vital vegan

ATTN: Splendid Table Re: Stump the Cook | October 2, 2008

Hmmm… too busy to make it to co-op, have applesauce, soyrizo, hummus, spelt bread and soy vanilla yogurt in fridge. Nah.

Freezer produced better results:

brown rice, mixed “beijing” vegetables plus more broccoli, cashews, Trader’s soyaki and sesame seeds on my veggie plates (carrots pictured — thanks dad!)

Easy, though brown rice takes FOREVER to cook. It beat the alternative, however, which was spaghetti and meatballs AGAIN. Need to expand what I have on hand a little or just remember to buy/add zucchini and spinach more often to my pasta dishes.

Just started reading Julie & Julia about cooking through the Mastering the Art of French Cooking cookbook. Been reading a lot of food-related novels in the past year (picked this one up at a Goodwill outlet where all hardbacks were 75 cents) and wish there were some vegan versions out there. Damnit. Now I may have to look into filling the void. Maybe a Veganomican version? Though cupcakes would be easier and I already know someone who was working her way through it last summer for Food Fight‘s weekly potlucks.

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Vegan. Girl. Journalist. Designer. Sci-fi geek.

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