I don’t know if I liked the ravioli much, but it may have had freezer burn and I wasn’t being picky. I really just wanted a vehicle for alfredo sauce.

Alfredo sauce! From the Uncheese Cookbook! Although I didn’t have enough parmesan sprinkles to add to the sauce, it was still good. I think it would be made best with homemade soy milk, so that it isn’t sweetened at all, and I’d like to try it with the homemade parmesan sprinkles recipe from the book, rather than use the pre-made store stuff.

I’m getting bored with posting these recipe results, they all come out the same. They come out good and I nitpick over tiny maybe-mistakes. And we eat it all up before I can remember to take a pretty food porn picture.

In the spirit of archival, here’s the stuff I’ve made this week:

BBQ Pomegranate Tofu

Coconut Rice

White Bean and Roasted Garlic Soup

Isa’s Chocolate Chip Cookies

More Pumpkin and Apple Crumb Muffins

Baked Macaroni and Cheese

All recipes from Vegan with a Vengeance except for Mac & Cheese, which is from the Uncheese Cookbook. I’m getting an Indian cookbook and La Dolce Vegan in the mail soon, I’m looking forward to that.

I’m not sure what I’m going to do with the blog now. Meh, must think. This is my thinking face.

I don’t know what happened to my mozzarella cheese (recipe from The Uncheese Cookbook); it turned out to be more of a spread than a block cheese. I don’t even know if it will be grateable if I freeze it a little. The taste is a little sharp but we have yet to try it on anything.

Last night I made almond Vice Cream; I probably should have blended the mixture for a minute longer in the blender because it’s full of little cashew chunks. Also, I used raw cashews instead of roasted ones but I don’t know if that would make a difference. The taste is good and it’s creamy (around the little cashew chunks) but Jake says that the cashew flavor is really overwhelming. Maybe not using raw cashews would fix this, or maybe soaking the cashews first – I really know nothing about raw cooking. I was tempted to use Disaronno instead of almond flavoring (and I used extract anyway.) Maybe next time.

Thursday was our designated Valentine’s Day, and our usual Night Out ™, but it was just an excuse on my part to trek out to Native Foods. We had the Tempeh Chips (think battered and fried) and shared a BBQ Chicken Pizza and a Gandhi bowl. The Tempeh Chips were excellent, as most fried food tends to be to someone who never eats it. The pizza was pretty good, but we could have done without the TVP “chicken” pieces and the Gandhi bowl, essentially a rice/veggie/tempeh curry bowl was a little bland but made a hearty second dinner for me on Friday night (along with a spare slice of the pizza.) We also went home with cheesecake for both of us; the house variety for Jake and a slice of the raw cherry for me. Jake liked the creamy texture of his but didn’t like the crust very much, and I liked mine because it had a very unique and not overpoweringly sweet taste, but for $8 I won’t be buying more unless it’s a very special occasion (the house cheesecake is half that price.)

The cheddar block (which tasted more like pimento cheese spread) fucking rocks. It’s melty and tasty enough to actually satisfy Jake’s cheese jones, and it goes great on both Morningstar Farms vegan burgers and the black bean patties. How fucking amazing is that? Score one for blender cheese! Up next: mozzarella and maybe provolone.
Also, the chickpea broccoli casserole is strangely addicting even if it doesn’t taste all that interesting. I tend to put a little ketchup (not catsup, goddamn you) on it, but I tend to put ketchup on almost anything comfort foody.

Both dishes are at least half gone now, woot.

What a weekend. It all started on Thursday night, in which we went to Veggie Era again. We didn’t quite stuff ourselves silly this time, but we did get the Potato Curry and the Sweet and Sour Fish (it had a carrot slice for an eye, aww) and brought home two slices of cheesecake for dessert. So what if I feel it’s my duty to try every vegan restaruant’s cheesecake?

Anyway, since I’m trying to domesticate myself (har.), I actually made three recipes this weekend; four if you include the Vegecat cat food, which was a fucking pain in the ass and I’m not so sure that it wasn’t a total wash.

After subjecting myself to the delicious propaganda on The Post Punk Kitchen‘s forums, I made the Curried Mango Tempeh Salad Sammiches (yes, she actually calls them “sammiches”. I’ll kick your ass if you don’t find that to be 3000% awesome.), which were a pretty big hit with us. Jake totally dug the tempeh preperation (tear into bite size pieces, cover with water and a tablespoon of soy sauce or liquid aminos, bring to a boil and simmer for 15 minutes), as we were both pretty clueless on how to normally prepare tempeh. The few times that we had bought it, it just went into the microwave. Whoops.
Right now I’m resting my feetsies after a double header: a block of Cheddar cheese from The Uncheese Cookbook and the Chickpea Broccoli Casserole from Vegan With A Vengeance (which is the book that the Mango Tempeh recipe is also from.) I know, can you fucking believe that I’m making cheese in my blender and it’s made out of cashews? They both look really good, but I’m waiting for Jake to come home from work to dig in.

In other news, Yogi Tea just came out with a new flavor: Sweet Thai Delight. It’s a Rooibos (red/honeybush) tea with coconut, cinnamon, anise, carob and stevia. Add some vanilla Silk creamer, some agave nectar and pour that fucker over ice and you’ve got the best thing to hit this ridiculously hot (even for Southern California) February evening.