Slightly Psychic Paper…

My new goal for the next few months will be to yet again work on keeping a blog afloat. Not sure what I’m gonna put here yet. Probably more ramblings etc. We’ll see…

So far on today’s commentary:

I’ve battered John’s TV
listened to old chinese people yell upstairs
listened to John’s grumpy noises as his alarms went off and he slept through them.
Attempting green bean casserole #2. In my new found ability to cook and figure out recipes that don’t taste like ass, I’ve been mostly successful, so I plan on moving forward yet again.

So far I’ve mastered:
vegan cookies, vegan pumpkin bread, vegan mac’n'cheese, made-up spinach and artichoke alfredo (also vegan), vegetarian tacos, vegetarian polish sausages and peppers, spaghetti, veggie cuban sandwiches, vegan stuffed shells and tons others and now the green bean casserole.

Tuesday’s GBC attempt was pretty interesting. I made this one vegan as well so that my roommate Scoob could help me taste test it. Started out with having to make a Swiss Cheez to add into the casserole. I found a recipe online from the Uncheese Cookbook and used that as my cheesy filler. I had to edit the recipe a bit, but it wasn’t bad at all, wasn’t swiss cheese exactly, but pretty damn close and pretty damn delicious. I’m finding that I can properly use cooking sherry nowadays and so my food’s not tasting like an old lady’s sitting room smells.

Once we had cheez in hand the rest of the recipe was pretty simple and straightforward. All I had to do was mix and bake. Originally the recipe was a non-vegan creation that sounded pretty good, so I just had to substitute the sour cream for Tofutti Sour Cream, the Swiss cheese for Swiss Cheez and 1/4 a cup of Earth Balance rather than straight up butter. After I mixed everything and stuck it in, Scoob and I sat back with a documentary for about 30 mins until the casserole was done.

Turned out great! So great in fact that I took some to work for lunch on Weds and ate it as soon as I got to my desk >.<

Today's endeavor will be non-vegan since it's hard to find the Tofutti sour cream outside of a Whole Foods and I didn't have the cooking space or equipment to make the Cheez at my Samurai's place. So his family will just have to deal with the normal flavors and higher fat content. I'm sure they'll be quite let down >.>

Anyhow, I think I might start posting some of my successful recipes with photos… really depends I suppose. I’ll have to figure out how to make hoverbox work with word press since I dearly love that website feature, but I might just settle for normal pictures.