FoodFash

Adventure Begins in the Kitchen

Handy Dandy, In Pictures

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Breakfast: Overnight Oats with Chia Seeds & Maple Syrup

Lunch: Brown Rice Pasta with Spinach & Leftover Veggie Patties

Dinner:  Greenwise Salad Bar

An iPhone case that holds a license and credit card has got to be the handiest invention ever.  I’m obsessed.

I stashed my cards, completed Week 5, Day 2 (can you believe it?!) and headed to the grocery store for some salad bar action.  The cashier that checked me out was pretty darn obsessed with the iPhone case too.  His jaw dropped in amazement as he twirled my phone around in his hands.  Hooray for a good purchase!

Just Add Water

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My pantry is still as bare as can be.  And if I hadn’t already eaten out for lunch, I would have gladly accepted my mom’s offer to meet at Pizza Fusion for dinner. We both shuffled around our plans to the point where dinner together wasn’t in our future until it just kind of worked out.

I found a bag of Joe’s Oat Patties that I had purchased at VegFest a few weeks ago that I had been meaning to make.  The fact that they only required water sealed the dinner deal.

These patties stayed together much  better than the lentil patties I experimented with a while back.  I tasted some of what was left in the bowl and was surprised at how flavorful the mix was.

I made use of borderline rotten tomato and kale for sides.  Seasoned and broiled tomatoes are quickly becoming my new jam.  And then the best part…  I was able to make use of the Intensity Academy Chup that I love so much!

I hugged my mom goodbye, twice, finished loading the dishwasher, and curled up on my couch to finish the book I started yesterday.

Book 1, Kindle-style = Finished!

And if you have any must-reads you’d like to share, I’d be down with that!

Architecture In Helsinki

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With soup season comes boot season and, for some reason, the cooler weather also brings concert season.  Last year we noticed a huge influx of good shows in Tampa between October and February and this year promises to be the same way!

I curled my hair for the occasion, embracing my ratty ends.  My mom is probably going to have a heart attack when she sees a publicly posted picture of my blonde, damaged locks, but in all honesty…  I hate haircuts.  Freshly chopped veggies are yum, freshly chopped hair makes me cry.

Justin picked me up and we headed to The Bricks, our usual pre-show spot, to grab some cold beers and a bite to eat.  It was happy hour so I ordered one of J’s favorite, Brooklyn Lager, and what the waitress deemed the ‘least offensive beer on tap’, Palm Belgium Amber.

I ordered the portabelly sandwich with a side of Asian slaw for the gazillionth time.  The past two times I’ve ordered it wrap style and have been super satisfied with the modification.

And then it was Crowbar time!  Crowbar is quickly become my favorite venue for shows.  It’s small, the sound is decent, there’s no bad place to stand, bartenders are friendly, there’s a quaint porch out back, and on some nights the Vegan Beagle even sets up shop.  Oh and I live super close by so I’m on the way, which means it’s never out of the question for me to hitch a ride!

Architecture in Helsinki was one of the best live bands I’ve seen in quite some time.  It was a total 80’s dance party and it just so happens that my sweet dance moves are so appropriate for 80’s dance parties!

I <3 Sammies

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Don’t you love when you re-discover an old favorite?  I used to buy these rolls often when I lived in Dallas and they kind of got lost in my gluten-eliminating shuffle.  Now that I’m merely gluten cautious, I’m happy to welcome back the most convenient sandwich rolls ever!

More sammie ideas here and here.

I had planned on making this sandwich, but they only had the gynormo containers of basil at the market and I knew it would go to waste.  I decided to make a few other modifications as well.

I sprayed a small portobello mushroom cap, seed-gutted tomato halves, and whole garlic cloves with olive oil and then baked them on the top shelf of a 450 degree oven for 20 minutes.  While the veggies were baking, I mixed 1/2 cup of chopped spinach leaves, 1 tablespoon of Vegenaise, and 1 tablespoon of lemon juice together.  When the veggies were ready, I smooshed the garlic on the rolls and topped with the veggies and spinach mix.

I might have a new obsession with roasted garlic.  And if I were to do this sandwich over again?  I’d do the basil mayo from my old recipe and the whole garlic cloves from this recipe.

So I want to modify my first question to…

Don’t you love when you re-discover and old favorite and make it even better??