Christmas in the Kitchen

I have been a busy, busy bee in the kitchen this Christmas season. From brunch to dinner to dessert, I have whipped up a variety of delicious vegan dishes, and I cannot wait to share my creations with all of you!



I was particularly blessed this Christmas to receive not one, but TWO copies of Vegan With a Vengeance! My mother and one of my aunts both bought it for me, but I thought it was quite humorous because this cookbook was at the top of my Christmas list! (I'm going to return one copy and purchase My Sweet Vegan or Simple Treats from amazon.com instead - a win/win situation, in my opinion!) My first brunch from this book was a twist on Scrambled Tofu; I quartered the recipe and substituted one-third package of tempeh for tofu to create Scrambled Tempeh.



I sliced the tempeh into itty bitty microcubes, omitted nooch, and used white button mushrooms instead of cremini mushrooms. The result? A wildly different, fantastic breakfast that is appealing for any meal of the day! I suggest each and every one of you try this tempeh brunch dish - I've had scrambled tofu before, but the small cubes of tempeh contribute a special nuttiness and a wonderful texture to the scramble. I also must give Isa credit for her spice combination. The main "course" was highlighted by fresh, sweet blueberries (my uncle managed to locate great, non-bitter ones at the store) and some dry Ezekiel 100% Whole Grain toast.

Thankfully, the scrumptiousness didn't end with brunch. Earlier this week, I was lucky enough to gobble down Crispy Tofu with Barbecue Sauce and Steamed Broccoli. I drained and pressed some extra-firm tofu, coated it with flour (whole wheat pastry, but I would have used cornstarch if I had some), and fried it in a little bit of extra-virgin olive oil. While the explanation sounds simple, somehow the splattering, hot droplets of oil soaring everywhere during the cooking makes this tofu a little more complicated to prepare than it first appears. I simply served the crispy tofu with some bottled gourmet barbecue sauce for an excellent lunch. I don't have barbecue sauce very often, so it was definitely a treat; I love its complex flavor, which instantly packs a punch to any dish. Unfortunately, most barbecue sauces make weird things go on with my tummy. Does anyone else have this problem?



Look, the kitty is at it again!



This kitty refuses to sit still, but I had to get a picture when I found him in the sink. My uncle was snapping his fingers above my head to try to get the cat to stop moving and look at the camera.

My uncle also assisted my cooking efforts one night this week. Together we recreated Spicy Tempeh, Cauliflower, and Zucchini with Rotini, based on Isa and Terry's recipe from Veganomicon with broccoli rabe and rotelle pasta. I was very impressed with the tempeh, and it was the star of this dish.



While my job at my university's sustainable, nutritionally-conscious cafe has taught me plenty about working with a variety of vegetables, my relatives were able to help me learn additional tips about cooking this week. I've learned to work with onions and garlic cloves, which were things that always scared me in the past when browsing through recipes. I'm glad I had the extra help, or I may have been too intimidated to cook so far beyond my comfort level this week - I'm used to just baking sweets in my dorm room! But I highly recommend the spicy tempeh. Even if you don't feel like a pasta dish, the tempeh is great alone with Isa and Terry's spicy sauce, and if you have access to broccoli rabe, try that too! I have yet to spot broccolini or broccoli rabe in the grocery stores I frequent. Cauliflower made a great substitution, because personally, I love its soft texture and how it melts in my mouth. The zucchini also brightened to a luminous green color in the pan; oh how I love vegetables!

I was very nervous about making dishes for my family dinner on Christmas eve. I knew I would have nothing to eat if I didn't prepare a few dishes myself, and I love sharing food I've made with other people. I was very ambitious, and I planned and grocery-shopped as if I was going to make five dishes. Unfortunately, I did my "planning" the day before Christmas eve, which turned out not to be early enough. I had time to prepare three out of the five dishes, which was a stressful feat in itself because I am not used to multitasking in the kitchen.



Mushroom Gravy from Veganomicon is the first component of my Christmas dinner, which would be nothing without...



