Welcome to Bitchin Vegan Kitchen!

To celebrate my inaugeral blog post I cooked up the Mango-Ginger Tofu from Vegan with a Vengeance exactly according to the recipe. To compensate for all that crazy coloring in the lines and such I free-handed some sesame greens (broccoli and baby bok choy in peanut oil, sesame oil, garlic and Chinese five-spice powder) and some coconut cashew rice (brown basmati, toasted cashews, toasted coconut flakes, coconut milk.

The meal went over well with my enthusastic taste-testers. I do wish I had thought to marinate the tofu a bit longer as the Mango-Ginger marinade had an incredible flavor--but it hadn't penetrated the (well drained and pressed, extra-firm) tofu. I also garnished with chopped fresh cilantro which added another nice layer of flavor. Very fresh and summery.



For dessert there was another Isa Chandra Moskowitz recipe-- the Low Fat Sexy Cupcakes from Vegan Cupcakes Take Over the World. The cupcakes are very light and almost more like muffins than cakes but when topped with jam, fresh raspberries, a confectioner sugar glaze and my inspired addition of non-dairy chocolate chips something magical happens. I'm not telling you anything you don't know though, since you already own that book... right?