I learn things.

I dove into Vegan Yum Yum tonight, and I’m already happier with this book. If our first meal, Caramelized Leek and Spaghetti Squash Polenta with White Sauce, is any indication of how good the rest of the book is — I think I really will be saying farewell to the fromage for good.

Hi! I will make you better next time!

Hi! I will make you better next time!

This recipe was a good starter for a few reasons: (1) I slept like crap last night, so I wasn’t too excited about slaving in the kitchen for hours. This was super easy to make. (2) There was nothing too kooky about it — meaning I wasn’t going to be chopping up rudabagas or anything we don’t normally eat. I was leary because of the “white sauce” element — I have a rule of not eating white, creamy foods EVER. Ugh. The recipe made this look like something I could choke down, though. I am moving on from this topic because it disgusts me.

I have shit-tons of polenta in the cupboard and this recipe utilized some of that. In the past I haven’t had much luck with the stuff, but this recipe gave me some new perspective on how to eat it (though I kind of made it wrong – we’ll get to that though). Also, it called for spaghetti squash — which I haven’t been nuts about in the past (odd, because I love squash).

When we sat down to eat Joe asked “did you cut some corners on this?” And yes, I had. The polenta in Lauren Ulm’s photos look like crispy little triangles. Mine was sort of blobby and gelatinous. BUT, with that said, it was really tasty. The polenta was seasoned with veggie bouillon, red pepper flakes and some other delicious stuff. The white sauce was like a buttery roux. We decided it would be amazing over vegan biscuits. In my dreams, Joe would wake up early tomorrow to make fresh vegan biscuits with the leftover gravy for me before I start my new in-office job. A girl can dream, right? SIGH.

So, in keeping with the title of this post I have learned a few things:

(1) Cook polenta for the full recipe time, even if you really want to go to the mall after dinner to spend money you don’t have.

(2) Spaghetti squash has other purposes besides being a weird pasta substitute. It is really good when mixed in with yummy polenta.

(3) White sauce, like peace, should be given a chance.

Culinarily speaking, I’m a little worried about my new life that starts tomorrow. I’m starting a really super cool new job, but I’m a little worried about how I will veganize my lunches to bring to work. I’ve looked at Vegan Lunch Box for tips — but JAY-SUS that woman looks like she has more time on her hands than me. I need some good vegan lunch tips. Not sure what I will bring tomorrow. Please enlighten me with your ideas.

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2 responses to “I learn things.

  1. Lunch ideas: I always like to make extra of whatever I’m having for dinner and eat leftovers for lunch the next day. There’s always the easy (read boring) option of salad. Keep some canned beans (garbanzo, black) in the cupboard to throw over some lettuce with olives, etc.

    One one of Ben’s favorites is a chickpea salad sandwich: mash up a couple tablespoons of chickpeas, add vegenaise, relish salt and pepper to taste and throw it on a ciabatta roll.

    Good luck!

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