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Tofu Salad from How It All Vegan Ordering bactrim without prescription, I usually don't make recipes more than once - it doesn't matter how good it is, generally I want to make something new. Oklahoma OK Okla., and exciting. This tofu salad is an exception to that rule - I could make it once a week and be perfectly happy, Kansas KS Kans.. Delaware DE Del., It's super quick and easy to make (I don't even have to turn the stove on), and I usually have the ingredients in my fridge, cheapest bactrim price. Michigan MI Mich., If I don't have parsley, I sub cilantro or just leave it out, order bactrim no prescription. Sometimes I just sort of throw the ingredients in without measuring, but I think it turns out better when I actually pay attention to the instructions, ordering bactrim without prescription. Ordering bactrim online without prescription, I think some combination of garlic and pickles is what makes this so ridiculously addictive.

I'm happy eating this with a spoon while standing in my kitchen, bactrim prescription, Bactrim online, but to fancy it up a little bit I added some "spring mix" from my CSA, a tortilla and some avocado, North Dakota ND. Generic bactrim, The idea was to make it a wrap, but I accidentally over-crisped the tortilla, order bactrim no rx, Order bactrim, making it more like a tostada or something. I just broke up the tortilla and ate it like chips, Illinois IL Ill., Online bactrim, and I think it was even tastier that way.

Local: Celery, green onions, lettuce, avocado
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from How It All Vegan The boyfriend was out of town for a week, so I was seriously rocking the quick, easy dinners. This is my favorite faux egg salad - I love the little bit of raw garlic, and the pickles, and the mustard. So yummy. I get cravings for this when I haven't eaten it in a while, it's totally comfort food for me and it takes about five minutes to make it. (You cut stuff up, then mix it up, then put it on some bread.) (Actually, you can skip putting it on bread.) I had this with sourdough and sprouts, and an extra pickle on the side. Local: Sprouts, lettuce, celery, parsley, dill

rice salad from How It All Vegan Roasted asparagus is my new favorite thing. You just put asparagus in the oven for ten minutes with olive oil and garlic, and then you have immense deliciousness! I may be slightly addicted to this. I've made this rice salad once before, and it is so tasty that my boyfriend ate brown rice and liked it. It has this great curry powder/soy sauce/rice vinegar dressing and tastes great with whatever veggies you throw in there. (I used carrots, radishes, celery, and threw in some mizuna for extra veggie goodness.) I also threw some tofu in there for protein, and because tofu is yummy. I think this would be a great thing to bring to a potluck, because it follows my two potluck rules for vegan food: It's tasty enough that omnis would like it, and it has stuff from every food group just in case it's the only thing you get to eat. Local: Asparagus, mizuna, carrots, radish, celery, tofu

Faux Egg Salad from How It All Vegan, millet from Great Vegetarian Cooking Under Pressure So a while ago I made the Tofu Egg Salad from the PPK, which was a perfectly good egg salad, but was not my tofu egg salad, the one with pickles and garlic and mustard and veganaise. I think it's the mustard that makes it so good, that or the garlic, and the pickles aren't hurting anything. This time I added some dill to it, cause I had lots of dill. I also used Indian Black Salt (which is really pink) in place of the salt in the recipe, and it gave it a freakishly eggy smell. Totally hit my tofu egg salad craving perfectly. I liked the millet pilaf. My boyfriend described it as "like couscous, but spiky." (He also refers to millet as "that birdfood stuff.") I think if I had added more water, it would have been less fluffy/spiky and more squishy/mushy. But I liked it anyway! It had peas and carrots and dried porcini mushrooms and soy sauce and it was delicious. Local: Carrots, dill, parsley, scallions

from How It All Vegan The recipe for this is located exactly under the recipe for Faux Egg Salad and I was like, "Hey, that looks tasty." I added some tofu to make it a complete meal, and some avocado because I have about ten avocados going bad in the fridge (total luxury problem). I served this to my boyfriend who has been claiming to hate brown rice, and after he helped himself to two generous helpings, I was like "That was totally brown rice! You got punked, bitch!" and he was like "But how did you make it so . . . good-tasting?" The answer is flax oil, spices, and rice vinegar.

from How It All Vegan, picture by ME with the fancy camera Tuesday night the boyfriend & I went to the San Diego velodrome with two of our friends and watched bicycle racing and drank beer and had a vegan picnic and it was awesome. I made the faux egg salad from How It All Vegan because this stuff is like a super-delicious tofu-based form of crack cocaine. I think it's the large amount of veganaise that makes it so good. I used spicy dill pickles from the farmer's market in it this time, and it was extra good. We had this on crackers and sourdough bread and I spilled about half of it on my pants. Seriously, this is ridiculously easy to make and so delicious it will blow your mind. This time I made it straight-up old-school because I happened to have all of the ingredients, but I also like to sometimes swap the parsley for cilantro or add some wasabi powder to it or just throw in whatever I have around. I also usually don't add the full amount of veganaise on the theory that if there's only three tablespoons instead of a quarter cup in there, that makes it practically healthy. Local: Tofu, pickles, parsley

based on a recipe from How It All Vegan Oh man, I love this fake tofu salad. It's kind of trashy in its use of massive amounts of vegan mayo, but so good. I totally altered the recipe to use whatever I had lying around when I made this, but I don't really remember what I did anymore. I think I used red onion instead of regular, and cilantro instead of parsley, and left out the celery and threw some extra pickles in. You can make this in about fifteen minutes, and it's so yummy on toast its ridiculous.

This turned out way better than I expected! I like eggs benedict, but I sort of made this as a joke because - fake eggs, fake ham, fake hollandaise sauce - for some reason this amuses me. But this was actually tasty. I really enjoyed the fake hollandaise, which as everyone knows is the best part of eggs bennie. I am thinking maybe if I made this again, I would leave out the fake ham, and make the tofu with the marinade from the tempeh bacon in Vegan with a Vengeance.

Good, but not quite "perfect" as advertised. (Around here the post title is usually the recipe name.) I didn't have celery seeds, so I used dill instead, and I didn't use the cup and a half (!!!) of vegenaise they said to, so maybe I have only myself to blame. I like the use of crumbled up tofu. I'm sort of craving the kind of crappy potato salad you buy at the super market or the deli, the kind that's yellow and has tons of mayo and is sort of sweet. I was shocked to discover how insanely cheap potatoes are, I bought a hugantic bag of them for like, three dollars at Trader Joe's. Maybe I'll go on a quest for the perfect potato salad . . .

A super comfort-foody meal, which is the kind of meal I needed today. Spicy and creamy and yum.