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I’m a huge advocate of switching around protein in any given recipe. As (I believe) most Canadians can tell you, tempeh is a little bit dear up here in the north, so I almost always substitute tofu and that usually works just fine. A little less… fermenty, but more sproingy*. In this case of the VwaV Sausage Crumbles I think it may have needed that extra bit of tempeh pungency, but anyway it was nice in a pita for lunch. Fennel is win, all the time.

(*look up “sproingy” in the dictionary and I guarantee there will be a nice block of tofu pictured there!)

Second favorite is for sure chickpeas, and I’ve even started to eat them out of cans, I love them so much. I should probably start soaking some now, actually… anyway, I was sick and in dire need of vegetables and honest food, and Dreena’s Sweet Potato, Tomato & Chickpea Curry (real name?) was soooo tailor-made for the job. I added a dried chili for heat, replaced the zucchini with loads of kale, and sopped it up with some only slightly burnt brown rice. (my nose wasn’t working very well and anyway, I like it crunchy! :P). I actually felt at least 63% healthier after eating this.

Leftover rice became little baked rice balls, from Extraveganza. They have tahini, ground almonds and dill, and I messed up by stirring the almonds right in instead of coating the balls, but fixed that with bread crumbs. Mmmm delicious breadcrumbs…

I had a hard time keeping these shaped – the mixture was very very sticky and err… ricey, but the flavour was really nice, and went super well with Tangerine Chipotle-Basil Hummus (my own special favorite concoction these days, and inspired by Mel, for sure).

I promised sweet, aaaand —- here’s the white flour I bought! Say “Hi,” White Flour! (“Hi White Flour”). SO YUMMY. Dreena is cookie queen, they always come out with that great chewy bakery texture, and Anise Almond 5-Spice really *was* a nice break from chocolate, which was her selling point in the book. I think she needs to write a cookie book, because they’re not giant fussy affairs to make, usually healthier than most, and always taste like something a bit more special than a mound of sugary dough. Mmm, I wish I had another one right now…

Thank you everybody, for the commiseration about dumb boy things… it actually made me feel so much better! Thankfully it all worked out and I could quickly get back to business making cookies *constantly* with Pomme as we get closer and closer to perfecting the art of the invented cookie. And also we can make a batch in about 3 minutes. And also, they are all delicious (okay, some were dog biscuits, but most had chocolate and were… delicious).

These were actually from a recipe… the infamous Crispy Peanut Butter cookies from VwaV that have legendary crumbling abilities (oooweeeeoooooo). They actually held together pretty nicely once you let them cool. And so toasty-sweet melt in your mouth-y!

And that kinda necessitated a small batch of Extraveganza Crispy Peanut Butter cookies for comparison (the page of which I had actually bookmarked that morning… the great minds of Pomme and I thinking alike once again!). They called for oat flake cereal – yummy! – and were so so so close to the first PB cookies I used to make as a kid. The dense and chewy kind, my favourite.

These are only one of many a muffin Pomme’s made recently. All without recipes, most perfectly addictive and warming, and so muffiny it kinda isn’t even fair to the vegetables in the fridge that definitely don’t get eaten when she pulls a fresh batch out of the oven. These apple cinnamon ones were just mouthfuls of autumn.

I made some bread at some point… loosely based on the Struan bread from the Freshloaf, except with amaranth instead of oat bran, brown rice syrup instead of honey, some added flax seeds, less yeast, way more whole wheat flour, and some leftover cooked amaranth too, to use it up. Perfect toast bread! Really nummy. Like a party at the grain cupboard and my fig jam was invited.

We also had to give it a spin as BLTs! Tofu bacon might be my new favouritest tofu.

Prickly pear innards look like this, and they taste quite melony.
(this was entirely inspired by the vegan 100 – I can cross one more off the list now!)

More cookies! On the bottom left, invented pistachio-date-cornmeal cookies with cardamom. The bottom rights are cardamom-oatmeal-almond (we were in a mood it seems). And on the top are probably our mascot cookie – perfect rough ‘n tumble mounds of oatmeal chocolate chip bliss. No experimentation required there, just grabbing the Earth Balance from the fridge and trying not to forget the vanilla.

And would you believe that we are neither of us fat? This is only a fraction of our output, too.
Oh, willpower. And hungry friends. One can never have too much of either. :)

Oh, ick… I’ve had a horrible night. I won’t get into the messy details, but it involved professing feelings that should ne’er been professed. X_x……. guys are so stupid.

So I need food therapy, and pretty pictures, and I’ve even finished my homework, so I am allowed, and everyone benefits, ’cause um…. food porn is a good thing. Just bear with me if I’m not exuberant? Up there is rice! (oh wait, that exclamation point was pretty exuberant. heh). Wild rice with cherries and almonds from Extraveganza, and maple roasted turnips and beets and onions, and even dandelion greens. I kinda feel like a hobbit eating dandelion greens, like I should be making them in a little tin pot that I carry around in my pack or something, with field mushrooms and a bit of a pipe and a song for after supper. :p

More Extraveganza – sicilian white bean salad. Pretty nice! Super lemony and sagey, I liked it.

Living corn chowder from Vegan Fusion — this would have rocked my toe-socks off if the corn and avocado I’d used were looking healthier than the ones I *did* use. And it was still really yummy, even with lame-ish produce. And yes, blue corn chips are totally not raw at all, but c’mon…. chip sharks. You know you want em!

Extraveganza mocha almond spice cookies. Amazing!! Something so good about the crumbly almost bitter nut crunch, these disappeared fast.

And heck, here’s what I’ve been living off of. I’ve mentioned it before, but I like this shot. It’s very exemplary of “Liz’s Lunch”. Slurp.

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