Friends of Bread: Curried Tempeh Salad, tomatoes, Chipotle Lime Two Bean Hummus, sprouts, nacho cheez, lettuce, tofu ricotta, lima beans
Plate one of bread and friends: Tempeh salad on lettuce, two bean hummus with tomato, and lima beans with tofu ricotta.
This was a quick meal before the boyfriend and I went out to see The Presidents of the USA in concert. I loved it, because it featured my beloved No Knead Bread, and had the assemble-it-yourself thing that I am so into these days. And besides, it was a good way to use up some leftovers. The boyfriend was not so into it. When questioned he said he would have liked more variety, and when I pointed out that it was more variety than we usually have in a meal he got very squirrelly and said he wanted more kinds of hummus.
I made the tempeh salad with fresh tempeh made by one of my classmates, veganaise, some raisins and a couple tablespoons of curry powder. I thought it was delicious, the boyfriend thought it was kind of weird.
Everything else was just leftovers, but made into delicious little open-faced sandwiches on fresh baked bread. So good, despite what
some boyfriends think.
Local: Tomatoes, lettuce, sprouts, leftovers if you count the refrigerator as local
from Veganomicon
I made these for Halloween, which tells you just how behind I am in posting stuff. The peanut butter caramel and the apples together were really delicious. These didn't want to stay as "bars" when you took them out of the pan - they pretty much immediately crumbled into an apple-caramel-graham cracker crumb mess. But it was a sugary delicious mess. Plus, it's full of apples, so that makes it healthy, right?
Local: Apples 
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 
from Veganomicon
For some reason I expected this to be difficult to make, but it was actually super easy. I even made the crust with whole wheat bread for added health and hippie-points. I used my dutch oven, which was a little too big, but worked out alright when I just sort of shoved the crust down in there.
I threw a whole bunch of Kittee's seitan in here, along with many delicious veggies. For some reason this turned out a little bit dry for me, but that just turned into an excuse to put gravy on the leftovers. This was definitely awesome yummy comfort food, and also really fun to make. It would also be super easy to switch out different veggies depending on what you have around. I can definitely see myself making this again.
Local: Salad 
This was a quick, thrown together meal because it was very late and I was starving. (By very late, I think I mean 9:30. I get very cranky if not fed by 7, and semi-hysterical if it's after 8 and I still haven't had dinner. After that, it's just the boyfriend asking politely what I'd like to eat, and me going "I don't KNOW! I'm just HUNGRY! I don't want to go out to eat! I want food NOW!" I am fun to live with.)
So when I finally got home, I made some pasta, steamed some green beans, and fried up some of Kittee's seitan with some garlic and tomatoes. I mixed everything together with four frozen pesto cubes and some nutritional yeast, and threw some olives on top of mine. And lo, it was delicious. No fancy picture, because I was too busy stuffing it into my face.
Local: Green beans, tomatoes, pesto 
from Real Food Daily
This was mighty tasty soup. I made it at the request of my boyfriend, who I am trying to get more involved in the cooking process. So now he picks a meal or two a week, and I cook it. It's sort of a step in the right direction.
I'm totally all about cilantro lately, and between that and the tomatoes and the spices, this soup was perfect. The tortillas gave it a really fantastic, creamy texture. And I got to use the immersion blender. This was especially great garnished with avocado and crispy tortilla strips.
I am all about the Real Food Daily cookbook lately, because everything I make out of it is crazy delicious. It's definitely a restaurant cookbook - the recipes tend to make huge amounts (they're all like "serves 6-8"), and some of them can be complex or require making a lot of sub recipes. But it's worth it, because, crazy delicious. The recipes also seem to be fairly healthy, which is nice.
Local: Tomatoes, cilantro 
Baking Powder Biscuits and Punk Rock Chickpea Gravy from Vegan with a Vengeance
Oh dear, these biscuits. I had been yearning after biscuits and gravy for weeks, maybe even months, and when I finally made it I ended up with these flat little hockey pucks. They did not rise at all. I don't know if I overworked the dough, or my baking powder's gone off, or if I have some sort of Biscuit Curse, but after I suffered through a couple of these for Gravy's sake, I threw the rest of them into the trash.
The seitan, on the other hand, is 
Nacho Cheez from the Uncheese Cookbook
This was one of those "whip up dinner in a hurry" kind of meals. For the tofu, I first sauteed some onion and garlic and the last couple of chipotle chilis in adobo sauce in some olive oil, then I added the tofu and just barely stirred it for a while, letting it sit on each side for a couple of minutes so it would get nice and crispy. Then I added some Braggs Liquid Aminos and a little bit of cumin and some chili pepper and cayenne, and the last of some Soyrizo I had lying around, and eventually I threw in a can of fire roasted diced tomatoes and let it all simmer until the sauce got nice and thick.
While that was going on I made the nacho cheez sauce from the Uncheese Cookbook, which is possibly my favorite cheez sauce, although this time it tasted a little too sweet to me. (I blame my paprika. Stupid paprika.)
I heated up some corn tortillas in the oven, and I microwaved some leftover mashed potatoes, and then I just sort of threw it all together on a plate, a couple of tortillas, some mashed potatoes, some of the tofu mixture, and then nacho cheez and some salsa verde and tofutti sour cream. I tried it both with and without the potatoes, and I liked the potato version better - without the potatoes, it was too much spice and too many competing flavors, and the potatoes gave you some nice creamy blandness to soak up the other flavors and left your mouth sort of relax and figure out what was going on without everything yelling at your taste buds.
I also made a really simple fruit salad. I made my boyfriend cut up the fruit and he did a really nice job, the pieces were tiny and bite-sized and you could get a bunch of different fruit pieces in your mouth at once. (We used apples and pears and oranges from the CSA for the fruit.) I mixed this up with some veganaise and apple cider vinegar and cumin, and it was delicious.
Local: Apples, pears, oranges, tofu 
Tofu and gravy from Hot Damn and Hell Yeah, potatoes from Real Food Daily
I was inspired to make this tofu after seeing it made by Bex at 
from A Year in a Vegetarian Kitchen
This is one of my favorite cookbooks (and has a ton of recipes) but for some reason I hadn't used it in a while. I decided to make this to use up some chipotle peppers in adobo sauce I had in the fridge. I subbed tofu ricotta for the cheese. This was super fast and easy to make, and totally delicious. The chipotle added a nice amount of spice, and the ricotta added an amazing creaminess. We had this over whole wheat penne, which had a lovely subtle nutty flavor. If you kept chipotle peppers in your pantry, you could whip this up any time in about twenty minutes. And you should.
Local: Salad fixins