The famed Chickpea Cutlets from Veganomicon! This was my first time making and consuming them, and I was very pleased with the flavor. My only problem? I didn't know the best way to reheat the cutlets once I brought them to the Christmas party! I baked them right before I left for the dinner, and toasted them and microwaved them 20 seconds when it was time to feast, but to no avail. They wouldn't warm up to my liking. I made six mini-cutlets instead of four so that others could try them at dinner, but the others were scared of vegan "hippie" food, I suppose, and I was the only one who ate the cutlets and gravy. I admit that I am not yet a cutlet-forming expert (as you can see in my picture), but I loved the cutlets. Those silly omnis didn't know what they were missing! I still have a few cutlets left over, so if anyone has some good reheating tips, I'm willing to listen!



I really appreciate that my grandma attempted to accommodate my dietary preferences. She reserved a side of her salad dish without cheese just for me. The salad consisted of lettuce, chopped pecans (she left off the butter for mine), diced strawberries, and a store-bought strawberry vinaigrette that turned out to be accidentally vegan and quite delicious. Sorry for the bad picture. My Christmas dinner plate, above, may look a little empty, but thankfully I filled my tummy with some indulgent vegan dessert!



These are the Maple-Pecan Sticky Blondies from Eat, Drink, & Be Vegan. They are so moist and delicious, and they could not have turned out better! I reduced the sugar by one-half cup to make them a little healthier. Let me assure you, the taste did not suffer one bit. I took these blondies to two parties and the batch disappeared between the two occasions. I've made them before, and I find that the results are best when the blondies are fully cooled in the fridge before cutting into squares and consuming. (They also taste better when eaten with your hands - drop the forks for this one!) They remind me of cookie cake, yum! My sister and my maw-maw were hesitant to try them because they are picky girls (they claimed they "don't like" pecans), so I picked off the pecans for my sister and my maw-maw ended up eating her blondie with the nuts. Surprise surprise, they both loved it! The blondies were definitely a success.



I have two more dishes to share with you, as well as a couple things I will announce that will make you severely and utterly jealous of me. However, you will have to wait until my next post to find out! Thanks for journeying along with me in my holiday cooking adventures; I'm very excited to be back behind the computer screen so that I can see what all of you have been up to as well!

Wet Kitties

I hope you are all enjoying the holiday break! I am relishing every moment that I get to relax, without thoughts of unfinished homework cluttering my conscience. Before I go home home, I am staying at my aunt's house for Christmas. Now, this is infinitely better than being at my dorm, because here I have a full-size kitchen and therefore can cook! However, the many animals that reside at my aunt's house think they can cook, too. Well, they are greatly mistaken. The little kitten pictured below thinks he can stick his nose in my oatmeal and climb in the sink when I am trying to fill up my water glass. So, since the little kitty insists on getting in my way at the most inconvenient times, I definitely think he had it coming... Today, when he put his head under the faucet, I turned it on and let a nice stream of water plop on top on his head! Soooo funny!



Every year our relatives get together for a big feast on Christmas eve. I do not know what I want to do about this situation, but I know for sure that I won't have anything to eat if I don't plan ahead and make some dishes myself. I definitely want to make a dessert - I am thinking about some Maple-Pecan Sticky Blondies from ED&BV. I made them for my birthday/Thanksgiving this year (they were on the same day), and my family and I loved them. Or I could make these Pumpkin Pie Brownies from Isa's blog.


In the kitchen, I have been focusing on quick, easy meals. Since health is one of my major priorities (very fitting, since I'm a nutrition major), I focus on making my food heathly as well as delicious. I make my French toast with 100% whole grain bread (by Ezekiel), round it out with Mr. Apple, and used a recipe from here:



If you were to say the words "hummus" or "pita" two weeks prior to today, you wouldn't have struck my appetite, but lately, I've been in a hummus-and-pita mood. Here's a Greek-inspired for lunch yesterday and then again for dinner tonight:



I also had my favorite veggie with this meal: Brussels sprouts. (Kale and butternut squash are close behind. And sweet potatoes! Ha, I love pretty much any veggie.) I got the whole wheat pitas and hummus (Traditional with Sesame Tahini) from Trader Joe's. The hummus tasted really plain until I added some flax oil and herbes de provence, which is a bottled spice mixture that includes thyme, rosemary, and marjoram. My grandma had been raving about this spice the last few times I talked to her on the phone, and she arrived at my aunt's house a couple of days ago and gave me a bottle of the spice yesterday. My grandma definitely knows what she is talking about: Everyone go buy a bottle of herbes de provence! She said it's also great on roasted veggies.

To prepare the pita triangles, I coated them with a very light layer of extra-virgin olive oil, sprinkled them with sea salt, baked at 350 degrees F for five minutes, and broiled them a couple more minutes. Such a yummy, simple, nutritious lunch!

Finally, I tried a new Veganomicon recipe. Quinoa Salad with Black Beans and Mango is a delicious, healthy dish that is a breeze to make. I chose it because I love mango and quinoa, and the bean protein rounds it out and makes it a satisfying meal-in-a-bowl. The end product ended up being very colorful, even though I left out the green onions and cilantro. I know it would have tasted much better with these ingredients, but honestly, I thought was only cooking for myself and didn't want to go back to the store and spend any more money to get them. My grandmother was very interested while I was whipping up the dish, and so I let her try some. (I usually quarter recipes because I'm only cooking for one, but this time I made the full recipe so that I could have leftovers for later in the week.)



My grandpa has told me several times that my grandma's practically a vegetarian, and after my grandma tried the quinoa salad, she said, "Well, I might just become a vegan too!" She's been very interested in the food I've been making all week, and keeps saying, "I want what she [meaning me] is having!" I also left Veganomicon laying out, and my aunt read the foreword and was telling a couple other people what she read about the health benefits of a vegan diet (lowering cholesterol and blood triglycerides, reducing the risk of cancer, treatment of diabetes). How awesome is that? I better be bringing some vegan dishes to Christmas eve dinner, at this rate! Plus, my aunt and grandma also commented about how clear my skin is and about how shiny my hair is since I've been eating this way. Veganism'll do that to ya! :)


My grandma's mini-dish (plus, she kept saying how good it was and even took seconds):



Thanks to the vegan culinary genius of Isa and Terry, a few vegan flames have ignited in my family members.

Coming up will be a review for P. F. Chang's China Bistro and/or California Pizza Kitchen. Stay tuned!

A Smattering (sure, that's a word)

If any of you were worrying, finals have not eaten me alive. They have just rendered me unable to make a decent blog post. So I'm trying to make up for it with a smattering of food photos I've taken over the last week or so. My camera's out of batteries again, so I don't know how long it will be until my next post. Seriously, I got the camera batteries just after Thanksgiving, and they've died again already! But then again, I am just using normal double-A's.



I got this meal from the hot bar at my local Whole Foods Market. Pictured are a Mushroom Curry, Sauteed Kale, and a Cranberry Walnut Roll. I love eating at Whole Foods on the weekend, but sometimes their food seems like it's missing something - this was the case with the curry. Kale makes me feel virtuous and whole no matter what, so I always go for kale in any form when I see it on the hot bar at Whole Foods. I also love, love, love their cranberry rolls. I need to learn to make them myself. I asked for a bread machine for Christmas from my grandparents, so we'll see.



This post by Celine inspired me to try adding a little carob powder to the batter for the Homestyle Carob Cookies I always make. After I made them, I saw that Celine commented on her blog that she preferred the cookies without carob powder after she tried her cookies. Oh well. Since I am absolutely ridiculous and was only in the mood to eat one cookie, I only made 1/8 of the cookie recipe. This yielded one semi-huge cookie. If anyone else wants to attempt to try a ridiculous feat such as this, I suggest you use a very small mixing bowl for the dry ingredients to make sure they get fully incorporated. I also added two drops of peppermint oil into the wet ingredients for a special carob-peppermint taste. This cookie was yummy but still not as good as my Double Carob Peppermint Cookies with Almond Butter.



I had some cooked quinoa sitting in the fridge, just asking to go bad, so I decided to whip up some more Almond-Quinoa Muffins from Veganomicon. I really want to reemphasize that they make a great breakfast - the recipe uses whole wheat pastry flour and quinoa, so the 100% whole grain-ness of these muffins will keep you staying full. This is great news for people like me who don't like a lot of sugar at breakfast time.



Ever since I saw Katie's recipe for a grilled peanut butter banana sandwich, I could not stop thinking about it. So I finally got my butt to the store and bought some Ezekiel Sprouted 100% Whole Grain Bread (that's a mouthful...) and whipped up Katie's "sandwich of dreams," as she calls it. Well, after ingesting this lovely sandwich, I heartily agree. This concotion sure is a sandwich of dreams. I didn't have raisins, so I skipped that part; I used almond butter instead of peanut butter because almonds are just a better source of calcium; and I don't have a grill or stove so I sprayed my sandwich with cooking spray and broiled it in the oven for a few minutes, and then baked it for a few more minutes, and it came out great. See? Even if you don't have the perfect setup or equipment, you can still satisfy your cravings. And seriously, before I made the sandwich I was having intense cravings.



