Oh helloooo, I've been meaning to post this recipe for weeks (okay maybe months) now. I just made it again tonight along with those sexy falafels from the Thrive Energy cookbook. I have been missing Garbanzo since I moved here, so I wanted to make something as close to that as possible. I accompanied the tabbouleh and falafel with hummus, romaine, and this vegan tzatziki sauce. It was wonderful. I love Mediterranean food.
That's all I got. I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me. Enjoy lovies!
This is just a little something I whipped up as a snack...no frills or anything. All measurements are approximate. I had some leftover garbanzo beans and lentils from salads I ate recently, and knew lentils were good in hummus, so why not?! I wanted to add an extra creamy texture and a good source of fat to use in place of olive oil so that's where the avocado came in. This recipe would also be good with some cilantro mixed in, I didn't have any on hand unfortunately.
That's all, just thought I'd share this simple and delish creation :)
Soooo while the above picture looks much better (as far as plating goes) in my opinion, the bottom one is a more realistic picture of what your tofu and veggies should look like in the final product. Word to the wise: follow this recipe EXACTLY if you want it to taste incredibly good rather than just okay. I can't even follow my own directions because I lost track of time in both attempts at this recipe and overcooked my udon noodles. Thus, they never browned and most of them stuck to the pan when I was tossing them in the sauce. Regardless of my incompetence...the subtly sweet and nutty flavors if the sauce are the perfect complement to the tofu, snap peas, and bell pepper in this recipe. Udon fail aside, I would make this again in a heart beat, and if you can follow directions, you will be singing its praises as well :)
Fair warning: this will be a long post...but I promise to incorporate oodles of pictures and only share good recipes ;) ...five and a half to be exact.
How was your Christmas? Did you get any good pressies? Here are the most amusing of my gifts ;)
Onto the food. I know that's all you people care about anyways ;)
Breakfast was the Pumpkin Pie Cinnamon Rolls you previewed yesterday.
They were fantastic and required little adaptation. Hands down one of the best vegan recipes I have ever had the pleasure of making. I made a half batch but did not halve the pumpkin pie filling because last time I made these no one could not they had pumpkin in them. It made a difference. The recipe can be found here and I will post the chocolate icing recipe below.
Christmas dinner started with salad topped with red grapes, toasted walnuts, dried figs, and a balsamic reduction.
Then we dug into the real feast...for me, it was mashed potatoes and gravy, wild rice pilaf, green beans, and rolls. The family had prime rib (and creme brulee for dessert).
Now, I am not a rice person, especially when it comes to pilaf. It has never been a palate pleasing dish for me but I would have to say as far a pilaf's go, this one is the best I've had. The dried fruits and wild rice are wonderful together and extremely filling. You can find this recipe on Oh She Glows. I omitted the onion and celery but otherwise followed the recipe exactly. Enjoy :)
The Tahini-Garlic Mashed Potatoes recipe came from Whole Foods. The vegan gravy was also from Oh She Glows. These two complimented each other well and the potatoes were wonderful but I look forward to trying the high-protein mashed potatoes recipe on OSG next year.