Home Cooking

Kris over at Two Vegan Boys has challenged everyone to eat more at home and less at restaurants. Really she challenged everyone to eat entirely at home for a year, but Dewey and I aren't up for that challenge yet. She'll be blogging what she eats for dinner every night here.

We have noticed over the past few months a rapidly rising food budget. Or maybe just a lack of a food budget. Either way, I'm committing to cooking more of our meals at home, and doing so with my eye on the food budget.

As part of this, I'm going to be posting more of our ordinary home dinners. They aren't always exciting, they won't always come with recipes, and (this one kills me) the photos won't always be pretty. But they'll show what one vegan and one along-for-the-ride omnivore eat for dinner. I'm also committing to trying more recipes from the cookbooks I've been buying faster than I can use them.

Above is last night's dinner. A thrown-together enchilada soup made from all the leftovers in the house: enchilada sauce, corn, carrot sticks, black beans, potatoes (leftover from making latkes), a minced chipotle chili, tofutti sour cream, and some seasonings. The only thing we bought to make this was a can of beans.

The biscuits are cornmeal biscuits from Vegan Brunch, and they're amazing. Really easy to make and the perfect pair for some Tex-Mex-inspired soup. I mixed the dough and put half of them in the oven, and while they baked I made the soup. I think the entire meal took about 35 minutes to make, including clean up. Half the rolls went in to the freezer for future lunches and dinners.

If you've hesitated about buying Vegan Brunch because you rarely eat brunch, don't let that stop you! I've made lots of great recipes from this cookbook, and rarely before 6PM. I think with the exception of cinnamon rolls, most of the recipes in the book make great dinners. And I promise not to judge you if you eat cinnamon rolls for dinner occasionally.