Vegweb provided me with recipes for Matar Tofu and Naan, and so, I made them.

I ended up using the instructions from Isa’s BBQ Pomegranate Tofu for the tofu, because I ain’t deep frying anything. The tofu texture came out very close to what I remember paneer to be like, though it could use a little bit of a more salty flavor.

While I like the recipes on VegWeb, unfortunately they don’t go through the QC/testing process that cookbook recipes do. I also received a vegetarian Indian cookbook in the mail this weekend and I’m looking forward to converting them; which brings me to an interesting thought – why can’t I find a vegan Indian cookbook on Amazon, dammit?

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.

Recipe from: Vegan With A Vengeance.

I think that I might have over measured the Earth Balance for the frosting as it tried to kinda slide off of the cupcake as I was icing it – so I had to pat on the frosting with my finger. So much for looking purdy.

Personally, I’m not all about really sweet frosting. The frosting is good but it might be a little too sweet for me, I haven’t decided yet. The cake itself is motherfucking awesome though, and I’d like to ask it for its hand in marriage.

Monkey Verdict: Loved it and I love him. Awww.

These will definitely come with us to our friend’s wedding this weekend, fuck the wedding cake.

Recipes from Vegan With A Vengeance.

Delicious. Jake liked this better than the Ethiopian Seitan and Peppers that I had made a couple of weeks ago. I would have liked it a little spicier, but it was fine how it was.

Holy crap, does anything smell as delicious as Coconut Rice while it’s cooking? Since I didn’t have cinnamon sticks, I shook a little cinnamon into the coconut milk, and I had no limes to zest, so I threw in a splash of lime juice. The taste is subtle and the coconut milk goes really well with the aromatic jasmine rice. Jake was a little disappointed because he was trying to compare it with sweet, sticky coconut dessert rice from our local Thai place. We have plenty of rice left over, so it should go well with the Mango Tofu that I’ll be making tonight.

Recipe from Vegan With A Vengeance.

Notice the fork missing its end piece, it’s classy! I was going to take the picture myself, but Jake looked hungry so I asked him to – and I forgot to tell him not to put the fork in the picture. Haha, oh well! It’s just white trash vegan porn.
I think I monkeyed up the marinade a little bit, but caught it before it got noticeable. Temperamental Range(tm) got the best of me when I was simmering the marinade and ended up drying out the liquid and causing it to burn on the bottom of the skillet. I caught it pretty immediately and it came out fine. I served it with the leftover Coconut Rice and steamed some asparagus that we bought from the farmer’s market and it was fabulous.
Monkey Verdict: He really liked it, enough to suggest that it be one of the dishes that I’m going to bring to our friend’s wedding this weekend. Score.

The Best Pumpkin Muffins: Vegan With A Vengeance

Jake says that these are the best muffins I’ve made yet, and they went over very well at work. They’re incredibly moist and nummy, or as Jake says “they’re like real pumpkin bread.” Uh, yeah. They seem like more of a dessert muffin to me because they’re so rich, but they’re still Miharu Approved(tm).

He took a few of the muffins to work to share and here were the reactions: the one that was told afterwards that it was vegan shrugged and said “it was still good” and the one that was told beforehand that it was vegan made a face – I don’t know if they ate the muffin at work or took it home with them, but whatever. Their loss.

Recipe from Vegan With A Vengeance.

Every time I see “Fronch”, I think of the dinner party for the exchange student in Better Off Dead, and the mom character in a reindeer suit. I know that comes from two entirely different scenes, but I always see her serving the food in the suit.

We have a temperamental range, so it is difficult for me to make things like French toast or grilled sammiches correctly. I don’t know why it’s so, because Jake seems to do fine when he makes those sorts of things. So, for the next time we make “Fronch” Toast, he’ll be at the helm.

Silly heating errors aside, these came out damn good. I’m not even a French toast fan, but I like these. But did Jake, who is always so picky about recipes that depend on eggs, like them? He said that he could happily use this recipe over any non-vegan ones for the rest of his days.

Mother Fucking Yes.

More yumminess from Vegan With A Vengeance.

Molly, you’ll be getting some of these.

I don’t know why I didn’t do it earlier (it’s because I’m sloppy and lazy), but I’m going to start taking pictures of the food that I write about. It’ll make it less boring, promise.