Wednesday, December 10, 2014

Meatball Weekends Happen

Thanksgiving has already come and gone, and we are nearly half way into December! Life truly flies. I am impressively almost done christmas shopping, I have a large christmas cookie plan for 2 weekends from now, have begun to plan my wigelia and christmas menus and am looking forward to another New Years in NYC! While snow has yet to grace us here in this city, I caught up with several inches of it while I was back in New England for Thanksgiving. My boss has been cranking the Christmas tunes for at least a month now, and I have got to say, the Christmas Rock station on iTunes Radio is pretty good! Some Decemberists, Death Cab, and Weezer Christmas jams are a new but nice tradition. I have a teeny tiny little Christmas tree for my teeny tiny little apartment and I love it. I'm feeling pretty cheery despite the rainy weather we have been having and despite my shoulder injury, which has kept me from yoga for over 6 weeks! But I am slowly beginning to ease back into it and I don't mind the weather, I've got scarves and caps and sweaters...

You guys I made a ton of pies for Thanksgiving! They told me I didn't have to cook any food, and in hindsight, I really should have, but I figured I could at least supply the desserts. I did make a seitan roast and some cashew-creamed onions (which were an inexplicable hit) but they were so easy it was like I didn't cook at all. These pies on the other hand, weren't. I'll explain:

My family on my mom's side has a lot of food allergies. I'm vegan so I'm guilty of being a pain in the ass but we also have a variety of dairy allergies, that I suppose I willingly encompass, so that lets them off the hook. But we also have some corn allergies -- which are trickier than you'd think if you consider what contains cornstarch, corn syrup, cornmeal... powdered sugar! I've figured out how to dodge that one but that's another story. The biggest allergy offender of all is that eight of my relatives on that side of the family don't do gluten. Some of them choose to avoid it (I think?) and some of the kids are super allergic, and I could never live with myself if I made a little kid sick by feeding them something that was accidentally contaminated. So: what made this pie process so difficult and lengthy was that everything I made this with needed to be either run through the dishwasher or soaked in boiling water. It was otherwise easy, since I only had to swap out one or two ingredients to make these pies gluten free. So about six hours later I emerged with these cheesecakes and pecan pie. I served them with the new SO delicious coconut cool whip and they loved it. In fact, my little cousin put only the cool whip on her plate for dessert.

 Alive with the glory of pie...

I've been in curry mode lately. It's all I've wanted to eat, being in the spirit of winter and all... I'm pretty sure that curry was invented for the purpose of winter. There is nothing like eating a spicy hot curry on a freezing cold day, and having that heat in the back of your throat to warm you up. I still haven't made a bunch of the curries and soups from Isa Does It, so I've been digging up on that chapter lately. Above is Chandra Malai Kofta, which I have already made twice this month. It's basically these zucchini meetballs over some rice with a spicy curry sauce over the top. I like to make the kofta into mini meetballs instead of big footballs, for maximum zucchini meetball impact. I also sauteed up a bunch more zucchini and threw that in as well for some vegetable nice. It really is aromatherapy and I suggest you make it NOW.

This is truly the year of the persimmon! I had never tried them before, but since everyone keeps raving about them I decided to delve into persimmony mystery and grabbed one of each kind, a soft acorn-shaped hachiya, and a small firm fuyu. The hachiya I used in this orange/pear/hachiya smoothie above, which I ate while reading food network mag. The fuyu I just sliced up and ate with a bowl of apples. It was good, but the hachiya was more mysterious and I liked it better I think.

It is open season for chili. This is me doing what I do best, which is pile guac onto things, eat cornbread and drink beer while watching Twin Peaks.

We had ourselves a serious Meatball Weekend. Saturday we went to the first of two Holiday Shop-Ups in Bushwick, where we got beers and macarons. Five, to be exact. The flavors I picked were pecan pie, french vanilla quince, gingerbread and I also got two hot chocolate marshmallow. I ate them all within ten minutes. Okay I shared some with the BF. But I could have eaten all five. Swear.

We decided to skip the food at the Shop-Up and deliberated whether we wanted Champs for lunch or to try somewhere new. We passed Roberta's on the way to the car, and I'm like, "Hey! Everyone talks about how good that place is!" And so we went in and got pizzas! The only vegan option is the Rosso, which has red sauce and garlic -- HOWEVER, This sauce is out-of-control good, and the sauce is clearly what makes or breaks a pizza. I added mushrooms to mine along with a ton of chili flakes and this chili oil that they have on the tables. It was amazing. I ate all of it. The next day we were hanging out with a friend and mentioned we'd been there the day before and loved it, and he said he loved it too and that we should go right away for dinner. So I literally went again. The very next day and got the very same thing. Meatball.

We found the strength to tear ourselves away from beer and pizza for a quick second to eat some doughtnuts from Dunwell, too.

Sunday we did some Christmas shopping and fueled for lunch at Terri in the Flatiron area. I got the chicken caesar wrap and Alex got the vegan meatball sandwich (meatball weekend). I liked his better I think. My chicken was too chickeny. I'm vegan, so...

Monday I made a giant batch of Down Home Curry from Isa Does It which couldn't have been more perfect for warming the soul. It fed us four times each. Also I have been tearing it up on bass. More to follow.

Sunday, November 23, 2014

A Vegan Gives Thanks: Quinoa & Seitan Stuffed Acorn Squash

Thanksgiving for vegans? Where shall I begin… First and foremost, I'd like to begin with how thankful I am for all of the vegans around the world each day helping to inspire others to live lives of compassion and free of cruelty. I am also very thankful for my loving family who is very supportive of me and eats all the vegan food I cook! My dad even started veganizing his muffins by using applesauce in place of eggs! Thanksgiving dinner would never be worrisome for me because I've got three vegetarians on one side of my family and a sister-in-law (to be!) that's also vegan! So no matter where I end up, I'll always have some vegan company, not to mention that my fiancé is vegetarian and almost vegan by default, since I cook all of his food. I'm pretty lucky. My family is always willing to try all the food I make, but also makes sure I have plenty to eat. Without the support of these great people it would be a lot harder to maintain veganhood. Looking around the world today, it is more apparent than ever that I have way more to be thankful for than most of the people sharing this world with us to date. Now is a great time to reflect on that and give thanks!

Without further adieu, I'd like to share with you a dish I made today. It's inspired by a dish I ate earlier this fall at Hinge in Northampton, MA. My interpretation of it, is an acorn squash stuffed with quinoa, seitan, and mixed veggies! It's sitting on top of a bed of lemony spinach and onions and drizzled with some tart pomegranate molasses. It would be a great main course for Thanksgiving, full of veggies and protein and all the stuff your family might ask you about where you get it. Calcium, check. Protein, double check. Most importantly, it tastes really good. Vegans care about how stuff tastes too.
I fed this to my squash-aversed BF and he actually cleaned his plate. Basically, I'm feeling like I'm on a little bit of a home-run high or maybe just high on squash. It only took me about an hour to do this start to finish, so just follow some time-saving tips and you can too. Even you, Mom.
First, determine how many portions you want! If you want only two, cut this recipe in half. If you want it to feed 8 or a very hungry vegan lumberjack, double it. 
We are going to be roasting things, so make sure you prep the veggies to be roasted first, that way you can take care of everything else while the other veggies roast.

Each squash half is going to feed 1 person. I roasted two cut-side up and two cut-side down. Why? Not sure. In hindsight, I would have roasted them all cut-side down, to decrease cook-time. Should of had hindsight...

You don't need a whole butternut squash for this recipe, but are you really going to peel and chop only a third of it? Just roast it all up and make a salad or a soup later this week. What's that? Thanksgiving is this week? Well, perfect! Use it then!

I like this rainbow quinoa because it is beautiful and colorful and interesting (like me) and it looks great in the finished product, but any kind of quinoa will work fine. 1 cup of dry quinoa makes about 4 cups of cooked quinoa, and I'm making 4 portions. So do all that math according to who you're feeding and then measure your quinoa.
This is the part where I got lazy and forgot to take more pictures.
I remembered while I was toasting almonds, so I took a pic of that so you guys wouldn't get mad.

About an hour after I started, I emerged from the kitchen all festive and housewivey with these two beautiful plates!

That pomegranate molasses drizzle really tasted great with everything and I think made it extra "holiday tasting" but you could totally use balsamic vinegar or just leave it off if you can't find it, don't have any, or just don't feel like roaming isles in Whole Foods.

I garnished mine with toasted chopped almonds. Everybody likes almonds right? No? Okay, use toasted chopped pecans. No pecans? Use walnuts. Don't like nuts? Leave them off. Everyone is happy.

