Pumpkin-Cheese Pie
Well, let's start off with dessert, shall we? Yes, let's shall. Pumpkin cheese pie was a huge success. The only caveat being that I couldn't find a premade graham cracker crust, so I decided to be all DIY and make one from graham crackers. I looooosely followed the recipe in The Joy of Vegan Baking but I think my ratios were off, because the crust was reallllllly crumbly and crumb-like - it just basically fell apart upon slicing. Next time I'll either use a tried and true recipe for graham cracker crust (measuring my ingredients, what a pain!) or buy a pre-made regular old pie crust. Those I can find. But the filling was super delicious and wicked easy to make!
Blackened Tofu, Potato Smashers and Sauteed Spinach
Ooooh, love love love! Yay for Blackened tofu! So super easy and tasty. It was a hit all around. The Potato Smashers were super delicious and easy too, a nice change from just roasted in olive oil (and I'm guessing considerably lower in fat). The spinach was actually a curried coconut-milk creamed spinach from How to Cook Everything Vegetarian. Super big thumbs up to that! It's basically just some garlic and a few dried chilis sauteed briefly in peanut oil, then the spinach is added along with about 1 cup of coconut milk and a teaspoon (or more or less) of curry powder. Fabulous!
Autumn Roasted Squash Rings with Enchilada Tofu and Rice
The enchilada tofu is my fave recipe from Tofu Cookery and the rice was just some leftover mixed rice pilaf reheated with a little tomato paste. The tofu was delicious as always, but the rice - not all that inspired, really. You can't win every time I guess.
Teriyaki Quinoa, Pan-Fried Tempt-eh, and Sauteed Wild Mushrooms
Rice and Beans with Two Tomatillo Salsas, Guac and Salad
I'm getting so nervous for VEGANMOFO!!!! I need to sketch out a bunch of posts so that I don't fall ridiculously behind. I'm scared!
Also this week, ThePPK forums are featuring Veganomicon as the cookbook of the week to use, so stay tuned for some new-to-me awesomeness from the vegan bible!
5 comments:
Blackened Tofu rocks!! I love ED&BV. I haven't used it for awhile though....seems like once I start cooking from it I fall back on it far too often.
Can't wait to see what you make from V-con....would you believe I STILL don't own it!!??
You awesome pictures made me realize that I don't use this book often enough.
what a wonderful week of meals! i only got to make a couple of things from EC&BV this past week, but i'm looking forward to going vcon crazy this week. i reccommend the skillet cornbread, if you haven't had it already. nom!
You are spending some serious time in the kitchen lately! Everything you made looks positively delectable. I really am going to have to try that blackened tofu and I'm so curious as to what is in enchilada tofu. I love me some enchilada goodness!
Carrie - totally rocks! I can tell you we'll be having it a lot in the future. And I totally can't believe you don't have Vcon!!!! Have you checked it out of the library or anything?!? IMHO, there are many very good recipes in there - but there are many that are waaaaaay overly complicated for me. I don't know. I guess since I'm doing a lot of dinner parties and the like, I just can't appreciate the really involved ones. But it's still really good!
Seitanismymotor - glad to spread the ED&BV love! This past week gave me a whole new appreciation for it.
allularpunk - Thanks! Ooh, and I LOVE cornbread, so I'm definitely going to give that a try. I'm partial to the southern style (white cornmeal) cornbread, but I'm always up to try a new recipe.
Jenny - yeah, the blackened tofu seriously rocks. So easy! Definitely try it, it's a great "oh crap what am I going to make for dinner it's 5:30!!!" kind of dish. And the enchilada tofu is soooo good. It's from Tofu Cookery, and it's supposed to be the enchilada filling, but I just love the seasoning of it, so I make it just as is. I did a google book search and I hope this link works, but if not, search for it by title in Google Books, then search in the book (it's on the right hand side) for enchiladas. It's really easy and good!
Post a Comment