Wow! I’ve really neglected Vegan Mofo this past week or so. Sorry about that folks! I’m sick, and school is busy, but doable. I’ve been cooking a lot too, but, unfortunately, I haven’t been taking pictures. So here’s a very wordy look at stuff I’ve been eating this past week.
First (one with pictures!), I found a vegan cheese sauce I really like from healthy vegan blog. It’s super easy to make, and it was so good I made it twice in one night. Also, the ingredients are so basic that most people probably have them on hand. Just be sure to keep a little extra soy milk on hand to thin it out.
I’ve got the hang of making oatmeal raisin cookies, and decided to move on to chocolate chip cookies. I asked a friend for a recipe she and I had used last year to make some delicious butterscotch cookies, and turns out it came from the PPK. I had to add a bunch more flour, but the cookies turned out amazing. It’s really a shame I didn’t snap a picture because they were beautiful, not to mention addicting. My friend and I ate the whole batch in little over a day! In fact, he ate four as soon as they were cool enough to eat. I’m pretty sure I’m sticking with this recipe for life.
I finally went out and bought a casserole dish (can’t believe I didn’t have one before now!) and made a vegan mushroom-spinach lasagna from Veganomicon. I cut the recipe in half, which was definitely a good thing, because otherwise I wouldn’t have been able to cook but half of it.
Other than that, I’ve basically been on a spaghetti kick, which I’ve been known to do from time to time. Chunky mushroom sauce, organic whole wheat noodles, and topped with nutritional yeast. Yum.
After Vegan MoFo ends in a few days, I still plan on making Ahimsa a little more food-centric. I bought two new cookbooks on Amazon earlier this week (Vegan with a Vegence and Vegan Brunch), so stay tuned for my reviews of some of those recipes.