Ok, no, that's an exaggeration. Still, it's pretty pathetic. And it may very well get worse yet - I will be departing on a 9-month volunteer-youth-service program in 2 weeks, and have no idea what this will do to my opportunity to update, but it's unlikely to improve.
Oh well. I'll flood your screen with pictures now instead...
I eat at work a lot. Mostly it's soup with couscous or tabouleh, because we have a decent variety of delicious vegan soups, or a falafel.. but not always. This particular concoction is rye toast with hummus, tomatoes, onions, banana peppers, eggplants, tahini and parsley. So good.
For some reason, anything with a bunch of veggies and some sort of potato grilled together is referred to as a "hash", though it's really more of a scramble. This is my take on the vegan breakfast "hash" we serve, which usually comes with yams, potatoes, tomato, green pepper, and onion, and to which I have here added mushrooms, eggplant and banana peppers, on grilled tabouleh. Also covered in tahini sauce, because I'm a tahini addict.
This is tomato soup from Celine's upcoming zine, and while I can't remember the exact name of the soup, it is delicious.
Another test recipe from her zine, a creamy pumpkin almond sauce, served here on whole wheat pasta with a grilled broccoli on the side.
I admit it, I am a bit of a reuben snob. I learned to make reubens as a cook in a restaurant renowned for their reubens, and even though I don't eat those ones (they aren't remotely vegan) I have high standards for any reuben that is now going to enter my mouth. I have only recently given in to the addition of avocado, because it's actually really good, if not traditional. The rest of this reuben is made on rye bread, with tofutti swiss cheese, seitan, homemade thousand island and sauerkraut, and is fully endorsed by me ;).
This is what I am referring to as "breakfast pudding", meaning it's unsweetened, aaand I ate it for breakfast. Plain vanilla pudding, delicious fresh blueberries, what more can you ask for?
This was Siobhan's birthday pie, the VwaV Black-Bottomed Peanut Butter Silk Pie (whew). I think I'd like it with less sugar next time, but it was still excellent. Even the tofu-phobic person loved it, and I do enjoy sneaking tofu on people.
Boston Cream cupcakes, for another friend's birthday. I screwed these up a bit (way too much vanilla) but the flavour mellowed out by the second day, and they ended up quite delicious in the end.
After visiting a local gelati place with an incredible vegan selection, I noticed they had bricks of green tea ice cream (not vegan) in their freezer. Naturally, I had to go home and invent my own. I froze it into star-shaped bricks because I had been.. inspired.. and served with raspberries which complimented it nicely.
the recipe:
2 cups cashews
2 cups plain almond milk (could probably sub. water, but I haven't tried it)
1/2 cup maple syrup
1/2 cup brown rice syrup (again, could probably use all maple syrup if you wanted)
1 teaspoon vanilla extract
1 teaspoon almond extract
4 teaspoons machta green tea powder
Blend cashews in a food processor until crumbs. Add liquid ingredients slowly, pulsing and scraping down the sides often, and continue to process until mixture is creamy and no longer grainy. This is important, because once the ice cream freezes any graininess will become more noticeable. Blend in green tea powder until well mixed. Chill in the freezer until cool, then make according to ice cream maker's instructions. Will probably need to set in the freezer overnight, unless you like your ice cream very soft..
