Yesterday I was at the dentist’s office for my Invisalign check-up and the assistant mentioned to me that my next appointment would be right around Thanksgiving, which prompted me to go into full meltdown mode mentally while the dentist looked at my teeth. No! Thanksgiving! Not yet! Too soooon! Because after Thanksgiving, then there’s Christmas. And then boom, it’s 2014. I’m planning on doing another full vegetarian Thanksgiving menu like I did last year, but I started last year’s in September. I guess I better get moving. Why does the end of the year always creep up on me like this?!
Well, anyway! Here’s what I ate this week:
Broccoli Cheddar Quinoa Pie from Hummusapien // Isn’t Hummusapien the best name for a blog ever? I had to make this because I’m a sucker for anything involving broccoli and cheddar. I love that this wasn’t too cheesy and heavy–it’s like a classic casserole type of thing, but healthy! And still delicious!
Healthy Fun-Size Snickers Bars from Oatmeal with a Fork // These were amazing and shockingly, they really do taste like Snickers. How do you make oatmeal into nougat? Magic! Anyway, I had a little bit of trouble with the chocolate layer sticking to my dish (which is why mine aren’t as pretty as the ones on Oatmeal with a Fork!), so next time I’ll line it with parchment paper first. I think it might be because I didn’t have a Pyrex dish, so I used ceramic.
Buffalo Pizza from The Cheesy Vegan // I received a review copy of this cookbook (and you can win a copy on the Marketplace this month too) and I was excited to make some of the vegan cheeses in it. For this recipe (which is also in the book!), I used the Blue Cheese and Mozzarella Cheese. While we liked the taste of the homemade cheese, the textures didn’t seem to turn out like they should have. The Blue Cheese was supposed to be crumbly, but it ended up being a sauce, and the mozzarella was supposed to be shredded for the pizza, but it was too soft to shred. I’m looking forward to trying some of the other cheese recipes, though, and there are a lot of other recipes in the book that I can’t wait to make–like a whoooole bunch of mac & cheese recipes!
Buffalo Chickpea Quinoa Burgers from Once Upon a Cutting Board // Oh man, these are as delicious as they sound! I really hate making veggie burgers in a skillet because they always seem to either fall apart or get way too greasy, but these worked out so well that it makes me rethink my stance on skillets. And yes, this is the third recipe I’ve made with Buffalo sauce in the past two weeks–I know! But I had leftover sauce and blue cheese, so it felt like destiny.
Linguine with Chipotle Pumpkin Cream Sauce from Sarcastic Cooking // Okay, well, I didn’t use linguine, obviously. But I hate buying new pasta when I have tons of it on hand, so I usually just use whatever shape is hiding out in my pantry when I make a pasta recipe. This sauce is dairy-free, so it’s lighter than a typical cream sauce and it’s perfect for using up any leftover pumpkin puree you might having sitting in the fridge. So tasty!
Spicy Peanut Butter Tofu with Sriracha from Kalyn’s Kitchen // It has rained all week long and I didn’t want to venture out to the swamp-like backyard to get some green onions, so I used black sesame seeds as a garnish instead. Black sesame seeds are my favorite emergency garnish. Anyway! I can never resist a recipe involving peanut sauce or sriracha and I’m glad I didn’t because this tofu is good.
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