Before leaving town, I made a few more recipes to try and up my numbers. I made a lovely Latin baked tofu from Viva Vegan for dinner Monday night (I think!) that both hubby and I loved. He liked it better than the orange mojo tofu, though I still preferred the orange mojo. It doesn't matter either way, both are scrumptious. Definitely will make again!
I also made a lovely dinner on Wednesday with fresh basil and tomatoes from the CSA share. Tuscan bread and tomato soup from Italian Vegan Kitchenwas easy to make, and very tasty, though it is more of a porridge than a soup. I actually have a picture of this, but it's kinda strange looking. It wasn't strange looking when I cooked it, honest. I must not be that good at food photography yet. Still, I'd call it a keeper. A+
Another quick recipe from the same book was a baked potato with bay leaf. I know, I know, hardly a complicated recipe, right? I cut a potato in half, put a little olive oil and bay leaf and salt in, and cooked it in the oven. I admit that I may have chosen this recipe in order to bump my numbers up a little bit without adding a lot of extra work or extra leftovers, but I really did like the idea of a baked potato cooked this way as well. I have been a little at a loss as whether I'd like baked potatoes any more without my sour cream, and thought that this would be an option worth trying.
The baked potato was good, and I might make one like this in the future at some point, especially since it is so easy and I almost always have bay leaves and potatoes on hand. However, it wasn't so amazing that I couldn't wait to eat another one. I'd call it an A-.
Although I almost forgot about them, I also made two new recipes from Vegan Cookies Invade Your Cookie Jar before leaving town last week. Wednesday I made the basic chocolate chip cookies, which were good, and soft. The only thing I have to hold against them is that they were not the best chocolate chip cookies I've ever had. I'm not saying this to knock them, I enjoyed them. However, they don't beat Otis Spunkmeyer (other than in Vegan Cred) and they don't beat the Baker's new veganized chocolate chip cookie which I am sure has way more fat and sugar, but is crispy and soft and sweet and salty all in the right proportions. It could have been my fault, but the cookies were so soft that they were falling apart a little. I probably should have baked them another minute, damn the instructions. (B +)
Now that I've made brownies with tofu, I feel like I've earned my vegetarian badge! I made the brownies that were termed more like the "box" brownies, since box brownies are my favorite kind. If you want cake, make cake. Cakey brownies are not my cup of tea. Now, to get the right consistency with box brownies, I have to take them out of the oven a couple of minutes early. This is not something I took into account with these brownies, and I got fair-tasting, a little dry brownies. This again, is probably my fault, and I should probably tinker with this a bit. My oven, when baking, almost always needs to cook things an extra couple of minutes past the max recommended time. I assumed this when I made these, and this assumption had me check them when they were already comfortably done. I will say that the batter was quite tasty, however!
I made seitan and green salsa today, but have not uploaded the pics yet.... will update you later. Happy cooking!
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