All the Food Groups In One Bite
January 24, 2011
Wanting to use up my potatoes, I tried something like this. I mashed up the boiled Yukon gold beauties with some veggie stock, soy milk, nutritional yeast and assorted spices. Bam! That’s the bowl on the left. I steamed up some spinach and Brussels sprouts for some added texture. Pictured is the deep green of slightly over-steamed spinach.
Sausage (Tofurky) and some Vidalia onion saute in the pan. Vidalia onion is my favorite onion. That’s the protein… and more vegetables to add into the starch and greens. Do you want to know what I love about Tofurky sausage? I can eat it raw as I chop it in discs; I can eat it raw and not worry about tofurky worms.
Brussels. They’re probably my dessert-island vegetable. Oh my darling baby cabbage heads! I couldn’t find much on the interweb about ancient gods that worship their leafy bulb… so I will be the first. I want to say that I am highly suspicious of those who do not like Brussels sprouts but I wouldn’t want to insult my mom.
Here’s the finished dish, an easy transportable lunch for the week. With the above ingredients I mixed a wedge of vegan cheddar, Follow Your Heart, and broiled it for 7 minutes. Looks good, huh?
This week’s sweet treat is VCIYCJ‘s Call Me Blondies, which are like one huge moist delicious chocolate chip cookie. This recipe has been Post-it-ed since I got the cookbook. I think I never made ’em because there was no picture next to the recipe to motivate me. I was foolish. I’ll admit it.
My 8×8 batch sunk a bit in the middle because I eagerly took them out of the oven and it was a bit too soon… maybe because I had been in the kitchen hours already… maybe because patience is something I struggle with… maybe I ought to use Blondies to analyze my personality.
Here they are. Prettier than most women but maybe not Blondie in her hey-day. And not cooler than one of my favorite film characters:
