Category: food

Special delivery doughnuts

Urg, so behind. Kevin was in Las Vegas a couple of weeks ago. You know what that means .. a Ronald’s Doughnuts delivery! Kevin went all professional this time and got a plastic bin just for the doughnut transport.

There are really only two doughnuts I care about: the Boston cream and apple fritter. So as soon as the box was cracked open, I reached in for one of these babies and destroyed it.

Whoops, forgot this picture. It’s the innards, the most important part!

Then we ran off to make vegan doughnut deliveries all over the place before meeting up with folks at Mi Barrio for dinner and more doughnuts. The doughnuts are awesome as an occasional thing, but I sure didn’t want a giant box of them sitting in the house. I’d feel obligated to keep shoving them in my mouth hole until they were gone.

Apple fritters are filled with apples and regret. So good going in, but such a gut bomb afterwards. Half is plenty, but you really want to eat five. This might be the lemon filled next to it. That one was really nice. Tart and not excessively sweet filling.

Beet soup & chickin salad

Maybe this doesn’t totally qualify as a lazy meal since I did make the soup. But it was already made. And the salad greens were already prepped, even if I did it. So maybe this is a quick meal instead of a lazy one. The salad is made up of whatever salad stuffs I had in the fridge. I had a half package of Gardein chick’n filets so they were basted with some General Tso’s sauce we had and cooked up in the George Foreman. The sauce didn’t really penetrate the filets at all so it didn’t quite work out how I wanted. But it was still good on top of the salad.

And then, a cup of leftover roasted beet soup.

 

Healthier fettuccine alfredo

When you do your grocery shopping once a week, you learn to have some meals with ingredients that will make it to the end of the week, or even beyond if need be. Things happen and you can’t always cook everything when you want. This Fettuccine Alfredo from The Happy Herbivore works well as that dish. And broccoli is one of my go to sturdy vegetables. Other great back-ups are frozen peas and frozen greens.

This turned out creamy and a little tangy from the nutritional yeast. It even made an abundance of sauce so there was a little extra to drag my broccoli through. Oh, and this fits in great with a lazy vegan lifestyle. I also used that Good Karma Flax Milk again with good results. Sprinkled on top is the Vegan Parmesan from Yellow Rose Recipes. I like it better than Parma.

Roasted garlic and beet soup

After being down with the flu for a couple of days, I was craving healthy, comforting food. Soups, lots of veggies. Recently, I started getting Whole Living magazine and I’ve been pretty impressed by its offerings so far. The January/February issue had a cleanse plan as one of its features. The recipes are mostly vegan and stick with pretty seasonal ingredients. Pretty impressive! This Roasted Garlic and Beet Soup caught my eye. I love beets, but Kevin does not. He was out of town this week, so the timing was perfect!

This was delicious. So good that I might make it again this week to take for lunches. Once blended up, it’s smooth enough to drink from a cup, but still has some body to it and feels fairly substantial. Of course with beets I always live in fear that I’ll get it all over my face or clothes. But what the hell, live dangerously! Also, beets are like $0.69/lb. at the farmer’s market so it’s super cheap to make. Leeks aren’t cheap, but I bet you could substitute green onions.

Italian polenta loaf with beans and kale

Diving back into World Vegan Feast, this time something with simpler, homier flavors, the Italian Polenta Loaf with Beans and Kale (scroll down). So, clearly that’s a big pile, kind of a patty, not really a fried up slice of loaf. The amount of polenta the recipe called for didn’t seem to envelop the rest of the ingredients well enough. It did set up pretty well in the loaf pan in the refrigerator, but when it was sliced to pan fry, it wouldn’t keep together. Not sure if the answer is to chop the greens finer, use less of them, or what.

This definitely wants a sauce or gravy, even if just a little bit. Instead of Bryanna’s recipe, I used the simpler Rich Brown Gravy from Vegan Vittles. It’s also low in fat so this turns out to be pretty healthy and satisfying.