The Post-A-Thon... Massive Unload Part 11

I have decided I will continue the "Massive Unload" theme... I had a week full of eating bizarrely paired leftovers and a crazy weekend... Here are some slop worthy photos for real foodies haha:

 Slop Style #1: Indian Potato Cauliflower dish, Teriyaki Baked Tofu, Roasted Broccoli, all smothered in Miso Gravy with minced baby bellas added while heating the gravy leftovers (Why did I not think of the shroom addition earlier?!)

Slop Style #2: Roasted Broccoli, Creole Roasted Carrots, Indian Potato Cauliflower dish, Indian Eggplant Potato dish, and remainder of the Miso (And now baby bella) Gravy smothered on top.

I did do a bunch of cooking and food prep yesterday (Saturday) and today (Sunday) to kind of calm my nerves for the remainder of the week. I have food to eat for the entire week in my fridge ready to go so I can relax! I made some Vegan Ranch and prepped a huge container of salad base (Romaine, cabbage, and carrots) and have containers full of prepared add ins: Kidneys, sliced black olives, corn, green onions, cilantro, and cubed teriyaki baked tofu so that lunches will be a breeze! I also made VWAV's Black Bean, Mushroom, and Quinoa Stuffed Peppers, VW's General Tao's Tofu, Brown Rice, Calrose Rice, Life Enchanting Lentil Soup (Recipe received from the Mother unit, I will see if I can find a link), Spicy Eggplant with Tofu, and Maple Glazed Brussels. I do plan on making a batch of Crock Pot Seitan for an easy "Meaty" item to pair easily with items for din din.

Today I made Vegan Nachos, but subbed some almond pulp (Moist from just making plain almond milk) for the cashews. I also used almond milk instead of the usual soy for this recipe and it worked out beautifully! I will be doing this now indefinitely as I have an indefinite supply of almond pulp! These bad boys had the "Cheeze", VW's Sausage Crumbles, homemade refried beans, black olives, homemade guac, tomatoes, vegan sour cream, and green onions as toppings... Score!

I also made a huge pot (12 cups of just liquid homies) of Life Enchanting Lentil Soup. I love soup, maybe it's a vegan thing? I just love how warm and comforting it is and how many healthy ingredients you can jam pack into one serving :) Soup for me all this week... Squeeee <3 I will probably jazz it up with some additional spices and throw in some precut kale.

Lastly, I had a huge 2 pound bag of brussels from Costco that needed to be roasted and slathered in something. I have been reading Leafygreensandme for awhile and this lady is such an amazing cook that it scares the crap out of me quite frankly... I can only aspire to be such an amazing cook and recipe writer! Her recipe for Maple Glazed Brussles Sprouts was right up my alley, read: 4 INGREDIENTS THAT I HAVE ON HAND! I love her technique though with cooking down the maple syrup! My stupid ass would have just tossed the brussels in maple syrup without cooking it down so that it coats the sprouts ever so perfectly! I COULD EAT THESE ALL DAY EVERYDAY!

Go make some!

Peace, Love, and Veganism <3

The Post-A-Thon... Massive Unload Part 2

Part 2 of the Post-A-Thon will be called...

Slop: What you do when you don't have much money but need to eat some random food... 

You slop together what you have and pray it works... My slop skills have gotten pretty good, mind you, from lots of trial and error when my vegan slop journey began, 2.5 years ago :)

I eat a lot of rice and quinoa... as far as rice goes, I usually stick to my ever evolving, modification love child, Sweet and Spicy Fried Rice... All you need is cold cooked calrose rice, Braggs or soy sauce, Thai sweet chili sauce, and sriracha or chili paste, and oil... Then veggies (fresh or frozen), maybe some baked tofu if you have it... Honestly, whatever you have on hand that would taste legit in an Asian style rice dish here are a few examples: 

This version was frozen mixed veggies, onions, pickled diakon radish, and teriyaki baked tofu

This version was frozen peas and green beans, mushrooms, teriyaki baked tofu, and avocado added at the end <3

When it comes to quinoa, I enjoy it in slop stirfry dishes... I use cold quinoa cooked in my rice cooker (1 cup quinoa (rinsed), 2 cups veggie broth, and some cracked pepper) and add it at the end of cooking the rest of the ingredients in a slop dish. A few examples:

Indian slop: Pan fried drained and pressed tofu seasoned up with Indian spices, chickpeas seasoned with Indian spices, onions, bell peppers, canned diced tomatoes or tomato sauce (cannot remember), garlic, and quinoa, topped with cilantro.

Very similar dish but ran out of cilantro so not as purdy :(

I made a "Curry" (Quinoa underneath), with many of the same ingredients as before in addition to canned baby corn and coconut milk. I had cilantro this time :)

Tofu is such a go to protein for me because it is cheap, easy to quickly make, and delicious... This is a tofu stirfry where the tofu was coated with cornstarch, then fried until golden, next I added bells and onions, then some La Choy brand Sweet and Sour Sauce I had sitting in the fridge as well as some garlic chili paste.

I made a vegan lasagna but had extra noodles and lasagna fillings, so I slopped this together to make an easy pasta type meal (I gave the entire tray of lasagna I cooked to my grandma cause she loves it).