It's been exactly a month since my last post, and I've been feeling kind of guilty for not updating. It's not like I haven't been eating.. (though I haven't really been up to anything interesting, either, considering this is all I have to show for a month). One more month and I can get back in the kitchen..

I guess I'll start with breakfast food, and go from there. Orange hazelnut scones, made by Heather, adapted from ExtraVeganZa:



This my look like just a bowl of fruit to you, but it is my favourite fruit salad right now. 1 banana, 4-5 strawberries, 1 red grapefruit (with any excess juice from cutting it up poured in). The strawberry/grapefruit combo is really complementary... and I can't get enough..



Some muffins, made by Matt's mom. The back one is blueberry, the front one is "morning glory" - some delicious combination of bran, carrots, pineapple, I think sunflower seeds, raisins? and who knows what else, but they're yummy.



Vegan junk food. Grilled tofutti "cheese" with fried onions and tomatoes, and breaded seitan chicken fingers. This is a terrible picture, sorry.



Quinoa Pine Nut Pilaf. This originally started as someone else's recipe, but I've changed it so much by now that it's .. no longer even close. I love it, though.



Lentil curry, loosely based on this recipe, on brown basmati rice.



Agave nectar cupcakes (VCTOTW), for mother's day. Pretend they're not in spongebob liners.



I made the blueberry mousse and tried to get fancy with it. The mousse gave me a lot of problems, though.. it was way too runny to begin with, I added 1 1/2 t of xanthan gum to try and gel it up a bit. It got much better, but still didn't quite keep it's shape for very long, and the tops tried to run away shortly after I assembled the cupcakes.. oh well.



Mocha mousse (VCTOTW), with melted chocolate on top. I think I like this recipe more than any of the cupcake recipes in the whole book, which is saying a lot. The texture of this mousse is so good.. I make it to eat by itself, nevermind inside a cupcake.



That's all for now. I promise to return to a normal schedule in July, there's so much stuff I want to make.

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.

Chickpea spinch curry from VWaV, on brown rice, tahini sauce in the middle. I find it makes this really nice and creamy..



Alongside garlic mashed potatoes and steamed veggies, these are Matt's seitan "ribs" that turned out more like steak this time. I actually had trouble eating this whole thing, partly because it was huge and partly because it reminded me of steak, which I obviously don't care to eat. Though I usually find seitan very tasty..



And now onto easter food.. Matt's family and my family got together for dinner on sunday, which was nice. I was being distracted from doing my schoolwork before the meal due to the huge delicious smelling pies sitting on the counter right behind me.



His mom made us vegan paska! yum yum. I was going to try to veganize my aunt's recipe, and may yet, because I like my paska pretty orangey, and this was not so much (though still very good).



My dinner plate, consisting of (closkwise from top left): roasted onions, asparagus and green beans, tofu roast & stuffing (from La Dolce Vegan) and mashed potatoes with cream corn.



Saskatoon Rhubarb pie. Soo good.

My sister and I made sushi last night. This was her first time.. and she's pretty darn good at it, if I do say so myself. We used shitake mushrooms, roasted red pepper, flavoured tempeh, avacado, green onions, various sprouts, cucumber, sesame seeds, veganaise and some sweet & spicy sauce, for the most part.. and there was probably at least 3 times as much altogether as I have pictured here (gotta have leftovers..)


Even a few inside out rolls were attempted, more or less successfully.

Before..

..and after it was demolished :)


Some velvet red lentil soup (with added carrots) and a tofu-salad pita (tofu extravanganza from La Dolce Vegan)


Some biscuits Stef made this afternoon. Ate one when I got home from work, they were still warm and delicious:


Udon noodles, seitan and peanut sauce from VWAV. Best peanut sauce ever. I brought this to an omnivorous potluck and it was great.