Vegan Holubtsi (Cabbage Rolls)

I froze the cabbage overnight and left it defrost during the day, hoping the leaves would be wilted and malleable. After 9 hours it was still frozen solid, so I boiled it (this part smelled DELICIOUS). 

All the necessary tools, including Netflix.

Once the rice was boiled, Beceled, and peppered, it was time. I removed the leaves, hacked at the stems in a ladylike manner and rolled spoonfuls. 

Smothering in tomato sauce...

... couldn't resist a close-up.

Two hours later, nothing but steaming hot goodness.

Breakfast of champions: leftover rolls and hot, garlicky toast.

Homemade Kettle Corn

A few weeks back, we picked up a bag from "the barn" (literally a barn, but they sell gas station item) to snack on while boating. It was tastier than I remembered as a kid, so I figured I'd give it a shot. Impulse cooking and cooking-while-drinking are my most familiar methods.

1/3 c oil, medium-high heat, 1/2 c kernels, 1/4 sugar. Once it's popped, transfer it into a bowl (right away- the heat from the pot can burn the sugar) and heap on the salt. 

I accidentally carmelized a bit on the bottom (I put the popcorn/sugar too soon, before the oil was heated), aside from that, it was a treat for the tastebuds.

There was nary time for pictures! Only took about 7 minutes total.

Vegan Refried Beans

I have gotten into refried beans in a big way lately. After dining at both Mi Mexico and El Nopal in the last two years, I can't get enough. 

Unfortunately, most restaurants use an animal-based broth in their refried 

beans, which I cannot have since starting a vegan diet. So, I took to the kitchen.

Sauté onion and garlic. I add a few diced serrano peppers.

Can of beans, nicely drained.

Add to the vegetables and MASHLIKEAMADWOMAN. 

Served with white rice, daiya cheddar-style shreds, and El Yucateco’s Red Habanero Hot Sauce.

Nutty Jalapeño Pasta Sauce on Whole Wheat Spaghetti

YUM.

Freshly diced jalapenos, Silk, cashews, chili flakes. Simmer. Toss spaghetti in that biotch.

I used the leftover sauce the next day as the base on a pita-zza.

BBQed Pita Pizza

This recipe is usually saved for camping, but after getting a new
barbecue I had to give it the old college try. 

Tomato basil sauce, daiya pepperjack-style shreds,
pita bread, chili flakes and 1/8th tsp garlic powder.

Not too exciting to watch it cook (it was SUPER quick-
about 4 minutes at 300°), but here's the end result.

A hack with the knife and some rooster sauce ("cock sauce," if you're part of
my family), and voilà! An extremely satisfying pit-zza. Pitza. Pita pizza.

Vegan. "Chicken." "Wings." re: Cauliflower in a hot sauce bath

Heat oven. Roll cauli in flour. 

One cup of Frank's was not enough. Added a GENEROUS dash of my flavor fav'.

Swim, my fishies. 

Tasty, but needs rice. Or a happy avocado salad.

Homemade Foccacia Bread + Fresh Garlic Paste

For the bread, I hand-mixed flour, oil, salt, sugar, rosemary, yeast, water and love. Popped it in a bread pan and in the oven for 18 minutes. While it's cooling, I covered several head of garlic (tops cut off) with oil and bedded them in tin foil. Once they're soft, squeeze 'em out and mash 'em on sliced homemade bread. 

Nothing but pure heaven in your mouth, unless you're trying to score.

Tomato, potato, kale-ato...

After making kale chips for the first time (EVER... super pathetic in this day and age), I added it to everything. Soups, rice, toothpaste. No limit. No shame.

I cut and alternated potatoes, tomato, and kale in my favorite (read: only) casserole dish. Minced garlic waited nearby in its oily bath, waiting to be brushed on every bit of foodstuff. I stuck it in the oven at 325° for about 20 minutes. About halfway through I threw on the green onion, since it has a tendency to burn.

Zucchini, eggplant and tomato casserole

I have since learned to take pictures BEFORE it's cooked. It's all about
the prep work, and it looks all the more impressive.

Last August (when I still ate cheese), I whipped this bad boy up during a marathon of whatever was popular on TV at the time.

Layered: Newman's Own Marinara (this stuff is the bomb), Healthy Harvest rotini, shredded cheese... rotini... cheese... mm... topped with tomato wedges, and sliced zucchini and eggplant. And cheese. Baked at 375° for about 25 minutes.

Please disregard the crab-shaped pot-holder in the back firing lasers.