I’m sorry for not posting any recipes for what seems like way too long. One of my cats, Tequila, developed a bad cough and was not responding to the different medications she was given. Finally on Saturday, June 29, we had x-rays taken of her chest and it was bad news. Most of her lungs were destroyed and she had fluid around her heart as well. When the vet, whom I adore and respect, said there wasn’t any hope for a recovery, I set up an appointment to have her euthanized on July 3rd. With her being only 2 years old, I raged about the injustice of someone, so young, sweet and innocent dying. Financially, we pretty much live from one month to the next but if my daughter and I could have had a dollar for every tear we shed over her we could be millionaires right now. During the last day we had left with her, we tried to enjoy every moment as much as possible. Her spirit was strong but the flesh was weak. She still purred, showed interest in playing and cuddling with us but her appetite was rapidly disappearing. When we brought her to the vet on Wednesday morning, she was weighed and we found out that she had lost 1 pound in just the past 4 days. That was one-tenth of her total weight. I had, up to that point, struggled with the act of putting her to sleep while her spirit was still so strong. Upon hearing the weight loss, I knew that it was absolutely the right thing to do. I absolutely wanted every moment I could with her, but not at the cost of her suffering. Sometimes the right thing to do is the hardest thing to do and saying goodbye to her was one of those moments.
I read a poem once that was about death and saying good-bye, and I wish that I could remember the title of it. What I do remember are the lines “I would rather have you forget me and be happy, than to remember me and be sad.” I think tequila would want the same thing. I’m never going to forget her, she will always be in my heart and so I’m trying to focus on the moments with her that make me smile. I still have her 2 brothers and others who still bring me joy as well.
I am sorry that I went so long without posting anything but it was hard to focus on hardly anything else during that difficult time. I’m getting back on track now so you’ll be seeing a lot more recipes again.
We wanted to post a few different photos along with these but since Tequila looked almost identical to her brothers, we’re only posting the ones we are absolutely certain are of her.
1 tablespoon chopped fresh cilantro (don’t really need it all)
Chips, for serving
Combine onion, lime juice, jalapeño and salt in a medium bowl; let stand 10 minutes. Add avocados; mash to desired consistency. Stir in cilantro.
Serves 6 (about 1/4 cup each)
This was simple but fricken fantastic ! I’ve tried this recipe before with cilantro and it didn’t really do anything to enhance the guacamole so I just skipped on using it this time. If you want a delicious guacamole recipe that’s quick and easy to make, you gotta try this out ! Hell yeah !
4 whole wheat or spelt hamburger buns (used whole wheat buns)
4 leaves romaine, red leaf, green leaf, or Bibb lettuce (used romaine lettuce)
1 medium Roma tomato, sliced thin
Preheat the oven to 425 degrees F.
Marinate patties in hot sauce for 10 minutes. Remove the paaties from the hot sauce and place them on a baking sheet lined with foil. Bake for 15 minutes, turning them halfway through (I flipped them after 8 minutes).
While the patties are baking, stir together the mayonnaise and bacon bits. Toast the hamburger buns. To assemble, spread the mayonnaise mixture on both sides of each hamburger bun. Put the patties, lettuce, and tomato on the sandwiches and close them up.
This is a nice quick dish to make for lunch or dinner ! It takes a few bites for the heat to build from the hot sauce but the heat never overwhelms the sandwich. You may want to double the bacon mayo mixture if you make it ahead of time. It seemed to thicken as it sat. One recipe’s worth of the bacon mayo for us was not enough. It was enough for 2 but not quite 3 sandwiches.
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote Morning Star Farms, Frank’s RedHot, Follow Your Heart, McCormick or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
1 pound elbow macaroni or rotini pasta (used rotini pasta)
2 medium Yukon Gold potatoes, peeled and diced (I got 1 1/2 cups of diced potatoes from those 2 potatoes)
1 medium carrot, peeled and diced (got a rounded 1/3 cup from dicing the carrot)
2/3 cup diced white or yellow onion (used white onion)
2 1/2 cups water
2/3 cups canola oil
1/3 cup raw cashews
1/3 cup macadamia nuts (used Planters Dry Roasted Salted Macadamias)
2 teaspoons sea salt
2 garlic cloves, chopped
1/4 teaspoon dry mustard
2 tablespoons fresh lemon juice
1/2 teaspoon pepper (used freshly ground black pepper)
1/4 teaspoon cayenne pepper
1/4 cup plain bread crumbs, optional (used them but we didn’t think they really added anything to the dish)
Preheat oven to 350 degrees F.
Lightly oil (used additional canola oil) a 3-quart casserole dish or six 6-ounce ramekins placed on a baking sheet. (Used a 3-quart casserole dish.)
Prepare the pasta according to package directions. Drain and set aside.
