check out this blog i just found.. the recipes seem short and sweet. my fav kind. http://littlehouseofveggies.blogspot.com/
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Go take a look at how great they all look. All that lentil. All that vegetable. Mmmmm.
my original concept needs to be reworked for this. i think i need to use tempeh, because the tofu is not as firm as my mouth wants. i also need to hit up a persian market by my house to get some tahini paste so i can make a sauce. i put sprouts in it last minute, which is actually really nice.
also, i got frying buffalo tofu in my eye and it’s turning into a real issue. i might call my dr if it doesn’t let up. i don’t know what they can do about it now anyway. i think it made my eyelid develop a sty. basically, i’m getting frying goggles.
Love this video because it has quality on sooo many levels-
- Chloe and Sandhya are good at being themselves on camera
- Those cupcakes look delicious/great
- Whoever edited the video makes non-vegan chefs seem like realllll assholes, haha
we should make salad cups along with the lentil tacos when you come home next..
ps i’m glad we already invented this 5 years ago.
So I had had a can of fried onions since the holidays and didn’t know what to do with them. I crushed them up, lined a casserole dish bottom with half the fried onions, laid sliced tofu (8 slices from a block) onto them, and put the other half on top of the tofu. I baked at 400 degrees (I think) for 30 or 40 minutes, and then poured on some organic marinara. Baked for another 15 or 20 minutes and that’s it. Dished out 2 slices of tofu per tupperware and threw some sautéed asparagus on top of each. Then I had 4 days of lunch done and ready for work. The end.