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biscuits & gravy are a Vegan Crunk tester, chickpeas from Eat, Drink & Be Vegan So my biscuits didn't rise, which has happened to me before, with a different recipe, and hopefully is just because of my baking powder, which I have now replaced. I was afraid this would happen, too, and I tried really hard not to overwork the dough or anything, but either my baking powder was off or I have a biscuit curse now instead of a rice curse. So these were more crackery than biscuity, but they still made a pretty good medium for the gravy, which was very tasty. I love me some (proper) biscuits and gravy, so I'm going to try again with some new baking powder soon and hope that they turn out decently. Plus, that will give me the option to try a new kind of gravy. W00t! (Gravy is pretty much the best invention ever.) This chickpeas were also kind of meh. I think I under cooked the chickpeas, so I ended up mushing everything up in the food processor to compensate. I could tell that these would be very good if made correctly, though. (I also subbed the tahini-dill sauce from vcon for Amy's Goddess Dressing, but I figured that they're pretty similar, or at least both tahini based.) I don't know if any of you watch Top Chef, but you know how Carla (who is my favorite ever) would always talk about sending out the love with her food? Well, I was having a cranky day and I was hungry and I was not sending out the love, and as a result everything little thing seemed to go wrong and everything just turned out kind of meh. I need to send the love! Local: Salad fixins

tofu from Eat, Drink and Be Vegan, potatoes from Vegan Yum Yum, cabbage from Orangette This sesame orange tofu is becoming my goto tofu on nights when I don't know what to make - I always have a billion oranges from the CSA lying around, I don't have to remember to marinate the tofu ahead of time, and it is easy and delicious. Plus the sauce thickens up beautifully from the cornstarch. It's really, really nice. I am not going to lie to you, I think I may be addicted to these potatoes from Vegan Yum Yum. I have made them two more times since this. They are so easy! And so delicious! And so completely covered in olive oil! I made these guys super simple, just (lots of) olive oil, salt, and pepper, and then I sprinkled smoked paprika on them once they were out of the oven. So good! So many crispy bits, and such a creamy inside! So good they cause me to use more exclamation points than is strictly speaking necessary! I broiled them for a couple minutes at the end to get them extra crispity. You should definitely make these, although it may be the start of an olive oil laden addiction. The cabbage I suspect would have been delicious, if I had not gone crazy and thrown in way too much sriracha. I ate it anyway, and I liked it! I just had to drink lots of water, to help with the burning. The boyfriend, who has less patience with failed food experiments than I do, or maybe feels less guilty and compelled to eat them because he is not the one doing the ruining, shunned the cabbage after a couple of bites. It was actually decent mixed with with the tofu, it added a nice bit of spice to the tofu and the tofu took the edge off of it. Local: Cabbage, oranges

