I spent all day yesterday in the kitchen preparing dinner for a few of our friends. But first, fuel to keep me going.
A bowl of oats with soy yogurt, blueberries, blackberries, chia seeds, and almond butter:
I also made a green monster with ground flax seed, spinach, soy yogurt, peach and… coconut water! Fantastic.
See The Joy of Vegan Baking out and ready to be used?
The first dish prepared was a kidney bean dip with chopped jalapeno:
Pita chips topped with paprika for dipping:
Having started with the appetizer, I moved to the end of the meal–dessert. Chocolate Crinkle Cookies from The Joy of Vegan Baking. Before the oven:
These are the best cookies that I have ever made.
Next up? Tofu Ricotta Cheese for my stuffed figs:
Final product (they look like sea creatures):
For the main meal, I made Cashew Pineapple Quinoa and Chile Cornmeal Crusted Tofu.
Here’s the Quinoa:
And the tofu:
This all took hours of preparation, and I was in the kitchen even as our friends began to arrive. Most recipes are from Veganomicon. I love this cookbook, but the more that I use it, the more little errors I am finding.
Yesterday was a rest day, and today I have 40 minutes of cross scheduled.