Last weekend was bf’s birthday, and one of his cousins invited a whole lot of people over to his place to celebrate. We were going to order the UFC fight and watch some college football, and wanted to keep the food simple and on the cheap side since we were expecting quite the crowd. As usual, I contributed because I like sharing, and also to make sure I didn’t starve.
Layered bean dip: refried beans, avocado mashed with lime juice, salsa, better than cream cheese with taco seasoning, lettuce, green onion and olives. I guess technically it was a seven layer dip. This was a hit, gone by the end of the night. Many people asked me what the ingredients were and were surprised to hear there was a vegan cream cheese.
I also brought the ubiquitous veggie tray, with Trader Joe’s Tuscan Italian dressing.
BF doesn’t really like cake. I mean, he’ll eat it sometimes if it’s there, but I wanted to make something I knew he would like a lot, so I went with a cookie cake. Since my kitchen is still packed in boxes I used storebought frosting and didn’t go crazy decorating. It wasn’t nearly as nice as the one I made for the superbowl (buried somewhere in this post…bf’s birthday cake from a couple years ago is at the very bottom too, that one was impressive. and time consuming.), but it tasted great just the same.
It’s just the VWAV chocolate chip cookie recipe with a tad extra liquid, pressed onto a cookie sheet, baked and covered in icing. It couldn’t get much easier. People go nuts for cookie cake.
On Monday I started my new job in San Francisco, which unfortunately involves up to three hours of commuting every day. It also involves staying in people’s spare rooms and on their floors since we don’t have a place to live yet. This situation may or may not change in the near future, but for now my food during the week is mostly prepared due to time constraints, tiredness, and not wanting to mess other people’s kitchens up. I took my camera with me and meant to document a few of the meals, however boring, but when it came down to it I just didn’t have the energy to take pictures. When I finally got “home” at the end of the day I just wanted to eat ASAP. So unfortunately I have no pictures of canned split pea soup, Amy’s roasted veggie pizza, salad from a salad bar, or a taco salad from Whole Foods hot bar that cost me over $11. You know what all that stuff looks like anyway. The food highlight of my week was a vegan blueberry donut from Whole Foods. I LOVE blueberry donuts. I used to buy blueberry and cherry donuts from Dunkin’ Donuts back in the day. This one wasn’t quite the same, but it definitely hit the spot. Blue frosting and all.
Having not been able to cook all week, yesterday I woke up with the urge to make something. Lazy Saturday mornings equal pancakes to me, so I continued my quest to find the perfect vegan pancake. Refer to these postsfor my first two attempts. This time I went with the recommended Diner Style Pancakes from the Candle Cafe Cookbook. I don’t have any of my normal egg replacers here though, so I had to tweak the recipe a little and use a tablespoon cornstarch mixed with a tablespoon of water in place of the egg replacer the recipe calls for.
I put chocolate chips in some of them just because I could. These reminded me of my results using the VWAV pancake recipe – they tasted great, but were still flat. I’m not giving up on this recipe completely though, since I did change it up a little. I’ll try it again, maybe with a bit less liquid for a less runny batter.
BF and two of his cousins were making breakfast too, since football starts at 10AM over here. They were planning chorizo and egg burritos, and I was going to stick with pancakes for simplicity’s sake. But bf called me from the grocery store asking if I wanted some vegetarian chorizo that he had spotted. He’s become really great at looking out for me and my food needs. So while they cooked up theirs, I “scrambled” my veggie chorizo with tofu and spices.
Not exactly picturesque, but it was tasty. Very similar to tvp or tempeh sausage crumbles that I’ve made before, a little spicy. Except the chorizo comes in a casing like the real stuff, and you squeeze it out of the casing into the pan. It seems to me it would be easier to just package it without the casing, but I guess they’re going for authenticity. The soy flavor was a little overwhelming since it was TVP and tofu, so I think next time I would maybe try it with beans or on its own.
We also roasted home fries. Here is my resulting delicious breakfast that kept me stuffed for a very long time.
Very early tomorrow morning I’m back to the grind, commuting and eating from a can. Until next weekend…