Sandy, Soup, and a Personal Triumph

I'm in a great mood today. I know you're dying to ask why. It's because yesterday at my cousin's bridal shower, there was about 56 delicious non-vegan, non-veg foods there. Just thinking about it gives me the sweats, but I abstained. This is a personal triumph for me. I ate the vegan Taco Salad Dip that I prepared and the Vegan Mac'n Cheese that my aunt prepared in addition to a tremendous amount of fruit salad. So good. I did have some chocolate, but there was a fucking chocoloate fountain there so, yea. Temptation was high but my resolve was pretty flippin strong this time. I had a few chocolate-covered strawberries and some chocolate-covered pretzels, but no cake, no ice cream [pause for gasps of shock and awe]. I'm proud that I didn't give in. 

That's the good news. The bad news is that some asshole hurricane, named Sandy, is barreling up the east coast. Fucker! Everyone is scrambling to hoard supplies, which takes my anxiety from the comfortable 5 to an extreme 9. [I run high-anxiety most of the time, which is why a 5 is comfortable for me.] Last time it flooded [thank you Irene], the Susquehanna river was about a block from my house. People in this area are saying that this storm is going to be worse than Irene [cue chest pains and hives]. Anyway, we've gathered supplies and are hoping for the best. I'm currently doing laundry and other prep work just in case we lose power.

Heart palpitations aside, I made some Broccoli and "Cheese" soup this morning. I am a soup fiend, which is one of the only reasons I get excited about autumn and winter. Hurricane weather is perfect for warm, hearty soup! [You have to find the positive in every situation, right?] You already know where I got this recipe from...Oh She Glows. Duh.

The only thing I would change about her recipe is that she says to use a large skillet to simmer all the veggies and broth.

As you can see, you need a big pot. This crazy veggie tower is before I added the vegetable broth.

.

Much better.

 It was pretty intense because there was a lot of veggie washing/chopping but using a food processor will definitely speed up the prep time. I am an idiot and didn't think to use the food processor. Actually, I was cocky about it. She mentions that a food processor would speed everything up, but I thought "it's just broccoli, celery, onion and potatoes. I can handle that." No. I'll definitely use a food processor next time. My poor kitchen was a complete disaster.

While the soup was simmering, I prepared the cheese sauce. Although it looks the same, this recipe is a little different than the cheese sauce used in the Vegan Mac'n Cheese.

When the potatoes are tender, you blend the soup [the level of smoothness is up to you]. I like a thicket soup, bordering on a chowder-ish consistency so I didn't blend the life out of it. That's my personal choice. You may prefer a smoother, creamier soup.

After you blend your soup, throw it back into the pot and stir in the cheese sauce. I added the minced parsley to the soup rather than use it just for garnish.

I also added Daiya cheese and stirred it all together. I haven't served the soup yet but I did taste-test it, and it is delicious! It would pair really well with some bread like a baguette.

Disclaimer: I'm not sure how this soup will reheat so it might be one of those "serve immediately" things, but I'll let you know!

Getting Crazy in the Kitch'

Good day. It's Monday. I don't want to talk about it, but it's almost done.

I woke up feeling like I was beaten mercilessly with a baseball bat. Perhaps I was...I'm looking at you, Timmy.

I have some extraordinary news: we got a dishwasher, yo! I'm so fucking pumped about it. It's borderline obscene.

glorious.

I love it. The dogs, not so much. It's my suspicion that they think the dishwasher is in cahoots with the vacuum. So far, I have yet to witness any collaboration between the two. If you ask Loxley, he's convinced that the dishwasher is the hissing, gurgling cohort of the loud, scary vacuum. I would feel bad for him, but it's just too stinkin cute.

Moving on...it's been awhile since you've heard from me. I've been told that absence makes the heart grow fonder, so hopefully you're feeling very fond of me. I know how I feel about you [wink, wink]. I'm sure you've been up to super fun, super Fallish things. I've been slightly less exciting and more domestic: cleaning, cooking, baking, laundering [clothes, not money].

Here are a few recipes that I find to be rather stellar and I think you should try them immediately:

Veggie Chili [adapted from a meat-based crockpot recipe]. In the effort of full disclosure, I should warn you that you'll have the most hellacious gas ever but it's totally worth it. Trust me.

