My Mondays have been quite full of things other than cooking as of late, one of those things being getting our new garden in order! We have been working hard (sporadically) on getting it all together, but it is coming along. Fresh veggies and herbs this summer is so exciting. We still need to collect the dirt from a local composter, and get fencing to go around the posts, but it is coming along!
Also, my friend Lynn had a sleepover some time ago, the same night we here in Memphis got a good foot of snow. It was an awesome night, full of good food and games, and the snow drifts... which in case you didn't know, is freaking rare here. It was a potluck sleepover, and I brought vegan oatmeal creme pies. I looked up the recipe for the Little Debbie version and modified it, the cookies were an oatmeal, molasses, blueberry, and the creme was made using ricemellow (a fairly new product as I understand) and a whole lot of cornstarch.
Unfortunately, the ones in the picture are the only sandwiches to come of it. The cookies were so soft and the creme so heavy, they where a mess to eat (and extremely sweet). We ended up eating them with the creme acting as a sort of dip that you spooned onto the cookie as you ate it.
But really, the thing I have been eating mostly has been scrambled tofu. I know, I know. You ask: "isn't that like the thing that vegans eat until they are on the verge of hanging themselves?" Well, apparently I work backwards. I have always been a bit apprehensive when it comes to cooking tofu at home... it is so easy to go 'blah.'
But one night, the leftover tofu from making mac-n-chz was going to go bad, and I had a bunch of veggies from making salads that where not really enough to make a salad... so why not? I tossed the veggies in some olive oil, crumbled the tofu into it, threw in a bunch of curry spices and, viola! Tofu scramble.
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It has gotten to where I make it so much, I have made a jar of "scramble spice". It is made of tumeric, corriander, cumin, garlic powder, sea salt, pepper, nutritional yeast, and little bit of sage.
In this meal, I get lots of green veggies and iron, red bell pepper antioxidants, tofu protein, the nutritional yeast provides B12, and a tspn of flax seed oil for some Omega 3. Awesome.
