Thanksgiving and then some.

Last weekend was thanksgiving in Canada. I actually remembered to take some pictures. Generally I haven't been eating anything fancy and therefore I don't bother.. even some of these are things I've probably posted before. But, it's comfort food, and I like it.

The homemade tofu roast, from La Dolce Vegan, with roasted onions on the ends. There were some skeptics before it was made, but everyone loved it in the end..



Stuffed spaghetti squash (sauteed onions and mushrooms for stuffing)..



My dinner plate, roast & stuffing, squash, mashed potatoes and roasted carrots (it was a very roasty sort of day.)



Pumpkin pie and tofu chocolate silk pie, which was a lot better than it looks.



And now on to non-thanksgiving food.. baked tofu and vegetables:



Mozzarella mac n cheese:



My favouritist french toast ever, from VwaV:



aand last but absolutely not least, "Heavenly Brownie Torte" from Sinfully Vegan.



As a side note, the delicious scones from the potluck that everyone wanted a recipe for? VwaV recipe, with some spices added in to taste and vegan cheese. Go figure.

I may be the laziest blogger alive.

Ok, no, that's an exaggeration. Still, it's pretty pathetic. And it may very well get worse yet - I will be departing on a 9-month volunteer-youth-service program in 2 weeks, and have no idea what this will do to my opportunity to update, but it's unlikely to improve.

Oh well. I'll flood your screen with pictures now instead...


I eat at work a lot. Mostly it's soup with couscous or tabouleh, because we have a decent variety of delicious vegan soups, or a falafel.. but not always. This particular concoction is rye toast with hummus, tomatoes, onions, banana peppers, eggplants, tahini and parsley. So good.



For some reason, anything with a bunch of veggies and some sort of potato grilled together is referred to as a "hash", though it's really more of a scramble. This is my take on the vegan breakfast "hash" we serve, which usually comes with yams, potatoes, tomato, green pepper, and onion, and to which I have here added mushrooms, eggplant and banana peppers, on grilled tabouleh. Also covered in tahini sauce, because I'm a tahini addict.



This is tomato soup from Celine's upcoming zine, and while I can't remember the exact name of the soup, it is delicious.



Another test recipe from her zine, a creamy pumpkin almond sauce, served here on whole wheat pasta with a grilled broccoli on the side.



I admit it, I am a bit of a reuben snob. I learned to make reubens as a cook in a restaurant renowned for their reubens, and even though I don't eat those ones (they aren't remotely vegan) I have high standards for any reuben that is now going to enter my mouth. I have only recently given in to the addition of avocado, because it's actually really good, if not traditional. The rest of this reuben is made on rye bread, with tofutti swiss cheese, seitan, homemade thousand island and sauerkraut, and is fully endorsed by me ;).



This is what I am referring to as "breakfast pudding", meaning it's unsweetened, aaand I ate it for breakfast. Plain vanilla pudding, delicious fresh blueberries, what more can you ask for?



This was Siobhan's birthday pie, the VwaV Black-Bottomed Peanut Butter Silk Pie (whew). I think I'd like it with less sugar next time, but it was still excellent. Even the tofu-phobic person loved it, and I do enjoy sneaking tofu on people.



Boston Cream cupcakes, for another friend's birthday. I screwed these up a bit (way too much vanilla) but the flavour mellowed out by the second day, and they ended up quite delicious in the end.



After visiting a local gelati place with an incredible vegan selection, I noticed they had bricks of green tea ice cream (not vegan) in their freezer. Naturally, I had to go home and invent my own. I froze it into star-shaped bricks because I had been.. inspired.. and served with raspberries which complimented it nicely.



the recipe:

2 cups cashews
2 cups plain almond milk (could probably sub. water, but I haven't tried it)
1/2 cup maple syrup
1/2 cup brown rice syrup (again, could probably use all maple syrup if you wanted)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 teaspoons machta green tea powder

Blend cashews in a food processor until crumbs. Add liquid ingredients slowly, pulsing and scraping down the sides often, and continue to process until mixture is creamy and no longer grainy. This is important, because once the ice cream freezes any graininess will become more noticeable. Blend in green tea powder until well mixed. Chill in the freezer until cool, then make according to ice cream maker's instructions. Will probably need to set in the freezer overnight, unless you like your ice cream very soft..

Avocado, berries, and cake.

As the title suggests.. this post has a few themes. The garden is full of delicious fresh raspberries, every day I go out and pick a huge bowl (larger than the one pictured here):

So good. On top of VwaV "fronch toast" and nutriwhip..

Freshly made spinach pasta from Delucas, with pesto and avocado..

My favourite thing to snack on lately, a bowl of guacamole with multigrain waffle pretzels. Simple but satisfying.

I baked some cakes for Matt's parents' wedding this weekend, though not traditional "wedding" cakes..

Raspeberry Blackout Cake (VwaV) - every bit as delicious as I had hoped it to be.

Due to the surplus of fruit in my house, I also made an almond trifle. Some of you might remember the last trifle I made, this was similar but with (obviously) an infusion of almond, and different fruit - strawberries, cherries, raspberry, blueberries, mango, and nectarines.

Even the hardest-to-please omnivores enjoyed it.. I can't complain about that.

Well, I know I've been absent for a while. School is quite literally consuming all my time and cooking will not be a priority again until I'm done at the end of june. On top of that, I have been unable to get my desktop computer to recognize my boot drive for the past week, and my photo-editing software did not work with my laptop, so unless anyone was interested in desktop-sized pictures of food, posting was not an option. I've installed a newer version now, so it's all good..

Anyway, here is some stuff I've been eating lately. Matt's been cooking for me due to my complete lack of time. And doing a pretty good job, might I add.

Spanikopita from VWaV:


Veggies, noodles, and Sweet and Sour Seitan, Lolo-style:



Macaroni and Uncheese:



And just because, the biggest strawberry I've ever seen:



That's all for now. I'll try not to neglect this too much, but I make no promises until school is done.

Back in winnipeg, a few more pics from my trip. Mostly it's food I bought and not food I made, but oh well, it was good.

Portobello mushroom burger from The Earth:


Salad also from The Earth, with their own vegan ranch. This was the first time I'd had ranch since going vegan, and it was quite good.



Erin and I decided to celebrate our birthdays while I was there, despite the fact they're in august and december, respectively. Any excuse is a good excuse to make cupcakes, right? These are chai latte cupcakes with cream cheese frosting.



This was surprisingly good, it's the mac & chreese from the grocery haul in my last post. I don't really like nutritional yeast unless it's a background taste, and was therefore rather skeptical, but this somehow managed to pull it off. The listed ingredients were pretty simple, I am probably going to try making my own version of it..



Whoever came up with this is genius: chocolate covered ginger (crystallized) . Ohh lord.



My overpriced airport breakfast, from when I was stuck in the minneapolis airport for 30 hours. It was good, at least.