Chickpea flour scramble with green peppers, caramelized onions, mushrooms, a bit of leftover jalapeño havarti that kind of disappeared. With half an avocado, a nice glob of sour cream, and a bunch of unpictured green dragon sauce because I haven't found a way to make post-hot sauce pictures work tbh 😂😂 The boys are off to the park so I can get some uninterrupted work done around the house—to be fair my husband would've totally traded me places, but the quiet & sense of accomplishment really are nice. Windows are open, NPR is blaring, who could ask for more. 😉
Do you prefer staying in or going out on your days off?
"take a picture pizza! take a picture me!" I used to like all sorts of stuff on my pizza but then I had a Virgil and had to admit—he has a point. Storebought mozzarella cutting board shreds with homemade sauce, crust, & kid.
What are your favorite vegan pizza toppings?
Gardein tenders, golden yukon mash with country gravy, buttery corn, & collard greens with unfrosted chocolate cupcakes for dessert because Virg didn't want to wait and I'll never turn down an opportunity for fewer dishes.
I'm really grateful to have a working oven & stove again. Family approved! 💖
Another lunch on the grill today with collard greens, onions, garlic, and grape tomatoes on one tray, smokey sazon barbecue jackfruit with lots of roasted garlic on another all with some extra garlicky garlic toast with homemade bread.
Honestly I'm a hard sell on most jackfruit recipes but the stodgier the better and this went great with everything else. Thanks to @ceeceecooks for tagging me in a jackfruit post the other day that recommended baking it, for some reason that was the only method I hadn't tried & inspired this experiment for sure.
I like to pulse jackfruit in my food processor ahead of time to get it shredded faster, and then I don't have to pick the seeds out either.
Plenty of leftovers so I'm looking forward to mixing it all into some spaghetti later I think. For now I'm in garlicky bliss & need to clean my kitchen & play trains with my Virgil T. 💖
Menu Planning tip: just shove it all in a hoagie roll from the grocery store bakery & call it a day💃 this one has some smashed avocado, shredded jalapeño havarti, spinach, Italian tofurky slices, cucumbers, and grape tomatoes.
4.5/5 stars, would sandwich again. Half a star docked because I didn't realize my horseradish mustard looked full but was actually 99.9999% gone—tragic, I know 😉
Would be great with a side of barbecue chips and tofu cottage cheese, which I haven't made since like . . . last summer?? but hopefully will tonight.
I kind of burn myself out on my favorite things and can't even think about them for months and then all of the sudden I need them again like, yesterday. 😂 Anyone else?
Low-key lunching lately. Pizza & seitan sausages out on the Traeger with @followyourheart vegan bleu cheese dressed salad—just romaine, cucumbers, & grape tomatoes.
I haven't really been up to any big projects the last few days. Planning, buying, prepping, serving, & cleaning up relatively balanced homemade meals & snacks at the table five times a day for a three year old who doesn't wanna be there anyway half the time . . . I tell ya.
Sometimes I just say sure, you may eat an entire cup of raisins for lunch & drink the soymilk straight from the box if it means that much to you while I just munch on some leftovers & text my husband to pick up dinner on his way home. We're together, & ultimately that's what I care about most.
Vegan Waffled Grilled Cheese Breakfast Sandwich 😱👋 for #nationalgrilledcheeseday which I probably would've let slip tragically by if I hadn't seen @theveggtable 's amazing post before breakfast 😍
Husbandmade bread—like homemade, but no effort on my part 😉—with two slices of @followyourheart provolone, tofu scramble, @simpletruth4u meatless patty, and a buncha pickled jalapeños once I dug in.
There is DEFINITELY going to be a next time, gotta say👌what would you throw in there?