When I make a totally elegant meal I get real fancy, plop it down on the table with a beer and marathon Twin Peaks. Doesn't everyone do that?

I would have at least served this with red wine if it were in fact Thanksgiving. But it isn't and I have a surplus of beer and well, we just can't have that..

Happy Thanksgiving to all the Vegans out there!! May your tables be filled with tofurkys, tempeh bacon and thanks.

Quinoa & Seitan Stuffed Acorn Squash:

2 acorn squash
1 red bell pepper
2 cups butternut squash, cubed
1 1/2 cups seitan, chopped small
1 cup uncooked quinoa
2 cups veggie broth
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon fennel seeds, chopped
1 pound spinach, washed
1/3 cup white wine
1 red onion, thinly sliced
1 lemon
1/2 cup fresh basil, chopped
1 cup chopped almonds

pomegranate molasses, for drizzling

Preheat the oven to 400ºF.
Slice the acorn squash into halves. Place cut-side down on a baking tray. Slice the red bell pepper in half and place each half cut-side down on the tray next to the squash. Peel and cube the butternut squash and roast either alongside or in a separate baking dish. Put both trays/baking dishes in the preheated oven and roast for about 35 minutes or until squash is tender.
While the squash roasts, make the stuffing. First, rinse the quinoa and add it to a 2-quart saucepan. Add the veggie broth, salt, paprika, thyme, dried basil, sage, and fennel seeds. Cover and bring to a boil, then reduce to a simmer. Simmer for about 20 minutes or until there is no remaining broth. Remove from heat.
Meanwhile, heat up a cast-iron or heavy pan with a little oil and add the seitan. Cook until browned and remove from pan. Set aside. In the same pan, add the sliced red onion. Sauté for about 5 minutes over medium heat until nicely softened. Remove the onions from the pan and set aside. Add the spinach and white wine. Cook for 1 minute or until wilted. Add the juice of half the lemon and turn off the heat. Add half the cooked red onion to the spinach.
Combine the quinoa in a large bowl with the seitan, the remaining half of the red onion and the remaining half of lemon's juice. Remove the roasting pan from the oven. Peel the skin off the peppers and remove the seeds. Slice into strips and then slice those strips into thirds. Add them to the quinoa with the cubed butternut squash and the chopped fresh basil. Stir and taste for seasonings, adding more salt as needed.
Now take a big scoop of the filling and mound it into the cup of each squash. The filling should be packed in and over-filling the cup of the squash. Place the stuffed squashes back into the oven for ten minutes. Meanwhile, toast up your almonds in a dry sauté pan for about 5 minutes or until the nuts are golden brown. Remove from heat.
Once the squash are done, remove from oven. Spoon some of the spinach and onion mixture onto each plate. On top of the spinach, place a stuffed squash. Sprinkle with the toasted almonds. Carefully drizzle the pomegranate molasses over each plate. Serve!

Tuesday, October 28, 2014

Tengo 27.

Obligatory birthday post! I had tons of things keeping me busy this month, including having my brother and some of his friends visit, shows to go to, CMJ, my sister-to-be come and stay for a few days, and birthday festivities! First things's first: Champs. We go to champs at least once a week. We make a point to take everyone who visits us to Champs at least once while they visit. We are pretty much obsessed. They've always offered specials, but they now make these printed cards that they put inside the menu with three specials offerings, because it's often easy to miss them when you stumble in. This is the sweet potato hash, and it has kale, mushrooms, onion, sweet potato, guac, sliced jalapeños and their chipotle dressing, which I am in love with. This dish was created specifically for me and my taste buds. No just kidding, it was on the specials list. They'll make it specially for you too.

It's a tradition we have in our little two-person family that we celebrate all special occasions, including but most importantly birthdays, with Ethiopian food. Our favorite restaurant is in New Jersey where we used to live, so we make the trek out there every once in a while. Now, to go over two tolled NY State bridges, through the Garden State Parkway, and whatever godforsaken traffic said obstacles may be withholding, that's got to be some damn good food. Believe me -- it is that good. We make a thing of it and get appetizers, eat every last bite on the platter, get Ethiopian coffee, and vegan chocolates. They are also BYOB, so we bring a couple bottles of red wine and yeah, like I said, make a thing of it. 

