Lemon Balsamic chickpeas

It's been awhile. With all the gluten-free stuff happening around my house, we've been cooking quite a bit more. I'm not upset about it. 

I've been eyeballing this recipe for a while from 'Happy Herbivores Abroad'. I wasn't planning on eating them tonight, so I used bottled lemon juice instead of zest and slices. They're pretty addictive and would be really awesome with the stronger lemon flavor. 

I was nice enough to take the spoon out of the bowl before I took the picture. You're welcome. 

So much for not eating them tonight!

Sweet Potato Pie oatmeal

Made this breakfast recipe from the 'Forks over Knives' cookbook today. Didn't have date molasses so I used blackstrap instead and think it may have thrown it off. I also didn't have orange zest. I'll definitely have to make it again with the right ingredients. 

Cashew 'cheese' and spaghetti squash.

Yeah, I think I'll order the coconut and some other stuff from Amazon soon so I can try again. Now to find something to do with the other bags of coconut I have… Luckily I really like coconut so it shouldn't be a problem.

I bought stuff the other day and made a simple cashew 'cheese' and put in on steamed broccoli. Charles, who doesn't much care for broccoli and loves cheese thought it was pretty tasty and had more of the 'cheese' in his lunch the next day. 

Mmm. I love sweet potato fries. 

We've also eaten a lot of spaghetti squash lately. I took pictures as I made it to show Mom. 

Nom. 

11/4/13

Keep working on the coconut bacon-it really is quite tasty.  I made some the day I read your post Liz and the boys gobble it down.

Vegan cheese is still a work in progress. I made a pepper jack that is meltable.  It turned out very crumbly but was good on my bean burrito.

11/1/13

I made kabocha soup today.  Kabocha is also known as japanese pumpkin.  I kind of used several recipes at once. So I ended up roasting the kabocha, then cooking a little onion (1/2 an onion) and then adding the kabocha (1/2 was peeled, 1/2 not-the cooked skin is perfectly edible).  I then added a little bit of cinnamon, pepper and salt.  I blended the whole thing. Jason says it tastes like baby poop but really it tastes like a sweet and savory warm hug.  Perfect for a cool night!
I am going to have it over some rice tonight for dinner.

I'm a slacker...

I've been slacking. I made coconut bacon but I used the wrong measuring spoon for one of the measurements. Tried to fix it, but I'll have to try again so it's right. Also, I could only find the small shredded coconut. Charles was not a huge fan. 

I made lemon poppyseed muffins from mix. They were pretty tasty (though not vegan) and 160 calories each. And about the only thing interesting I've made lately. 

Oh man, vegan cheese. That sounds amazing. The kinds from the store are pure crap.  

It's getting cold now, so the time for soups is upon us. I made normal recipe potato soup the other day. It was pretty tasty. 

14 October 2013

I have got to try those cookies, Liz!  They look incredible.   My new addiction--coconut bacon.  I found the recipe here--http://www.eatingbirdfood.com/2013/07/omg-coconut-bacon-vegan-bacon-stuffed-dates/.

It is surprisingly bacon flavored for being unsweetened coconut flakes.

I wish I could show you a picture but it keeps getting eaten too fast.  Alex even likes it.

25 October 2013.
So I totally went on hiatus with work being super busy.  However, now work has quieted (at least last night) and so I am back on the trail for yummy vegan food.
I have rejuvelac brewing so that I can try to make some vegan cheese as I just got a cookbook devoted to vegan cheese.  I have gotten all the supplies that I needed in the mail and now.. just have to wait for the quinoa sprouts to give up the rejuvelac, the soy yogurt to thicken and hopefully next time I post I will be able to show some pictures of smoked vegan gouda!
Wish me luck......