When in Texas EVERYTHING has some variation of meat in it. Green beans + bacon, mashed potatoes + chicken gravy, beans + ham hock. It's so FRUSTRATING! Who thought adding dead piggy's rump to beans would make them taste better anyway? Speaking of beans, authintic chili does not have meat in it unless followed by "con carne" or "with meat" in Spanish. The PROOF IS IN THE SOUP POT, I have a fantastic meatless chili recipe for yall today! Behold Texas, the wrath of Vegan Khan...
I'm officially into soups now! We're having a bunch of stormy weather in Texas this week, perfect for warm broths and vegetables. Normally I love taking my time finding spices, discovering recipes to 'veganize', and finding the right cooking substitutes. Tonight I wanted to get a break from cooking while I spend time making a homemade 'go blonder' spray for hair (which I'll post about later if it works), so I grabbed some canned corn to make a speedy 'cheat' version of this southern favorite!
Before I posted this recipe, I was contemplating making one for the potato soup I made for dinner last night instead. It looked gray and bland but it was oh so thick and creamy! And just garnished with 'bacon' bits and parsley... Gosh it was great. I'm really kicking myself for not taking pictures and sharing! I will eventually. Promise! In lieu of that soup, I have a more 'season appropriate' soup and granola topping you're going to love...
It's been almost an entire week since I've posted!! Mid 6 weeks exams have gotten the best of my internet time and thus have taken priority over showing more recipes. But toil not, I'm back and ready to cook (or uncook- you'll see some of these soon) again! Today, how about a comforting bowl of omega-3 complete protein vitamins? No? Maybe you'll change your mind after taking the first surprisingly crunchy and sweet bite...
Yesterday I had my birthday. I didn't want to cook or clean- so lazy!! I literally had leftover cookies and a bunch of bananas for dinner. As a result of said extreme laziness, my lunch was also super 'thrown together'- as in ole' faithful sandwich and whatever fruit was laying around the kitchen. Peanut butter and jelly is so last season though... This time I'm using apple butter.
Monday nights are the absolute WORST of times for me to prep a tasty lunch for the upcoming day. 9 pm after band practice trying to fry gourmet cuisine looks a lot like an episode of Hell's Kitchen, so I keep things simple. Just a few ingredients that practically cook themselves meld together in this homestyle favorite- no animals cooked in the making!
I know, I'm late to post a lunch for Friday! I DID have a recipe made but could not find the time to post it (oh, the excuses). No, really- you can read why here. Teeny fortunate mishap aside, a new stardate has arisen and brought my hunger for a nifty baked potato. Don't be fooled by the absurd perplexities our society has dared call a 'baked batato' because mine will change the world- one animal lover's taste buds at a time. If you've ever made deviled eggs, you can absolutely pull off this recipe.
"GRAAAINS!" It's not quite October, but I can hear the Zombies chanting. This recipe uses corn flour instead of traditional wheat flour tortillas- filling you with energy on the days class leaves you half dead! I also want to show you one of my favorite cooking channels called the Vegan Zombie (who makes vegan super fun so be sure to check them out) and thought their tortilla tutorial would be a great way to do so. Enough chat- onto the fajitas!!!
Openfaced toasts with this quick-fix tapenade is perfect for finishing up that essay (due next period during) lunch- you'll have a free hand while crunching and savoring the deep roasted flavors. I make this before Monday night band rehearsals because it's so quick and easy.
As summer draws closer to an end, my cravings for fall-inspired cuisine are beginning to bloom. Rainy days, changing leaves, and bald patches of grass (gotta love Texas' laser-beam scorching sun) are transforming the neon tank top + lemonade weather into something more rustic. What better way to welcome autumn than end-of-season fruit embraced in crispy spiced toppings? These baked pears take advantage of summer sweetness while staying light enough to be a healthy lunch.