It seems ages since I’ve done a What I Ate post. Either my meals seem too boring to blog about, or I blog about them separately if they’re from a cookbook or restaurant. Then I don’t seem to end up with enough content for a blog post! This time, I’ve gone through photos and I’ll try to remember everything I’ve had.
I’ve discovered a super quick and easy way to make cheeze sauce. Recipes like this are probably old news all over the place but I came up with this on a whim and wondered if I could make it in under two minutes. The downside is because it’s so quick and easy, I’ve been making mac and cheeze for myself far too often instead of something with loads of veg and a protein source. For this cheeze sauce, I mix together the following (though you can do what you like with the measurements, I made this today and measured in case it helps people) 1/4 cup unsweetened soy milk, 1/2 tspn Dijon mustard, 1/8th tspn each of garlic powder and onion powder, 1tsp vegan margarine and 1tsp arrowroot for thickening. Mix and microwave it for about 30 seconds, give it a stir, microwave for 30 seconds again then add a heap of nutritional yeast (I do about 1Tbs). After I add the nutritional yeast it starts going all stringy-like. This makes a small individual portion size for pasta or as a cheeze sauce for veggies.
Here it is again, on another day, with toasted walnuts, breadcrumbs and various Italian style herbs:
Oven baked polenta (the polenta had been cooked the day before and chilled in the fridge) with tofu pieces coated in a mixture of walnut, nooch and panko:
I made the Red Lentil stew from The Oh She Glows Cookbook and will definitely make it again though I would ramp up the flavours a little more:
I found some mock duck in the freezer so I made a simple stir fry based on a Jamie Oliver recipe I found online. It was quite basic though and boring to be honest, so I added some Chinese BBQ sauce. It was okay but not something I’d make again. I prefer my stir fries to have more of a sauce. This was a bit too dry:
A carrot cake from one of my vegan cookbooks. I can’t remember which one:
Finally, some roasted chickpeas. I toss a drained and rinsed can of chickpeas with salt and nooch and roast them until crunchy:
I’m pleased to admit I am so over mac and cheese since taking those photos up there 🙂