Tofu666 (which is the best name for a food blog of all time) liked my post.
I’m obsessed with your blog and if I’m ever in Ohio I owe you a hearty high-five.
Roasted garlic and spinach stuffed tofu á la http://veganmenu.blogspot.com/2009/01/roasted-tofu-stuffed-with-dinosaur-kale.html
and raw zucchini avocado tartar over spinach, insanely goodhttp://veganmenu.blogspot.com/2012/01/zucchini-and-avocado-tartar-spinach.html
This is one of the most worth-it things I totally forgot to know about until just recently. All you do is save your vegetable scraps in a produce bag. Go ahead and experiment - there’s beets and even a lemon rind in this batch.
Once it’s full, then it is time.
Put some olive oil and a few bay leaves and peppercorns in your biggest pot and sauté for a couple minutes. Then dump in all the veggies and stir with tongs for another few minutes. Fill with water and let simmer for 2 hours. Strain through a wire mesh colander. You’ll never pay $3.50 for vegan broth cubes again.
Shawn’s tofu scramble (spinach, mushrooms, onion, garlic, peppers, sundried tomatoes, kalamata olives and brine, cheddar daiya, basil and turmeric) and hash browns (yellow potatoes, sage, salsa and vegan sour cream, chives).
Out of hand, sick delicious corn chowder http://nofaceplate.blogspot.com/2011/06/out-of-hand-sick-delicious-corn-chowder.html
Red lentil and spaghetti squash curry
Easter dinner 2012:
The tofurky was marinated (and fucking injected) with orange juice, Bragg’s, garlic, sautéed onions, pineapple, and stuck with cloves. Then burnt brown sugar on top.
The cauliflower was sautéed with mustard seeds, cumin, onion and garlic.
Then corn, black bean, tomato, red pepper, chipotle-lime salad on a bed of spinach.