Now, while photographs of Ethiopian food may not be magazine-cover status, the taste of it is way better than anything that has every graced the cover of Bon Appetit. This is especially true at Mesob Restaurant in Montclair, New Jersey. I have eaten at dozens of Ethiopian restaurants in several different states including legendary DC and PA. Mesob still wins. This is the best food. Ever.

We went to Mesob on the weekend before my birthday, which fell on a Tuesday, and the hassle of getting to and from Mesob on a weeknight is pretty impossible. So on my actual birthday, Alex cooked! It's really cute to see this super learned almost doctor get so flustered and confused by tasks that I complete on the reg. It makes me feel powerful. Anyway, he did a great job. He followed the recipe for New England Glam Chowder from Isa Does It, and lucky for him I always make notes in the margins of anything confusing or what I thought worked or suggestions for next time, such as "salt!" or "put nori in the blender," because I could see him literally losing his mind trying to crumble nori by hand. It came out great and we adorned it with handfuls of oyster crackers.

Surprise! He made me cupcakes! Baby's first cupcake! Also the first cupcake I ate that I didn't make or buy! They were perfect. The best birthday cupcakes I could ask for.

We put the cupcakes on the table in lieu of bread or whatever you dip in your glam chowder. Just kidding, we didn't dip our cupcakes in it. That would be gross.

The following weekend I made a meal that we lovingly refer to as "Italian Dinner." The plate is divided into quadrants. It always has meetballs, pasta, greens with beans, and caesar salad. It comes with breadsticks and red wine. As uncustomizable as I have just made it sound, I changed it ever-so-slightly this time, by making the tempeh meetballs from Isa Does It, instead of my usual recipe. I also made the beans with a ton of arugula my Italian customer gave me from his garden. This time I made the sauce how his father makes it. It was on point. I was inducted into this family when I was taught the secret to his success this summer. My Italian food game is at an all-time high.

We've talked about the breadstick phenomenon, haven't we? It's like when you bake someone some bread, they are like, "Oh cool. Bread." But when you bake them breadsticks they are like, "OMG I LOVE BREADSTICKS," you know? They are only like 20 minutes more difficult and warrant a 100% better and more worthy response. Plus they are better for dipping into your special sauce.

The day after I made this dinner I got really sick, and decided I am going raw. I always say I'm going raw forever after I get sick. Rt4? Compromise? Who's to say... Oh look! Almond Butter!

KZ Passing out now.

Friday, October 10, 2014

Picking Apples, Eating From Bowls..

The fall is here! It's undeniable. We have perfect weather, nice breezes and an abundance of apples! I'm running around town in my jean jacket and faux moccasins loving the weather. Although I wish I were in NYC for more of it, I had the chance to visit my hometown in New England a few times, and damn, does New England do fall right. I went apple picking with my friend Jess and my mom, and got this huge bag full to take home with me. It was twenty-five bucks, but you can't really beat a bunch of apples that you picked yourself. Macintosh are my favorite apples, but the farm I went to had Empires, Cortlands, Yellow and Red Delicious. They've been kind to me.

When you go apple-picking, bring someone tall so they can get at all the good apples that everyone else couldn't reach.

It was the prefect day. Chilly in the shade, but perfect in the sun. Pretty too.


We had a family dinner in Northampton that night, at this place Hinge, which I never had heard of or been to. They had a vegan dish, so it was totally fine by me. I got this:

It's an acorn squash stuffed with quinoa, butternut squash cubes, spinach, and red peppers with walnuts. It was really good and I ate all of it. I never knew you could eat the skin of the acorn squash. I have been peeling it for years! Well, at least I think you can eat it... I ate it... 

It kind of seems like the rest of the world is catching on to what vegans are doing. I mean, I got almond milk at dunkin donuts in my hometown! Am I dead?

Also, a bagel shop opened a few blocks from my apartment with Vegan Cream Cheese! The vegans are taking over. 
My adorable fiancé cooked dinner for me this week! Sometimes it's hard to cook when I work until 7. I have to walk home, go shopping, clean the mess that's in the kitchen, start cooking, eat, then clean up... It's just too much some nights. Most nights, I'm like, Lemme at it! But some nights I wish I could just walk in to a home with the smell of dinner on the stove. And so I did on Tuesday! It was the Potato Leek Soup from Isa Does It, his favorite recipe from the book. It's super easy, too. We make it all the time. I like to use slices of crusty bread as my utensil. Is that bad?

