CBC Soy Curls

Coconut Basil Curry

ala Celine of Have Cake, Will Travel.

I reached for the tofu when I saw her recent post, but then remembered the Soy Curls I'd just gotten in the mail from Food Fight. Basing my sauce on her idea I whisked together

1/2 can lite coconut milk

two scant tsp of green curry paste

about 1 T of agave nectar

1 1/2 tsp dried basil

and set aside

I browned my rehydrated and squeezed dry soy curls in a touch of peanut oil then simmered in the sauce until it was reduced down and thickened.

This went on a bed of jasmine coconut rice (based on the one in VWaV in that I cook the rice in my pressure cooker with half a can of lite coconut milk and 1/2 c. water for one cup dry rice and a cinnamon stick, then topped with toasted coconut).

On the side, I planned to steam cauliflower and broccoli but the Cap'n requested roasted cauliflower and carrots. I opted to roast them with only a bit of olive oil and some sea salt, leaving out the usual copious amounts of garlic so that it wouldn't compete with the flavor of coconut and curry.

I really should start taking note of his responses word for word. they are entirely too funny (and typically wrought with colorful expletives ;), but best of all? they are welcome praise from an omnivore obviously loving the vegan things I feed him.

Oh, and I LOVE these curls and that they keep me from fretting about using TSP. Now when TSP is called for I can just mash these up a bit and use them as well, but I'm in love with the possibilities of all one can do with them just as they are. They are versatile, healthy, AND cheap!

I only wish I could buy them at the store, but will have to resort to stocking up via the internet until that day comes!

Proof

That vegan cupcakes really are taking over the world.

Just thought I'd share a pic from a dear friend of mine who, while not vegan, loves vegan baking and is already smitten with VCTOTW. These are her Vegan Coconana Cupcakes.They're the Agave Vanilla Cupcakes made with coconut extract in the place of vanilla and mashed banana instead of oil. They're topped with a coconut glaze instead of an icing. Don't they look light and delicious?!

She told me to, "feel free to brag about how you've got your omnivorous friend doling out vegan cupcakes round O-town like they are the new pink" and so I am! ;)

Thanks, Girlie! Now, if only we lived close enough to share!

Things that ROCK!

Vegan Chocolate Peanut Butter Rice Krispie Treatsbrought these to TN and the fam and I devoured every last sweet bit of 'em. Saw them on YTVS's blog (just scroll on down to her July 2nd post for the seriously kick butt recipe) and knew they'd be a hit with everyone, omni, veg, and wheat-free alike! You seriously cannot believe how amazing these babies truly are.

Honey Mangoes Sure, they're not local, they're not organic, and they're not cheap. But w-o-w, are they the sweetest, best tasting mangoes I've ever had. They were on sale at our local grocer and we've scarfed them up fresh and in all kinds of salads.
Amy's non-dairy burritos It doesn't matter how many times I eat them, I love them. I love adding whatever we've got on hand to dress 'em up a bit. This one got 'the treatment' with refried black beans, fresh avocado, marinated tomatoes (in just red wine vinegar, salt, oregano, black pepper, and a teeny bit of sugar) and some fresh cilantro. Now that's my kinda fast food!

and last, but certainly not least....the fact that you can now purchase the newest cd from these guys (Full Moon Circle) for only $4.95 on iTunes and pretty much all the other major music download sites. Worth way more than each measely penny you'll spend. They're not vegan (I can only forgive them this as the lead singer/songwriter/guitarist is my little brother ;), but they're on the right track.

Check out the insert text they asked me to write for them for this disc, One Right Way (the title track inspired by Daniel Quinn's Ishmael), to convey to their listeners just what it is that they're all about...

The world as we know it is not our own. It is a gift, a beautiful spiraling orb of green and blue and life and death that has been governed by the moon, sun, and stars for millions of years. Enter Man and his blind destructive behavior. Our culture today is sleepwalking, believing that to continue doing things the way they've always been done is the human way. We challenge each of you to wake up, to see the world we're gifted with open and compassionate eyes, to make up your own right way, to think beyond your self, your species, and the ways of those before you. Challenge what you think you know, dispel the myth, listen to your heart, be unafraid, and join us in our fight to spread the word that there is no One Right Way to live. Be a Leaver not a Taker. Leave the world a better place for your having been in it. May our music inspire you to do just that as our hope in each of you inspires us to write it.

If you wanna give them a listen before you purchase ('cause I know you're gonna buy the music, how could you not?!), check out their myspace.

And I Quote,

"That, what I just ate right there? Is f#@%ing crazy good! Wow," said the Cap'n about these and this from a guy who's 'not into sweets'. ;)

I can already tell we're gonna get a lotta mileage outta Kris's book.

Damn Tasty, indeed!

Miscellaneous Eats

Woke up wanting quinoa patties for breakfast this morning. Found no quinoa in the house...settled on Millet Tofu patties with Cheezy Kale topping and sun dried tomatoes. So good!
Basically I had about 3/4 of a block of tofu thawed from the freezer last night that I drained and crumbled this a.m.. I cooked one cup of millet while sauteeing two stalks of celery, half a small onion, and two huge cloves of garlic with sea salt, black pepper, about a tsp each of thyme and oregano. Then I mixed that all together with 1/2 cup rolled oats, 3 T soy sauce, 1/4 c. nutritional yeast, small bunch of fresh parsley, and a bit of water to bind. I then made patties, patted wheat germ on to both sides, and baked in a 350 degree oven for 30 min, flipping halfway thru.

They didn't hold up as well as the quinoa patties I'd made before but they're just as yummy and full of good things so I was happy with them. I had prepped and frozen a huge bunch of organic kale a while back so I just took some out and boiled it for about ten min, chopped it up even finer after straining out the water, then added a few tablespoons of some leftover cheeze sauce from the other day and topped with a bit of sundried tomatoes. That's my kind of breakfast!

In an attempt to duplicate a perfect chickpea salad I'd thrown together for our trip to TN last weekend, I made this
It's chickpeas, cucumber, celery, tomato, carrot, garlic, parsley, dill, avocado oil, red wine vinegar, and salt and pepper. I think what's missing here is the excess of chickpeas I had when I made it the first time. This time is just as tasty, but the texture is a bit off. Out of chickpeas, I decided it's the perfect relish
like this on top of an organic brown rice cake with some Sultan hummus (a Florida brand that is my absolute favorite store bought variety). Oh yeah, was this good!

Speaking of good (with a capital G), I recently ordered the Damn Tasty Vegan Baking Guide. I'd ordered two, one for myself and one for a friend who's lactose intolerant and been loving VCTOTW. I figured this was right up her alley and would make a swell bday present (you didn't read that, Bethie!) ;)

Of course I had to actually make something from the book before gifting it, right?

I went straight to the most sugar filled, gooey concoction within its pages, Pecan Pie Bites....
'cept mine? are Walnut Pie Bites, as the pecans I thought I'd had turned out to be...well, walnuts. Still amazing, tho. I think that I could have stood to back off the molasses a bit. It certainly lends a bit of that buttery flavor, but I think a scant tablespoon would suit my tastes better. These are messy, gooey, and wonderful. Just what I look for in a dessert. Can't wait to try everything else in this one. Thanks, Kris!

Oh...and.....that turkey style seitan roast made into pita sandwiches?
Perfect. Just like I knew it would be. (I swear there are greens in there, too. They just got shoved in the back of the pitas!) Yum!