Thanksgiving and then some.

Last weekend was thanksgiving in Canada. I actually remembered to take some pictures. Generally I haven't been eating anything fancy and therefore I don't bother.. even some of these are things I've probably posted before. But, it's comfort food, and I like it.

The homemade tofu roast, from La Dolce Vegan, with roasted onions on the ends. There were some skeptics before it was made, but everyone loved it in the end..



Stuffed spaghetti squash (sauteed onions and mushrooms for stuffing)..



My dinner plate, roast & stuffing, squash, mashed potatoes and roasted carrots (it was a very roasty sort of day.)



Pumpkin pie and tofu chocolate silk pie, which was a lot better than it looks.



And now on to non-thanksgiving food.. baked tofu and vegetables:



Mozzarella mac n cheese:



My favouritist french toast ever, from VwaV:



aand last but absolutely not least, "Heavenly Brownie Torte" from Sinfully Vegan.



As a side note, the delicious scones from the potluck that everyone wanted a recipe for? VwaV recipe, with some spices added in to taste and vegan cheese. Go figure.

Avocado, berries, and cake.

As the title suggests.. this post has a few themes. The garden is full of delicious fresh raspberries, every day I go out and pick a huge bowl (larger than the one pictured here):

So good. On top of VwaV "fronch toast" and nutriwhip..

Freshly made spinach pasta from Delucas, with pesto and avocado..

My favourite thing to snack on lately, a bowl of guacamole with multigrain waffle pretzels. Simple but satisfying.

I baked some cakes for Matt's parents' wedding this weekend, though not traditional "wedding" cakes..

Raspeberry Blackout Cake (VwaV) - every bit as delicious as I had hoped it to be.

Due to the surplus of fruit in my house, I also made an almond trifle. Some of you might remember the last trifle I made, this was similar but with (obviously) an infusion of almond, and different fruit - strawberries, cherries, raspberry, blueberries, mango, and nectarines.

Even the hardest-to-please omnivores enjoyed it.. I can't complain about that.

food I didn't make.

Alright, I've been really busy with school and work and therefore not cooking near as much as I'd like to be. But here's a few things I didn't make, starting with this amazing birthday cake by my roommates, made of vegan rice crispie cake and various other ingredients, including a marzipan dragon. I highly recommend you click on the picture for a larger version, it's rather impressive.



Side view, including dragon victim:



This was a tortiere made by Stef, recipe from "A Frugal Vegans Guide to the Harvest & Holiday Season", or something like that. I've never had non-vegan tortiere, but he said it was actually pretty close. Either way I thought it was good.



Ok, this I made. Rice pudding, which has always been one of my most favourite comfort foods. I could (and sometimes do) eat this for breakfast, lunch, dinner, dessert... mmm.



I don't have a recipe, because measuring is not my forte. Basically I throw cooked rice and soymilk into a pot, add raisins, slivered almonds, vanilla and almond extract, maple syrup, cinnamon and maybe allspice or some other similar type of spice, and cook it until it thickens, adding more soymilk as needed. It's even better as leftovers (though you'll probably have to add more soymilk again) because the raisins get nice and plump. yum.

Matt thinks it's funny that my mind went straight from "hmm, someone gave me a pineapple" to "pineapple upside down cake!". There was no other reason for a cake, I just didn't feel like eating a whole pineapple by itself..



Recipe here, I added half water and half soymilk instead of the syrup/juice because a) I figured this was going to be sweet enough and b) I used a fresh pineapple, and didn't feel like opening a box of juice when I didn't really have to. This was really fantastic, with a scoop of vanilla soy ice cream; it's not quite the same without it.

I also got a bunch of fresh organic herbs for free (connections are a good thing to have), so I've been making whatever I can think of that uses what's there, and giving the rest away, as usual.



Lots of basil = pesto pizza with Basil Tofu Ricotta (VWAV). Adapted Best-O Pesto from The Everyday Vegan, and yeast-free crust from How It All Vegan, plus mushrooms, olives, tomatoes and red onion.


Fresh mint = minty fruit salad, with whipped topping, because I'm addicted to it, ok?




I leave tomorrow for 9 days in Oklahoma, visiting one of my best friends. There may or may not be updates in the meantime, but I wouldn't count on it. See you when I get back :)