This week off before I go back to work has been awesome!! I've done lots of cooking, walking, and general activities that make me happy. I've also done a little knitting, but nothing major since I'm experiencing a bit of burnout after the Christmas knitting season!
This is a just a scarf made with Firefly yarn. I generally am over scarves but I only had two balls of this beautiful yarn and don't wear shawls. The lace pattern in intricate enough to keep me interested though.
Before I get into the food, I apologize for the poorly lit/dim photos. I hate the lack of natural light due to winter and most of my food is made in the evenings. I will try to do better!
Linguine with roasted peppers, tomatoes and garlic- Vegan Italiano
Green peppers, garlic, diced tomatoes are roasted with olive oil and seasonings to make this delicious sauce. Then half of it is blended to make more of a sauce consistency. It was easy prep and came together quickly. I seriously love this cookbook for no-fail, healthy Italian cuisine!
Baked Risotto with Veggies- Vegan Italiano
So good! The rice was cooked in the oven, and the steamed veggies were added in afterwards. It sure beats stirring for forty minutes! It has asparagus, peas and carrots, but the veggies could change based on what you have. I plan on making the risotto again, without all the veggies, as a side dish that Billy will eat :P
Three Bean Soup- Vegan Italiano
I seriously love soup...who doesn't? This soup has carrots, onions, celery, cabbage, pastina (mini baby pasta), and a mixture of beans. It hit the spot and was very comforting as a winter lunch. Beans are so delicious...
Breakfast Quesadilla- Garden of Vegan
I took advantage of my time off to make yummy breakfasts in the mornings. This is one of my go-to favourites. Sabroso scrambled tofu, with refried beans, and Daiya cheese baked in a tortilla. I topped it with mashed avocado too.
I thawed puff pastry before New Year's, thinking that I'd make a yummy savory appetizer for the party I went to...but I ended up nixing that thought due to lack of ingredients. However, once puff pastry is thawed, it should be used....so I followed the recipe on the box to make seriously unhealthy Cheese Twists. I was a good girl and only had one at a time with my soup for lunch, but it was hard! I rolled out the puff pastry, brushed it with roasted garlic olive oil, then sprinkled on Daiya cheese, vegan parmesan, salt, pepper and basil and squished it into the dough. Then I cut strips and twisted them before placing them on the parchment-lined baking sheet. Then you bake and devour!! Billy loved these too. I think I'll try it with Pillsbury pizza dough or crescent rolls next time, as they are marginally better than puff pastry.
Chocolate Ice Cream- The Vegan Scoop
My second batch of homemade ice cream. I like this more than the vanilla I made. I reduced the sugar to 1/2 cup from 3/4 cup and it was much better...not so cloyingly sweet. This has cocoa and melted chocolate chips, it's very rich. I made it with soymilk this time, just to see how it would taste, and so I'll have something to compare my oatmilk/almond milk/coconut ice creams to in the future.