devon rex

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Quick and Easy Low-Cal Vegan Comfort Food’s Slim Alfredo, CPV Garlic Bread, & Ganon

Published September 14, 2012 by Vegan Derby Cat Party

So I’ve been meaning to tell you about Alicia Simpson’s new cookbook, Quick and Easy Low-Cal Vegan Comfort Food. I had pre-ordered it for my kindle as soon as I could, and based on the couple of recipes I’ve already tried, I think it’s going to be a new fave. In this case, she slimmed down her Alfredo recipes from her 1st book, Quick and Easy Vegan Comfort Food, which I had actually always meant to try, but never gotten around to. Here she admits that part of her original recipes’ charm was the copious amount of oil. In this case the base is soft, silken tofu, which funny enough, I almost forgot to add in at all. And then I added to much of… hahaha!


Since I was going all out indulgent for our first meal home together as a family [with Ganon’s arrival] I decided to make a nice loaf of garlic bread to go along with dinner. Now don’t think I went crazy here and baked the bread too, I mean, I had a new kitten at home! I picked up a nice multigrain loaf at the grocery store and slathered it with garlic-y goodness.

Cameraphonevegan Garlic Bread

1 loaf of italian or french bread
2 smaller loaves

2-3 garlic cloves, minced
1/4 tsp dried oregano
1 tsp dried parsley, or 1 tbsp fresh
1 tsp olive oil
1/3 c. non-hydrogenated vegan buttery spread, softened
3 tbsp vegan parmesan


1. Preheat oven to 375 degrees. Combine spread, garlic, oregano, parsley, olive oil and parm.

2. Either cut loaves in half lengthwise, or make 1″ slits vertically, but not all the way through bread. Spread mixture on both sides of cuts. Wrap in foil and bake for 12 minutes in oven.

If you have any leftover garlic parm butter, you can store it in the fridge for a couple of days in a ramekin covered with plastic wrap. Spread it on toast, bagels, pizza crust, etc.

Here’s a picture of Thomas & Ganon getting to know each other while I was cooking dinner! More at the end!

So back to dinner. It’s a really easy recipe to follow. You boil the pasta. Throw all the sauce ingredients in the blender to combine. She recommends steaming some broccoli to add in to the finished result, but I decided to just throw it in with the pasta for the last 2-3 minutes. It’s way easier, and I’d just come off of eating high raw, so I wanted my broccoli to retain much of its fresh texture as possible.


After putting all the ingredients in the blender and whizzing away, I kept saying, “It just doesn’t look like enough sauce for all of this!”


Then I remembered I had totally forgotten to add the main ingredient… 2 packages of soft, silken tofu! Oh yah!


Then there was a TON of sauce. Way more than you need in fact.


Which was kind of hard to tell by looking at the two separate entities.


But became extraordinarily evident when combined!


The next day I added a whole bag of frozen spinach (that I rinsed in a colander with hot water) to the leftovers, and still had more than enough sauce!


The garlic bread was AMAZING!!! 🙂


Even though the sauce was way too much, the flavor was really good. I ended up adding a bunch more nutritional yeast to it though. EDIT : Alicia Simpson contacted me asking if I used the big 14oz tubs of silken tofu or the 12oz tetra packs! I forgot, I USED THE TUBS! I only went on the quickest of shopping trips to the nearby grocer and couldn’t find the tetrapacks I would normally use. There was some moment that I briefly remembered, and meant to check the recipe to see which it called for, but then I completely forgot until I got her message. Yes, with the smaller packs of tofu, I would obviously not have had as much extra sauce. Still might add in 1 pack first, and then a little at a time. A good excuse to make this recipe again! The garlic bread did a good job of using up that extra sauce though!

I also can’t wait to try out numerous other amazing sounding recipes from this book! You should check it out.

And now more pictures of Ganon for you. Ganon is a Devon Rex. We got him from a breeder because it’s a fairly rare cat, and we couldn’t find any rescue devons nearby. A friend of ours has two, and we made sure Thomas spent lots of time visiting with them and not reacting to them, since he was SO allergic to my previous kitties. Devon Rex cats are the closest thing to hypoallergenic I could find, and he has had no problems with the breed in general. They’re not actually hairless, like the Sphynx cat, but Ganon had recently molted his coat when we picked him up. The breeder did say that his particular coat was thinner than some of the other kittens, so he was a good choice for us, given the reason that we were looking for a cat. So he may never have a full coat, but it is starting to come in a bit now, and it should be well filled in by 6 months.





Simple Meals, Simpler Life? Update time!

Published July 8, 2012 by Vegan Derby Cat Party

Since we moved to Fort Lauderdale in March, our lifestyle has changed a bit. Yes, we do eat out more (mainly mexican or groupons when we do), and yes, I spend a lot less time in the kitchen, but I’ve also changed how I spend my time in the kitchen. I don’t spend time on elaborate recipes anymore, and when I do reach for a recipe they tend to be from my easier, low fat cookbooks. Also, I’ve been a bit choosier with my cookbook purchases, and have only bought two, and both were kindle editions. Most of my cookbooks have stayed packed in boxes since we moved, both because I don’t really have anywhere to put them, and also because it’s one less thing to pack up if we are able to get our butts to Seattle in the near future. I’ve been meaning to sell off my extra cookbooks in lots on ebay.

My meals as of late have become more like how I always wanted to cook. Just variations of my basic recipes, based on what’s in the house. In this way, I feel I’ve finally arrived as a home cook. It’s nice to be able to whip things up now, easily and quickly. This has freed up time for me to even have other hobbies! I started hot yoga classes last week, and surprisingly, totally fell in love! I’m also hoping to spend some of my extra free time getting back into painting. (And updating my blog!!)

Black Bean Hummus: 1 can of black beans & 1 can of chickpeas, drained and rinsed, 1 tbsp. tahini or olive oil, 1/4 c. lemon juice, 1/4 water, seasonings: salt, pepper, cayenne, smoked paprika, cumin

Quinoa Salad: 1.5 c. quiona, rinsed and cooked, 1 package of shelled edamame, boiled with 1/4 bag of frozen, chopped kale and 1/4 bag of frozen veggies, seasonings: garlic vinegar, olive oil, salt, pepper, kelp, cayenne, braggs, spices

Split Pea Soup: olive oil, red onion, few cloves of garlic, 1 bag of rinsed split peas, 1 not beef bouillon cube, 1 tsp. liquid smoke, 1 tbsp. braggs simmered for an hour. 1/2 bag of collards & 3/4 c. pearled farro, simmered another 20 minutes. Seasonings: poultry seasoning, cumin, turmeric, curry powder, etc.

I’m also really happy to announce that we’ll be bringing home our Devon Rex kitty in late August. We’ve named her Zelda, and she’s just the cutest little thing. She’s going to be about a third of the size of our previous fluffy monsters. In case you’re wondering why we’re not rescuing a kitty, despite our efforts, this was the only breed that we found that we could both tolerate. Thomas & I are very allergic people, and we’re thrilled that we’re going to have a new family member.

Princess Zelda, Zelly Belly

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