tempeh from Eat, Drink and Be Vegan This tempeh . . . ZOMG. My boyfriend and I were totally freaking out over how good it was. It's so yummy and all crispy and delicious on the outside. This is possibly the best tempeh I've ever eaten, and it's ridiculously easy to make. This is definitely going into heavy rotation in my kitchen. The carrots . . . meh. I found the recipe somewhere on the internet, but it wasn't good enough for me to bother finding the link. The carrots were braised in apple cider with lots of earth balance and maybe some ginger . . . Overall, too sweet and too boring. The squash came from my CSA. I'm not sure exactly what kind of squash it is - it's shaped like acorn squash, but mottled green and white and orange. I just cut it in half, and baked it. Then I put some earth balance and salt on it once I took it out of the oven. I actually didn't like the squash very much, it was sort of bland and slightly sour. I talked to my boyfriend about it, and he was like "Yeah, but that sauce you put on it was great!" I was like "Uh, you mean earth balance?" But the most exciting part of this meal was that the tempeh was homemade. I haven't gotten around to making my incubator yet, so I just made this in my oven, ghetto-tempeh-style. I used 2 1/2 cups dried soybeans, a teaspoon of tempeh starter, and a tablespoon of apple cider vinegar. I first pulsed the dried beans in my food processor to break them up to make the hulls come off easier. I soaked them overnight. Most of the hulls came off while they soaking, but I went through and removed the ones that were still on the soybeans by rubbing them between my hands. (That part was boring, and I should have just pulsed for longer in the food processor.) Then I boiled the soybeans for 40 minutes. Afterwards, I drained them and let them dry on some terry cloth kitchen towels for about 20 minutes. I rubbed them with the towels a little bit to finish drying them. There's this part in Wild Fermentation where Sandor Katz talks about towel drying soybeans, and he says that most people never get to experience soybeans so intimately, and you should savor it. So every time I dry my soybeans off I think about savoring the intimacy. Then I mixed the soybeans in with some tempeh culture (I get mine from GEM Cultures.) and the apple cider vinegar (it helps keep the soybeans from rotting before the starter kicks in), and spread the mixture in a baking pan, about half an inch thick. I pressed the soybeans down into the pan with the back of a spoon to make it easier for the culture to spread, and covered the pan with tin foil - I poked holes in the tin foil with a skewer, making a grid pattern with holes 1/2 to 1 inch apart. (The culture needs air to work.) Then I stuck the pan in my oven for 24 hours. I didn't turn the oven on, but I turned the oven light on and stuffed a towel in the door to keep it slightly ajar so the tempeh could get air. I planned this for a day I knew we were going out to dinner, because I think that using the store would probably mess up the temperatures. The tempeh needs to be kept at around 85 degrees for the culture to work, and the oven light makes it just the right temperature. I totally did not expect this to work, but it totally did! And I had fresh, delicious tempeh. (If your tempeh was successful, it will have a fresh, mushroomy smell to it.) Whenever I take fresh tempeh out, I'm amazed by how warm and alive it feels. I would totally encourage people to make it, it's actually very easy (the most difficult part is hulling the soybeans). I found this guide very helpful. Local: Carrots, squash

tofu from Eat, Drink and Be Vegan This was another "haven't gone grocery shopping yet" meal. The soup was originally a tetrapack of Creamy Vegetable Soup (or something like that, I don't remember) from Trader Joe's. I bought it for Burning Man, and dragged it all the way out to the playa and back. Fortunately, those things are shelf stable and last forever, so I just wiped the playa dust off the packaging and poured it into a pan. I added some curry powder for extra oomph and cut up some apples and threw them in for a little bit of sweetness and texture. It turned out quite tasty, especially for doctored up soup from a box. This is the third time I've made this tofu from E,D&BV, which is very unusual for me - usually I just make a recipe once, and then it's on to new things, no matter how delicious it was. Part of it is that we pretty much always have the ingredients for this tofu lying around, since the CSA sends us oranges almost every week. The other part is that this tofu is ridiculously delicious and me and the boyfriend and the various other people I've served it to always love it. Local: Oranges, apples

from Eat, Drink and Be Vegan I made these using tempeh I made myself. My classmate let me borrow his tempeh incubator, so it was sitting in a corner of our living room keeping tempeh at the right temperature for a while, and afterwards I had my own tempeh! That was the right color and smelled good and didn't kill us when we ate it! Oh, and also was delicious. It was all very exciting, although hulling all those soybeans was a total pain in the ass. I'm in the process of building my own tempeh incubator right now, although I think I'm also going to try to make a couple of batches just using the pilot light from my oven. These chimis were delicious! I swapped out the zucchini for some green beans and bell pepper, since that's what we had lying around our house. The filling for these was super tasty, and frying then baking the tortillas gave these a really nice, crispy outer layer. These were also very easy to make - just saute all the filling stuff together, then wrap it in a tortilla, fry, and then bake. I used white tortillas for these because all the whole wheat ones at the store had a million ingredients and crap like whey in them, whereas the white flour ones were like "Flour, water, canola oil." It was so annoying to have to choose between whole grain tortillas that had a billion semi-suspect ingredients and white flour ones that had ingredients I recognize! I also used smaller tortillas because of that, so I ended up making around 8 chimis instead of the four the recipe claims it makes. Local: Green beans, tomatoes, salad fixins

from Eat, Drink and Be Vegan This pretty much sold me on the idea of non-Italian style pizza. The one I made turned out extremely thin-crusted because my pizza dough had dried out in the freezer and I could only salvage about 2/3rds of it, but that kind of made it extra delicious. This let me use up a can of pineapple that someone brought to a pizza-making party I had like, a year ago, so that was nice. On the other hand, it only used a 3rd of a can of coconut milk, so now I have to figure out what to do with the rest of it. The boyfriend was super excited about having pizza for dinner, and I was like "Why didn't you tell me you love pizza? I'd make it way more often!" So there is lots of pizza in our future. Local: Salad