 I've pretty much thrown my all my plates in storage. We use these big pasta bowls almost exclusively. You can really pile the food in these. It's perfect for when you are so hungry you turn as green as the hulk and swear you are going to eat this pound of pasta by yourself. It's whole wheat so it's fine.

 Also, breaded tofu is my life now. When I don't know what to make, I just saunter into the kitchen and realize I'm dredging tofu cubes in soy sauce already. I wake up and think about this tofu. Just look at it.

 Now that's the perfect bite

I had another crazy put-every-veggie-in-one-bowl moment and made this root veggie bowl with onion gravy. I put some cranberry sauce on the side for some thanksgiving nice. More applestuff to follow!

Friday, September 26, 2014

Vegans Make The World Go Round

Vegan Month Of Food is winding down! It's sad to see it go. This is my third year participating and I'm so happy to be a part of it. I am so inspired by you all! That's the purpose, isn't it? To inspire the vegan community and share things together?

Mac n Dogs bowl from the greatest hits collection

Vegan MoFo is a fantastic way to connect with the rest of the vegan world, whether they are living across the planet or down the block. It's really easy sometimes to feel shut out from the world, like nobody understands veganism and its importance but you, and it's easy to get so frustrated that you want to throw your hands up and wonder what difference you're making in this stubborn world.

An Italian dinner I shared with Alex and our good friend Patrick

Vegan MoFo is a fantastic reminder that you aren't alone, and that you do make a difference -- a big difference! You are valued by all of us vegans around the world. It is easier to do this together than to do it alone! So I'll take this moment to thank each vegan out there, especially those who are participating in this great tradition this month, for being you. I'm so happy that you all exist.

One of many beet burgers that have helped to complete my life

I was recently tagged to participate in the Liebster Award by Morsels & Moonshine, which means she selected my blog as one of her eight favorite blogs to re-tag. She was asked a series of questions about herself, mostly related to veganism, and came up with some new questions to ask her tag-ees. I don't think I'm going to re-tag anybody, but I will definitely share eight of my favorite blogs from Vegan MoFo this year!

1. Connoisseurus Veg is a blog that I just found during this year's MoFo. I love her pictures and blog layout! There's something comforting about a nicely layed-out site.  I meant to do mine over before MoFo, but my computer and web design skills seriously lack. Someday.

2. Little Vegan Bear is another new-to-me blog that I found this month! What I love most about the blog is her theme. She is making a recipe a day related to a band! I have been checking it daily to see what new band she made her recipe from for the day. Such a great idea for a theme!

3. Killer Bunnies Inc is another new blog I discovered this MoFo. It's all about cookies! There's something great about clicking through pictures of vegan cookies.

4. Lazy Smurf is not a new blog for me. In fact, I've been following her for a few years now. It's mostly a vegan guide to Austin, TX. I've wanted to visit Austin ever since I started reading her blog! So far, it looks like before I go I must: fast for a month, be able to afford plane tickets, hotel rooms, rent a car and spend crazy cash on lots of delicious vegan food. I'm working on it. I will get there before the world explodes.

5. Vegan In Brighton is a super popular blog that I am sure you have all checked out by now! JoJo from Brighton shares her vegan experiences in the UK, and also her travel experiences from around the world. It's super fun to read, and see all the things vegans have around the world. I did a semester in London, but there certainly seems to be a lot more vegan options there now than there were when I was over there!

6. Vegan Eats And Treats is a blog I've been following for a year or two now, which is such a nice read! Amey puts a tremendous amount of effort into the blog and shares her life with us! I feel like I know all her cats and dogs by name, and which cats don't like each other and which dog is timid and which is  most animated! She makes adorable doodles to compliment each of her posts that are fantastic and she takes great photos of her food too. If you haven't checked her blog out, you will love reading it, and she is a pretty prolific blogger, too!

7. A (Soy) Bean is a blog by Abby, a fellow Jerseyperson who I had the pleasure of meeting this year at the shop-ups in Brooklyn. Her blog is great, has tons of reviews of restaurants, tons of pictures of her adorable dog, and overall very informative. I like it mainly because she's real. I feel like people don't get real with each other enough. Abby? She's real. You'll like her.