While pasta is cooking, combine the potatoes, carrots, onion, and 2 1/2 cups water in a small saucepan and set over medium heat. Bring to a boil, turn down the heat until the water is simmering, and cook, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them.
Put the oil, cashews, macadamia nuts, salt, garlic, dry mustard, lemon juice, black pepper, cayenne, and cooked vegetables with the cooking water into a blender* and process until completely smooth.
Toss cooked pasta with blended cheeze sauce until it is completely coated. Transfer the mixture to the casserole dish or ramekins, and sprinkle with bread crumbs, if using. Bake for 30 minutes or until the cheeze sauce is bubbling (30 minutes did it for me).
*If you don’t have a high-speed blender use 2/3 cup cashews instead of the cashew and macadamia nuts mix, as cashews are softer and easier to process.
When you first pull the mac and cheeze out of the oven, the cheeze is a lot saucier:
But as it sits, it thickens up:
This mac and cheeze makes it easy to forget the real cheese !
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
I wasn’t paid in any form to promote Planters or “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
Crushed red pepper (optional) (Optional?! What would life be without some heat? So hell yeah, use that bad boy ! Your taste buds will thank you !)
In a small bowl beat eggs and the 1 teaspoon soy sauce. In a wok or large skillet (used a large skillet) heat toasted sesame oil over medium heat. Add eggs; stir gently until set*. Remove eggs; cool slightly. Cut eggs into strips.
In the same skillet heat vegetable oil over medium-high heat. Add garlic and ginger; cook and stir 30 seconds. Add cabbage; cook and stir 2 minutes. Add edamame and peas; cook and stir 2 minutes. Add rice and the 2 tablespoons soy sauce; cook and stir 2 to 4 minutes or until heated. Add egg strips and green onions; cook and stir 1 minute. If desired, top with crushed red pepper.
*I didn’t stir the eggs. I let the eggs cook until the first side was almost done; flipped the eggs over and cooked them until they were slightly browned on both sides.
Makes 4 servings.
This used to be one of my and my daughter’s favorite recipes back when we used to eat eggs. When I went vegan my daughter tried to support me as much as she could and with a heavy heart we stopped making this recipe. When I heard about JUST Egg, I was so excited because this was the first recipe that popped in my head as being something to try JUST Egg out with. When I realized it would do great in strips, I knew what I was going to be fixing for dinner the next day ! This is just as great with the JUST Egg as I remember the original recipe tasting ! I’m so giddy that it can still be one of our favorite recipes ! I’m so happy to finally be able to share this recipe with you and I hope that you enjoy it as much as my daughter and I do !
Recipe source unknown.
I wasn’t paid in any form to promote JUST Egg, I just really like the product !
My birthday is tomorrow and because of that, I won’t be posting anything for that day. My daughter is going to be trying to make the day as special as possible for me and I don’t want to miss a moment of that. Spending time with her is one of the best gifts that I could get. Hope you all had a good day and tomorrow will be even better !
I’ve heard about JUST eggs for months and months but it wasn’t until last week that I was finally able to find some in Savannah. I was so excited to finally get them after my daughter saw them in the dairy/egg section of a grocery store ! I’ve been wanting so badly to see how closely they mimic actual chicken eggs when they’re cooked. For those of you who aren’t familiar with it, JUST Eggs is a vegan egg substitute made from mung bean protein. It promises to be a scrambled egg substitute.
So yesterday I tried it out for the first time and I fuckin’ loved it !!! Wanting to get the true flavor and texture of it, I didn’t add anything like vegan butter to the non-stick skillet to cook it in. It really does start to clump up like eggs do when they’re getting cooked. I thought perhaps that it was a little bit more like one solid clump but that may have been my fault. I never have been the best at cooking eggs ! When eating them, I thought the texture and taste was very much like eggs. For the scrambled egg picture, I did chop them up a little bit to give more of an authentic scrambled egg look. Like scrambled eggs, they were good on their own but even better with some seasoning. I used salt, pepper and some green onions. The picture I show of the scrambled eggs is of a two-serving size. Each serving (before being cooked) is three tablespoons and contains 5 grams of protein. My daughter and I have some non-vegan Asian-style recipes which we have not made in quite a while that call for cooked egg strips, so we tried cooking the JUST Eggs without scrambling them. When cooking them that way, they started to bubble up kind of like how pancake batter does when it’s getting cooked. They turned out great that way as well ! This means that we will finally be able to fix those non-vegan recipes again. I’m looking forward to seeing how they taste mixed in with other ingredients. At this point I’m very optimistic at how well those recipes will turn out in vegan form thanks to JUST Eggs !
Here are pictures of the scrambled eggs cooking and the final product:
Here are pictures of the egg strips cooking and the final product: