and a butt load of the above mentioned vegan parm to coat the veggies before I roasted them. This was a total crap shoot on my part, I wasn’t really sure if the veggies would be good or just plain strange. They were GOOD AMAZING. Look at that caramelized veggie goodness and the browned noochy deliciousness.
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squash porn. mmm.

What have you been eating and doing lovely readers? What are you making for dinner tonight? Do you cook enough each night to have left overs for lunch? I always try to but sometimes we just eat too many veggies for that to happen…not that that’s a bad thing.
Final question: what’s something fun and not sweet that I can make with carrots?

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About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

12 responses »

  1. Not having a dishwasher really makes cooking big meals a bummer but if it makes you feel any better, I still have to hand wash almost every pot, pan and appliance because I’ll need to use them again before running the dishwasher (or they can’t go in there.

    Reply
  2. I have a dishwasher, but it freaks me out. My mom never used hers, and now I don’t use mine. But, and I know this is CRAZY, I kinda like washing dishes. It’s the only cleaning I like though. I’m not that crazy.

    The noochy veggies look fantastic!

    As for carrots, hmmm…I always just eat ’em raw by themselves. Carrot sticks are a fave snack. But I rarely cook them. When I do, I usually just steam them and season with salt and pepper. I know that’s incredibly boring though.

    Reply
  3. That all sounds so delicious! The same with me about the waffles though. Maybe you could put some oat flour in place of white flour? That sounds pretty tasty and tends to work a lot.

    Reply
  4. Your garlicky zucchini stack looks amazing. I might have to try to recreate that.

    I like carrot salad with spicy peanut sauce (like at Thai restaurants). I don’t know if that counts as fun though. You’ll have to share what you end up doing.

    Reply
  5. Dude I hear you on the dishwasher thing. I skip a lot of stuff due to not wanting to wash more dishes, haha. And isn’t it funny how a huge zucchini can totally fill you up for dinner? I love it!
    You’re right about Sabra – it isn’t my favorite, but that’s mostly because of the texture. Their flavors are pretty good and the spicy one is definitely my favorite too.
    As for the carrots, people make oven baked carrot fries like french fries..or there’s a carrot-cashew miso spread in one of my cookbooks that I’ve been meaning to try. It sounds pretty good. It’s just cooked carrots (in stock) with raw cashews, and miso food processed together.

    Reply
  6. Something “not sweet” that you could do with Carrots…hmmm….I’m gonna think about this one and get back to you. Off the top of my head you could try this (scroll down to see recipe 3 and 4 in this post): http://www.addictedtoveggies.com/2010/05/weekly-veggie-recipes-starring-arugula.html
    – Arugula Cauliflower-Carrot Risotto
    – Anti-Pasta Salad with fresh Arugula

    <3<3
    S

    Reply
  7. There’s a recipe for carrots in today’s post that sounds kinda interesting:
    http://projects.washingtonpost.com/recipes/2011/07/13/copper-pennies/

    Reply
  8. that zucchini looks amazing!!

    Reply

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