another vegan blog..

check out this blog i just found.. the recipes seem short and sweet. my fav kind. http://littlehouseofveggies.blogspot.com/

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<3 Amy’s

I just wanted to give a shout-out to Amy’s Kitchen. I’d literally be dead without their soups.

Go take a look at how great they all look.  All that lentil.  All that vegetable.  Mmmmm.

buffalo tofu..

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.

Chloe is a winnnnah!


Love this video because it has quality on sooo many levels-

  1. Chloe and Sandhya are good at being themselves on camera
  2. Those cupcakes look delicious/great
  3. Whoever edited the video makes non-vegan chefs seem like realllll assholes, haha

 

note to self:::::

sweet potato falafel

!!!

salad cups

we should make salad cups along with the lentil tacos when you come home next..

chicken and mushroom salad cups

ps i’m glad we already invented this 5 years ago.

Baked Marinara Tofu

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.