I’m so glad it’s Sunday because tomorrow I actually have a day off! This will be the first time in one week. Even though I have classes tomorrow that’s why better than work. I had so much homework this week with no extra time! Some how I got most of it done anyway, thank God. I can’t possibly ruin my first ever 4.0 GPA! 😛
Last night I needed a quick meal because I was starved and stressed out.
The solution? Chick’n Parm.:
Another reason why I cannot live without Gardein’s crispy tenders. 🙂
For my second breakfast today (hey, I was hungary after Church!) I made a tofu scramble breakfast burrito:
I have realized that even with my horrible cooking skills, I can’t mess up tofu scramble, it always taste good no matter what I add!
Have you ever made tofu scramble? Does it always taste different yet delicious?
Have a wonderful Sunday!
& Don’t forget about my 100th post surprize coming up!
So sad it will come to an end shortly 😦
Remember when I said I don’t trust mexican restaurants and I probably will never go to another one in my life? Well, I lied. I decided to give a new Tex-Mex restaurant a shot and it couldn’t have turned out better.
What is this magical place you ask?
Don Pablo’s had a great menu with lots of options for everyone, even vegans. The waitress was extremely helpful with answering all of our questions from if the beans were vegetarian to what the rice was cooked in. We were so grateful to have such a knowledgeable waitress! She told us about all of the vegan options because she gets asked these questions a lot. She recommend the portobello mushroom fajitas and I said no more:
This dish was amazing. It came with all sorts of toppings and side dishes and filled me right up quickly. No seriously, I was so full I wanted to throw-up. Not fun. Diffidently worth it though!
I already want to eat my left-overs.
& Now for dessert:
You’ll need 16 ounces of SILKEN tofu, 8 ounces of chocolate chips, and 3 T of agave (Don’t have agave? Use maple syrup or just leave this out and the mousse wont be as sweet)
Blend the tofu until smooth
Melt the chocolate chips using a microwave or a double boiler
Add the agave to the melted chocolate
Pour the chocolate mixture into the tofu and blend until smooth
Chill the mixture for at least 20 minutes
Serve with your favorite fruit or eat by the spoonful
I’m thinking about taking this to Thanksgiving because it’s so tasty and this recipe serves quite a few. I could make cute little dessert dishes using the mousse and pretend like they’re not made out of tofu. Have you ever noticed that tofu seems to scare everyone? Poor ‘fu. I also plan on feeding some to my momma when she comes home from FL today. She hatesss tofu! Although I don’t think she has ever tried tofu.
Why do people “hate” things they don’t try?
Been too lazy to post so heres a VeganMoFo survey! 😛
What is one food you thought you’d miss when you went vegan, but don’t?
Baked brie & gormet cheese. I can live without it! It’s amazing.
What is a food or dish you wouldn’t touch as a child, but enjoy now?
Probably tofu, but I didn’t think I knew what tofu was as a child…
What vegan dish or food you feel like you “should” like, but don’t?
I try to like raw tempeh because of all it’s protein goodness, but I just can’t do it!
What beverage do you consume the most of on any given day?
What dish are you “famous” for making or bringing to gatherings?
Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?
Rules? I just eat my food! I am famous for mixing all my food together though…
What’s one food or dish you tend to eat too much of when you have it in your home?
What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?
Hummus or other dips. When I see a new flavor of hummus I want to try to make it rather than buying it.
What ingredient or food is worth spending the extra money to get “the good stuff”?
Do apples count? All the good ones cost more money but they are worth it.
Are you much of a snacker? What are your favorite snacks?
Yes. I love Tings & pretzels.
What are your favorite vegan pizza toppings?
Daiya and every vegetable in the house.
What is your favorite vegetable? Fruit?
Don’t ask me that! It stresses me out…
What is the best salad dressing?
Whole Food’s Vegan Ceasar
What is your favorite thing to put on toasted bread?
Coconut butter and PB. Heyy I had that for breakfast…
What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?
I love all soups but probably black bean the most.
What is your favorite cupcake flavor? Frosting flavor?
Yellow cake with chocolate buttercream if I HAVE to pick.
What is your favorite kind of cookie?
What is your most-loved “weeknight meal”?
What is one dish or food you enjoy, but can’t get anyone else in your household to eat?
How long, in total, do you spend in the kitchen on an average day?
Depends on the day. Some days as much as I can.
More food & stuff to come laterrr
& Can’t celebrate VeganMoFo without a Daiya Pizza!
Topped with red peppers, green peppers, broc, zucchini & spinach
So simple to make too:
Make some pizza crust or buy a frozen pre-made crust like I did.
Smother with sauce and daiya.
Add your favorite toppings.
Bake for 20 minutes until the daiya is creamy and smooth.
Meanwhile, photograph your kitty and embrace your inner Cat Lady
Let pizza cool for 3 minutes then eat as much as you’d like because it’s VeganMoFo.
Oh yeah… and the pumpkin seeds!
I found the best way how to make pumpkin seeds and I’m obsessed.
- Get some pumpkins…
- Cut open and remove seeds.
- Soak seeds in sea salt and water for 24 hours, covered.
- Drain water and spread seeds across a baking pan.
- Add a pinch of more salt.
- Bake for 30-45 minutes at 300 degrees F.
- You’ll know when their done, just keep tasting them!
Also, don’t feel bad about eating as many as you want because these babies are loaded with the good stuff.
A magnificent source of magnesium
A great source of 5 B vitamins (B1, B2, Niacin, B6 & Folic acid)
One quart cup contain 19 grams of protein!
Excellent source of iron
Rich in monounsaturated and polyunsaturated fat
As most plant food, rich in fiber
Happppy VeganMoFo! November is the month of vegan food which means everyone must blog about their VeganMoFo as much as possible!
Monday was a wonderful day. I only had to go to one class! So what did I do with all of my spare time that afternoon?
If you guessed that I went to Whole Foods & Trader Joe’s and spent too much money you are correct!
Trader Joe’s– The Goods:
I bought some tempeh because for some reason I stopped eating it. I guess I don’t really know how to cook it. I always burn it, kind of like tofu! How do you cook your tempeh? Any favorite tempeh recipes?
I also bought a huge bag of roasted soy nuts. I forgot how much I loved them and their high protein content 🙂
For lunch I bought some vegetable sushi and ate it in the car (It would be a bad idea if I went to Whole Foods hungary!)
This sushi roll was honestly one of the best I’ve ever had. Not that I doubt TJ, but I didn’t expect too much out of it. The roll was only $3.69 so I decided to get it a try. The nori was nice and soft and the rice was extra sticky; just how I like it. The roll had cooked tofu inside so it was nice and hearty for an early afternoon snack.
Whole Foods- The Goods:
Lots of Cheese! I have been craving pizza and baked mac n cheese, recipes soon to come!
I also got a huge salad from the salad bar which I have been eating with just about every meal. I have also been craving their vegan caesar dressing! It’s my favorite.
After my shopping adventure I was beat so I took a little nap and went for a nice two-mile nature walk as the sun was going down.
Lately for breakfast I have been mixing it up with some SIAB breakfast soup made with Coconut Kefier.
Kefier, cacao nibs, dried apple & sliced almonds
How are you celebrating VeganMoFo?
Stay tuned for how to make pumpkin seeds!