Lately, I have been feeling quite nostalgic and I think that it has a lot to do with seeing posts from family and friends in different parts of the country that I miss. In October of last year a spent nearly the entire month away from home, in New York and Michigan visiting family. I had some really great times there and I want to go back SO badly. It probably doesn’t help that I have been listening to Ryan Adams a lot, and that one of my cousins and I share an immense love for him.
I think I may just be getting stir-crazy, it has been quite a while since my last trip/adventure. Hopefully, soon I’ll be visiting my younger sister in Phoenix who has been living there for a couple of months. I’ve already picked out some of the vegan places I’d like to check out. Plus, she just adopted this adorable Manchester Terrier! How cute is she, with her new little bow? Adorable, to say the least.
But, because I can’t travel at all right now, I’ll make the best of being at home and staying comforted. Really, what’s more comforting than soup? Not much in my book. And what better way to start off a filling meal than with a warm bowl of miso soup? Of course, this is a little elaborate in comparison to the traditional miso soup served with sushi, but that’s what makes this recipe special. If you want to have this as a full meal instead of just an accompaniment, add some firm tofu for its protein content.
Today, I am tired. Don’t ask me why, I really couldn’t tell you. So, I’m not feeling like my talkative ol’ self right now and will keep this relatively brief. This post was inspired by some mail that I received today, and I felt that making a sandwich of my own was highly appropriate. I looked around my fridge feeling a tad uninspired, when I spotted a block of tofu in the back! My first thought was smoky, but I feel like that’s all this blog has been lately so I went in another direction.
Marinated and baked tofu atop a little arugula, with a pile of sautéed onions, peppers and mushrooms on top. I added a little mashed avocado with garlic salt, but hummus would be great, too. Or, you could get a little weird (like I did) and lightly dunk your sandwich into the remainder of your marinade. It’s delicious, I promise.
Crazy, crazy life… I feel like I might as well lay out a sleeping bag in my kitchen because of all of the food I’ve been making and recipes that I’ve been trying out for the cookbook. One thing, or person rather, that I need is a dedicated dishwasher. That’s my least favorite part of cooking, and believe me, the dishes are never-ending right now. Don’t worry, if you help me out, I’ll feed you lots and LOTS of delicious vegan food.
As far as everything else is going, the Beer Run 5K was pretty cool and I got to try out a new-ish vegan spot in Anaheim by the name of Healthy Junk (that was REALLY GOOD!) after I was done running. Overall, pretty fun weekend; but, right now, I’m still waiting to hear from the company I had my second interview with last week. Trying to stay optimistic, but at this point it’s a little hard! (that’s what she said)
So, this morning, I decided that I’d make a semi-elaborate savory breakfast. Usually, I reserve my more involved breakfast recipes for pancakes, waffles, and so on; but it has been a while since I’ve cooked up some seitan sausages. If you’ve never made your own seitan before, I highly recommend it. It’s super easy and you can really go whichever way you’d like with the flavor, while controlling the ingredients in it; unlike the processed seitan in stores most of the time. These smoky sausages have a chipotle kick and a tinge of sweetness that goes perfectly with the bell pepper in the hash. The aromas that fill your kitchen when you’re making this dish are Southwestern in nature and will have you drooling, anticipating the final product. (I know this first hand, oops!)
First off, I hope that everyone had a great Labor Day weekend filled with great food and even better company. I saw a lot of family this weekend, some that I haven’t seen since my Grandmother’s passing in May; so that was really nice. But, whenever family is over for a holiday that is centered around food, I’m always in the kitchen trying to make some space to make food that is suitable for me. Sometimes this is a little hard when you are surrounded by racks of ribs, chili dips, hamburgers and hot dogs. :/ What is funny, is that everyone is always interested in what I’m making for myself; asking me what kind of dish I’ll be making this time, what’s in it, etc.
I love it when I get others (non-vegans, mostly) interested in trying new things, or at least learning more about them. The recipe I made this past weekend was inspired by an accident of sorts. I have a guest post in the works for Vegan Miam, and had some extra ingredients left over from the end result. It turns out that if you mix lentils and tomato sauce together, it ends up being a delicious combo. But, it didn’t stop there; I knew that I’d want to elaborate on the mixture and make it into an awesome Sloppy Joe recipe.
Last year, I tried my hand at making homemade burger buns, and although they turned out okay I thought I’d change them up a bit and use them to cradle my sloppy joe mix. Well, it turns out that I forgot to add salt and I may have not let them rise enough because they ended up pretty dense. So, unfortunately, I will not be posting up my modified recipe; but, this sloppy joe mix… Is so damn good. After I was done seasoning it, my cousin tried some and then proceeded to force almost everyone else at my house to try it as well. One of my older cousins who just had heart surgery even said, “Wait, you’re sure there’s no meat in here? This is good!” I’ll take it!