When I'm in a cooking rut, or an I-just-don't-feel-like-cooking kind of funk, I look for quick and easy recipes. I mean, you gotta eat, right? But even when I'm not feeling inspired in the kitchen, I'm still too stubborn (and cheap) to call for take-out. Besides, being vegan in a small town, it's not like there are a ton of take-out options for me. I don't exactly get psyched about spending $20 on a take-out pizza that has no cheese on it. It also seems like when I ask for no cheese, they also take it to mean no toppings, too. I mean, throw a vegan girl a bone, would ya? I'm saving you the cost of the cheese, so could ya pleaaase put some more veggies on there so I don't starve? Thank you.
Okay, enough about that. So, yesterday, I didn't feel like cooking. Enter the most perfect, quick, no-cooking-and-very-minimal-chopping-type-recipe I could think of: Tofu Dill Salad Sammiches from Vegan with a Vengeance.
Isa Chandra Moskowitz's first cookbook, and I'd be willing to bet it's in almost every vegan's kitchen. VWAV is legendary! And this sandwich is one of my faves from the book. It's so easy to make, and it's rescued me on many a nights when I just didn't feel like cooking. It's simply tofu, fresh dill, red onion, apple cider vinegar, Dijon mustard, vegan mayo, and salt & pepper, all mashed together. I served it on some oatmeal bread with some sliced Roma tomatoes and baby spinach.
Pumpkin Pie a la Mode Smoothie
Makes 1 large serving / 2 small servings
1 1/2 cups coconut milk (I used So Delicious Unsweetened Coconut Milk)
1 large frozen banana
canned pumpkin (I probably used about 1 1/4 cups?)
few shakes of cinnamon
quick shake of nutmeg
Sweetener, to taste (I used about 1 teaspoon of maple-flavored agave syrup and a about 1/2 teaspoon of blackstrap molasses)
5-6 ice cubes
Blend on high until smooth and creamy!
I found this version to be a bit thicker and creamier than my usual version. I might even like this version better!