First, Happy Holidays! May you be surrounded by who and what you love in good health and good cheer.
Now, onto food!
Which of course would be made better with pics but I have yet to purge all the pics from my camera and thus, we are without food pr0n. Sorry! I hope to be able to slap some in a bit later today. Honest!
Brunch. mmmm Last weekend I made brunch from Vegan With a Vengeance. Scrambled Tofu and Herb Roasted Potatoes. So darn good. The cookbook always returns an awesome finished product no matter which recipe I pick or how I mangle creating it.
Chickpea Cutlets. This is the third time I have made them and they just keep getting better. This time I used the VitaMix to smoosh up the chickpeas. It is a fine line between mash and hummus, but luckily I did not cross it! I also kneeded the dough for about 7 minutes. Ok fine, the KitchenAid mixer kneeded it as I did dishes but I supervised! Then into the oven they went. Oh so darn good. Chewy, crispy as I made them thin and so tasty. I would eat these ever day.
Quiche of which there will never be a pic of. Why? Because the two of us scarfed down the entire pan in one sitting. Christmas Eve dinner was so good, we had no leftovers. Which is saying something as I really do NOT know how to cook for only two people. First I started with a simple batch of Jasmine Rice simmered with a veg bullion cube. Next I sauted up half an onion, four cloves of garlic, one bunch of chard and 15oz mushrooms (10oz white button and half a 10oz container of Baby Bellas). My VitaMix then pureed up some Extra Firm Silken Tofu with olive oil, soy sauce, nutritional yeast, mustard and basil. The rice went into the bottom of a casserole dish (to which I should have slathered in Earth Balance but didn't), the tofu mixed into the mushrooms and it all went atop the rice. Bake for 45 min at 350. Oh so darn good.
Christmas morning dawned with me climbing out of bed before 9. *Sigh* The urge to bake and the inability to sleep combined to result in a plethora of products. I made Banana Bonanza Bread, one batch of yeast bread turned into a sweet loaf and a savory bunch of mini loaves, VCTOTW chocolate cupcakes with vanilla buttercream frosting, Gingerbread dough (which is still in my freezer! meep), lunch for LB of Mac & Cheese w/ MSF Veg Dogs & Peas, lunch for me of Tempeh smokey strips lettuce and veganaise on a mini loaf of savory bread, dinner of Lasagna in case friends came over, garlic bread, salad and warmed wine.
Of course despite all this, I have to make chocolate chip cookies for A when she arrives. Thankfully our friends did come over for some holiday cheer and I loaded them down as they left.
My Lasagna was basically just a toss together kind of thing. Tofu Riccota from Uncheese Cookbook, sauted mushrooms and spinach layered over a simple sauce of Fire Roasted tomatoes (canned but I blended them up a bit to make it saucy!). I did top it with some soy cheese at the end. So darn good but not a creamy lasagna. I think I may have to play with it a bit more and get it creamier. Perhaps an easy white sauce over the tofu. I do have leftovers of which I will have to take the pictures of, because we ate about 7pm and I was starving!
All in all? Lots of cooking. But as I have the rest of the year off, it doesn't seem like a bad thing. Happy holidays all!