Apparently not much.
I've had SARS or the plague or something since Tuesday and have spent most of my time laying around. Today I got it up enough to listen to some podcasts and post a backlog of foodpr0ns!
Tofu Scramble from VwaV
One of the first vegan recipes I ever made. So delicious. I add avocado, tomato, and vegan cream cheese in at the end, making it extra-fatty and extra-dericious.
Whole wheat pretzels from Papa Tofu and John's vegan homebrew
There's a lot going on in this picture. These delectable pretzos (try replacing anything that ends with 'le' with 'o', it's fun) were made by our guest-chef JP (aka my BF liek omg wow). Papa Tofu is the name of the cookzine from the brilliant mind of kittee of Cake Maker to the Stars. JP and I enjoyed these big lovely warm salty (slightly burnt, oops) goodies with two different kinds of beer mustard that we picked up from Anderson Valley Brewing Co. and JP's strong red ale homebrew (Kelly made the labels for it). The pretzels tasted just like I remember them tasting in Germany. There was many yummy sounds coming from my vicinity as I stuffed these in my mouth. And they were really easy to make, too! I am excited to try more from Papa Tofu.
Hummus and raw sundried tomato crackers
My first test run with the food processor I got for my birthday! MMMM, hummus. I make it really lemony, it's so good. These raw crackers were on sale (cause no way in hell am I throwing down money on non-sale raw food stuff, that shit is expensive), and they were nice but a little...SEASONED, for me, but JP liked them.
Lemon poppyseed muffins from VwaV
I love these muffins. As long as you have lemons and poppyseeds and soy yogurt around (which I usually do), you can have these muffins done in 20 minutes tops. I call them Activism Muffins now because I had to make them for an 8am meeting with a beaurocrat who is refusing to tell us why the student union is getting rid of the only vegetarian and environmentally-friendly restaurant on campus. Support Holy Cow!
Orange Sesame Tofu and Simple (Boy Choy instead of swiss chard) from ED&BV!
Holy hell. I have made this twice now in the past two weeks. It is, simply, amazing. So flavorful and light and it was the first time I've ever made bok choy (which is like über healthy for you); it really is like getting two veggies for the price of one, with the crunchy stems and the soft leaves. So very very yummy. My favorite recipe from ED&BV! so far.
Tempeh Wingz from Don't Eat Off the Sidewalk!
I'd heard a lot about these wingz from issue #1 of Don't Eat Off the Sidewalk!, which is sadly sold out. However this spicy crunchy recipe o' goodness is on the sample recipes page and as I was a sicky-poo all this week, I thought something spicy might help clear my sinuses. Great and powerful Buddha, my sinuses felt like great swaths of clear-cut Oregon forest afterwards (but in a good way). I cut my tempeh a little bigger than the recipe said to, and I think I will follow the directions next time, but these were soooo yummy and really easy to make. This is why it's always good to have a package of panko around, you never know when you're going to need to slap some panko on something.
Crimson Velveteen cupcakes w/vegan cream cheese frosting from VCTotW
JP was oohing and ahhing with me over the cupcake menu at The Divine Cupcake and requested red velvet cupcakes. I was tired of sitting around being a sicky-poo and so got it together enough to make the Crimson Velveteen cupcakes and some vegan cream cheese frosting from Vegan Cupcakes Take Over the World. I actually followed the directions for the first time EVER in making the frosting (perhaps because it was the first time I wasn't hurrying) and it came out AMAZING smooth and creamy, mmm. The cupcakes are indeed more crimson than red but I think they came out well. Action shot!
I'm going to go lay down now, this took a lot out of me.