Also, you may notice that my pictures look a lot better than usual- that's because Tim surprised me with a Nikon D3000 DSLR camera for my birthday! Now I can be even more annoying with my photography fetish, and hey, maybe even take some awesome pictures? The camera is incredible; I used it (well everyone who could get their hands on it was using it) to take some pictures at my birthday party this weekend at Pnk Ultra Lounge, and the images were fantastic! I was blown away by the colors and how great everyone's skin tone appeared. Satisfactory purchase! And satisfactory husband ;)! He even bought me a bouquet of my latest favorite flowers!
Check out what I always look at while cooking now:
Vegan Cheesy Sauce (Originally from Meet the Shannons)
- 1/2 Cup/1 Stick Vegan Margarine- we use Earth Balance
- 1/2 Cup Flour
- 3 1/2 Cups Boiling Water
- 1 1/2 tsp Salt
- 2 Tbls Soy Sauce
- 1 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- Pinch of Turmeric
- 1 1/2 Cup Nutritional Yeast
- A few dashes of Liquid Smoke, like Bragg's
Melt the margarine over low heat
Whisk in flourWhisk in boiling water and remaining ingredients minus the nutritional yeast
Once everything has dissolved, add the nutritional yeast and keep stirring or whisking until smooth
I was making this cheesy sauce for Eggs Benedict, which I'll write about in a minute, but this recipe calls for so much that I made some baked macaroni and cheese to use it up. I added some cooked noodles to a casserole dish, poured in some sauce and tossed it all around
Cut up some spare broccoli and tossed it in
Then I found some old stale bread and attempted to make bread crumbs. It didn't go so smoothly but I managed to get enough crumbs/bread chunks on top
Then bake the dish for about 10-15 minutes at 400 degrees!
Vegan Eggs Benedict (Originally from Meet the Shannons)
- Vegan Cheesy Sauce- see above
- 1 Package of Extra Firm Tofu
- English Muffins
- Faux ham, bacon, whatever you want
- Hollandaise Sauce:
Preheat oven to 400 degrees
After making the vegan cheesy sauce above, slice the tofu into thick steaks and press to drain the water. Thickly coat the tofu slices with some cheesy sauce and pop in the oven for 20 minutes. Half way through, re-marinate the tofu with more cheesy sauce.
Meanwhile, prepare the rest of the ingredients. Combine all the ingredients for the Hollandaise sauce in a saucepan and heat over low, stirring to combine. The sauce is finished very quickly, so wait until the end to make it!
Toast the English muffins and heat of your faux ham products
When everything is ready, make your dish as so: Lay out the muffins, top with ham
Here you would add some yummy spinach, but we were out of any leafy greens, so I just cried instead and skipped to the next layer: the tofu
Then pour the desired amount of Hollandaise sauce over the "eggs" and muffin and top with a dash of paprika. Voila!
Mmmm, not bad for a Tuesday!
At the end of all this, I decided to make blueberry scones to use up the rest of my lemons- don't let the zest and extra juice go to waste! I'll post that recipe, along with some fruit donuts I made recently, tomorrow!
I was about to launch into a fourth recipe that was on my back burner to use up the rest of our breadcrumbs, but thankfully Tim stopped me! Maybe tomorrow I'll make this Pinterest find?
Bonus Bailey alert!
PS- how great is The Fighter? It's one of my favorite movies nominated for an Oscar last year, I'm current re watching it on Instant Watch right now. Also, have you seen An Education? Brilliant movie we watched recently. Watch it! Quick!