This one night I was hungry for something sweet so I whipped up a bowl of sliced bananas, soaked goji berries, carob chips, and crushed walnuts topped with a little agave, a little organic chocolate syrup, and a little pumpkin pie spice. It didn't taste too great but it satisfed the sweet tooth. Maybe some granola would have made it better. But it looks cute, don't you think? I know, I know, my ice cream bowl + spoon rocks.



I was also having some cravings for comfort food, and I definitely think French toast is a comfort food. I halved this recipe and made a hearty vegan breakfast for one (plus I added vanilla extract, cinnamon, and a teaspoon of almond flour to the batter). Oh, cooking for one! This quartering and halving is so silly! I can't wait until I can go home and use my own kitchen and feed other people too. It's so much more fun that way. And yes, earlier I said "cooking." I know I don't have a stove, so I packed up all the French toast ingredients in my picnic basket and trekked over to the dorm that does have a stove. The dorm also provides frying pans and other cookware, so I was set in that department. I don't know if I'll be making many more trips like this, because it's time consuming to transport cooking goodies to and from. Also, it's been snowing and I refuse to walk through the snow with my picnic basket. Sigh. I'll leave it at that.

Thank Goodness it's Friday, and Thank Goodness for Cookies

Most people like cookies. I am no exception. Actually, I love cookies. Now, I realize that many of my few posts contain cookie pictures and not much else. Here is where I reveal to you a deep, dark secret about myself:


I do not have a stove.


Yes, it's true: while I'm here at college, I do not have access to a stovetop. This explains why I have not yet had any cooking pictures on my blog. I can only bake and microwave my food because my dorm doesn't have stoves because "they're a fire hazard." Being a vegan at my school really sucks sometimes, because I have no way to cook real meals for myself. I have to choose to either brave the school cafeteria or spend my hard-earned savings and eat off-campus. If I choose the school cafeteria, my meal will end up being an apple, a pathetic salad or vegetables "sauteed" (ahem, drowning) in oil and nothing else, and on a good day, cold chickpeas. To my school, "vegetarian" means someone who eats vegetables, not meat. Now, I love vegetables much more than the average person, but vegetables alone is not a meal! Give me some protein, give me some whole grains, gosh darn it! My cafeteria never has whole grain anything except for non-vegan cereal. So I am forced to spend more money on off-campus food than I want to, thus neglecting the meal plan I was required to purchase.

I didn't mean this post to turn into a rant; I really just wanted to give you a nice innocent post full of cookies. So, here they are, Double Carob Peppermint Cookies with Almond Butter:



VeggieGirl posted about these cookies a little while back. They are based on the "You Got Peanut Butter in My Chocolate" Cookies from Eat, Drink, & Be Vegan.



Like VeggieGirl, I substituted carob chips for chocolate chips and carob powder for cocoa powder and almond butter for peanut butter just because those were the ingredients I happened to have in my lovely (not) dorm room. I also substituted a tiny bit of peppermint oil for some of the vanilla extract, but I used mostly vanilla because too much peppermint oil can ruin a good thing. I made a 1/4 batch and was very pleased with my end result, especially because afterward I realized that I had made a cookie version of my favorite "ice cream," It's Soy Delicious Carob Peppermint!


Photo by PurelyDecadent.com

So I hope you guys will bear with me and my incessant baking and lack of cooking for the time being. I am working on a new living situation for next semester (as in, a place with a stove), and you can bet I'll be cooking up a storm when I go home for winter break! So yay for cookies, yay for veganism, and yay for delicioso vegan cookies!

Quinoa, in a Muffin?

Today was a day of many firsts for me: the first time I cooked with cardamom and agave nectar and almond flour, the first time I made a Veganomicon recipe, (sadly) the first time I made an Isa Chandra Moskowitz recipe...

Ever since I saw the recipe for Almond-Quinoa Muffins in Veganomicon, I knew I had to try them. While I am quite partial to oatmeal and whole wheat couscous, quinoa is my favorite grain. And this recipe is not only phenomenal because it puts quinoa in a muffin, this recipe is phenomenal because it is sweetened with agave nectar and dried fruit - as in, no dry sweeteners! These muffins are also 100% whole grain, and combine cinnamon and cardamom in the spicing category. All right, no more: if you want to know what else is in these muffins, you'll have to bust out Veganomicon yourself! The pictures can do the talking from here.