Vegan Barbecued Chicken Bites with mashed potatoes and green beans 🔥
Eeking out the last bit of daylight today. I used Lacey's chickwheat recipe as the base but subbed tofu for chickpeas, roasted garlic for the powder, fresh lemon juice for the acv, and some white wine for uh, it just seemed like a good idea at the time. 🤷
Tossed it in some barbecue sauce and threw it on my Traeger (on a cookie sheet to make cleanup easier.) I'm not really sure what I'll do with the rest of the batch, I'm thinking something capery & sun-dried tomatoey but I'm open to suggestions. I do have some couscous to use up . . . and there's always eating it plain with no plan at all . . . 🤔
Grilled Teriyaki Lime Tofu Steaks with some shredded cabbage & quinoa sharing in the, er, limelight 😬
Also on the grill today: an eggplant, some jalapeños, a poblano pepper, & some cabbage steaks. Might as well use the entire space!
Also, don't forget to follow @thetofupress & use #thetofupress for all of your tofu dishes! It's been so much fun already & there's a fantastic lineup this week I'm excited to share. 💖
Vegan Sundae 🍨 with homemade sweet cream ice cream, warm homemade strawberry-blackberry jam, chocolate sauce, & peanuts.
It got melty quickly because of the jam and how hot it is today, but was super tasty—necessary wardrobe change & all.
Vegan Ham & Cheese Breakfast Sandwich on a sourdough English muffin with roasted red potatoes 🌞💖 This is actually from yesterday so I'm remembering it fondly. We have a propane leak & I can't use the stove or oven until it's fixed. They came out right away last night but weren't able to find it, just confirm it, & said they'd come back this morning to fix it buuut it's past lunchtime and no word yet so 🤷
Thankfully hey, I'm from Arizona, I have decades of experience not using the stove or oven for fear of heating up the house in the summer 🤣🌵 #veganornot
Vegan Mac n' Cheese, Cornstarch-Dusted Crispy Tofu Nuggets, & Creamy Collard Greens ✨🌱 This lunch came together in about twenty minutes at my preschooler's request—well, to be clear, he asked for "noodles" and I went from there 😂🤷 I'm still filling up the grid of @thetofupress with just some basic reposts of my own to get it started, but have some very exciting features coming up I'm drooling over—feel free to use #thetofupress with anything you think would be a good fit! And thank you so much for your support thus far on my little project, it's been so touching! I'm hopeful it'll be a fun little space. 💖
Vegan Ham Cubes with Lemony, Garlicky Collard Greens and Golden Yukon Mash 🌱 Leftovers are my BFF, what can I say—I've gone through two batches of this seitan ham in the last week, I love it ever so 😍
Also, I'm launching a feature account! Follow @thetofupress and tag all your tofu dishes with #thetofupress and we'll showcase all the tofu that's fit to press!
Also full disclosure this move was inspired by me being bored on my way to the grocery store today and trying to think of vegan vanity license plates—TOFUPRS, anyone? 🤣
Vegan Easter Dinner 🐰🌱💖 Seitan Ham heavily adapted from the #phauxrk recipe from @avocadosandales & finished on our @traegergrills grill on full blast with a maple glaze, plus some homemade rolls, garlicky, lemony green bean casserole, and mashed golden yukons.
Later we'll have root beer floats for dessert with more of the @so_delicious cashew vanilla and @virgilsnaturalsoda root beer ✨
We pared down our menu quite a bit since we're still fighting this bug but I'm glad we made the basics happen! The leftovers are so nice to have. 💖
Vegan Banana Split🍦with @so_delicious Cashewmilk Very Vanilla, almonds, & chocolate syrup. So good. 😍
Y'all, I haven't cooked at all today except to toast some English muffins & pan fry slices of my seitan roast that was meant for tomorrow in my beloved cast iron for sandwiches.
We've kind of given up on Easter dinner and called our guest to let him know he's still welcome but at his own risk—he declined. 😂
Vegan Meatball Sliders 🌱✨
with homemade buns, homemade sauce, gardein meatless balls, fresh basil, red pepper flakes.
I was having a hard time getting a decent picture of these on the plate so I just gave up and ate them.
I like to brown the Gardein meatless balls up in a skillet for a really good crust and then reduce the sauce until it's nice and stodgy for best texture.👌 #veganornot