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Food porn backlog!

Are you ready? Can you handle it?

I had another TLT week. Until I ran out of bread. I also made more guacamole and used it as a sandwich spread (but not on this particular one).

The first of a couple more test recipes for Joanna. I decided to make this Potato Corn Chowder because they have a bin of fresh ears of corn at the commissary. The bad news is that commissary produce usually sucks so half of the ears aren’t any good, but the good news is that they have a shucking barrel so you can find that out in the store and just put it back! The other bad news is that I had to shuck about 10 ears of corn total, and I still took home two that were kind of iffy. Oh well.

I’m pretty sure i’ve posted a picture of Mexican Eggrolls before, so i’ll skip the back story. It’s just taco filling and nooch sauce in a (vegan, found in the freezer section) egg roll wrapper.

A really crappy picture of a crappy, quickly thrown together horseshoe. I used leftover nooch sauce from the Mexican Egg Rolls and a Boca burger. Next time i’ll make more potatoes so it’s not so pathetic looking.

Frozen banana pops. I tried to eat one of these when I was a teenager, but it was frozen solid. So I just froze these long enough to harden the chocolate.

An approximation of what I did to cover one large banana:

Melt 1/4 cup of chocolate chips and a scoop of peanut butter in your makeshift double boiler. Poke at it with a spatula occasionally until it’s all smooth and shit. Add a splash of non-dairy milk at a time (I used almond) until it thins a little, I used three. Take it off the heat.

Cut a peeled nanner in half. spear the cut end with a skewer or something similar. Use your spatula to paint a semi-thick layer of the chocolate on. Over a plate covered with wax paper, sprinkle the nanners with a layer of crushed peanuts, gently patting it down so they’ll stick. I guess you could roll them, but I didn’t have enough peanuts to not end up smearing chocolate all over the paper. Pop them in the freezer for awhile, I didn’t count but I think I left them in about 45 minutes.

Another Joanna recipe, pesto. I had it with whole wheat penne, broccoli, and fresh tomatoes.

Lowfat Chocolate Muffins from Have Cake, Will Travel. I added dried cranberries and chopped pecans. I’m a big fan of the holy trinity that is chocolate, dried fruit, and nuts. If you look closely, you can see animal hair on the top of the front muffin. Mmm, protein.

Again, a tester recipe for Joanna, Samosas. These are a little different from what i’m used to with samosas, they use phyllo dough instead of making your own and they’re a bit hotter. But still really good.

I got these cute little prep bowls at Target, a six pack for one dollar. They’re supposed to be cereal bowls for tiny kids, but whatever. Here they’re holding some ingredients for tofu scramble.

With the left over pesto and leftover tempeh bacon, I made myself a Memorial Day Brunch…is it brunch if it’s two in the afternoon? Oh well. Pesto tofu from Joanna, tempeh bacon from me. I couldn’t finish it all.

I’m going to celebrate the rest of this holiday afternoon by taking a nap in a sea of furballs.

posted: 07 May 28
under: deots, food, pictures

  • but is any kind of food really complete when it doesn’t have pet fur on it? I think it’d be totally nutritionally deficient if it had to make do without. yup.
    your pics are making me dreamy, as usual.

  • I tried making your tempeh bacon recipe, using super firm tofu instead, and it worked like a charm! I used the ingredient you had forgotten to include last time, and it’s even better with it, of course.

  • Wow your food looks wonderful. I love potato corn chowder.

  • wow. amazing post. all of your food looks delicious. i wish i could get tempeh closer to where i live…yum.

  • Whoa, horseshoes! I haven’t heard of them since I split up with my ex. Do they exist outside of Springfield?

    I love your photos. Great light on the pesto!