I was really curious about the appearance of the inside of the muffin. Believe it or not, the quinoa wasn't extremely noticeable from the outside of the muffin, and inside we've got a nice little apricot guy.

So, what did I think about these muffins? Pretty darn good. They are healthy enough to be breakfast, but I just made a 1/4 of the recipe for an afternoon snack. Since the muffins have no refined flours or sugars, they keep you happily full and sugar-coma free. Normally I never say this, but I do wish they had been a tad sweeter. Were these muffins worth the 13 dollar bag of almond flour? I think so. Yes, you read correctly: unless you're lucky enough to find almond flour in the bulk section of your local natural foods store (I wasn't), expect to hand over around 13 dollars for a little Bob's Red Mill bag of this stuff.

I got the ingredients on Saturday at Whole Foods, so I couldn't pass up picking up a nice little lunch there too!




I had a tofu noodle bowl with ginger-peanut sauce. Back in the corner is my awesome SIGG water bottle. Everyone should get one. Anyway, it was quite a yummy lunch. My only criticism is that the peanut sauce was entirely too gingery and not enough peanut butter-y. Just to let you know a little more about my tastebuds, I could probably live with eating tofu with thai peanut sauce every meal for the rest of my life. I've never made my own peanut sauce; I've only tried it in establishments that are awesome enough to cater to vegans like myself. So, you experts out there, to which cookbook or blog should I direct myself to find the most kick-butt thai peanut sauce recipe?

Just from one muffin recipe, I have discovered why Isa Chandra Moskowitz is basically the number one vegan chef ever. From the second I smelled the contents of my brand new, just-opened bottle of ground cardamom, I knew she had good taste. No doubt will I be recreating many more Isa and Terry recipes in the future!

Ruby's Post-Thanksgiving Adventures

It seems like a year since my last post, and I don't want to start off being a flaky blogger. So here's a little recap of what I've been up to this week: I've got a breakfast and a dessert for you, both featuring special guest carob.




Oatmeal is definitely my favorite breakfast item. Sure, pancakes taste good, but nothing keeps me satiated all morning like a nice bowl of oatmeal. This was the first time I used carob chips in my oatmeal, and I quite liked the combination. I also threw some walnuts in (they're hiding in the photo, but you can see them if you look closely), and they really complemented the carob. To the right of my bowl of morning goodness, you'll see an orange. I have been very into oranges the past couple of weeks: I keep encountering huge ones, and seriously, no fruit has been more satisfying lately than a plump, juicy orange.





Let's take a closer look. What's this? Oh yes, sexay carob chip nut oatmeal.





If you read my last post, you might have seen that I had a disappointing go-round the last time I made cookies. This time, I made the same recipe, Dreena's Homestyle Chocolate Chip Cookies, but I substituted carob chips because I that's all I have in my dorm room. (A giant bag of chocolate chips is not safe in my room - it would quickly disappear before making its way into baked goods. Carob chips are safe, though, because they taste nasty when eaten cold.) Anyway, the Homestyle Carob Chip Cookies were not a bit mushy; in fact, they were deliciously just right. Of course, this time I made a 1/4 batch, just enough so that I don't have to share with anyone else! And of course, the time no one else is around to taste my cookies is when they turn out great.




Who can resist a luscious stack of cookies? Not me! That's why this picture is fuzzy. I was ready to eat the cookies at this point in the photo shoot, so I just wanted to get the photography over with and enjoy them!


I hope you enjoyed my adventures in carob-land this week. Stay tuned for a post in the very near future on Almond Quinoa Muffins from Veganomicon. I cannot wait to try my first recipe from this cookbook!

The Cookies I Promised

I made Homestyle Chocolate Chip Cookies, recipe courtesy of Dreena Burton. I did substitute white spelt flour for all-purpose, so I added 2 extra tablespoons of flour. Dreena suggests using up to 4 extra. I should have done that, because my cookies turned out a little mushy! I was so disappointed because I've made quarter batches of these cookies many times before for myself, and of course I mess up the time I make a full batch for my family. Oh well. Here's the after photo (not as crispy as they should be):






I call my version "Mushy Cookies." Ha. Here's a soy latte I made for myself, with extra foam, for your viewing pleasure:

An Introductory Survey

I may be joining in at the tail end of VeganMoFo, but in the spirit of things I've decided to post a survey from Food Snobbery is My Hobbery.

