Food, Glorious Food!

I know my posts have been a bit lacking in the food department lately, so now I shall bombard you with food pictures. First though, two more movies I've seen lately: V for Vendetta, which I really liked, and The Prize Winner of Defiance, Ohio, which I loved. (And for the vegans who read my blog, our very own Woody Harrelson was in it!)

All right, now onto the food!



I made this a while ago, and I was going through my pictures file and realized I hadn't posted about it yet. It was quinoa with scallions*, tomatoes*, corn, and cilantro vinagrette over shredded lettuce, and instant black beans. Simple, but clean and nourishing.


Quinoa Almond Muffins. The recipe is here, you have to scroll down, it's the second recipe. I tasted a sample at the co-op a while ago, and I knew it was love at first bite. These muffins are gluten free, but they hold together wonderfully due to the arrowroot. The only change I made was I added dried tart cherries instead of frozen ones.


Cajun Tempeh Burgers with sweet potato fries. This meal was something I through together a while ago when I had some tempeh* I needed to use up (and also some sweet potatoes*). It was just okay, and I didn't measure anything so there's no recipe. It was served on sprouted grain bread with veganaise, tomato, lettuce, and ketchup.


Red Beans and Chicos from Lorna Sass' Complete Vegetarian Kitchen, served as per suggestion in corn tortillas slathered with mustard. (Also starring steamed broccoli and baby carrots.) This was definitely not my favorite recipe, but I think that's my fault because the corn tortillas I served it on were kind of freezer burnt so they had a weird taste.


Orange Marmalade Muffins from Lorna Sass' Complete Vegetarian Kitchen. These were scrumptious! I loved the taste of them!


Yes, my friends, vegan cheez-its are possible. I used this recipe, using all whole wheat pastry flour. I don't think I rolled the dough out thin enough, because they weren't crispy, but the flavor was still amazing. Yummy!


Pesto Pasta Salad with white beans and tomatoes. I should have left the tomatoes out because they ruined the salad, but I was trying to get rid of them before they went bad.


Pepper-Flecked Potato-Lentil Medley, again from Lorna Sass' Complete Vegetarian Kitchen. The recipe called for some kind of quick cooking greens, but the swiss chard Rachel brought home today was beyond using, so instead I used frozen asparagus*.


All right, so this isn't food porn, but aren't my nails fabulous? My friend Laura painted them, but at work today they got all chipped, so after I finish this post I'm taking the polish off.

That's all for now!