Here and There

I just realized how long it's been since I last posted... Yikes!



I made the yummiest African Spinach Stew last night! I first had this dish in a local vegetarian restaurant (somehow, it's called a vegetarian restaurant but serves salmon - explain that one to me) and it was served with tortilla-like wedges. So I tried to imitate that with some whole wheat tortillas, crisped up in the toaster. The stew is traditionally made with peanut butter (here's the recipe), but I wanted to use almond butter just because I can.



My only complaint was that I didn't use enough spinach. The four cups I put in for my single-serving shrunk down way more than I thought they would, but at least that made everything extra almond buttery. Everyone should make this, it's so easy and delicious!

Also on my plate is some Pan-Fried Tempt-eh! from Eat, Drink & Be Vegan. Be prepared to see a few more tempeh meals coming up. I think tempeh is my favorite food, even more so than oatmeal and Brussels sprouts, so it's insane that it has been so long since I last purchased tempeh. The last time I had it was before I even started this blog.


Vegan Noodle had a contest on her blog a while back, in which you were supposed to guess the number of chocolate lentils (a vegan treat comparable to M&M's) she had pictured in a jar. I won for guessing the farthest off from the real number! I am awesome like that. I was so, so, so excited when I got the prize package in the mail, which included these babies:



Of course I wanted to devour them as soon as I ripped open my package outside the mail room, but I restrained myself and saved them for a special occasion. I put them in my purse and was able to resist for two whole hours, until I was settled down with a soy hot chocolate and with my camera, ready to document their gorgeousness. They were so good, and can you believe they were the first vegan truffles I've ever had?! Thank you so much, Vegan Noodle!




Microwave popcorn with Veganomicon's Cheezy Sauce! I loved this sauce on the Mac Daddy, so I thought it would be great on popcorn, too. I was impatient and didn't let the sauce cool long enough, so it mushed the popcorn a little. But still! That was a fun snack. The brand of popcorn I used was Bearitos No Salt No Oil. It was expensive, but it's vegan and a girl needs popcorn every once in a while.


I got the idea for Sweet Potato Crispy Corn Tacos from an old post on my friend Chocolate Covered Vegan's blog. They were meant to be burritos, but I had gone to the shady grocery store that day for a quick shop and there were no vegan, non-hydrogenated tortillas there, so tacos it was. Katie and I both agreed that this is a great meal, not only because it's fast and easy, but because the sweet from the sweet potatoes goes so well with the salty from the refried beans. The corn tacos add a great dimension to the flavor as well. And the best part is, I cooked my sweet potato in the microwave, so this meal was unbelievably fast.






Guess what? Oatmeal Pudding works with quinoa too!



I must say, though, that oatmeal is far superior. Quinoa just doesn't have enough bulk to be in the same class as oatmeal pudding. But it still makes for a good, nutritious breakfast. And between the two grains, quinoa is much prettier. It looks like there are golden, gleaming baby pearls poking out of my breakfast. This Quinoa Breakfast Pudding has figs, bananas, blackstrap molasses, cinnamon, vanilla, sea salt, and a big drizzle (one tablespoon) of macadamia butter. It might taste better if it was whizzed in the blender before adding the macadamia, and then it would have a smoother texture like oatmeal pudding.

Have a great week! I'll be back soon - my mini fridge is full to bursting with brand new groceries, waiting to be created into yummy things and posted about on the blog.