Macaroni and Cheez

It was one of those days where some good ol mac ‘n cheese was just the ticket. However, as you may recall, I don’t do well with lactose. So last August, when I started to figure this out, I began reading a few vegan blogs. Vegans know how to deal without dairy.

This is basically this recipe, but without the chipotle peppers. And I threw in a roasted kohlrabi because I didn’t have brussels. I added some tabasco at the end to pepp it up. It was much better than I had imagined, definitely a good alternative to cheese, but I think I still prefer Pesto. Still, good to have in the arsenal. Cashew cheese. Soak the cashews, blend up with some broth and nutritional yeast till smooth. (UB I know what you are thinking. It IS wierd). The blog is the post punk kitchen, and I even have Isa’s cookbook Veganomicon, which pretty much rules and I have been using it a lot lately.

Protein Power Goddess Bowl

This was fun to try! Lentils, barley, zuchinni (substitued for spinach which went yellow), orange peppers, and tomatoes. Dressed with a tahini-lemon dressing and lots of coriander. The dressing was super lemony when I first made it and tasted it, but mellowed out when mixed in with the other ingredients. Quite good, however I am really not that big of a barley fan, I just need to admit it and move on to another grain.

The recipe is from here. (I made a half recipe and it was more than enough for lunch the next day too.) BTW the blog, oh she glows is a great vegan blog that I love, check it out!

Rice paper rolls and the Mannheim Marathon


So on Friday, I ran in the Schweinehundlauf 4k fun run and conquered my inner pig-dog. It was so much fun! But I woke up with the worst allergies this morning because we ran through pollen fluffs in the park. Lots and lots of fluffs.

For dinner Saturday, I wanted to make something delicious, but also healthy. I have had rice paper wraps on my mind. I even walked all the way to the Turkish market to get a big bundle of coriander and mint, because those are basically required ingredients.

Napa cabbage, cucumber, carrot, avocado, cilantro, mint, tofu and a squeeze of lime never hurts.

For dipping I made the spicy-peanut sauce from here (Isa at the PPK does it agian!). AMAZING!

I got to enjoy my dinner while watching the marathoners. It was fabulous!


Miso-Tahini veggie bowl

Veg + Tofu atop millet. Covered in my new favorite sauce!

The sauce is from Veganomicon, and it is 1 part Miso paste (mine is shiro miso: light yellow rice miso) + 1 part Tahini combined. Mix in 2 parts water until smooth and desired consistency. TASTE IS AWESOME. And I had enough left for an AWESOME lunch the next day.

A little pep in my step

My very own first bottle of Tabasco

I bought myself a bottle of green Tabasco! I know, I can hardly believe it. I found some corn tortillas on sale, I had a half avocado in the fridge, and was thinking Mexican food. However, as you all know, the salsa here is not good. Not spicy as a salsa should be. More Ketchup-y than Salsa-y if you know what I mean. So as I was perusing the hot sauce section, I took a closer look at Tabasco. The green variety (still jalapeno mind you) is labeled as mild in comparison to real Tabasco, so I decided to be brave and give it a go.




HELLO! Yes, that will put a bit of pep in your step (at least in mine, because I am sensitive to overly spicy hot sauce). But it definitely added the necessary spice to turn this into at least a sort of Mexican burrito, as opposed to a veggie wrap or something. I like the sauce because it is more in the direction of Frank’s red hot sauce – adds some pep, but doesn’t light anything on fire.

The burrito was delcious by the way – quinoa, sauteed zuchinni / bell pepper / green onion, tomato and avocado. And Tabasco. And now I am sweating.

Something new and glad I tried it!