Tuesday, June 29, 2010

Tomato Basil Cream Spaghetti Squash Spaghetti with Seitan Sausage

Yes, this meal was a mouthful, in regard to the title and nom factor. I've recently developed this obsession with blending tomatoes and cashews together. I would like to eventually experiment with other nuts, though. Heh, heh, experimental nuts.

My mom sent me home the other day with not only a belly full of BBQ tempeh, roasted potato medley, and green beans, but she sent me home with a load of fresh herbs from her garden. All the basics: chives, thyme, rosemary, sage, cilantro, and basil.

I recently bought the Vegan Yum Yum cook book, and I gotta say, it f*cking rules. There are several recipes that weren't on the site, and as the cover suggests, these are definitely decadent AND very doable recipes. Meaning I want to make sweet, sweet love to her baked macaroni and cheez recipe.

The tomato basil cream recipe sounded delicious and simple for sure, but I wanted to up the ante with some forbidden wheat gluten: Italian-style seitan sausage. I altered the recipe found in La Dolce Vegan and let it simmer in the tomato cashew sauce with some fresh basil.

This was the first time I ever tried spaghetti squash, and holy sh*t. The squash's innards just collapse into this stringy mass of, well, squash noodles. They have a nice crunch that nicely contrasts the typical texture of spaghetti noodles. Also, quite a few less carbs.

Sunday, June 27, 2010

Hasn't anybody learned, don't trust a lady who cooks with sriacha?

Looking for a way to spice up that already relatively perfect ramen?

Let me backtrack a bit: I'm a complete ramen fanatic. I've yet to find a more comforting, delicious, and cheap food. The fact that it comes in a pouch with cooking directions and a spice packet just makes it all the more appealing. Several months ago, while drinking grape Rosie, my dearest friend Jess offered me her ramen enhancer: nix the seasoning packet, add soy sauce, nutritional yeast, and sriacha. Oh my stinkin' gawd. It was outrageous. It was so tasty, unlike my bottle of Rosie, that I thought it'd be wise to chase the Rosie with some cock-sauced-noodles. Ramen + Rosie = everlasting love.

I must caution: later that night, her boyfriend and I attempted to recreate the atrocious love affair that occurred between the ramen noodles and Rosie. We, meaning his tard ass alone, fudged up the measurements of each additional ingredient, consumed too much sriacha which was accompanied by to much Pabst Blue Ribbon, and set our bowels on fire.

For your safety:

2 tbs nutritional yeast
2 tbs soy sauce
2 tsp sriacha

Adjust measurements to your taste, inebriation, and sexiness.

-courtesy of the brain of Jess.

Thursday, June 10, 2010

Hodge Podge of Sorts

I haven't been posting much lately because a) I haven't had access to the interwebz and b) things have been a touch whirl-windy because Tybrus and I just moved into a new apartment, which would explain my lack of interwebz and the access to it.

Nonetheless, I have been cooking up a storm, despite the fact that the cute, rustic stove in my new apartment has broken heating coil along with a broken hinge so the oven door can't shut which only adds to wildly incorrect temperature gauge. I've been using the side oven to cook in for the time being but I mean, srsly, when I set it to broil it barely reaches 350.

Breakfast classic: beans on toast, topped with cheddar Teese and accompanied by some English breakfast tea.

Give peas a chance! Peas?!?!

So, in my infinite wisdom, I discovered that most split pea soup recipe
s require a ham hock. Bleh! Ham might be one of the most unethically farmed meat products in the industry and just seems totally unnecessary in an already delicious soup. It ended up thicker than I wanted, but by no fault of the recipe- Ty had gotten an immersion blender for his birthday and I got excited. I went a bit overboard on the blending.

an awful picture of some superb stuffed shells

I stuffed the shells with my tvp mixture and some ricotta. I made up my own tofu ricotta cheese instead of depending on old faithful- Sara Kramer's recipe- and it was great. I used silken and it had a better texture than the crumbly medium tofu. My best shells yet! (I ate about 9 of them in one night!)

Asian noodles with zucchini and tofu

This meal reaffirmed the fact that I FORKING HATE WATER-PACKED TOFU!!!1
It takes forever to prepare, it doesn't hold flavor well at all, and it has an awful texture. I had some tomato carrot flavored noodles that I picked up from the Asian market and wasn't sure how to use them- I didn't know how strong the flavors would be. I figured squash would work well with the flavors. I should've left it at that! But, nooooooo, I gotta go around sticking friggin' soy in everything! Srsly, never again. It wasn't a total loss, though.

And now, a resolution: I will be leaving town to visit my father, step mother, and siblings this coming Monday, and when I return, I plan to do a raw diet. I don't know if I'll necessarily abide by the cooking temperature boundaries or not. If anyone has any cooking tips, recipes, or advice let me know. I imagine it is going to be a tad trying for me being that I eat carbs and gluten like it's going out of style (stuffed shells are a testament to this) but I'd really like to get healthy and maybe drop a few pounds. Wish me luck!