Happy Chinese new year everyone! For once I actually got to celebrate it, in a way – and on the correct day as well! At least, this was my lunch on the 26th. What tickles me more than anything is that I was able to make vegan tofu potstickers with an empty fridge boasting only carrots, cabbage and tofu. Because that’s all you really need! Admittedly they were wanting for some sprightly green onion inside, but otherwise they were purrrrrrfect. Chewy gyoza can be for lunch anytime it wants at my house. Oh, and the star of the meal was actually the Hot Mustard Dipping Sauce from Vegan Fire & Spice. Two minutes to make and so flavourful!

As for the year of the Ox:

“This year will no doubt bear fruit, but the motto is: “No work, no pay!” Time waits for no man; if we are too lazy to sow then we can blame no one if we have nothing to reap. We will find a great many things requiring our attention, and the list of what needs to be done will seem endless. The Spartan influence of the Ox will be a constantly cracking whip over our heads. Better to apply oneself diligently than waste time arguing with the authorities. They will prevail, as the year of the Ox favors discipline.”
Feng Shui index

You know what? I can get behind that. I’ve been drawing temples and mandalas lately and I will be completely honest – it is tedious as all get-out. But I really do feel it will pay off later on. And I don’t mind working hard in other areas of life too right now, perhaps with no evident reward. It’s almost… liberating. I forget myself a bit.

But that’s enough about life! Onto the good stuff, the foodstuff! ———–>

Okay, so I couldn’t even believe I was eating this soup while I was eating it. It was lavender, and it tasted cheesy. I mean, it was magical princess soup or something. I’d made the cauliflower bisque from Vegan World Fusion before (it is SO good and easy, it’s in my permanent repertoire), but never with a purple cauliflower. I also added delicious chunkies to it this time, like corn niblets and extra bits of cauliflower and ate it with a tiny little henge of caraway & raisin whole wheat soda bread.


And would you believe I didn’t plan the symmetrical photo-op? Or even the symmetrical dinner? I guess it’s not surprising that I was going for blended soups and little toasted starchy things though, it’s been a flurried-snow january and I’ve been nursing a flu for a while. This one is the mellow lentil sniffle soup from Eat Drink & Be Vegan and I think it’s actually my favourite lentil soup ever so far. There’s something just so… right about it. It doesn’t try to be anything but nicely balanced and nutritious and slurpy, and with some squash biscuits alongside I couldn’t ask for a better snowy day dinner.

Oh, do you remember when I asked if anyone had any advice for non-sugary cranberry recipes? I think someone mentioned a cranberry dhal, which totally piqued my interest and that inspiration led to this creamy sweet potato & romano bean concoction, served with lemon rice cooked with a whole lemon. I was really wanting sour that day, and this was perfection.

Just the other day I made vegan*core’s snickerdoodles because I’d never had one before and it was on the mental list of cookies to try someday (and also I had a tarot party to go to and cinnamon-sugar just seemed like a good idea to bring with me). The photo is terrible, but the cookies are fantastic. They’re a white flour and sugar-fest (I only bake like this when I know I can give them away!), with a perfect slight-chew texture and crispy edges, and oh, they’re gorgeous too. Like shimmery brown stars…. mmmm.

Another bad photo of something very yummy – I made essentially a flatbread pizza the other day on a homemade chapati with basil chipotle hummous on the bottom and tomatoes and peppers on top. But the real special part was what I managed to make out of leftover pureed squash. I only added nutritional yeast, lemon, olive oil, garlic powder, salt & pepper, but once it was baked up it tasted so much like a cheezy thing. Something gooey to sink the teeth into! I was pleasantly surprised!

Finally – possibly my favourite chinatown find of late – Hopia Baboy. It’s a Filipino wintermelon pastry flavoured with green onion!! Astoundingly good. You just pop it into a very hot oven for 5 minutes or so to get toasty and flaky and then oh my goodness, it’s like an instant sugar pie with sesames and a haunting bit of onion that totally works. I think some of the time they’re flavoured with pork fat, which is slightly horrifying, but these ones were clean and clear. And they last forever. I bought a little blue package of them months ago and I just pull one out of the fridge and bake it whenever I want something aromatic and sticky to nosh. Sooooo good!

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