Gorgeous! Floating rice in big white space! It’s the hunan fried rice from Vegan Fire & Spice, which is actually pretty fantastic. It actually has flavour, and I especially love how the tofu pellets explode with sherry goodness. I switched up the vegetables completely and can see myself pulling out this basic recipe to accomodate any old veg & rice, cause it’s really yum and takes like 2 minutes to bash up.

Equally fast and furious – the snobby joes from the Veganomicon on spaghetti squash with baked paprika yam fries from Extraveganza. I’m so officially hooked on spaghetti squash right now, it’s like noodles except refreshing. It had been so long since I’d had it that I forgot you could actually slurp the stuff, and that became so much the deciding factor in my new love for it. Veg! You can slurp! Everyone wins. :)

Persimmon blondies!! As luscious as they sound and look, they’re a tester recipe for Hannah‘s upcoming book. I am super lucky that things like this freeze well, or I’d have polished off the pan already. :p

And I picked up a cool looking bag of assorted herbs in chinatown the other day. It was only 70 cents and I kind of saw it as a taster pack of a bunch of exotic ingredients I might never get around to trying all in one spot. Like… lotus seeds, dioscorea, dried lily bulb, fox nuts, dried longan and polygonatum. And a big pouch of barley!

I assumed it was for boiling with chicken for to make extra-healthified chicken soup (at least according to my book on asian cooking) so I just skipped the chicken part and boiled it for 45 minutes or so. The funny thing is that I went for a quick grocery run in the middle – yes I am that bad and I leave the stove on while I’m gone sometimes ^^; – and when I came back the apartment smelled so nutty and sweet and… quite like chicken soup. Strange! But not bad. I strained it out because the solids were tasteless, added some tamari, green onion and tofu cube and it was strangely very satisfying. Not a taste sensation or anything, but it felt good going down the throat and I could see myself picking up a pack the next time I get a cold.

You’re also gonna think I’m weird, maybe, but this salad was a great accompaniment to barley broth. I didn’t know that endive, pear and pecan (in my case walnut) was such a classic salad! This is the veganomicon version, but I’m pretty interested in playing around with the components, maybe adding some fermented tofu as a blue cheese element, or tossing in some roasted beets like Emilie did. It’s also so pleasingly in season, I love that. So far, winter hasn’t been half bad!

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