Food for Thought VII

I’m still working my way through some of the cookbooks and bookmarked web sites I already have (before I hopefully get a couple of new books from my wishlist for Christmas!).  These all came from web sites, so I’ve included links with all of them.  Good stuff here!
Vegan Sloppy Joes from Mouthwatering Vegan (full recipe in link!) – Again, this isn’t a new one, but it’s one of my favorites.  For me, sloppy joes are like chili–I never make them when it’s warm.  I don’t know why.  They just seem like a fall comfort food!  My favorite thing to use as a base for these is Ground TSP Beef from Cookin’ Crunk.  I’ve used frozen vegan crumbles before, but it just wasn’t the same.  Bianca’s ground TSP makes a PERFECTLY textured sloppy joe!
Stuffed Shells from Little House of Veggies Blog (full recipe in link!) – I want to print this recipe and start handing it out to everyone who sees tofu in my grocery buggy and says, “Soooooo…. what do you DO with it?”  I believe it would win anyone over!  I didn’t have any of the big shells on hand, so I used regular ol’ lasagna noodles and made rollups out of them instead.  Sometimes when I make something that’s REALLY good, I get a little sad that I don’t have anyone to share it with.  (D suffers from a severe case of vegophobia.)  This was one of those nights.  I halved the recipe, and it was enough for 8 roll-ups (four lasagna noodles broken in half).
The stuffing
The finished product

Chef Chloe’s Mac ‘n’ Cheese (full recipe in link!) – This was… okay.  That’s about all I can say about it.  I won’t make it again, but I didn’t throw it out.


Seitan gyros with cucumber sauce (full recipe in link!) – I used the gyro seitan roast recipe from The Gentle Chef to make these.  It was my first shot at a seitan roast, so I was just happy it didn’t explode in the oven as they are known to do when not done properly!  The gyro sandwiches were great, but I agree with my friend Shelly–they fall apart so easily and are much better as a salad!

Food For Thought VI

Keeping in line with every other aspect of my life, I’ve been in a rut in the kitchen lately, too.  I really haven’t been cooking all that much.  The past few weeks I’ve had salads and popcorn and cereal  and smoothies for dinner more than anything else, and the nights that I have cooked it’s mostly been old familiar recipes.  But I did squeeze in a couple of new ones!

Taco Burgers from Happy Herbivore Light & Lean – Super quick, super easy, super yummy.  WIN!

Thai Tacos, also from Happy Herbivore Light & Lean (full recipe, along with a couple more from HHLL, featured here!) – This one also was really fast to throw together.  Bonus–no cooking required!  I ate it at room temperature the evening I made it and right out of the fridge for lunch the next afternoon.  I think I liked it cold even better.  And the slaw that you top it with is SO GOOD.  I’ll probably make that on its own at some point in the future when the occasion calls for coleslaw.

Morgan’s Veggie Chili from Little House of Veggies (full recipe in link!) – Okay, this is nothing new to me, but it is an all-time favorite and definitely share-worthy.  I’ve got like three chili recipes that I rotate through, and this is one of them.  We’ve had a couple of chilly nights lately, and I was excited to have an excuse to make this again.

I like it chunky.

Pimiento Cheese Sandwiches from Cookin’ Crunk – On my third day of eating the chili, there wasn’t enough left for a full meal, so I needed something to go with it.  I’ve had this recipe flagged for a while, and I figured this was the perfect time for it.  I used to loooooove pimiento cheese before ditching dairy, and y’all, this stuff is just like what I remember.  Appearance, texture, flavor…all of it.  PERFECT!  All hail the power of the chickpea.