Let me start off by saying that I miss the “real” world! I’ve been out here in Indio for two weeks and am so insanely busy. I have more and more posts saved up for you, but no time to get them up! And, cooking is out of the question, so I have almost 2 more weeks until I’m back in my kitchen at home and cooking up awesome dishes.
For those of you that didn’t hear, I’m on the inventory team in the merch tent for Coachella/Stagecoach, so I’m pretty much stuck in the desert for an entire month. What IS a relief is that I have some really great vegan options when it comes to show-day eats. Right now, there’s a Brazilian vegan booth with some great combo plates (including plantains!), a vegan Indian booth with lentil dahl, savory chutney and saffron rice, plus a RAW VEGAN booth! Pretty incredible to see veganism grow to change your typical food court booths, and even better to see it being a popular choice; even with Ruth’s Chris’ booth only a couple of stops over.
You may have heard that National Grilled Cheese day was this past Friday, and this here sandwich is my contribution to all of the great posts from that day. I tried out a new, vegan cheese substitute with this one and loved how it turned out. Plus, I absolutely adore buffalo anything, as long as it’s vegan; so this ended up being a magical combination. To make it slightly healthier I added some kale to the sautéed tempeh, which also adds great color and texture contrast. Don’t you love it when food looks as good as it tastes?
This recipe really comes together in almost no time at all, save for the sauteing of the tempeh. It’s pretty flexible as well; you can switch out the kale for almost any other green, and adding some diced red onion may just take this sandwich to another level! Maybe you prefer sourdough over seedy wheat breads, which sounds so good, or adding some tomato and avocado. Excuse me while I wipe the drool from my keyboard.
It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. The fluffy, homemade crust can’t be beat!
It has been raining, well sprinkling really, all day today and the weather is nice and cool. No gusty winds or downpours, just enough rain drops to cover everything in a thin layer of water. It’s days like today that remind me of when I was in grade school; whenever it rained, it always meant that it was time for grilled cheese sandwiches and soup. Now, whenever it rains, I feel that I am obligated to make some version of this, like a grilled cheese sandwich made with focaccia dipped in tomato basil soup.
Today was a day to do things a little differently, though. I’ve had some bread bowl loaves hanging out in my freezer, and I was just waiting for the perfect recipe to use them. What I thought of was an amalgamation of things that I love! One being tomato soup (with spinach in this case), another being sourdough bread bowls, and lastly, some cheddar shreds. All of the ingredients came together beautifully, with the browned bread bowl with its flavorful soupy filling and cheesy topping; it is definitely the epitome of comfort food.
Of course, the only problem with tomato soup when it’s nearly December is that tomatoes are not in season (but, don’t tell my tomato plant that), so I have resorted to using canned sauces and tomatoes. Which I have to say, feels a lot like cheating considering that I’m used to roasting tomatoes and making soup from scratch. But, this makes it a super easy recipe to make, that your family can enjoy in no time.
This dish started out with me staring into my crisper drawer at a bag of okra that I’ve had sitting, neglected, in there for a little too long. I had never cooked it, myself; just enjoyed it in gumbos from Disneyland and Doomie’s. But, a couple of weeks ago I had seen Kristy from Keepin’ It Kind’s post on roasting okra; that way it doesn’t get super slimy. So, I looked around some more and found a lonesome red onion and some red bell peppers in desperate need of being roasted. I through them together on a baking sheet and while they were roasting, I contemplated what I would use them in.
Soup? Eh, I don’t know if I have everything for a good soup. I look in the pantry, OH! Fall-themed pasta noodles made from durum wheat! Well, this goes along with my month of grains theme for Vegan MoFo. Since I had some Daiya Cheddar shreds tucked away, I decided that it was time for some sort of macaroni and cheese hybrid mess. Now, we have Cajun Mac ‘n’ Cheese! Not bad for using a bunch of ingredients that I may have ended up throwing out otherwise.
The rest of this Friday has been used up making a Shepherd’s Pie for the cookbook which is seriously so good- and changing out the bulbs in my headlights! Oddly enough one went out right after the other, and thank goodness for YouTube, I was able to find a video that helped me change them out myself. Especially since the owner’s manual doesn’t give any information. Hmmph. So, today has been victorious and I have too much food hanging out in my fridge. Who wants to come by and help me with some of it?