Are you ready?
You can bake it in the oven. And … it turns out better than cooking it in a skillet!
A week or so ago, I had whipped up a pot of tomato soup and wanted grilled cheese sandwiches to go with it. I typically use my cast iron skillet to make each sandwich one by one, but I was looking for a way to make multiple sandwiches at once (we have a big appetite). Apparently, other people have wondered the same thing and I found a recipe online for baked grilled cheese sandwiches.
All you have to do is preheat your oven to 450 degrees. From there, butter one side of your bread (I use Earth Balance), throw your cheese in the middle (Daiya slices work perfectly), and bake on one side for 6 minutes, then flip to the other side and bake for 4 to 6 minutes. And, voila! You can make as many as your sheet pan will hold at one time.
It’s the little things …
So, wow, it’s nearing the end of January and the last blog post I made was right before Thanksgiving.
And I never posted pictures.
Sadly, it’s because I never took pictures. For all the excitement I had leading up to Thanksgiving, the day just kind of fell flat. The food turned out well, but by the time it came to eat, I wasn’t feeling very well. I ended up going to bed around 7pm.
All in all, this has been a tough winter for us. It was the first Christmas without my mother in law, and it really hit my husband hard. As for me, the older I get, the more the cold, dreary days of winter seem to get to me.
My job has been going well, but keeping me very busy. My yoga teaching has been going well, too. I’m hoping to expand on it to teach more classes and private lessons. As for our plans to buy a house, my husband and I have decided to wait a bit longer for that. We want to focus on paying our student loans off as soon as possible and put them behind us. We also are considering a move to a different city. I’ve lived in Louisville my entire life, but I’d like to give another city a chance. (I’m very inspired by Luminous Vegans’ cross-country move.) I need to stay at my current job a few more years, but it would be pointless to buy a house now.
All that being said, I’ve let this blog fall to the back burner and I hate that. I’m not going to promise frequent posts, but I promise to get back to blogging more often. I’ve got a few ideas for new posts and just need to get back into the swing of things and create a blogging schedule.
Anyway, I hope you all are well and are having a wonderful 2014 so far. I apologize for the personal, no-so-food-related post, but stay tuned for more foodstuff. Stay warm!!
Every year I keep thinking that I’ll change up the menu, but when the time comes, I always go back to traditional dishes. And that’s what I’m doing this year, though I hope to tweak things a bit to make them even better than last year’s dinner.
Here’s what we have planned this year:
Carrot and Apple Stuffing
Green Bean Casserole
Sweet Potato Balls
Cumin-Cayenne Mashed Potatoes
Roasted Brussels Sprouts and Butternut Squash
Cranberry Relish (a new dish this year)
Celebration Loaf (store-bought)
Pumpkin Cake with Cream Cheese Frosting
I plan to post pictures of our meal this weekend. I hope you all are well. Have a wonderful Thanksgiving and be safe in your travels!
I was looking for a new dinner recipe when I came across this dish in last month’s issue of Vegetarian Times. Visually, the dish is stunning, and I loved the idea of the simple flavors, but I wasn’t sure how it would translate to my palate. I mean, the dish is basically cooked quinoa, oven-roasted sweet potatoes, avocado and chimichurri sauce. Other than a little salt and pepper, there isn’t any other seasoning to the quinoa and potatoes.
But my first bite put me at ease. The flavor and texture combinations of the sweet potato, avocado and quinoa are out of this world. And the chimichurri added a wonderful brightness and crunch to the dish with the parlsey, lemon juice, garlic, red pepper flakes and paprika. (Ironic, since it’s known for being served with meat dishes in South American cuisine.)
All in all, a wonderful dish that I highly recommend, especially for a weeknight meal since it comes together very quickly.
I have a hard time coming up with lunch ideas, because 1) I don’t want to spend most of our weekly food budget on lunch, 2) but I still want it to be healthy, and 3) I want the prep to be quick and easy. Sometimes I come across a lunch idea that fits all three criteria and this quiche is one of them.
The last time I made this recipe, I blogged about it on here. And then I somehow forgot about it, which is a bad habit of mine. Anyway, the first time I made it, I made the crust from scratch, which is kind of a pain when you have a kitchen with hardly no counter space. So, this time around, I picked up a pre-made pie crust, which was a bit more expensive, but worth it, in my opinion.
All you have to do is cook the onion, garlic, spices and broccoli, blend your tofu and cashews, mix it all together, and bake. Let it chill overnight. And it tastes great served cold, so you don’t have to worry about using your workplace’s nasty microwave.
The recipe comes from “Vegan Brunch,” and you can find it here.
I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.
While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.
For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.
I live in Louisville, Kentucky, which is home to the original Derby Pie, a rich tart-like pie with walnuts, chocolate chips and, of course, bourbon. As you might expect, in its original form, it’s not vegan at all.
While reading the latest issue of VegNews, my husband came across a recipe for a Chocolate Bourbon Pie from Chef Chloe Coscarelli. It’s a veganized version of the trademarked classic. I left the house to go to yoga and came back to smell this pie baking in the oven. I love my husband very much.
He said the pie came together easily, especially with the help of a ready-made piecrust. It bakes for a total of 55 minutes, but, thankfully, you don’t have to wait for it to cool to eat it; it’s best served warm.