This was the result of a hankering for an old-fashioned face-stuffy burger, and did it ever deliver on that. I made some crusty kaiser rolls, some straightforward black bean burgers (with rye flour and tortilla chips instead of white flour and breadcrumbs), put a bit of mayo and pepper on it and it was absolute perfection.

Oh yeah, and pomegranate salsa is like salsa with pink jewels in among the spiciness, and it really really works.

I also tried soygurt for the first time last week (in order to make that harissa yogurt swirl for the fava soup) and I loooooooove it. I didn’t eat cheese as an omni, I ate YOGURT, and loads of it, so I don’t know why it took me this long to grab the blue tub and add it to everything. This almond butter-lime dressing was so easy and yummy!

And speaking of soy… the other day a half block of firm tofu practically jumped into my blender and went “eeeeeeh! add sugar and lemon to meeeee!”. And who was I to argue? I baked this one, and added a pinch of nutritional yeast which sounds weird but gives it depth (just a pinch). The texture was perfect too… it sliced off into tart little “wodges” which in my odd mind is the exact word for an ideal slice of cheesecake. I wish I could live off of this stuff!
(oh and it was about 4″ across. I love mini tins!)

Finally I made Juineve’s creamy eggplant and roasted pepper soup with zaatar crackers. I doctored it a bit, roasting the vegetables and added tomatoes and a splash of sherry, and wished I had made more, it was so luscious. Thumbs up!

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