Now that exams are over, I’m back home for a few weeks! When I get back to the coast, it’s always been a tradition of mine to go my favorite mojo place and pick up a bag of those delicious spicy potato wedges (:
…And I’m so glad that going vegan hasn’t changed that!
But, after happily getting back to the house with my bag of mojos, I realized that we had no ketchup, so I decided to whip up my own ketchup with what I had at home:
I went out shopping last night and found myself on a bit of a bread spree (: Pretty unusual for me because I’m not normally a big bread-eater, but there were so many neat things I’d never tried before. I caved and bought the Russian black bread and the GF chia bread. I also came across barley bread which I ended up not buying, but I picked up some barley flour and tried making it myself.
I’m really happy with how it turned out!
The ingredients were:
And this is the Russian black bread:
They made a really amazing afternoon snack, together with my favorite mug of coffee! (:
Those chia scrambled eggs that I posted about the other day also came out pretty great in a breakfast burrito!
Chia eggs, bell peppers, vegan ham, and hummus in a whole grain wrap, topped with salsa and toasted up on the stove (:
I really want to share with you all this awesome recipe that I’ve been using lately for my breakfast eggs!
I’ve been experimenting a lot, trying to get with something with a moist eggy texture, and this is what I’ve come up with:
First, I blend this all up in my Vitamix. Then, I heat it in a pan on the stove and it turns into this nice yellow colour. They go really great with vegan ham!
So this is a bit of a continuation from my last post on daikon. I wrote about how I cut the daikon in nice thick slices and cook it with daikon…but there’s more!
So, before I slice the daikon up, I actually wash it really thoroughly and peel it with a knife. I peel off the outer layer generously thick because I use it for a separate dish: I slice it all up into strips and simmer it in water and soy sauce for about 15 mins. I do this while the round slices of daikon are cooking with the kombu in the big pot. Once the kombu is done, I take it out, cut it into strips, and mix it in with the daikon skin. This makes a really delicious topping for rice!
I also like to tie the kombu in big knots and eat it with the daikon slices!
Here’s today’s healthy little snack of one of my stove-top oat biscuits and Meyer lemon slices with a drop of rosewater and jam dip! Just one of the many strange ways I combine my foods haha (:
Today’s lunch idea (:
Indulged in a vegan burger patty, plus a bowl of sliced carrots, kombu, marinated daikon, and tofu, topped with sesame seeds!
(Sorry, keeping posts short until exams are over!)
I always love making stir fry because it’s a great way to use up random veggies and other ingredients – and it always tastes great!
In this one, I added my favorite strips of sweet bean curd! They’re like my replacement vegan meat…soo good (:
I’m pretty sure this was the tastiest dessert I’ve had all year (: I promise, it tastes just like banana cream pie!
Here’s my ingredients:
…insanely delicious 
I actually had a hot dog today! For the first time in I have no idea how long (: I don’t think I’ll make a habit of it, but it was such a treat!!
And I know what you’re thinking…yes, that absolutely was way too much Dijon mustard. It was very hot o_O
