Pretty big post coming at you, so sit back...
A week or so ago, Bob and I went to a vegan cooking class at our health food store, Earth Fare. The event was sponsored through UGA's Speak Out for Species, and it was fun to be around so many vegans--the chef was not vegan, though he was cooking vegan for all of us, so it was almost as if the tables were turned in our favor, for once! Anyway, he shared this incredible recipe with us for mocha chocolate pie, which Bob and I promptly tried out for ourselves.
Mocha Chocolate Pie
2 cups semi-sweet chocolate chips
1/3 cup Kahlùa (or cold coffee)
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon maple syrup or other honey substitute
1 graham cracker pie crust
Melt the chocolate over a double boiler, then remove from heat and stir in the liqueur, vanilla, and syrup. In a blender, whiz the tofu until smooth, then add the chocolate mixture and blend together. Pour into the pie crust and chill 4 hours, until firm.
It's that easy and that delicious. We shared it with some of Bob's family and they immediately demanded the recipe.
I had an eggplant sitting around that I needed to cook, so I started hunting all your blogs for a good eggplant recipe. I found one here that sounds delicious (and I am sure I will try it soon!), but then I remembered that I have been meaning to try Fatfree Vegan's eggplant parmesan, which has been raved about over and over in the blogging community. It took quite a while to put together and made a mess of quite a few dishes, but in the end it was completely worth it. Delicious--so creamy and flavorful.
Reading fellow bloggers' comments, it seems that many people had a problem with the dish being mushy. I didn't have that problem. I ended up baking it about 40 minutes and then let it sit for 10 minutes before serving, and it came out fairly clean and solid.
I served the eggplant parmesan with a spinach salad and this lite goddess dressing, also from Fatfree Vegan. This dressing is so good, and contains far less fat than Annie's Goddess Dressing. I ended up adding more soy sauce to the dressing than the recipe called for, which gave it a bit more flavor and thinned it out a bit (because when I first made it, it got almost solid in the refrigerator).
As you might remember, I have been really trying to add some more variety to my breakfasts in the mornings. It's been going really well--I've been eating a lot of oatmeal, but oatmeal can be varied endlessly so it's been fun to play with. And, I've learned that you can cook oatmeal in the microwave with great results, which makes it actually do-able for rushed mornings. The best oatmeal recipe I've come up with so far is this:
1/2 cup rolled oats soaked in 1/2 cup soy milk for 10 minutes
1/4 cup applesauce
Ground flax seed meal
Microwave for about 2 minutes, then stir in the flax seeds and some extra milk and enjoy!
This one is oats soaked in soy milk, then I added 1/2 a banana, maple syrup, and cinnamon. It's really good with peanut butter stirred in at the end. Yum!
Mixed grain porridge. It contains brown and wild rice, millet, amaranth, and barley. I added cinnamon, nutmeg, and cardamom, and then stirred in some maple syrup and raisins and some soy milk. It was pretty good, but it's better left over.
These pancakes from The Grit Cookbook were a weekend treat. I used white whole wheat flour, which I just recently tried for the first time. It was great in the pancakes, and I'm having fun learning how to put it in everything! These I served with sliced bananas and some warmed strawberry preserves. Pancakes are Bob's favorite breakfast, and he loved these.
Speaking of The Grit, I still had a gift card for a meal there that I received for my birthday. It was a beautiful day today, and Bob and I decided to walk to The Grit for lunch. This time, I remembered to take my camera.
We sat outside and took in the beautiful 80 degree weather. Bob ordered the Mid-E Platter with falafel, hummus, and tabbouli salad:
And I went with the day's Noodle Bowl, which was grilled tofu and veggies in a wasabi-coconut sauce.
Very decadent and full of flavor. Their noodle bowl changes daily, but I've never had one that disappointed me. We considered getting a vegan grasshopper cupcake for dessert, but we both had such a filling lunch that we had to skip it.
We also stopped by our Asian market today, and I was so excited about our findings that I wanted to share them.
Dried wakame and hijiki, some nori strips, rice noodles, green and red Thai curry paste, bok choy, Thai eggplants, Napa cabbage. $14.40 total. Later this week, I will show you what we make with all this stuff!