Saturday, August 26, 2006

Freedom Toast

Lately, my Saturdays are strictly for sleeping in and, still in pajamas, eating a big breakfast. Today's menu included scrambled tofu and Freedom Toast (because we can't let the terrorists win, and isn't that joke due for a resurgence?).

This version was soaked in an almond flavored custard and topped with Amaretto syrup, fresh peaches, and toasted almonds.

It was excellent served with coffee fresh from my freedom press.

Tuesday, August 22, 2006

Summer Picnic

On a Sunday afternoon, we invited family friends over for little bites in our big green backyard.

Our guests were the furthest thing from vegan, having lived in Russia and eaten meat at nearly every meal for most of their lives. Here's everyone, all lovely and crowded into a porch swing amidst the grape vines (except the six-year-old, who squinted and peered into the camera, and finally took this picture).

Once the food--in all it's veggie glory--was neatly laid on the grass, the absurd happened. The automatic sprinklers went on. I called for my husband to shut them off, and while he ran to it, I watched as the water edged closer and closer. With each pass, it doused more of our picnic: the corner of a blanket, the fresh fruit, a bag of potato chips...

I screamed. Then I picked up the sandwiches and hid behind a bush, where a flurry of dragonflies exploded into the air. I watched in horror as the sprinkler rained down...and stopped just short of soaking the sweets. Everything was kind of harried, which is good when you're about to greet company. Really, perfect is boring, and it only intimidates your guests.

After averting disaster, we served an assortment of sweet and savory foods:
Vegetable Sandwiches (tomato, red onion, fake pastrami, fresh basil, and vegenaise)
Tofu Dill Salad Sammiches
Crepes with Coconut-Pistachio filling soaked in Orange Blossom "Honey"
Blondies from Vegan with a Vengeance with raspberry jam swirled in
Salt and Pepper Potato Chips
Gorgeous plums, blueberries, bing and Rainier cherries

Later, the guys drank vodka and played pool, while the rest of us hit volleyballs and chased kids. A great day.

Sunday, August 20, 2006

Tomato Coconut Bisque

This simple, comforting soup combines the flavors of onion, garlic, tomato, and coconut. Fresh lime juice is added at the end. The soup is topped with a chiffonade* of basil, and served with additional lime alongside.

*To chiffonade herbs or green leafies: Stack or bunch the leaves together horizontally, then roll them up in a bundle. Thinly slice through the bundle vertically (with the knife perpendicular to your body), making thin shreds of green.

Thursday, August 17, 2006

What the heck is this?

An abomination to generations of culinary progress, that's what.

It's what happens when you think, "Pasta with fake cheese sauce would be good tonight..." only to realize that you're out of it's key components.

You make a bechamel with Earth Balance and flour, then realize there's no almond milk to lighten it. You use coconut milk instead, add loads of salt (forgetting it's already in the EB) and pepper, and toss in some Tofutti cream cheese for good measure. Way too salty...must absorb it! You hack up some mushrooms, toss in a bit of oregano, and try to pass it off to the man as legitimate food.

He loves it. And it's actually good!