It’s a miracle!!!!
I was able to retrieve some pictures from our crappy broken camera. It is slowly dying. My birthday is Monday, so I hope the birthday gnomes bring me a new camera. I have been cooking as usual, just not taking to many pictures. The other day, I made an awesome tortilla soup. Wow! It was good. We polished off the pot and all the leftovers. It was garnished with tortilla chips, Daiya cheddar, faux sour cream, avocado, and fresh cilantro. Heaven in your mouth!
Here are pictures of the food I cooked recently. Yay for pictures!
Chicago style pizza
Southern comfort-blackeyed peas, cheezy grits, and collard greens
Stromboli….this was so good. Definitely a repeat meal. It is filled with homemade sundried tomato pesto, vegan Italian sausage, mushrooms, and Daiya cheese.
Chickun and biscuit stew. This meal is perfect for those chilly days.
Fish n’ chips. This was perfect, especially with some malt vinegar and HP sauce. Sending love to my friends in the UK.
Thanksgiving is this week here in the States. We are going to visit family on Thanksgiving day. Over the weekend, I am cooking a feast for the four of us. Josh says he is so excited. He loves all the food. I am making: field roast, chestnut stuffing, mashed potatoes, gravy, chipotle lime sweet potatoes, rolls, cranberry relish, chocolate pecan pie, and pumpkin pie. As always, all vegan!
Speaking of field roast, I created a recipe for field roast. It is so tasty. And it saves money on us buying one from the store. Here is the recipe. Enjoy!
Homemade Wheat Roast
2c vital wheat gluten
1/4c peanut butter
4T nutritional yeast
1 1/2c vegetable broth
1/2t onion powder
1/4t garlic powder
3T olive oil
1/2t dried thyme
In a large mixing bowl, combine the wheat gluten, nutrtional yeast, and spices. Stir, add the peanut butter. Using your fingers or a pastry knife, combine dry mix with the peanut butter until it crumbly. Add the tamari and vegetable broth. Knead the mixture until it is thoroughly combined and forms into a dough. Shape into a log. Wrap the wheat roast in a foil. Make sure it is tightly sealed. Place in a steam basket, covered. Steam for 45 minutes.
While the wheat roast is steaming, combine all the ingredients for your basting sauce in a bowl. Set aside.
Once the wheat roast is done steaming, preheat your oven to 350F. Unwrap the wheat roast. Place it in a lightly greased bread pan. Bake for 30 minutes. After 30 minutes, pour the basting sauce over the roast. Bake for another 15 minutes. Slice and serve with stuffing, gravy, or use it for sandwiches later in the week. *If you have leftover basting sauce, it is delicious used as a base for making gravy.
Check back over the weekend, there will be a vegan unicorn on our page. Yay! I am super excited.
Well I am off to do some baking. Hope you each have a lovely Thanksgiving and wonderful week.
peas and love….
Krys and the boys