Whatcha Makin'??

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Yeah, I think I'm gonna let the sarcasserole go until tomorrow 'cuz I have just a tiny bit of that Frontera stuff left, plus the bag of frozen peppers & onions turns out be be strips & chunks of veggies (I can heat up some in my tiny skillet with the right seasoning), so I thought I'd make a fajita-ish Mexi-wrap with my last Flatout multi-grain flatbread... with the guac.... ;)
 
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Right now I'm letting some flax goop form (for an egg substitute), I'm grinding up rosemary, oregano & basil, I'm mincing garlic... and I'm gonna use up some of my tapioca flour/starch to make gluten-free pizza crust! :) Just gonna bake a couple small crusts & freeze 'em for later.... I'm bored. LOL
 
Well, my little slow-cooker is nice & full.... I had exactly one cup of French lentils left, used those, a can of garbanzos, two cans of diced tomatoes, red & yellow onion sautéed in coconut oil, one cup of unsweetened almond milk, two cups low-salt veggie broth, and various herbs & spices (mild curry powder, garlic powder, pink salt, black pepper, Mrs. Dash, parsley, dill, cilantro, cumin, cayenne, coriander, 2 crushed cloves, turmeric, paprika)....

Now I just have to wait four hours or so. LOL :rolleyes: I'll throw some baby spinach in there towards the end.

I decided I'm gonna wait until tomorrow to make a "cheesy" tomato-basil sauce (actually just wanna salvage what's left in the jar of Newman's Own before it goes bad and create something new out of it).... later tonight, when my folks get back from dinner & drinks, I'll make popcorn. My father adores popcorn... and I season mine with dill weed, onion powder, and nooch. :lick:
 
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Today I made bread bowls from scratch and a huge batch of chili. It was very filling, not to mention perfect for a chilly (ha! get it?) day.
 
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I marinated some mushrooms yesterday in Frank's hot sauce, olive oil, soya sauce, black pepper etc... and put them in the fridge and forgot about them. I just had them hot on toast. Yummy.:)
 
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I'm thinking poppy seed rolls! What's funny is most recipes call for egg or milk in the filling part, but my can of Solo is all vegan!
 
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I need a break from pasta, but still need soft foods, so I thought tonight I'd have mashed potatoes & gravy for din-din. :) I got mushrooms & onion last night, I still have plenty of low-salt veggie broth, also a little unsweetened almond milk left if I want to make a "creamy" gravy....

So I'm gonna make a big batch of tasty mushroom/onion gravy & blend it up in the food processor. LOL
 
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Well, I'm soaking my raw cashews (until tomorrow), I spooned the rice I made yesterday into a seal-able plastic container (I'm eating the little bit that wouldn't fit :p), just about ready to wash/prep/chop/sauté my produce (garlic, red onion, two red peppers, baby bella mushrooms, etc.) for my favorite warm sandwich filling....

I really miss the rosemary-olive oil Flatout Foldits.... I may have to drag my *** to Meijer since they're the only store that carries the stuff. :|


Ooop... wait... this is gonna take a little longer because I simply must roast these red peppers first.... :drool:
 
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I made a really nice soup for lunch today as it was a chilly day. Spicy red lentil, parsnip and carrot with curry powder, cayenne pepper and a can of coconut milk.:) Leftovers too for tomorrow.
 
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I just made Butler soy curls for the first time. They are seriously too good. And easy. And not expensive.
Just soaked in hot water with a little no chicken broth base then drained and seared in a hot cast iron and sprinkled some Braggs.
The texture and sear is amazing!
I'd say perfect for those with meat cravings as well as those who just like new foods.
 
Vegan mushroom gravy for Thursday! :)

Nice thing is that I don't need to worry about how small to chop/slice the garlic, onion & mushrooms 'cuz I'm gonna strain it all when it's done & save the chunky stuff for somethin' else.... ;) LOL
 
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^^ On second thought, I'm not straining the gravy... this sh*t looks awesome! Nice & thick, lots of garlicky-oniony-mushroomy goodness in there... used over a carton of low-sodium veggie broth, added rosemary, sage, thyme, Mrs. Dash, a bit of pink salt, black pepper, nooch, a couple teaspoons of soy sauce, a splash of chardonnay.... and the whole Thursday feast will be gluten-free! I used tapioca starch to thicken the gravy instead of wheat flour.
 
Wow, I really like having these vinyl food prep gloves handy.... got the taters, onions, & carrots all tossed with olive oil & seasoning, ready to start placing them all around the cauliflower, then gonna baste that bad boy & pop the whole thing in the oven....

Ohhh, I hope this turns out nice & pretty (& tasty)! :sadnod: (crosses fingers)


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I had to take a pre-bake pic, just in case this is a total disaster. LMAO :p

FeastPre-bake.JPG

And now 30 minutes in the oven covered with foil, then 10 or 15 more without, and then I guess we'll see what happens.... :innocent:
 
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That's so pretty! Surprised you didn't put cherry tomatoes just for the picture!
 
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