Catchin Up

I have been cooking more, but posting a lot less. It’s hard to balance school work, cooking dinner, and having a life. I find my self making extra food and eating left overs for three or more nights afterwards (not that there is anything wrong with that). My brother is home from college so my mom has to cook him separate meals and I have been cooking entire meals and cleaning up while she cooks for my brother and dad. I have finals/midterms (finals in my half year classes and midterms in my all year classes) coming up so this may be one of my last posts for a while.



Tempeh, spinach, shiitake mushroom, and broccoli stir fry

I used garden veggie tempeh and I simmered it in water for ten minutes, which is a trick I learned in the Student's Go Vegan Cookbook to take out the bite.
Pasta fagioli (kind of)

I used a recipe for pasta fagioli from this month's VegNews but I used fusilli (spot that Sienfeld episode) pasta.
Butternut squash soup
Original Post

Fettuccine and spinach

This was a rushed meal so I just made a ton of pasta and cooked some spinach. Then I added olive oil, garlic powder, and basil. I used Ezekiel 4:9 sprouted whole grain pasta, which is so amazing and packs in seven grams of fiber and nine grams of protien. We also get Ezekiel 4:9 bread and it happens to be my all time favorite bread! The next night, I made tomato sauce to eat with the left over pasta.