Spot Hitter

So I have started my first week of classes in Denver. Yeah, it’s early. That’s the quarter system for you.

The only nice thing about starting classes is that it makes it supereasy to get on a schedule. Somehow it’s easier to find a routine for the gym, blogging, grad school applications, and whatnot when I have to fit in between classes, assignments, and sorority obligations.

An old favorite from Oz: Smashed Avocado on Toast

It’s the easiest grab and go breakfast. I just toasted some Whole Foods Harvest bread, spread some avocado on it and sprinkled salt and lots of pepper on top.

Plain, Simple, Classic.

The funny thing about returning to a full kitchen with groceries stores and markets I know how to navigate: I could not figure out for the life of me what I was craving or missing from home.

So I did what any normal person foodie would do. I surfed blogs until I found something that tickled my fancy.

Right when I saw Ashley’s drool enducing tempeh reuben, I knew it had to find its way onto my plate.

To be honest, I could have just stopped here. The marinade was to die for The tempeh tasted delicious on its own after I grilled it. I think I’ll keep the marinade recipe and try it on tofu or seitan.Changes I made to the recipe:

• Fitness bread instead of rye
• Jarslberg instead of Swiss cheese
• I used 1/8 cup balsamic and 1/8 cup rice vinegar instead of 1/4 cup red wine vinegar
  

I never realized how easy thousand island dressing is to make. I used nayonesa, ketchup, and wickles relish for mine.

The thousand island dressing was not very flavorful and I will omit it next time as it didn’t really add to the sandwich.

I popped everything in the toaster oven and resulted with the perfect spot hitter.

That night I was craving eggplant, but wanted to get a little creative. So I tried my hands at a vego Eggplant Parm.

I tried to do layers of eggplant with a filling and topping, but this got very messy so I’d recommend not being ambitious and just making one layer.

One thing I definitely did miss from home was daiya cheese. Dare I say best vegan cheese in the world?

Guess I’ll have to travel more to figure that out

Vego Eggplant Parmesan

• Eggplant
• Tomatoes
• Tomato Sauce
• Shitake Mushrooms
• Faux Meat Crumbles
• Mozzarella & Parmesan Cheese (or Daiya)
• Basil

1. Place 1/4 inch thick slices of eggplant in a greased baking dish
2. Top with chopped tomatoes, tomato sauce, faux meat crumbles, and mushrooms
3. Top with basil, mozzarella, and parmesan cheese (or daiya if your vegan)
4. Bake at 350 for 40 minutes (or until eggplant is cooked thoroughly)

My last night in Baltimore, mother nature decided to throw me a going away party.

In the form of one of the most epic sunsets ever. The sky was like a kaleidoscope the way it changed so dramatically every ten minutes.

Who would have thought I didn’t have to look further than my own backyard to find nature’s beauty.

Adios,

Casey

Tags: avocado, basil, daiya, eggplant, harvest bread, jarlsberg, meat crumbles, mozzarella, mushrooms, parmesan, rueben, sunset, tempeh, thousand island, tomato sauce