FoodFash

Adventure Begins in the Kitchen

Patience Pants Pizza

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Pictured above is the magical tofu press I’ve spoken so highly about over the past few weeks.  It’s convenient, compact, and saves a boat load of wasted paper towels.  No more water soaked cookbooks, spills in the fridge, or partially pressed tofu.

I. Am. In. Love.

The only downside of pressed tofu is the foresight required as it takes a few hours to get it right.  It’s easiest for me to stick it in the fridge overnight.

I sliced the pressed block in half, rubbed with olive oil, and then sprinkled with garlic salt.

Then I put it in a 450 degree oven for 45ish minutes.

After it was crispy on the outside, I topped with chopped spinach, marinara, garlic powder, red pepper flakes, and mozzarella Daiya.  I baked for another 10 minutes, until the Daiya was melted.

This dish reminded me of a cross between pizza and eggplant parmesan, a combination that I eagerly embraced.

 

Waste Not, In Pictures

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Breakfast: Cremini Mushroom & “Cheddar” Daiya Omelet

Lunch: Hummus and Avocado on Sprouted Sourdough Toast

Dinner (“Appetizer”): Peas with a teeny bit of Earth Balance and Garlic Salt

Dinner (“Main Course”): Air Popped Pop Corn with Earth Balance and Nutritional Yeast.

Dessert: Tofutti Key Lime Cutie

Either a result of overbuying or changing plans, tossing food (weekly) in my house is inevitable.  It’s a total waste, it’s gotta stop!  Waste of food, waste of time, waste of MONEY.  Like I said, total waste.

Each of the meals above uses a leftover ingredient, an ingredient intended for a recipe that was never created, or an ingredient that’s been living in my freezer for entirely too long.  I like it, it’s a good plan – you have to start somewhere, right?

Not Yo Nachos

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I spent the entire day at my desk, watching torrential downpours through the window, dreaming of a time when my top priority would be a solid couch lounge.  But first?  A not so quick trip through rainy, rush hour traffic to get some fun Friday dinner snacks.

I love snacks for dinner.

I only had one mission when I arrived at Whole Foods: buy the Daiya faux cheese that Emily (A Nutritionist Eats) suggested I try.  Side note, a good portion of faux cheese products contain milk proteins and thus do not qualify as dairy-free.  Deceiving?  Very.

So naturally, I was beyond starving as I strolled the aisles and so I, naturally, helped myself to samples.  Lucky for me, I came across Demeter’s Harvest vegan bean dip.  Come to find out, they have a slew of tasty vegan products that are made locally (huge bonus, by the way).

It was all coming together, bean and cheese nachos.  The bean dip was so stinking good.  And the Daiya cheese was normal, as promised.  And I spent the evening couch lounging, as promised.