1. Favorite non-dairy milk?
Living Harvest Original Hempmilk for drinking cold with some cookies, Silk Vanilla Soymilk for making a latte, and Silk Very Vanilla Soymilk for making a mocha

2. What are the top 3 dishes/recipes you are planning to cook?
Dreena's Homestyle Chocolate Chip Cookies (in about 20 minutes), Chickpea Cutlets from Veganomicon, and Almond Quinoa Muffins from Veganomicon

3. Topping of choice for popcorn?
I like it plain and dry, but I've never tried it with Earth Balance yet -- I've heard that's yummy!

4. Most disastrous recipe/meal failure?
I was making Chicago Diner cornbread muffins, and I copied the recipe wrong and only used 1/4 cup of water instead of 3/4 cup! They were so dry and nasty!

5. Favorite pickled item?
Pickling grosses me out. Yuck.

6. How do you organize your recipes?
I have several Word documents saved on my computer: one for tofu, one for breakfast, for desserts, for entrees (non-tofu), for espresso drinks (I have an espresso machine), for muffins, for pancakes, for smoothies, and finally miscellaneous recipes.

7. Compost, trash, or garbage disposal?
Trash, and recycling when available

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
Oatmeal, cashew butter, and brussels sprouts

9. Fondest food memory from your childhood?
Running away from my day care facility

10. Favorite vegan ice cream?
It's Soy Delicious Carob Peppermint...with Chocolate Oatscreme in a close second (but sadly, I can no longer buy Oatscreme where I live)

11. Most loved kitchen appliance?
The oven, because it produces COOKIES!

12. Spice/herb you would die without?
Pumpkin pie spice. I used to put it everything, but then I realized that makes everything I eat taste the same. So I am trying to refrain from spice-monotony by mixing things up.

13. Cookbook you have owned for the longest time?
Something by Rachael Ray, but I don't count that because I've never used it before. So I'd say Vegan Lunch Box by Jennifer McCann.

14. Favorite flavor of jam/jelly?
I'm not a big jam/jelly girl. I have a bottle of apple butter in my fridge and I have no idea what to do with it!

15. Favorite vegan recipe to serve to an omni friend?
COOKIES! Everything I've tried by Dreena Burton is divine.

16. Seitan, tofu, or tempeh?
Tempeh.

17. Favorite meal to cook (or time of day to cook)?
I always cook my own breakfast, even though I'm on a college campus. Waking up is so much easier when I think about the breakfast I'm about to make. Other than morning meals, I like to cook at around 4 pm so that I can start chowing down for a 5 pm dinner!

18. What is sitting on top of your refrigerator?
I have a mini fridge in my dorm room, so on top of that is a blender and a Starbucks espresso machine.

19. Name 3 items in your freezer without looking.
My mini fridge doesn't have a freezer. Sad, I know.

20. What's on your grocery list?
Nothing. I'm not going to think about shopping until a little later in the week.

21. Favorite grocery store?
Whole Foods.

22. Name a recipe you'd love to veganize, but haven't yet.
Grilled cheese.

23. Food blog you read the most (besides Isa's because I know you check it everyday)? Or maybe the top 3?
1. Celine's
2. VeggieGirl's
3. Eat Like Me

24. Favorite vegan candy/chocolate?
Endangered Species Extreme Dark Chocolate -- it has an 88% cocoa content! Forget semi-sweet, I like my chocolate DARK!

25. Most extravagant food item purchased lately?
A piece of Chicago Diner cheesecake from Whole Foods (pumpkin chocolate cheesecake, to be exact). $4.99 for one slice! Expensive, but so worth it.

26. What is your favorite restaurant (not including all-vegan or all-vegetarian ones)?
P.F. Chang's China Bistro. They know how to cook their tofu. Not many non-veg restaurants can.

I'll be posting cookie pictures soon once I feed my camera with batteries!

First Post

I am sorry to disappoint you with my first sentence, but: I have no food photos to share yet. That should change very soon. I will assure you that I have a digital camera. But I have desperately wanted to create a vegan food blog, so here it is. Welcome.