After a very long blogging hiatus, I am back now and refocusing my blog to share one of my favorite things: food!
I thought I’d start today’s post with my breakfast and include a few other photos and commentary about what I typically do on a Sunday to prepare for my workweek and for meals during the week.
Most Sundays, I look forward to “bagel” Sunday and treat myself to a really crispy, toasted bagel, slathered in non dairy cream cheese, topped with tomatoes and piled high with sliced cucumbers and arugula. Today, I was really craving something different and I came across a few recipes for chickpea omelets that looked pretty good. Luckily, I had all the ingredients on hand, because isn’t that always a bummer — when you’re all pumped up to try a new recipe and you’re out of most of the key ingredients?
I gathered together my chickpea flour, mixed it with water and baking soda. Next I sautéed some mushrooms and cooked my omelet topped with some spinach and roasted red pepper. Mmmmm! So delicious and filling, too. Bagel…sorry, maybe next week.
Next up was lunch. Luckily, I had some leftover kale and quinoa salad in the fridge. I decided to load up a Trader Joe’s Lavash flatbread with the salad mix and sliced some baby cucumbers that I bought at the farmer’s market the day before. Yummm…so delicious. It was so messy, but so worth it!
My final cooking project for the day was vegan cheese sauce. You’ll see from the pictures that it is more science project than cooking project. I’m not sure who the genius is who put this combination together, but it totally works. It is such a great “fake” that you will fool pretty much any non-vegan into thinking it’s really cheese. Somehow, raw oats, onion, roasted red pepper, nutritional yeast, seasoning and water turn into a thick and creamy cheese sauce…who knew?
Well, I am pretty tired from a full day of cooking. I hope you’ll come back soon to read my next cooking update. In the coming weeks, I will detail some of my tips and tricks that I use to stay organized in the kitchen and share some of my favorite go-to sources for plant based recipes. Maybe you’ll be inspired to incorporate one or two ideas to try.