This semester I hadn’t been able to cook very much with a full-time job and an extra-full load of graduate courses, so I was understandably a little crunk about cooking for the holidays (I had Thai noodles and french fries on Thanksgiving…yeah). So here is the very amateur yet muy delicioso vegan feast I cooked:
Clockwise from turquoise bowl:
White bean salad: Great Northern beans, red and green peppers, balsamic vinegar, olive oil (doesn’t need to be heated…ChocolateOrchid, this is for you! I think this qualifies as raw, correct me if I’m wrong).
Marinated and fried tofu: Extra-firm tofu, olive oil, garlic, your choice of spices for the marinade…I used season salt, thyme, savory, basil, dill, rosemary, and some other spices.
Baked ziti: Ziti-pasta, diced tomatoes, bread crumbs, olive oil, homemade vegan alfredo sauce (soy milk, soy butter, pepper, flour) baked in the oven for about half an hour.
Corn: Just some ghetto corn in a pot, lol.
Broccoli: Nothing more to see here folks.
Not pictured: Vegan cornbread and Mr. Pibb.
My blog posts may be a little paltry for the next few days. I work at a university and it’s closed from Christmas Eve until January 5 so I am RELISHING this break, doing your typical beached whale/sloth activities.