(Chickpeas * 2) + Vegan Junk Food = Delight

Let me walk you through this equation. First, I made Forty-Clove Chipckpeas & Broccoli (pg125):
This was nice and garlicky, but there just wasn't quite enough of it. Also, the recipe called for smashed garlic cloves, but I used minced garlic because I already had some on hand. I don't suppose that would change the taste, but it might change the texture?

Next, I had chickpeas again in this dish:
This is an up close & personal picture of my left over Everyday Chickpea-Quinoa Salad (pg 16). I have made this salad a few times but am just now remembering to post it. It's a good quick dinner if you already have some cooked, cooled quinoa on hand. So each time I make something with this grain, I make double the amount to take care of dinner the next night & lunch the following day. The Balsamic Vinaigrette (pg 17) is sometimes more work than I want (Actually, it's super easy but it involves a food processor which means more dishes.), so I just do a basic vinaigrette of oil, balsamic vinegar, a little salt, and a little sugar or agave nectar. (Note to my non-vegan friends who still haven't tried agave: CLICK ON THE LINK!)

Last, I had a junk food night. That's right, vegans still crave cheese burgers and onion rings. We don't miss out. I had intended to make Chipotle Lentil Burgers (pg 123). Unfortunately, this recipe is super finicky, and I wasn't able to find some of the essentials - canned lentils namely. The recipe had specified that you must use store bought bread crumbs. The only ones I could find were Japenese. I'm not sure if they would work or not. Since I had them on hand (I bought them before I realized I couldn't make the burgers), I used them for the onion rings. The onion rings were a real pain to make. Was it the bread crumbs I had or me? I'm not sure. The majority of the crumbs vacated the onions in the transport to the oven. Pictured are the best ones. Nevertheless, they were scrumptious, and I will probably make them again. As for the burger, this is an Amy's Bistro Burger, with Vegan Cheddar Soy Cheese, and Vegenaise all of which I purchased at Fred Meyer. The fry sauce I made using Vegenaise & ketchup. The best part, this came to about 700 calories. What would it be non-veganized?

I am delighted in my work and in knowing that no animals were harmed in the process.

Tofu, Tempeh, & Breakfast!

Can I just say I wish I could find some Thai Basil? That being said, here is the Red Thai Tofu (149), Bhutanese Pineapple Rice (72), and Green Beans with Thai Basil (98):




I didn't used to like cooked pineapple. I thought pineapple should be cold, but lately I've been craving it hot, meaning I enjoyed the rice! Steven is usually super picky about food being too sweet, but he even enjoyed this dish. When I took the left overs in my lunch, co-workers were quick to ask me what I was eating because it smelled so yummy.

This is Buffalo Tempeh (161) & Cool Slaw (38):
I wasn't totally excited to try this mock coleslaw recipe, as neither of us care for cabbage. However, we both agreed that this was edible. The downside was the smell... although maybe I just used a potent onion.

Here is the Curried Scrambled Tofu (156) along with the rest of my breakfast:
I'm not sure if this was intended to be a breakfast dish, but I see any scrambled tofu as mock scrambled eggs. I don't know that I like it more or less than my regular scrambled tofu recipe, but it was delish with the wilted arugula. Also, these pancakes are super easy to make because you'll always have the recipe on hand. I prefer Moby's pancakes, however.

I think I still have about 80 recipes to try by the end of the year. This might be more challenging than I had anticipated, but I'll keep cooking... in my Post Punk Kitchen apron.

Caribbean Curried Bliss

As a vegan I seriously miss creamy dishes. I have found refuge in coconut milk thanks in large part to my mother. What goes best with coconut milk? Curry, of course! Coconut milk makes a dish heavier thus you get filled up faster. I was plenty satisfied with this dish of Caribbean Curried Black-Eyed Peas with Plantains (pg 129) and Jerk Asparagus (Pg 91).

The banana-like stuff on top is the plantains (plan-tins). The little bit of sweet was the perfect touch that I never would have thought of on my own. I messed up on the Asparagus by adding anise, and I kind of liked it. A lot. Overall, this proved to be a very fulfilling dish. Although I must confess I had some soycream afterward.