This was surprisingly easy to make, probably because I cheated and used tomato sauce from a jar. Still, the result was delicious lasagna! Although, that soy cheese said “It melts!” right on the package, and as you can see, the melting – not so much. Maybe I should have put it in the broiler for a minute or two.
Ginger Raisin Bran Muffins from Vegan with a Vengeance except with cranberries because raisins are the enemy around these parts. Moist and deelicious.
I was driving home from school at 7:30, thinking about how I didn’t really want more pad thai, but I didn’t have time to make the lasagna I have ingredients for. Then I remembered this tofurkey beer brats I impulse bought at whole foods. I was like, “Man, that would be awesome on some type of crusty bread with sauerkraut.” I had to go by Trader Joe’s anyway, so here that is what I had for dinner. I also made green beans & mushrooms from Vegan with a Vengeance. I didn’t have any white wine, so I substituted red instead, since one’s always reading surveys about how when they blindfold people they can’t tell the difference between white and red. I suspect the white is just to keep things looking pretty, anyway.
Chickpea Broccoli Casserole. I realize it is not so pretty, but it is very tasty. I ate a LOT of this. Also, there’s something faintly ridiculous about casseroles that I enjoy. It brings out the 80 year old woman in me.
Brooklyn Pad Thai, from Vegan with a Vengeance. This was actually pretty easy to make, although I turned my kitchen into a god awful mess. But mmm, yummy! I have a feeling I’ll be making this again. I lived on this for like, a week.
Thai Green Curry from Vegan with a Vengeance, pictured above. Handling the chiles in the curry caused my hand to be irritated and tingly in an unpleasant way. The curry turned out pretty tasty, but I think it still needs something. Which is ironic, because it involves about ten million ingrediants. I think maybe it’s because I used low fat coconut milk? I bet it would be better with real coconut milk bringing that awesome creaminess.
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.
Mushrooms with Balsamic Vinegar. Mmmm, these are so good. They’re just mushrooms with balsamic vinegar and garlic, but they’re all umani from the mushroom and then sweet and tangy from the vinegar. Very earthy and complex tasting. Also, tofurkey sammitch.
Oh man, this is so delish! From Vegan with a Vengeance, of course. The dressing for this is lime juice, vegan mayo, curry powder, apple cider vinegar, hot sauce, sugar, and salt, and it is SO FREAKING GOOD. I may start putting it on everything.