Not including the peanuts, mung bean sprouts, cilantro, and green onions, this salad, for a medium-size bowl, has 22 grams of protein, 1,067% RDA of Vitamin A, 76% of the RDA of calcium, 401% of the RDA for Vitamin C, and 59% of the RDA for iron. The dressing I used was simply lime juice, sambal oelek (the chili paste I’m bonkers over), and soy sauce (I always use gluten-free soy sauce).
The tofu is marinated with cilantro.
Veganomicon
This pumpkin looks innocent enough, eh?
Grinning from ear to ear, you might just smile back when you see it.
But then the lights go out…..
SCARY!!!! 
I had a great time carving this with Sara - it had been years and years since we had the pleasure of cutting through two-inch pumpkin flesh and getting our hands all stringy with gobs of seeds. So much fun!
On to the food, the pumpkin ziti has brown rice pasta, cashew ricotta, pumpkin, carmelized onions, and sage-bread crumb topping. Sound good? Yes, it is! I liked it a lot; it has a nice blend of flavors. Easy to make gluten-free as well, if you use gf bread crumbs or just chopped nuts with sage for the topping.
Boo!
Veganomicon
First we start off with breaded and baked (low in fat!) eggplant, then roll the slices up stuffed with spinach and a basil-tofu ricotta that tastes phenomenal. Why do I think that - who is this vegan who thinks she knows what cheese is good? Just listen to me. I’m smart like that….Shown here with marinara sauce, sprinkled with Almasen, and basil.
Finally, what I’ve been putting off for ages - the Cheezly pizza. I wanted to keep it simple, making a whole-wheat spelt and unbleached white crust, slathering the pizza sauce on, and topping it with the grated mozzarella and some basil pretties. My stone was worried what would happen if some Cheezly got on her delicate, seasoned body. I assured Mrs. Stone that Cheezly was, in fact, low in fat and didn’t entail stealing milk from a baby calf! If an orphaned baby soybean rings my buzzer later, I’ll let you’all know.
Cheers to Francesco for sharing an excellent meal with me!
Hello, world. I finally have a home internet connection!! :o !!!
World Vegetarian Classics
This is a soup with much flavor! My first recipe from this book, I planned ahead for this guy, grilled some sweet potatoes (instead of the pumpkin called for) last night, for a delicious smoky flavor. The broth has red curry paste, coconut milk, soy sauce, sweetener, and then you add in the sweet potatoes and tofu. What makes the meal are the garnishes, all placed on a bed of vermicilli noodles!
ExtraVeganZa
This is one of my favorite salads, with vermicilli rice noodles, baked tofu, bok choy, broccoli, spinach, red bell peppers, green onions, cilantro, peanuts, a serrano chili, and a lime dressing. It was brought to the AR meetup picnic at Pennypack Park, along with some collard greens with mustard oil, sesame oil, garlic, nori, and salt.
Vegan With a Vengeance for ricotta
Finally, I made something picture-worthy! I’ve been eating a lot of greens and broccoli. In fact, broccoli was my appetizer to this dish.
Let me just say, when people tell you that fresh pasta is so much better than dried, they are not exaggerating. Fresh is delicious! I love the texture and the fun of making the sheets, and then cutting them or making the raviolis. I made some whole-grain spelt fettucine as well.
This is one of my favorite Thai dishes, as well as Rich’s, because he requested it for his birthday! It’s a coconut-peanut-basil sauce with kale, bean sprouts, brown rice noodles, topped with peanuts. Also shown is a green curry tofu, made just using some coconut milk and green curry paste. We had some sweet & spicy nori strips and chilled mellon for dessert. Apparently, someone wanted a healthy birthday without cupcakes! How will we take over the world now? :( 
I have no idea where this recipe came from, as it was in my miscellaneous booklet and unlabeled. It’s fresh tofu (made today!) with pineapple juice, soy sauce, and balsamic vinegar and vegetables. The tofu came out really thin. Apparently, I need a double-batch of soymilk or something to make it thicker and hold together better. Shown with cashew and cumin seed rice, steamed broccoli.
Sensational Stevia Desserts (nonvegetarian cookbook)
This is a great salad which is pretty easy to make, once you get the pureeing parts done! The main base is bananas, silken tofu, coconut extract, and stevia. To one part, I added strawberries and the other, raspberries (my variation). Also shown in the middle is a mango puree and fresh blueberries and strawberries. Yum!
The making of hempnut milk:
It looks like I’ll need to strain it a little bit to remove the froth, or maybe that disappears when it cools. Either way, thanks, Sue, for the maker! I am going to make tofu tomorrow.
Steamed broccoli rabe and baby bok choy, with a basil sauce.
Homemade sourdough rolls with brown rice, whole-grain spelt, and unbleached white flour, with basil-marinated and pesto spread tofu, grilled.
The basil sauce is made from pesto with water and Bragg’s added, along with cornstarch as a thickener.
Thanks to Trader Joe’s for offering a good amount of basil at a reasonable price!