Chickpea Salad from VeganYumYum, hummus from Eat, Drink and Be Vegan, green bean salad from Vegan Deli, bread is my favorite Speedy No Knead Bread I changed the hummus up a lot - I used pinto instead of kidney beans, used a whole can of each, and threw a couple of chipotle peppers in instead of using chipotle hot sauce. And lo, the hummus, it was delicious. All smokey-spicy with a lime and cilantro kick. The moral of this story: If you throw enough stuff into your food processor, it will turn out good. Even though the chickpea salad and the hummus look very similar, they were actually pretty different. (Although both super yummy!) The chickpea salad pretty much your basic mayo-based salad, with a little tang from some lemon juice and kick from paprika and mustard. And while it was simple, it was also super delicious. The chunky mashed-up chickpeas had a really good texture, and everything just worked. I also ate about half of this straight from the bowl immediately after making it. I ate both of the spreads on no knead bread, straight out of the oven. I'm not going to lie to you, I ate about half a loaf of this. (It wasn't a very big loaf, though! I swear.) The green bean salad was pretty simple - steamed green beans, vinegar, soy sauce and olive oil - but it was pretty much perfect. I love green beans, so if you add a little tang and a little salt I'll be content. The tomatoes also worked great in this. This was a nice, simple little dinner. Nothing fancy, but everything was very tasty, and it was filling and satisfying. The boyfriend was out for the evening, so I ate this while watching old episodes of Lucky Louie on TV. (I never watch TV while eating, so this felt super scandalous to me. Yes, I'm a huge nerd.) Local: Beans, tomaters

from Eat, Drink and Be Vegan ZOMG this tofu was so good. The sauce was ridiculously delicious, and a lovely consistency from the cornstarch. This had a really nice savory-sweet balance going on, and adding the green onions at the end added a nice sharpness. This was so good that I made it the very next night to take to an (omni) potluck, where it was eaten all up even though taking tofu to an omnivore-centric gathering is sometimes kind of risky. But no one seemed to freaked out by it, and people who ate it said they liked it. My boyfriend also really liked it. When we had it in the car driving over to the potluck, we were both freaking out about how good it smelled - it was a good thing we didn't get stuck in traffic, because we would have showed up smeared in sesame orange sauce with no tofu to share. The coconut-lime rice is an old favorite of mine. For some reason (Rice Curse!) it took forever to cook this time, but when it was finally a decent texture it was delicious, especially with the tofu. It was like a big citrus party in my mouth. For the bok choy I used the Bok Choy with Crispy Shallots recipe from Vcon, except without the crispy shallots. It was also very tasty, and completed the semi-asian theme of the meal. Local: Oranges, limes, tofu, bok choy

Tofu from Eat, Drink and Be Vegan, Potatoes from Veganomicon This was awesome. I loved everything, the boyfriend thought the tofu was "strange but good" but totally loved the salad and potatoes. Seriously, he said he loved the salad, and the only salad he's ever even liked before is the caesar from Vcon. He views salad with trepidation. What was in the amazing salad: Lettuce, arugula, peaches, pecans, Cumin and Cinnamon vinaigrette from Eat, Drink and Be Vegan. The peaches were sweet, the arugula was spicy, the pecans were crunchy, the cinnamon added heat and the cumin added complexity. Delicious. The "weird" tofu was rich and nutty from the cashew butter and spicy from the ginger, and also delicious. Plus easy to make and didn't need to be marinated ahead of time, which is awesome for people like me who suck at planning ahead. I've made these potatoes before and they remain totally amazing. I love the lemony thing they have going on. Also the garlic thing. And the olive oil thing. And the totally delicious thing. Local: Tofu, salad fixins