8. Come Scone With Me is one of the first blogs I began following as a vegan! She was at her "get sconed" address back then, and she has been super inspiring for me. She also has done a beautiful job opening up and letting us all into her life. She's a fantastic writer and I love reading her posts thoroughly. I met her for a quick second at the shop-up and was actually kind of shy, and like "hi.. I'm a big fan.. " I definitely recommend her blog to all, as it was wonderfully inspiring to me over the past few years.

Doughnuts from Dunwell

Morsels & Moonshine asked me to answer a few questions about myself, but since I don't have pets, a good reason for starting this blog, any favorite beauty items, and can't choose between cooking and baking, I feel like my answers might read like a middle-school chain letter. All I hope, is that I was able to give to any of you what these blogs have been able to give to me -- inspiration. We all lack inspiration sometimes, whether it be what to cook for dinner tonight, or whether we ought to continue our vegan journeys. We all feel the need to reaffirm our choices from time to time and weigh their values. I think without these blogs, the internet full of sets of open arms, vegan recipes, travel guides, and people's simple stories of themselves, I'd have fallen off the wagon a long time ago. The internet was a greatest place to turn upon my going vegan. Everyone was like, "You're vegan? Great. We're here to help." Vegans are pretty remarkable people, and I am honored to be a part of such an amazing community full of truly inspiring souls.
You are all loved dearly by KZ.

Chia Doughnuts

I bought The Oh She Glows cookbook finally, after many months of holding out and watching everyone else's pics pop up on instagram of all the recipes in the book. I have enough cookbooks that I don't ever open and I don't need another one. I was perusing the cookbook section of a little bookstore in a small town in the middle of New Hampshire this summer and picked this up. It was such a beautiful book, and the recipes all looked really great. I just couldn't resist. 

I didn't make anything from it for so long! A lot of the recipes called for things I didn't have, and I didn't want to go out and stock up. But I had my eye on these chia doughnuts, and decided to make them. Upon reading the recipe, I noticed that there is like, nothing in there. I guess the maple syrup doubles as a sweetener and oil. 

I have a mini muffin pan, so I used it instead of a regulation size muffins pan... and forgot to cut down the baking time. So my muffins were pretty dense. I'm dumb.

I didn't have any chilled coconut milk to make the icing out of so I just made regular, standard, cinnamon roll icing. started off by doing a drizzle. Then I got real with myself and just dunked the doughnut in the icing like a normal person.

Overall, a decent breakfast doughnut. It's not like I'd swear off Dunwell or anything. I mean, these doughnuts will help you out when in morning doughnut need. Basically what I'm saying, is they're okay. A tough sell to someone who is a yeasted, fried, sugary doughnut fan. Alex wouldn't touch them. But they're small, so I ate two. The end.

Thursday, September 25, 2014

Fall Has Fallen

Today was a cold, rainy day in NYC. Not too cold, just seasonably cold. I dug it, but I would have dug it more if I could have stayed home and watched movies and drank hot cocoa or something. It's almost like I wish it would rain on the weekend so that I could do just that. Welp, I broke my pasta fast, lasting from Saturday night until Wednesday night. Baby steps. It was all Alex's fault. I told him to bring home whole wheat and he didn't. 

Working with angel hair pasta is kind of tough! I feel like there's just too much of it, and it's hard to toss it appropriately to incorporate all the goods into your pasta. Maybe it's best for a dish that has lots of extra sauce. This dish is from Isa Does It, with a substitution or two. It's red onions, seared brussels sprouts, a bunch of garlic, and instead of walnuts I sprinkled a little breadcrumb mix over the top. I also tossed a bunch of my almond parmesan which I made in my vitamix using almonds, lemon zest and nooch. I put it on everything. I threw a handful of olives in mine and left them off the BF's, as he is an olive hater. What gives?

I like that this was a two-pot operation. Lately I have been dealing with a pile-up of dishes. Wash, dry, put away, wash, dry, put away, washdryputaway... I can only work with so many dishes at once in my shoebox kitchen. No really, do you remember what my kitchen looks like?? Yes, the toaster oven dangles off the top of my pantry. I can deal with what I have, but just not every day of the week. Two pots good, Four pots bad.

Your basic sea of onions and veggies accompanied by several cloves of chopped garlic..

Tadaa! This is how dinner looks. This was yesterday so now I'm hungry and have to decide to be strong and do yoga and eat the beast of leftovers in my fridge, or to be weak and eat Earth Balance mac and cheese and watch a Wes Anderson movie.. We are all weak, aren't we?