Thank you all so much for leaving your comments about my last post. I know when I get frustrated about our unyielding omnivorous society, I feel torn between being too passive--making people think I don't really find it that important--and too aggressive--shutting people's ears to what I'm saying. It helps to step back and let someone a little more removed from the situation give their opinions, and I appreciate the points each of you made.
Ahh... I've finally been doing a little more cooking these past few days, now that I'm feeling more "at home."
I spiced up these baked sweet potato fries with chili powder and lime juice, and I made a chipotle mayo dipping sauce that brought out a nice zing. I used about one teaspoon of chipotle paste to two tablespoons of Nayonaise.
Tofu scramble... Nothing special, but it sure was good.
I love graham crackers, and since packaged ones nearly always contain honey, I decided to try my hand at making my own, using the recipe in La Dolce Vegan! I don't know why I imagined these being so complicated to make but they were really quite easy, and have such a fresh and delicate flavor that could never compare to anything commercially produced. Does anyone know how long these will keep? Because around here, they lasted about... two days. Hee hee.
Daiku inspired this dish with his wonderfully fresh, beautiful potato salad. I looked at the picture but didn't read his recipe until after I had made mine... I'm surprised at how similar mine came out to his--but not really, I guess, since small waxy potatoes, fresh dill, crisp green beans, and a sweet and tangy vinaigrette make a wonderfully sweet and savory combination with a very satisfying bite. I left the potatoes slightly on the crunchy side. Perfect.
One of the simplest treats I've ever made is banana ice "cream." This time, I flavored it with cocoa powder and coffee extract--bananas and coffee pair surprisingly well together, you know!
I've had a bottle of Trader Joe's Mango Chili Vinegar waiting to be put to good use... Melody and Urban Vegan have both posted about this stuff. I liked the idea of a mango tofu stir-fry, though, so when Stonielove posted such a meal, I took a cue from her and created this meal. My friend Vesna came over and helped me make this one up, actually, and it was quite a sensation. I'll post the recipe for you at the end. A crisp green salad rounded out this meal.
And I'm going to leave you with another question. I have been eating about 75-80% organic, striving for 100%. Organic farming is something I (and I'm sure many of you) feel very strongly about, not only for health reasons but also for the environment... Conventional farming is brutal on the soil and on the air and water into which the chemicals leak--and while this method may yield more produce in the short run than organic farming, in the long run conventional agriculture is wholly unsustainable. However, what do you do when you go to buy produce and you have to choose between buying local or buying organic? Here's what happened: I went to the produce market to buy some cucumbers. The Georgia-grown conventional cucumbers were sitting in a bin right next to the California-grown organic ones. As much as I wanted to choose organic, I could not justify buying them all the way from California when I had an option that had been grown practically in my own backyard... so I chose the conventional ones instead. When organic local produce is not available, which do you choose to support?
Thanks for humoring yet another question from the brain of Laura. Have a wonderful week!
Mango Tofu Stir-Fry
1 pound tofu, drained, pressed, and cubed
2 teaspoons oil, divided
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small yellow onion, sliced
2-3 cloves garlic, minced
1/2 jalapeño, minced, or more to taste
1 mango, peeled and diced
1 tablespoon tamari
1 tablespoon mango-chili vinegar
1 teaspoon fresh grated ginger
1 teaspoon ketchup
1 cup whole-wheat couscous
1 cup boiling water
Heat one teaspoon oil in a large pan over medium-high heat and add the tofu cubes. Cook, tossing frequently, until golden brown. Splash a bit of tamari into the pan and toss the tofu until well coated on all sides, then remove tofu from the pan and place on a clean towel.
Mix the tablespoon of tamari with the vinegar, ginger, and ketchup to make a sauce; set aside.
Place the couscous in a bowl and add the boiling water; cover and set aside for five minutes, until the couscous absorbs all the water. Fluff with a fork.
Clean out the pan and then add the remaining teaspoon of oil and heat over medium-high. Add the peppers, onions, garlic, and jalapeño, and sauté until the vegetables just begin to become tender. Add the mango and the tofu cubes and cook for another minute or so. Add the sauce mixture and toss just until everything is coated. Serve over couscous.