Crazy happenings in the kitchen tonight. We have plans every night for the next four days, so it occurred to me that I should probably pre-cook our dinners.
I did a quick 15-minute Yoga video when I came home from work and then went crazy: one hour of cooking madness. I made three dinners plus our lunches. And listened to Turkish music the entire time, which made for quite the party.
I made two dishes I’d made before:
Quinoa with Kale, hummus sauce, and scrambled eggs.
Sweet Potato and Quinoa Salad with apples, cranberries, and toasted almonds.
But tonight’s dinner and Thursday’s lunch was a first-time recipe. Vegan “cheesy” penne.
I found it here and modified it quite a bit.
Instead of macaroni, I used penne.
I left the “cheese” sauce the same except for omitting some of the spices because I didn’t have them around. Everything went straight into the blender – water, almond milk, nutritional yeast, cornstarch, lemon juice, tahini, and spices.
And finally, I took the liberty of adding onions, mushrooms, and spinach to add some more texture and brighten up the presentation.
I added the penne, poured the cheese on top, and let it simmer in the pan for a few minutes while stirring constantly.
Paired it with a German Franziskaner Weissbier and dinner was done.
The “cheese” was very creamy and much more cheese-like than I expected. I’m a fan.
Dave has been cleaning up the kitchen for about half an hour now. I tried to clean up as I went, but I was multitasking so much already that it was hard to do.
I’ve imposed an early bed time because these kitchen adventures left no time for my six-mile run. I’ll now have to get up eeeearly, but maybe that’s not such a bad thing because I’m usually still half asleep when I head out the door.