Foodie Week In Review
I used to think Sabra was a tasty hummus but that was before I personalized a garlic-laden recipe I deemed Apotropaichummus. Store-bought can’t ward off evil at the level I require.
These moist and delicious blueberry-banana muffins are very healthy. A mere 2 Tbsp of sweetener and fat, organic granulated sugar and Earth Balance respectively. I also cut the flour with wheat germ for a poopton of protein and fiber.
Summer stir frys need fruit! Wok Man and I’s medley of color included pineapple, tofu, red, yellow & orange peppers, basil, spinach, onions, garlic and panko breadcrumbs with Chile ginger sauce from Wild Thymes on top a bed of quinoa and cous-cous.
Feeling experimentally saucy, I concocted a breakfast version of my signature sandwich. I marinaded some tofu cutlets in a mixture of nutritional yeast, panko crumbs, tumeric, thyme, ground ginger & peppercorn mixed in soy milk and fried ’em up to create a heavenly start of the day. Top the bun with Vegenaise, fresh basil and some sauteed peppers and onion. De. Lish.
My folks requested I bring the cupcakes for the upcoming soiree. Of course! I used VCTOW‘s no-fail basic recipes for vanilla and chocolate cakes.
On the Veganomicon front, I tried page 189’s Spaghetti & bean balls. The kidney bean balls were a bit crumbly in the crowded pan as they cooked but, damn they were good. I cooked them well (burnt?) but the mishap made them smokey flavored and added to the texture! Now I’m dreaming of beanball heroes…
On the store-bought front: For a fantastic summer treat, couple Ciao Bella‘s mango sorbet with Sharon’s coconut and let sit for a few minutes. Give a few turns of the spoon to swirl.