I have a lot, I mean A LOT of catching up to do... It's Friday night and I have an appointment tomorrow in the AM so I will break my massive amounts of vegan food porn up into a few separate posts to keep you peeps (who are still paying attention to my blog) some stuffs to look at...
Easter (Yes, I know like a month ago) was quite a vegan success... I had a Tofurkey in the freezer and this was the last time I ever planned on making the damn thing again since, I felt it wasn't that "drool worthy"... Well holy crap, my Tofurkey turned out bomb on Easter... I did the soy sauce and herb mixture on the back of the package this time and probably doubled it... Perfection
I also made a vegan cheesecake from my friends blog Vegan Machine and oh my, did this cheesecake taste delicious! I boiled down some frozen berries with sugar for the cheesecake topping, my family scarfed it down!
I have also been doing tons of cooking out of my favorite cookbook, Viva Vegan... Here is some food porn to enjoy... Above is Gallo Pinto served with some vegan sour cream, tostadas, and random garnishes... It is also pictured below with some creamy chipotle sauce made out of vegan mayo blended with soy milk and canned chipotles in adobo (plus more random garnishes), with a side of homemade jalapeno refried beans.
I also made Viva Vegan's Peruvian Seitan Skewers and Yellow Garlic Rice and served them up with some Easy Elotes (canned corn, vegan mayo, and pico de gallo seasoning sprinkled on top).
Here is Viva Vegan's Quick Red Posole with Beans. I wasn't impressed with this dish unfortunately and will not be making this again...
I made 3 batches of seitan as well a few weekends ago: Red, White, and Chorizo Seitan... All turned out magical as usual as Viva Vegan's Seitan recipes never disappoint!
I used the Chorizo Seitan Sausages to make my new favorite soup: Potato-Kale Soup with Sizzling Chorizo!
Finally, I had some Classic Roasted Tomatillo Sauce in the freezer that I thawed and used to whip up some Potato-Chickpea Enchiladas with Green Tomatillo Sauce (Sans the nasty Cashew Crema)