from The Moosewood Cookbook, photo by boyfriend
This is pretty much the ideal summer meal. It's simple, quick and un-fussy to make, served warm but not super hot, has lots of veggies, tofu, and the only fat in it comes from the peanut butter in the sauce - there's no added oil. Plus it's super fun to layer everything together. I have a friend who spent some time living in Indonesia, where this dish originates, and she once told me that you could really throw in whatever vegetables you wanted and as long as there's rice and peanut sauce it'll still be gado gado. This time i used broccoli, green beans and cabbage (bought pre-shredded cause I am lazy). I should probably have steamed the green beans longer, as they were still really crunchy, but I'd rather have them almost raw than over-cooked anyway.
Local ingredients: Green beans, broccoli, tofu.
from The Moosewood Cookbook
I made this salad for the velodrome picnic on Tuesday as well. I was worried when I first took the eggplant out of the oven because it was pretty rubbery on the outside, but then I let it sit in the lemon juice & olive oil vinagrette over night and the next day it was crazy delicious and not rubbery at all. Eggplant is pretty much delicious no matter what you do to it, but this was extra delicious and really easy to make, it was pretty much "Chop stuff up, roast eggplant, let it sit around for a while."
Local: Eggplant, bell pepper, parsley, tomato 
from The Moosewood Cookbook
The boy and I had this totally adorable Sunday where we woke up semi-early and went to the farmer's market (a block from his house!) and bought tomatoes and cucumbers and cilantro to make gazpacho, and also coffee because he understands that I don't function until I get a cup of coffee in me. And then that night we made this gazpacho from the Moosewood Cookbook for dinner, and blended it with the immersion blender he owns even though he doesn't have cayenne pepper. We ate it with some semi-crusty bread and it was really good.
The boy made this tofu, he rubbed some jerk seasoning on it and then grilled it, and it was super spicy. And I just got to sit around reading Distributed Systems papers and then suddenly there was yummy tofu for me to eat. 
from The Moosewood Cookbook
This salad has both potatoes and tofu in it, as well as a ton of veggies, so it's filling enough to be a meal by itself. Tasty, healthy, and I felt like I was actually getting enough veggies in my diet for once. 
from The Moosewood Cookbook
This was really tasty, I made it after dinner one night and left it in the fridge to marinate over night, then had it for lunch the next day. Basically tofu, mushrooms, carrot and bell pepper with a marinade of rice vinegar, soy sauce, sesame oil and chili sauce, and possibly other things that I'm forgetting. Maybe mirin? It was supposed to have sugar in it, but I left it out, figuring just the rice vinegar would make it sweet enough for me. I think this simple veggie + tofu + marinade thing could be experimented with a lot, and makes a yummy and pretty filling lunch. Especially good with leftover coconut rice. 
From The Moosewood Cookbook
I had some acorn squash that had been sitting around my kitchen for far too long, and I thought that stuffing it and baking it sounded good. I subbed Follow Your Heart Monterey Jack for the cheddar cheese in the recipe. This was quite tasty, but if I was going to do it again I'd cut down on the amount of bread crumbs, and also leave out the raisins and dried apricots to make it less sweet-savory and more just savory. I should use The Moosewood Cookbook more, all of the recipes are quite good, although some in a pretty sixties hippie way, and most of them are pretty easy to veganize. 
(I tried to be all artsy and show off my flowers, but instead it's blurry and you can see all the crap on my table. You should just pretend it looks nice.)
I veganized these simply by replacing the regular jack cheese with Follow Your Heart jack cheese. I love it when things are easy! And I love super yummy enchiladas!
When I make these again (and I'm totally going to), I think I'm going to leave out the almonds. They're not bad, but I feel they're not contributing much, and I find the crunchiness sort of disconcerting. But all in all, these were awesome. The red sauce is super, and I like the eggplant-green pepper-"cheese" mixture as filling. This also made me want to experiment with other enchilada fillings - maybe something with the Breakfast Chorizo from Vegan with a Vengeance?
Oh man, enchiladas are the best invention ever. 
I really like the apples in this. 
Gado Gado - it's Indonesian for "All the leftover veggies in my crisper, plus spinach, yellow rice, tofu, bean sprouts, and peanut sauce." I got to use my food processor to shred carrots, and y'all know I love that. I think my peanut sauce turned out a little too watery, but it ain't no thing. 
Tofu & Eggplant - recipe from the Moosewood cookbook. If I were going to make this again, I would marinate the tofu first, and cook the eggplant longer. Overall, a good recipe, but I undercooked things a little.