Attack of the food pictures!

I'm not sure if it's because I'm switched over to Blogger Beta or not, but I uploaded 17 pictures for this post! Woo hoo!

These are all food pictures of what we've been eating over the past few weeks:


Rachel made these pancakes; they're the Apple Pie Pancakes found in La Dolce Vegan. They were just okay because 1) I have a love-hate relationship with raisins, and right now I can't stand them. These had a little too many raisins for me, and 2) they were too salty because of the Earth Balance Rachel used for oiling the frying pan. We agreed that whoever makes them next time should cut down the amount of raisins and also cut down on the amount of salt in the recipe (if Earth Balance is the grease of choice).



This is a completely freegan sandwhich: Organic sourdough bread*, peanut butter*, and an organic tomato*. I had heard of this sandwhich combination before, so I wanted to try it. It was just alright, nothing to write home about though.



Yum, this was so good! Starting from the top right and moving clockwise we have: sauteed kale* with garlic*; mac and cheeze casserole, steamed cauliflower*, and sliced garden tomatoes from our neighbor. The mac and cheeze casserole I made up. It had Tinkyada brown rice elbows, homemade faux ham (made from seitan), frozen peas, Wolffie's Nutritional Yeast "Cheese" Sauce from La Dolce Vegan, and then I topped it with (homemade) breadcrumbs that had garlic* and minced parsley* mixed in. Then it was baked for about 30 min. till the breadcrumbs were crispy. Delicious!



These were Jelly dot spice cookies. They were divine! I had some trouble with the cookie dough though, so if you make it just be prepared you might have to make some minor adjustments.



Short grain brown rice, canned adzuki beans*, grated carrot, sauteed kale* and garlic*, soy sauce, and lemon juice.



This is Amma's Stove-top Bread Masala Pudding from The Passionate Vegetarian. Very simple and very good.



This is original foolproof flaky pie dough from Great Good Desserts Naturally. It called for ww pastry flour and unrefined white flour, but I used all ww pastry flour and it came out heavenly. I used to hate the crusts on pies, but my tastes have changed and I love them now. This was so good I'm tempted to make another one and eat it plain.



I filled it with peaches that were simmered on the stove till they softened, then pureed in the blender, then simmered again to thicken.


Unfortunately, it didn't thicken. This is what a slice looked like after it was baked and chilled. This was just an experiment, so next time I'll add some kind of thickener to it.


I had a wee bit of dough leftover after I rolled it out, so I shaped a peach out of it. I think it looks more like an apple.


Okey dokey. In the bowl we have Carrot Bisque from Vegan With A Vengeance. The bisque was the first thing I made out of the cookbook, and it was nummy. On the side is falafel (from a Moosewood cookbook) stuffed into a sprouted grain pita with steamed swiss chard*, tomatoes from our neighbor, and tahini sauce. I used organic bottled lemon juice for the tahini sauce, but it had a really weird aftertaste, so it kind of ruined it. (I thought since it was a higher quality product it would be better, but I won't ever buy it again). Also shown is some more steamed swiss chard and tomato, since you can't really stuff to much into pitas or they'll break.


Canteloup sorbet. All it had in it was canteloupe*, agave nectar, and lime rind and juice. Very delicious.


Rachel brought home the eggplants (aren't they beautiful?) and the cilantro. What are all these ingredients for?


Masala Stuffed Eggplant from The Passionate Vegetarian. Oh, how I love Indian food.



Curried Split Pea Soup from Vegan With A Vengeance. I forgot how much I loved split peas! I don't use them nearly enough.


A modified version of Abruzzi Celery Soup. I was going to use tempeh bacon, but I didn't have time to make any so I decided to add a can of white beans to the soup for protein. I basically followed the recipe- I even used white rice! (I'm trying to clean out foods from our pantry and we still have a lot of parboiled rice, so I figured what the heck, once in a while it won't kill you.) It was really good.

Last but certainly not least:

Homemade pizza! I made pizza dough (100% whole wheat) in the food processor. It was so simple to make! The toppings were organic tomato paste, pesto, tomatoes*, Buffalo Mostarella cheese from The Ultimate Uncheese Cookbook, and sliced black olives. It was so good, and very satisfying that indeed, I had made pizza completly from scratch.