H was off this week, so he took over in the kitchen (at least during the two days we didn’t eat out). He had an Italian theme (he’s really big into themes when he cooks). For the first night we had chick’n piccata with Gardein and mushroom risotto.
On Wednesday we had chicken cacciatore (again with Gardein) and pastina with corn and carrots. For the pastina, H used vegan cream cheese and left out the mascarpone; it was still creamy. He subbed corn for peas, because frozen peas are gross.
H started a new position this week. He now works only in the hospitals and has one out of every three weeks off. (Why did I go to law school instead of medical school?!?) With the extra time off he is going to focus on vegan cooking. Last night he made noodles (which did not live up to his expectations, but I thought they were fine), Gardein chick’n with red peppers and black bean sauce (delicious!) and spicy vegan Chinatown crab with green beans.
It looks just like chicken. I almost thought he made a separate chicken dish for himself.
Some noodles were a little dry, but H admitted he didn’t read the directions. Brown rice noodles are cooked a little differently than regular pasta. Upton’s Naturals seitan was added as the “pork.”
Spinach and garlic- I could eat this all day
A whole vegan “fish.” It was interesting.