Tag Archives: ratatouille

Isa's No-fried refried beans and quinoa

“We’re not having hot mush today. . .we’re having cold mush”

D and I have been traveling a lot the past month. Which means I haven’t been very good about planning meals. I went to the grocery store the other day and just bought a bunch of ingredients that I figured I could turn into something. . .

Which has resulted in a lot of meals looking like bowls of mush. Tasty mush, but mush.

It all started with Isa’s Tempeh Helper recipe from Appetite for Reduction. This was made pre-grocery trip with ingredients I had in my cupboard. Her Easy Chreezy Sauce is super easy and delicious. It’s so easy, I made it again tonight and put it over some rotini pasta.

For another quick meal, I made another Appetite for Reduction dish – Unfried Refried beans. Again, super tasty. Also super mushy. I spooned the beans over some quinoa to add a little bulk to the meal. Also, we had some homemade salsa which added a nice kick to the meal. And of course, topped it off with some Daiya cheddar.

And finally, it a great display of utilizing leftovers to make a complete meal, I took some of the leftover Ratatouille from the last vegan potluck and turned it into a sandwich. Add a side of leftover Tempeh Helper, and I had a filling Saturday lunch. Yes, a salad is missing from this plate.

And of course, I couldn’t cook with my little helpers. The gray blur is our cat Shiloh. River is in love with Shiloh, so he’s showing it by sniffing her bottom. She’s not to happy about it, but she loves him too.

So, my goal for the next few weeks is to try to make some non-mushy dinners!

Vegan Calzones

Vegan Potluck: Italian Night!

Hey y’all, I’m back from my mini-blogging break and have lots to blog about!

Last night, our friends A&B hosted the vegan potluck with the theme: Italian Night!

I made Smitten Kitchen’s Ratatouille. . .which I know is technically a French dish, but it has Italian Origins. I braved my mandolin slicer to get the veggies sliced perfectly. I’m happy to say no fingers were harmed in the making of this dish.

Our friends A&B provided homemade pizza (half mushroom, half tomato) with Daiya Mozzarella, thus inspiring me to break out the pizza stone we received as a wedding gift and start making homemade pizzas.

They also made some calzones stuffed with broccoli and Daiya.

M&L brought a delicious roasted veggie dish! They also brought their adorable three month old baby boy. . .I think he was the star of the evening.

We also enjoyed wine from the finest regions of Italy (and the Whole Foods wine section).

Fellow Atlanta Blogger Luminous Vegans made a DELICIOUS vegan Tiramisu. I was never a big Tiramisu fan in my pregan days, but I think this may have made me a convert. Somehow I failed to get a photo, but check out the recipe here!

We’ve decided to alternate vegan potluck with vegan supper club throughout the year so we can also try out some great vegan-friendly restaurants too!

Check out past Vegan Potluck installments:

Mexican Night

Vegan Brunch

Longing for spring. . .

This winter has been strange. We haven’t really had much of a winter, just a couple of weeks of really cold weather that seem to alternate with a week of really warm weather.

We had one glorious day last week where temperatures climbed into the 70’s. I was hopeful for a minute that spring was finally here!!

The next day, temperatures dropped throughout the day into the 30’s that evening. Spring is not here.

I am really looking forward to the spring/summer produce. I’ve been craving the Ratatouille from Smitten Kitchen.

Courtesy of Smitten Kitchen

It’s a really easy recipe that’s pretty much already vegan. Instead of goat cheese, I plan to use a dollop of Tofutti. I also served last summer over a bed of Quinoa which was tasty! Just be careful with your mandolin slicer. It’s the one and only time I used it, and I was terrified.

Come on spring!!