I'm off to China tomorrow, expect lots of pictures and a very hungry vegan when I return.
Cooking from a lazy vegan.
I had my first ever pomegranate yesterday and all I can say is wow. I think I have a new favorite fruit. It's a shame that pomegranates are so expensive around here ($2.50 each).
I made The Best Pumpkin Muffins from Vegan with a Vengeance yesterday and Isa doesn't lie - these are the best and perfect for fall (and this is coming from a girl who considers muffins to be their own food group). If you don't have VwaV yet, you need to buy it. It is one of the best things that has ever happened to my mouth.
I think this one is from Thursday:
I know groceries are running low when I resort to canned chickpeas for lunch. Today's lunch was tortilla chips, blueberry Silk yogurt, chickpeas (with some random spices thrown in), cherry tomatoes from the garden, and a mixture of walnuts, chocolate, and Craisins. I had the apple and raisins for snack earlier in the day.
I've been LJ syndicated for a while now I just forgot to post about it. If you are more into LiveJournal than blogger, you can add my blog onto your friends page. Syndication courtesy of supercarrot.
Today was another rush around in the morning lunch that resulted in PB sandwich, walnuts, and dried fruit. No pictures but it wasn't too exciting.
I was in Philly today with my dad and we stopped off at New Harmony for vegan Chinese lunch (thanks to Kate at Rabbit Food for the recommendation) . We didn't realize that the portions would be huge so we ordered two things. First was the fried dim sum. I'm not sure my memory is 100% on what was included but I remember 2 spring rolls, 2 breaded shrimp things, 6 pieces of sesame chicken, 2 beef things, a scallion pancake, two taro cakes, and two turnip cakes. Neither of us really like the shrimp (but I never liked seafood and neither of us has ever had real shrimp) but the rest was good. The taro/turnip cakes were a little bland but good with some sauce (we got ginger soy sauce, duck sauce, and sweet and sour sauce).
Freezing tofu is a very simple process that far too many people seem confused about. It changes the texture of the tofu and makes it absorb flavor much better. It also keeps practically forever which is good if you aren't cooking for too many people or if you don't use tofu very often. To aid the confused people, I made a quick photo tutorial for a lazy person to freeze tofu.
I was really busy last night and I had no time to pack lunch. That left today's lunch to be thrown together at the last minute this morning. Chex, walnuts, and an apple.
Lunch from yesterday and today: