Cold-weather food

DC weather has been weird this month--we saw the effects of the polar vortex just like everyone else, then it was 50 degrees days later, followed by some near-freezing days. I can't remember if the past two years here were like this, but it seems really erratic.

Anyway, it's been generally cold, and we've been making some soups and curries to warm ourselves up lately. Check it out --

Ramen with smoked vegan goose, baby corn, and bok choy

Birthday food!

Last Saturday was my birthday, and I got to have some spectacular food...

Tiramisu cake

An eventful week makes for boring cooking

I'm a little self-conscious of posting 'boring' foods like spaghetti and soup on here, or posting too much about eating out... but we haven't made anything novel since those scalloped potatoes (yes, a sad life when scalloped potatoes are 'novel'.) What we have done is make some spaghetti, ramen-not-the-instant-kind, eat bibimbap at Rice Bar, and order veggie Chinese food from Peking Garden in Adams Morgan. I think last week we made a pretty great vegetable soup, too. So, I'll share what I've got photos of...

Vegetable/pasta soup, in our inherited chipped bowl--we only have one nice bowl, this is not it!

Football dinner

A quick post this morning in lieu of a post last night--we got too busy watching an intense show, which I won't go into...! On Sunday, though, we were watching the Packers play (and lose....), so we made some food to accompany.

Beyond Meat buffalo chicken, celery, and vegan ranch dip

We picked up some Beyond Meat from Whole Foods when it was on sale. I actually prefer Morningstar Farms chik'n strips when it comes to vegan chicken, but maybe those have some terrible ingredient tat I should avoid, or something. However, I think just about everyone else has chosen Beyond Meat Chicken-Free Strips as the winner in taste and texture. It's pretty good, just a little too firm for me. Anyway, Dan marinated the strips in a homemade buffalo sauce and baked them. The marinade made them just spicy enough and added great flavor without dealing with the breading & frying that we might otherwise do for buffalo chicken strips. The ranch dressing is from Organicville. This was an easy, filling snack for Sunday!

We didn't get a picture, but we also made Roasted Corn Salsa from my mom's recipe site, subbing tomato for the red pepper. It would be cool to have bean chips with this, since corn chips and corn salsa seems a little excessive, but I think ours were yellow corn chips... anyway, we ate this in the early evening after having a late ramen lunch, and we were full enough to go without dinner! If only the Packers had won...

What we're eating, part 3

No original recipes this time, but links and photos are almost as good, right?

This week we indulged on vegan raspberry cheesecake and baba ghanoush, among other things.

Vegan and better than ever.

Week of eating

Here's a look at our plates for this week... 

Mini donuts

We used my mini donut maker to create these, with VeganYumYum's recipe and some chocolate ganache. Next time I might make a more sugary and less healthy chocolate glaze... they were good, though.