Zucchini/Chicken Parm

I was in the mood for vegan chicken parm and ended up making this dish. The recipe was adapted from the "fried chicken" in the Vegetarian Starter Kit (PETA staffers have compiled their favorite recipes in this kit). I made a few changes to the original recipe by using 1/2 cup oil (shallow pan-fry) instead of 3 and 1/2. I also added fresh parsley, thyme, and used unsweetened ricemilk instead of water. This turned out to be a great winter meal. Yum!

Thanksgiving Recap

Before

After

From bottom center (clockwise): Tofurky roast with mushroom gravy, sauteed swiss chard, homemade vegan stuffing, roasted corn, brussel sprouts with shiitake mushrooms, baked sweet potatoes and in the middle mashed potatoes with gravy.

Cook Fest!

Leftovers:)

I Love Tofu Scramble Sundays

A nice quiet birthday...

Although the weather was miserable, I had a pleasant day. Off to one of my favorite restaurants (Soy and Sake) and then Lula's for dessert:)

Mugshots CoffeeHouse and Cafe

I was excited to make a trip back to Philadelphia to visit family and friends. One of my friends recently moved to the Fairmount section of Philadelphia. After walking around the neighborhood, we stopped by Mugshots CoffeeHouse and Cafe. They serve sandwiches, salads, smoothies, desserts, and of course coffee. Many of their selections are vegan:) I had an acai Smoothie (yum!) and an everything bagel. The bagel was perfectly toasted, filled with tofu cream cheese, and had fresh sliced tomatoes. Both the smoothie and the bagel sandwich together cost only $5.50. What a steal!

Mugshots

2106 Fairmount Ave.

Philadelphia, PA.

(267) 514-7145

Website: http://www.mugshotscoffeehouse.com

Raw Cashew Hummus Wrap

For lunch today, I made a wrap with raw cashew hummus, beets, carrots, cucumber, sprouts, and mixed greens. Simple, fresh, and delicious!

Linguini with Market Fresh Vegetables

After my visit to Portland, I came back inspired to cook. After restocking my refridgerator with market fresh ingredients, I decided to make some pasta. I made linguini with broccoli, peas, tomatoes, and vegan chicken. Very simple and very tasty. To flavor the pasta, I used extra virgin olive oil, nutritional yeast, fresh garlic, salt, black pepper, and a little vegan margarine. Buon Appetito!

That's all folks!

Well, I guess that sums up my trip to Portland, Oregon. Below are some items I brought back, most of which I bought at Food Fight! On the right, you will find earrings and an Indian spice blend from the Saturday Market.

Portland Vacation: The Food, Part 3

Van Hanh Vegetarian Restaurant

Bun Rieu-Vietnamese Tomato Rice Noodle Soup

Tofu with Broccoli and Lemongrass served with Brown Rice

Blossoming Lotus-Pearl

Cashew Hummus Wrap

Soy Curls

Green Salad

Portland Vacation: The Food, Part 2

SweetPea Vegan Bakery

Bacun Scallion and Veggie Cream Cheese

Chipotle and Bacun Scallion Cream Cheese

BBQ Seitan Sandwich

Vegan Creme Filled Chocolate Doughnut

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Laurel Thirst Public House

The Breakfast Spread

Vegan French Toast

Tofu Scramble Burrito with homefries

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Hungry Tiger Too

Portland Tofu Scramble with Biscuits and Gravy, served with a housemade "Cheese" sauce

Vegan Taco

Homefries

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Portabello Vegan Trattoria

Arugula Salad with Fresh Figs and Pecans

Gauo Cheese with Figs and Green apples

Vegan Gnocchi with Pesto and Zucchini

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Jasmine Thai Restaurant

Summer Rolls with Tofu and Peanut Sauce

Massaman Curry with Tofu and Curry Vegetables with Rice Noodles

Portland Vacation: The Food, Part 1

Vita Cafe

Mexican Corn Cake-corn, roasted peppers, salsa, guacamole and vegan sour cream

Denver Scramble-homemade seitan, peppers, onions and mushrooms