We keep forgetting about Sauced. But we finally remembered and decided to go with Kevin’s parents. I started off with a lovely cocktail that had muddled avocado in it.
We had a couple of starter munchies. Guacamole with taro chips and tomato jam. The tomato jam look it to the next level.
Oh, whoops. Forgot to grab a pic of the seitan and potato skewers before we started digging into them. So here are some bits and pieces.
Kevin and I both had the Sketti and Neatballs, seitan in a red sauce over spaghetti squash. Destroyed. I need to try making spaghetti squash again.
And this was a brussels sprouts salad with parsnip chips (I think) on top. I’ve seen recipes for raw brussels sprouts salads, but never had one. A+++ would eat again.
For dessert we went over to Irwin Street Market and had some Jake’s Ice Cream. They have a couple of vegan flavors on hand.
This is the chili from Everyday Raw. I can be weird about mushrooms, but the amount of portobello in here is small enough that it didn’t bother me. The texture was a nice mix of crunch and soft and the taste was spot on chili. The recipe made a huge amount. I will try halving it next time I make it. I can only eat so much of strongly acidic foods like this.
Oh, hey, look it’s that garlicky kale salad that I make all the time. This time it’s the center of the meal with added veggies and some avocado to make it more filling.
The little bowl contains Yellow Bell Pepper Pine Cheese from Thrive Foods. We scooped it up with raw pumpkin chips. Crazy good! And this turned out to be plenty of food.
This Doña Maria ready-to-use mole sauce was a favorite to keep on hand for quick meals. It disappeared for a while but it finally showed up again at Buford Highway Farmer’s Market.
Full disclosure: I have not contacted the company to check if the “natural ingredients” are indeed vegan. Maybe I should actually do that…anyway. (Update below post) Last time I posted about it, we ate it in the form of an enchilada stack. This time, I rolled up Trader Joe’s fake chicken strips fried up with onions and garlic and Daiya in flour tortillas, stuck them in a square pan, dumped the mole sauce all over then sprinkled with Daiya. Baked it for around 25 minutes at 350F and it was food. To keep all the food mud colored, we had it with a side of refried black beans, from a can all lazy like.
UPDATE: So after I posted this, I went ahead and wrote the company asking about the “natural ingredients” to make sure they were vegan. And they are! Here’s the response:
Normally I really like this recipe for Stuffed Poblano Chilies with Garlic Mashed Potatoes. Wow, I guess I’ve been making it for almost 15 years. Sometimes I’ll mix some chorizo with the mashed potatoes. This time I threw a bunch of kale in with the potatoes towards the end of the cooking time. So back to the “normally” qualification up top. I got some weird poblanos. They’re hot. Just stinging hot. Serrano hot but without the flavor that normally comes with a pepper. So I’ve been eating them, but haven’t really enjoyed them as much as usual.
Now this Mexican Quinoa was another story. It’s a very easy side dish and it can easily be varied by using different salsas. I used Whole Foods’ store brand of chipotle salsa. This was perfect.
The beans are just some pintos that were hanging out in my freezer from a big batch made in the slow cooker. Originally the were going to be turned into refried beans, but I got lazy when it turned out Kevin wasn’t going to be home for dinner and just put them on my plate as is.
Lots of brown food, but better for you brown food.