Cowboy Casserole...stop laughing. It's a crockpot recipe I found online so I can't be held responsible for calling it Cowboy Casserole. It's hearty and homey; perfect for a cold, rainy day!

I forgot to take pictures of the chili and the casserole [I know, I know. I'm the worst.] It's just that they are so delicious, I couldn't stop eating them long enough to take a picture.

I did remember to visually log these little babies:

One Bite Fudge Cookies, adapted from Oh She Glows, obvi. Why adapt anything she makes? Simply to avoid using the tortillas because those little bitches are impossible to stuff into a mini cupcake tin. Annnnnnd I thought I'd cut out some of the carbs by not using them. Less frustration and slightly less fat ass. Win-win.

I decided to put the fudge in cupcake wrappers and let them chill in the freezer as per Oh She Glows' recipe. I also made the Chocolate Chip "cookie" dough dip and put that on top. It's incredible that its main ingredient is potatoes, and it tastes like cookie dough!!! The consistency is a little different, but once it's chilled, it's much more comparable.

I also have a huge confession to make. I've been falling off the vegan wagon like a god damn junkie. I was doing really well at first, but my resolve is reaching its limits. I've decided to try having a cheat meal each week to see if that helps keep me on track until I get over my weakening discipline. I ALWAYS feel like complete shit when I eat dairy and meat, but I keep coming back for more.

I know I can man up and go meatless, no problem but being vegan is so much harderrrrrr. My new goal [so I don't continuously fall into a shame spiral] is to be vegetarian 4-5 days of the week and vegan for 2-3 days. I had also considered going meal-by-meal like two meals a day are vegan and 1 is just vegetarian, but that seems to be too many steps in the wrong direction. I don't know which would work best, but I'll try the day-by-day approach first. You're supposed to take things one day at a time, right?

Vegan Mexican

Well, it's officially Fall outside: chilly, overcast and breezy. I'm not complaining because I love me some autumnal weather, but it means that winter is around the corner. Sad face.

Today Tim and I finally made it to Bloom Naturally, the only decent local health food store. Two things: 1) I love it. 2) I wish it was in my backyard. Sure, sure Bloom isn't far from Danville but it's so out of the way for me considering I never go to Bloom anymore. Anyway, we finally went to do some grocery shopping for the first time. Previously, we'd buy an item or two, mostly supplements and tea, but this time we needed a basket [probably should have used a cart. I do that EVERY TIME].

I'm starting to get bored with our dinner recipes so I spent some time reviewing vegan recipes online. I'm fairly conservative with the recipes I try, especially vegan ones. Trying new things is exciting but it can be disappointing. The last thing anyone wants at the end of the work day is a disappointing meal! Small confession: disappointing meals put me in a terrible mood ESPECIALLY if I'm at a restaurant. I'm certain the level of irritation and disappointment is completely disproportional to the offense, but I take food very seriously. I told you that one of the greatest pleasures of my life is going out to eat. It is my opinion that if I'm spending money somewhere, the food better be as good as it is describned in the menu. When it isn't, I go from disappointed to sad to irritated in about 3 seconds flat. [I hate being the victim of false advertising].

Moving on...sooo, trying new things, yes. I like learning how to cook new foods, but there's a certain level of anxiety when approaching something new in the kitchen.  This is why I'm fairly conservative. Maybe as I learn more secrets of successful vegan cooking, I'll feel more comfortable thinking out of the box. Until then, I'll work with the foods and techniques that I know. Of course, I stuck with Oh She Glows because that girl knows how to COOK. Every recipe we've tried has been bang-a-rang.

Lately, I've been craving Mexican food. I love all things cilantro, cheesy, beany, and nachoey. One of my favorite Bloom restaurants is Playa Cancun. LOVE their food. It does not love my gut back, but you win some and you lose some. It's worth it. Fortunately for me, my new best friend [she doesn't know it yet, but it's happening] has a Vegan Enchilada recipe that is TO DIE FOR.

I followed her recipe exactly with the exception of the spices. I love cumin and cilantro so I amped that up a bit. I think next time around, I'll had some jalapenos. A little heat never hurt anyone!

She used sweet potato in her recipe, but she also said that you can use zucchini. I opted for the zucchini because we had some leftover, easy peasy.

onion, zucchini, black beans, spinach, garlic, and green pepper

then added enchilada sauce, cumin, chili powder, garlic powder, nutritional yeast, and lime juice

Wrapped in brown rice tortillas, topped with Daiya cheese [super good vegan cheese]

While those little babies were baking their hearts out, I prepped the Cilantro Avocado Cream Sauce. I can't get enough avocado. It's my favorite.

Fresh cilantro, lime juice, avocado, apple cider vinegar, cayenne pepper, garlic powder, and cumin.

Cilantro Avocado Cream Sauce, blew my mind

After the sauce was prepped, I chopped some scallions to garnish the enchiladas. Definitely added that nice fresh crunch. Annnnd you all know that when given the opportunity to use scallions, I will.

They're so joyous!

Get in my face.

This recipe gets 5 out of 5 stars. If you're craving Mexican food, I insist that you try this. It's an easy recipe with a fairly quick prep time. Chopping the veggies takes a few minutes, but that's about it!

Also, this is the first time since going vegan that I tried vegan cheese and didn't vomit in my mouth. I tried a few vegan cheeses a couple of years ago, and let me just say...DIS-GUST-ING. I was leery of trying the Daiya cheese, but I'm SO happy I did. It's the best-tasting vegan cheese I've ever had. Try it.

Post Fair Shame

Hello pretties. Most of you are aware that the great Bloomsburg Fair was in full force last week. Yes, I went. Yes, I ate both meat and dairy. Yes, I paid for it in more ways than one [you get the drift].

I considered not going at all because I knew the temptation would be too great, buuuuuut I couldn't pass up the opportunity to hang out with my favorite little lady, Cecelia.

Best buds, fo life.

Listen, I'm not proud. I won't say it wasn't worth it [specifically the pizza] but I'm back on track. To make up for my dietary lapse, I've decided to move forward with my quest rather than beat myself up over a few bites of pizza and a pretzel sandwich. If anything, those few cheat meals showed me exactly what dairy and meat does to my body. Terrible, terrible things. I had zero energy, my stomach was queasy; and I am currently hosting some pretty terrific pimples [yes, they've been hanging around since last week. No, I'm not amused].

Anyway, what better way to get back on track than to indulge in some of my new favorite things?! Let me tell you about my current obsessions. First, Vegan Cheese Sauce. The very one that accompanied the Butternut Squash Mac'n Cheese sans the butternut squash. I've added this delicious nectar to broccoli, quinoa, Mexican-inspired dishes...you name, I've added this sauce. I'm also currently obsessed with sweet potatoes. I'm kinda new to the orange potato realm. I hated sweet potatoes as a kid, but I've learned that it's not the potato's fault. It's a consistency thing for me. Sweet potato casserole? I'd sooner die. I'm all about preparing it like you would a baked potato. My new favorite lunch is sweet potato 'chips' with cheese sauce. These are baked chips, and they are delightful.

First, slice the potato into thin-ish slices. The thinner they are, the crispier they get [duh]. Spray or drizzle olive oil on your baking sheet [ours are atrocious so I always put tin foil down to hide my shame the burn marks]. Place the chips on the baking sheet and coat with olive oil. I use olive oil spray to keep the caloric count down. Then sprinkle with whatever spices strike your fancy! [I kept it simple with pepper because I was making the delicious cheese sauce.] Put those puppies in the oven at 375 for 8 - 10 minutes.

Meanwhile, prepare your cheese sauce. I added some scallions because I have a major hard-on for them right now [yes, RIGHT NOW] annnnnd I wanted to use them up before they "turned". [Side note: I've always found that phrase to be creepy. "Turned"...so ominous. You could be talking about food or zombies.]

Look at them. They're so cute.

Here's a quick refresher for the Vegan Cheese Sauce as seen in Oh She Glows:

• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp arrowroot powder (or cornstarch)
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste

Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

I'm drooling on my keyboard and I don't.even.care.

Before pulling your 'chips' from the oven, I recommend you broil them for a minute or 2 to get them nice and crispy.

Behold.

Top your 'chips' with the cheese sauce and get frisky.