Monday, Monday...

Just an ordinary, rush, rush, rush Monday.  As a result of all the extra meetings and activities going on today, cooking was almost out of the question.

I know that the vegan replacements for eggs, dairy, etc are not natural, and thus should be used lovingly but sparingly.  For the sake of simplicity, I caved and for lunch made a "cheese" sandwich on Ezekial bread, with an apple, blackberries, and half of a vegan chocolate chip, oatmeal cookie.

Breakfast, while rushing out the door, holding my wobbling umbrellas in the wind and rain and balancing delicious coffee in  with my keys in the other hand, was a literal handful of almonds.  On the bright side, hey were specially covered in coffee, giving them a morning punch.

Dinner came on early, since I had to get back to the university to sign students in for the evening faculty recital.  After a quick trip to the grocery store to stock up on vegetable staples and a few fun items, I threw some macaroni and cheese together with a whole wheat tortilla filled with lettuce, tomato, and srirachi sauce.  Dinner made!  Simple but satisfying, and oh so easy.

Delicious!!

I will need to add more vegetables into my meals tomorrow since today is so carb heavy.

I've added a new website to my list useful information: Cheap and Simple Vegan.  It has some great references and explanations for the newbie vegan.  Thank you!  I found it especially helpful when trying to figure out how to transition a pantry from animal-centric to veggie-centric.

For those of you who are interested, here's a recipe for Mock Mac'n'cheese and Oatmeal chocolate chip cookies to satisfy your sweet tooth.  Let me know what you think!

Mock Mac'n'Cheese (from a fan on the Daiya website)
Makes 4 servings

8 ounces regular pasta, any shape

3 cups Daiya style Shreds

3 tablespoons vegan butter

2 cups unsweetened (soy / rice) milk product

1 tablespoon nutritional yeast

¼ teaspoon black pepper

½ cup gluten-free bread crumbs

¼ teaspoon paprika

¼ cup vegan parmesan cheese (optional) 

 

Instructions: 

- Cook pasta according to package instructions. Drain thoroughly when done.
- Preheat oven to 350°F.
- Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast.
- Stir in the milk or crème product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together.
- Transfer to an 8x8 casserole dish. Top with the bread crumbs and paprika.
- Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
- Remove from oven and top with the parmesan just before serving, if desired.

Vegan Chocolate Chip Cookies 

	2 1/4 cup All-purpose unbleached flour
	1 tsp baking soda
	1 tsp table salt
	8 oz Earth Balance Buttery stick (or butter of choice)
	3/4 cup sugar
	3/4 cup packed brown sugar
	1-2 tsp vanilla extract
	3 serving powdered egg substitute
	1 3/4 cup semisweet chocolate chips (dairy free)
	3/4 cup walnuts or pecans

Instructions:
- Preheat oven to 375ºF.
- In a small bowl, combine flour, baking soda, and salt.
- In a large bowl, beat together butter, white and brown sugar, and vanilla.
- Slowly add the egg substitute one serving at a time until thoroughly combined with mixture.
- Gradually beat in flour mixture from small bowl, followed by the chocolate chips and nuts. 
- On ungreased cookie sheet, drop rounded spoonfuls, keeping evenly spaced for cookie growth while baking.
- Bake for 8-10 minutes or until golden brown.
- Remove from oven and allow to cool on wire racks before eating.
(Tasty warm or cold, with ice cream or on their own.)