I would not have made a good professional mover. Aside from the heavy lifting requirement, I have discovered that I am far too organized (anal retentive) to succeed in that field. Apparently. Yes, this from the woman whose label maker still gives her goosebumps, but, c’mon guys: bathroom items packed with living room items and kitchen items packed with garage items: really?! By the time this is over, I will probably have two of everything since I find that it is easier to buy a replacement rather than open half a dozen boxes looking for one single item.
I still have not located all of my cookbooks, but I did find the important ones. Since I haven’t felt very creative lately (living out of boxes can do that to a person), I have been whipping up our favorites from the few books I have located so far. I think Belgian Style Seitan With Dark Beer from Vegan Planet may be J’s all-time favorite dish (it’s that cooking with beer thing again!). We serve it over House Shirataki Fettuccine Noodles.
And another one of our Robin Robertson favorites: Red Hot Chili Tofu from Vegan Fire & Spice (her picture on the blog is far better than mine, but trust me when I say that this easy dish tastes incredible). Just to try something different, I dredged the tofu in almond meal before wok frying it. Since the rice maker is M.I.A., we enjoyed this dish over Shirataki noodles again with some extra sauce.
The great thing about the Creamy Caesar Salad recipe from The Vegan Table is that it makes enough dressing for at least two meals. We tossed our salads with Yves Lemon Herb Chicken Skewers (we removed the skewers and cut the “chicken” into cubes) and garnished each salad with fresh diced tomatoes. We skipped the crouton recipe and, instead, we enjoyed fresh, hot artisan bread with our salads: 100% Whole Wheat Bread With Olive Oil from Healthy Bread In Five Minutes A Day.
And there are days that even these simple meals seem like too much work. I never tire of the ridiculously easy (and ridiculously delicious) baked potato. I didn’t realize how much I loved baked potatoes until I had a properly prepared baked potato:
Forget the aluminum foil and forget the microwave (two things I try to avoid, anyway). For the best baked potato, all you have to do is remember to put the potatoes in the oven an hour in advance. That’s it!
Scrub the potatoes, prick several times with a fork and roll the still-wet potatoes on a plate liberally sprinkled with kosher or coarse sea salt. Bake at 400F for about an hour, depending on the size of the spuds. Organic potatoes (always eat organic potatoes!) are generally smaller than regular potatoes, so the baking time may need adjustment.
We brush most of the salt off the skin before eating the potato, but the crispy skin still retains a lovely salty flavor. The inside of the potato is melt-in-your-mouth fluffy, unlike the steam-cooked result from aluminum foil or the microwave. We top our potatoes with Earth Balance non-dairy butter, Tofutti non-dairy sour cream, Daiya Cheddar Style Shreds and chopped green onion. J likes vegan “bacon bits” on his, too.
My copy of The Happy Herbivore Cookbook arrived after we did, which is fortunate because if it were packed in one of these many boxes I probably wouldn’t have found it yet! We are loving the quick and delicious Eggless Egg Salad for lunch, served on homemade bread with packaged shredded cabbage tossed with sesame oil and rice vinegar. Easy, filling and oh-so-good!
Someday, I will have a fully functional kitchen again. And my house will be organized and neat. And my broken nails will grow back. And I will be well-rested again. But I do not think that I will be eating any better!