Spicy ginger peanut sesame noodle salad

Brown rice fettucine slathered in dressing (peanut butter, tahini, water, rice wine vinegar, tamari, sriracha, ginger, sesame oil, agave, lime juice), tossed with raw veggies (shredded carrot, sliced scallions and seedless cucumber), served on a bed of baby spinach and sprinkled with toasted sesame seeds. Next time I might add some avocado slices on top too since it goes so well with peanut (try an avocado peanut butter sandwich for lunch some time. I promise I will not steer you wrong here). I was also thinking that this would make the perfect summer potluck barbeque (meat-free hopefully) dish. It doesn't need to be re-heated, it's fast and straightforward, you can customize it with whatever you like (add whatever veggies are hanging out in your fridge, maybe some corn, some snap peas or mushrooms, or some tofu or tempeh), and it doesn't scream; "OMG THIS IS VEGAN FOODZ!?!" to omnivore friends. Really, it just says, very politely "hey, I am very delicious, ask for my recipe," and then coughs; "go vegan..." Heh, talking food.

Mmm... Dinner.

X-mas dinner for The Vegan: spanikopita and ginger-roasted winter vegetables from VWAV and green beans amandine. The spanikopita was again a big hit with the entire family: from my cousins' elderly southern grandma whose jaw dropped when I finally dropped the tofu-bomb to my younger sister who is admittedly a very picky eater, especially around vegetables and tofu. Phyllo dough is truly the stuff of wonders. The roasted veggies were popular too, though next time I think I'll just make them with sweet potato and squash since they cook faster and I like them better anyhow.



Grilled zucchini and eggplant on a baguette schmeared with homemade sundried tomato and white bean spread (with garlic, olive oil, salt and pepper, basil).

Vegan Lunchables

A carbtastic dinner tonight + lots of leftovers for lunches this week: roasted delicata squash with spinach, basil and artichoke pesto (with pignoli, olive oil, vegetable broth, oregano, black pepper), roasted sweet potatoes, mashed parsnips and potatoes (with olive oil, rosemary, black pepper and soy milk), brown rice and some store-bought cranberry sauce, inspired by vegan yum yum's latest post. I don't care how hot out it is outside-- I want fall food!


Peanut ginger tofu salad w/ carrot and cucumber sticks and toasted whole wheat pita triangles inspired by an Everyday Dish show with Julie Hasson, but taken in a more Thai direction by yours truly. In the salad: extra firm tofu, peanut butter, sriracha, scallions, grated carrot, cilantro, cucumber, ginger, garlic, tamari, white pepper.