I like food

We've been slacking on meals while Dave is gone. Also being sick doesn't help 

 grilled Daiya cheese with lentil soup

 I thought we had lettuce and tomatoes at home home I thought about making this but we didn't. It was still good. I used TJ's beefless ground beef with taco seasoning.

 Ever since finding Oh She Glows, I have been going through all of her recipes and have a million tabs open. This vegan chili was great for not feeling good. It was also super easy to make.

Oh She Glows double chocolate chunk cookies. They can be made nut free and gluten free. We used pb because that's all we had. I kept waiting for Elinor to go to sleep every night to eat extra. 

 We checked out a new organic market MOM'S. It is awesome and the prices are pretty reasonable. I found millet and flax bagels. They are surprisingly tasty. I thought they would be bland.

We are going to a new to us vegan place tonight. We went the other day and it is like a dream come true. They even have vegan soft serve!! I need to take more pictures and make a special post just for Vge Cafe.

Butternut Squash Mac n Cheeze

Continuing with the trying to get Elinor to eat healthier, I found a recipe for butternut squash mac n cheeze. I know she loves mac n cheeze so I gave it a try.

Elinor gobbled her whole bowl up! We added peas to ours and I gave her a small bowl of them on the side. I got her to eat one little pea too!

Here is the recipe from Oh She Glows...

Butternut Squash Mac ‘n Cheeze (Vegan with Gluten-free & Nut-Free options)

Husband approved. Cook approved. Vegan approved. Omnivore approved. ‘Nough said.

Yield: 4 servings or 1.5 cups of cheeze sauce

Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp arrowroot powder (or cornstarch)
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.

2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.

4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).

5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.

Read more: http://ohsheglows.com/2011/10/03/butternut-squash-mac-n-cheeze/#ixzz2fIOOTzoz

I use lime juice instead of lemon and regular yellow mustard instead of dijon. I also added more than a cup of the roasted butternut squash.

I hope to find a few more recipes to try out. Any suggestions?


 

I like food

I realized I had some stashed food pictures that Dave had sent me over the last couple weeks. Oh and a couple from instagram

 tofurkey that Dave made

 Star Wars sugar cookies (recipe from veggie-kids)

 breakfast

 a lot of take out from sugar cane

 Dave made me chocolate chip cookies again! (recipe from ohsheglows)

and we made pizza quinoa casserole (recipe from peas and thank you)

we are starting to be able to cook more since little miss is happy to lay on her playmat. Most nights at least!