Thursday, November 10, 2011

Roasted Potatoes & Field Roast Sausages

This was one of those meals that came from trying to get rid of a few odds and ends of things and turned into something really delicious. I've actually made this again since because I liked it so much. The best part is that you pretty much just throw everything into the oven and forget about it until the timer goes off. You could use this as a side dish for dinner or brunch or just eat it as a meal for breakfast. Either way, it's filling and hits the spot.

Just throw whatever you want in here - anything you're trying to use up the last of. I do think that the tomatoes kind of make it, though. I've been big into roasted slices of tomatoes lately so maybe that's just me.


Throw in some clean, chopped potatoes (I don't know how much I used, pretty much just enough for an 8" x 8" pan.), dice a few shallots or an onion and a few cloves of garlic and toss them with a bit of olive oil. If you're adding any other veggies, put them in now as well. Put the dish in the oven at 425 F for about 25 minutes. Remove the pan from the oven, stir in a chopped Field Roast sausage (I used the chipotle flavored ones), some herbs (fresh or dried - herbes de provence is a good choice here if you're unsure) and stir everything up a bit. Add some sliced tomatoes to the top and bake for another 30 minutes. Let everything cool for 5 minutes before you start eating. Add some hot sauce or nooch or whatever you like.

Sunday, November 6, 2011

Nacho Bar Madness

Nachos are one of my favorite food groups. I love them so much that sometimes if we're out at a bar or something I'll order no-cheese nachos just to have them. I always get weird looks when I do that, but whatever. I make nachos at home sometimes, too. Those are usually those lazy nights when I'm staying in and watching some stupid movies or a Vampire Diaries marathon or something. Nachos are good for that.

Please ignore the timer in that picture. I forgot to remove it from the table when I took these. We were doing laundry and timing the loads, not timing how long we had to eat. haha

Of course I was totally stoked when Sara Beth had some nacho bar ingredients listed for her recipe testing. Oh, yes. I am so on board with this. It's really not that hard to convince me to eat nachos, though, so to be honest. 

The only bummer about this meal was that I forgot to buy avocados earlier in the week so they'd be ripe for guacamole. Also, I was supposed to make some pico de gallo, too but the tomatoes at the store looked skeezy so I just bought salsa instead. No matter, everything was still awesome. 

The nacho cheese is the star of the show. James almost lost it when he tried this. It's cashew based witha  secret ingredient to give it that awesome tang that nacho cheese has with some spices added in to give it a bit of something extra. I am so in love with this stuff. I will be making this quite often.

This is tempeh taco "meat". I've always just used one of those flavoring packets when making something like this so it was super cool to make the flavoring totally from scratch. I love tempeh, so this was extra wonderful in my books. We had some leftovers from all of this and made some sandwiches out of the tempeh and nacho cheese. That stuff is pretty awesome to put on a sandwich or in a wrap, actually.

Last, but not least, I made some sour cream. This was crazy simple and really delicious. It went so well with everything else. You could easily make this the day before if you wanted to, which is always a cool thing. Also, I think this could stand in for any kind of store bought sour cream you might use. Score!

Thursday, November 3, 2011

Braised Tempeh & Fluffy Couscous

I've been cooking up a storm these last few days. I have this week and next week off work in between contracts. Yay for staycations! I've been way busier than I thought I'd be between renewing my drivers license and running to the market and cooking and all those fun errands I finally have time for. I can't believe this week is already almost over. This is really the best time that I could be doing some recipe testing, though. I've been making an average of 2 different things each day right now. So awesome. It's been a blast, I hope I get to keep doing stuff like this.


One of my favorites from Terry Hope Romero's upcoming international vegan cookbook is the Braised Tempeh with Green Olives and Preserved Lemons. Tempeh and I are good buddies already, so any excuse to do something new with it and I'm in. This stuff was fantastic. I've been wanting to try preserved lemons for a while (the recipe for this will also be in the book) and I already love olives. So delicious. So there's tempeh, some caramelized onions, green olives and preserved lemons and a few other things. It's easy to put together and so good. I was excited to eat the leftovers.


I decided to pair this with Terry's Fluffy Spiced Couscous. This is a cool recipe because you can customize it depending on what else you're making. I haven't made couscous in ages. I don't think I'll wait so long to make it again, though. This came out fluffy as promised and full of flavor. I put dried apricots, preserved lemons and pistachios in mine. Yum!


Between testing for Terry and Sara Beth, we've been eating so well lately. It's awesome because I never have that problem where I have no clue what to make for dinner. I just find a recipe on the list that I haven't tried yet and there you go. I'm going to try making some granola bars this weekend. Awesome, right?