I'm still making progress on cooking through my pantry and freezer.
I have been vegan (no animal products at all) and vegetarian (no meat) and am now an omnivore. While I do eat meat, I still love some of my vegan and vegetarian recipes. I keep a case of tofu
in my pantry so one night we ate Curried Tofu
over (leftover) rice with broccoli, because we finally made ourselves go to the green grocer after church on Sunday.
I omitted the fresh cilantro in the tofu because ewwwww, cilantro!
I was feeling snack-ish so I grabbed a can of chickpeas from the pantry and made some chocolate chip cookie dough dip
. It is seriously awesome with Gala apple slices as a snack. Seriously!
I found some cooked chicken in the freezer and made our family favorite chicken and rice soup based on this recipe.
And then we celebrated because I used up the rest of the rice in the refrigerator! We also celebrated because I made fresh bread from my Artisan Bread cookbook
I used more of the bread dough to make a fresh pizza with mozzarella from the freezer. Tuesday is a great pizza day for us because it's something I can tolerate on my nauseous-from-medication day of the week.
Believe it or not, there was a not-dead avocado in my refrigerator. I've never before had an avocado outlive my expectations! I love to make vegan black bean enchiladas with avocado cream from Oh She Glows
. When recipes claim "So good you won't miss the cheese!" I always wonder "When is the last time you ate cheese?" because cheese is the reason I'm not a full-time vegan. I can honestly tell you that I don't miss the cheese in these enchiladas. Words I thought I would never say! I didn't have any tortillas, so I used this recipe
to make my own.
Mexican is my least favorite cuisine and I cut the spice in half. This was still as spicy as I can possibly handle. And the tortillas in here were FABULOUS!
Whenever boneless chicken thighs are on sale, I make this next dish and freeze a bunch.
Recipe: Wrap a slice of raw bacon around a raw chicken thigh; secure with a toothpick. Sprinkle with brown sugar and bake. -- You are welcome.
What to do when the potatoes are getting old:
Potatoes and Carrots in Coconut Curry from The Gourmet Vegetarian Slow Cooker
My final meal of the week was Eggplant casserole.
Here's the recipe:
Slice, bread, and bake eggplant slices. Layer in casserole with tomato sauce, Parmesan cheese, and mozzarella cheese. Bake. Easy Peasy.
To convince you that I'm completely crazy, check out this Vegan Chocolate Mousse recipe
' that I made for dessert. I'vee adapted it a bit from the original recipe, and it's totally delicious!