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I Love Baked Pastas
I love baked pastas. This is whole wheat penne with some of the Pine Nut Cream Sauce from Veganomicon, with the spices slightly altered. It was baked with a breadcrumb topping. On the side is tricolor peppers with balsamic vinegar and garlic. It looks like it would be mushy, but they’re actually quite crisp. They were the frozen variety (from Trader Joe’s), but I kept dumping off the water that accumulated while sauteing them, and they came out great. Tasty.
Twice Baked Sweet Potato and Spicy Green Beans
This is a twice baked sweet potato concoction. I’m ashamed to admit it, but I got the idea from Rachael Ray. At the same time you bake the sweet potatoes, bake a winter squash. Then, scoop out both the potato and squash flesh, and mix them together. I added some plain soy yogurt to bind them. Then toss it back into the skins. I added some Tofurkey Kielbasa, and topped it with Follow Your Heart Vegan Monterey Jack and some scallions. Back in the oven until the cheese melts, and it’s done. On the side is green beans with sesame chili oil, soy sauce and sesame seeds. Very tasty!
One Semester Down.
I’ve been terrible about posting here, thought I’ve really wanted to. There’s a couple of reasons, and neither of them has to do with bein busy. One is the pain in the neck it is to upload all the photos, another being my camera is not working so well, and the last? Well, Blogger is not really all that easy to use when you post multiple photos. In fact, it’s a real pain. I’m going to work on finding a better way than this, but for now, here’s a few things that I’ve made over the last semester. I actually make cupcakes a lot (everyone loves them!), but this is the only time I thought to take a picture. Enjoy!
Kale soup, pumpkin risotto and whole wheat bread.
Yellow Cupcakes with butter cream frosting and Cookies n’ Cream Cupcakes from Vegan Cupcakes Take Over the World.
Dinner and drinks at c.a. jones
Last night’s debachaury began at c.a. jones, a Mexican restaurant in the East Rock area of New Haven. And yes, if the name looks like it might be hysterical, it’s because it is. It was not chosen because of the name- it was chosen for the margaritas. There’s nothing about margaritas that’s not vegan, right? Actually, one of the margaritas on the speci
alty menu does have honey in it, but I think there was only one like that.
I began the evening with a pomegranate margarita (12 oz). While I was drinking, I wasn’t feeling much of a buzz, so I decided to move on to bigger and better things. I then ordered a strawberry-coconut 20 oz margarita- but by the time it arrived, I had begun to feel buzzed by the first one. I left there very, very drunk. I highly endorse their margaritas. Just don’t drive after drinking them, mmkay?
What’s a margarita without a taco or a burrito to go with it? Blasphmey, I say! I ordered the sweet potato taco, just asking them to leave off the cheese and sour cream, and to sub guacamole instead. It was quite tasty. They have a number of other dishes I would try as well. Gotta get back there at happy hour some time!
Quick dinner…
Quick dinner from tonight- whole wheat couscous with black lentils, kale and onion, with some plan soy yogurt on top. Seasoned with a Goya seasoning packet, garlic, pepper, and a little cayenne. Can be made fairly quickly and is cheap and tasty. Best of all, you can make a bunch, as I did. I won’t have time to cook for the next couple of days.
Tagged couscous, kale
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The Picky Vegan!
I bet you think vegans like all vegetables.
I don’t.
I hate tomatoes. I despise mushrooms. I don’t like eggplant or broccoli. I hate seaweed. I don’t like mushy vegetables, things that have a “fishy” taste and a whole host of other things.
I do like most fruits, a lot of other vegetable, grains and vegetable protein sources. I dedicate this vegan blog to all the food that I *do* like, whether it’s made by me, a friend, a family member, a restaurant… as long as I like it!
I’m a fairly busy nursing student at the Yale University School of Nursing, so most of what I make will focus on foods that can be made quickly or can be stored in the freezer for individual use. I like to use as much local produce as I can, so I’ll start you off with a photo of some food I picked up right at the beginning of the school year from the Wooster Square Farmer’s Market in New Haven, CT.
Lettuce, edamame, purple pepper, shallots and garlic. They were turned into many things which I did not take pictures of. 🙁
Happy eating!
