Finding my groove in this P street Apartment.

Have I introduced you to my tiny little city apartment?  Oh, how very rude of me!  Please meet my tiny, quirky, hot kitchen. Now, we're not talking feelings of attraction when we're talking about my very extremely hot kitchen.  We ARE talking feelings of sweat running down your face, just when you try and toast some bread.  You know those yoga classes where people do yoga in 100 degrees and listen to slow moving meditation music?

Yeah, well, add a kitchen, remove the yoga mat, and replace flute music with JJ Cale and you'll be transported into my life.

But with that, evidently our own cookin' is heatin' up.  We have been making some really delicious meals!

For mine and D's three year anniversary,  it was a day of manfood ( Like normal food, but for men.) starting off with a tofu scramble with sausage, potatoes, green bell pepper, lots of mushrooms, and smothered with Daiya cheese and Yucatan Sunshine Cajun hot sauce,

Not really MY kind of breakfast, but men, specifically my man ( a vegan who still has dreams of chicago style pizza), love their fake meats and cheeses. He was a pretty happy lil' anniversary-celebrating bear.

We both had to work, but it gave us time to work up a nice appetite after that crazy delicious meal.

Once we were free from the chains of our dayjobs (Is that dramatic enough?), we thought we'd go out for a glass of vino and some food cooked by someone in a properly ventilated kitchen. But, our anniversary happens to be the fourth of July, and it seems that Sacramento becomes a ghost town.  We tried a couple of our fave token places with no luck.  So we decided we would suck it up and cook something fast and simple at home. And it just so happened I got lots of free stuff from work that day.

 Not all of this was free, but the fundamentals were there for a delicious pizza.  Not pictured is a delicious olive bread loaf from Bella Bru Cafe that I sliced thin and took out the insides, leaving the olive goodness.  This was such a nice pizza crust; perfectly crunchy and soft all at once.

D, in celebration of the manfood dedicated theme, made a marinade for some vegan sausage that he rolled into meatballs and some homemade seitan that I made earlier in the week.  The marinade consisted of veg stock, EVOO, soy sauce, capers, garlic, fresh Napa Valley kalamata olives and some of the olive juice, and dried red pepper.

Somewhere in there, I snuck in a warm Spinach and Cran Salad with a Creamy Miso Dressing.

After the "meat" has sat in his pool of yumminess for a while, Saute' some mushrooms and artichoke hearts until tender, add a can of tomato sauce and all the other ingredients, including half the marinade. Cook until liquid reduces.

We did a layer of daiya, a layer of the saucy goodness, and then some more daiya.

Yum, Yum, Yummy in this vegan tummy.