I am looking forward to starting in the Fall! I was really scared/nervous and struggled a bit due to that, but I am so excited to learn more, and I learned so much in that short amount of time! It was so enjoyable and went by really fast, there was no time to spare! I made the quinoa salad that was on the menu, which was nice. Yesterday there was no post because I was so tired! I had to get up really early and go to an event at the school I plan to go to for Culinary Arts and hopefully nutrition! I got to try out working in a culinary classroom for three hours. I will post about it whenever it is finished! I am hoping to rework/veganize an amazing recipe I have been craving for awhile this weekend. I’m not sure if I maybe did something wrong? I might have had really big potatoes that screwed it up? I’m not really sure but either way it was delicious, especially when served with oyster crackers mixed in! It came out really thick, more like a stew with very little broth. It uses oyster mushrooms instead of clams. The next thing I made was the New England Chowder from the book as well. I defrosted the Gardein chicken first before putting it on, but was not sure if that was required since it did not say that in the recipe. It was so good, and quite impressive for a pizza. The choices of herbs (especially the fresh oregano) were wonderful, and completed the experience, along with the daiya cheese I used. There is no sauce on the pizza, but it’s fine with just the tomatoes. The red peppers and tomato added another wonderful dimension. This was so good! I was skeptical of putting tofurky onto the pizza, but it got crisp in some places, and remained chewy in others, and was the perfect texture addition for this recipe. I used the recipe for the whole wheat crust that was in the book, as well. This week I made some scrumptious recipes from the cookbook Betty Goes Vegan! I usually cook once on the weekend and another time during the week. With school in full swing I typically make two meals that will last me a while and fill in the rest with salads and other easy foods.
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