I finally went grocery shopping on Friday after living off of stuffed peppers and the last of my Trader Joe's reserves. Because my mum was so thoughtful and sent me a HUGE box of oranges and grapefruit from back home, I didn't have to buy much produce. Thanks mum! I'm still trying to get her to send me a box of avocados and lemons, but that is not working out so well. I picked up these lovely raviolis by Soyboy during my shopping venture, but when I went make them I realized I forgot pasta sauce! So I basically pulled a sauce recipe out of nowhere and it actually turned out decent. Being a Food Network junkie in high school probably helped. I let my roommate sample a spoonful and she ended up eating the leftovers with her pasta today.

Sauce consisted of:
-tomato paste
-a couple of diced tomatos
-salt
-pepper
-onion
-garlic
-italian seasoning
-nutritional yeast
(and then of course I dummped loads of hot sauce in it once it was on my plate.)

Last night I rocked a spicy chik'n hummus wrap.

Wrap break down = jalapeno hummus, boca spicy chik'n patty, vegan gourmet nacho cheese, avocado, lettuce, tomato, alfalfa sprouts, mustard, and hot sauce. Sadly I had to use store bought hummus because some one has borrowed our blender and hasn't returned it. Yeah, college students make hummus in blenders.

And finally this evening I tossed together a super lazy easy curry and cous cous. Pictured here are the leftovers.


I should have picked out a spicier curry simmer sauce because this medium curry didn't cut it for me. Simmer sauces are lovely because you don't have to do any work other then tossing in assorted ingredients. My curry contained onions, mushrooms, precooked lentils, tofu, and cilantro. Dinner took a grand total of maybe ten minutes, awesome!

Vegan Roommie Love

I know it's already Tuesday, but I just have to say I had some lovely vegan eats over the weekend. I made a much needed stop at Recess for coffee and a rather large oatmeal raisin cookie, was also treated to Strong Hearts, and had KOMBUCHA!! I however, have neglected to go grocery shopping yet this week. So alas, I have no good Kaiah eats to report. I have the most considerate roommate ever though.

She veganized her stuffed pepper recipe for me this evening and even cooked it herself, without any vegan input (I was booted from the kitchen). She also was sure to include loads of Trader Joe's Jalapeno Hot Sauce just in my batch. These peppers were so big I couldn't finish mine completely and there are three more peppers left just for me so I can put off grocery shopping even longer haha.

Here we are eating dinner as a family, because families that eat together...oh never mind.

Where do baby corn come from anyway?

I've been meaning to start a food blog for the longest time. It is now easier for me to stalk the ten plus other vegan food blogs I read on a religious basis! Creeper? Yes. Addicted to food porn? Yes. My friends have also expressed a wish for recipes to help transition/continue a plant based diet. So here I am, ready to share with you all the discoveries I've made cooking for myself for four years.

I've been on a mad stir-fry kick this week for no particular reason. Maybe it was because I was craving 438,953,106 vegetables at once (which is kind of inconvenient seeing how expensive produce is on the east coast right now). Not only did it appease my hankering, but it was also a hit with the omni friends and roommates!

This was pretty simple to throw together. For easier assembly prep your veggies and set aside in separate containers until you're ready to add them. The amounts are up to you!

Ingredients:
-sesame oil
-broccoli
-zucchini
-baby bok choy
-shitake mushrooms
-green onion
-garlic
-tofu (cut into cubes)
-baby corn
-red pepper flakes
-cilantro

Sauce:
-1/2 cup vegetable broth
-4 tsbp soy sauce
-2 tbsp corn starch
-lemon juice (to taste)

1. Heat sesame oil in pan over medium heat, add garlic and fry for about two minutes.
2. Add broccoli, zucchini, and baby corn and fry until broccoli and zucchini began to look soft.
3. In a separate container (I usually use a mug) whisk together with a fork soy sauce, vegetable broth, and corn starch.
4. Toss in mushrooms, bok choy, and tofu
5. Douse veggies in lemon juice, add sauce, and stir while sauce thickens.
6. Add red pepper flakes for desired amount of heat, green onions, and fry until all the veggies are cooked thoroughly.
7. Garnish with cilantro and place atop soba noodles. For the soba noodles I use a variation of this recipe.


(You must excuse my poor food photography skills, and lack of fancy camera)