Fall is in the air...

First up, big news in the vegan baking world - Vegan Cupcakes Take Over the World is out! My copy was scanned in Portland this morning, so here's hoping it's there when I get home. I ordered one for my sister and she got it Saturday in NY. Isa and Terry have also created Cupcake blogs, which I've added in my slowly growing collection of links to the right. Yes, I <3>

Secondly, here's a rough recipe for the Indian inspired cornmeal baked tofu in my last post:

Ingredients:

-1 cup organic cormeal (I've yet to do it with blue and really want to)

-dash sea salt

-dash freshly ground pepper
-dash chipotle chili powder
-1/2 -1 tsp curry powder (how much do you love it?)
-1 tablespoon organic shredded coconut (I keep a jar in the freezer at all times)
-1 block extra firm organic tofu, drained and pressed, cut into cubes or triangles, marinaded in few sprays of braggs - dash hot sauce if you like as well.
-cooking spray

Preheat oven to 425F. Lightly oil a sheet - I find that lightly oiling my large pyrex glass pan works best for this. Add all ingrediants except for tofu and oil in a small bowl. Take each tofu piece, which should be moist, and dip into the cornmeal filled bowl. Liberally toss on all sides till coated. Place on tray on bake for 12-15 minutes on each side. It should need no more than 30 minutes total.

Now..onto the porn! Fall is in the air, and as anti-summer fall and winter-adoring girl I say bring it on. It not only means possibilities of snow, but it's soup season on top of that!


PPK testing recipe for the upcoming book. This is an Eggplant/Shallot/Peanut stew and is creamy amazement. I had a bowl for lunch and sat there eating it feeling so lucky to not be eating a frozen meal or fast food, but this homemade soup.My venture into Basil Tofu Ricotta.....The cooked slice, with VWAV dough (plus fresh herbs and chopped garlic) and VWAV pizza sauce, cremini mushrooms, green peppers, heirloom tomatoes and spinach. VWAV falafel - both baked and fried here. With the book's tahini, sungold cherry tomatoes and cucumber.Baking in the glow of the oven.CSA Bulk share! Delicatta squash, pumpkin, red onions, garlic, yellow onions and a million shallots.
The normal CSA load from last week: This week is my final pick up! A very spicy, very delightful tomato basil with roma beans, carrots and TJ's organic tri-colored raddiatore. I used one of my favorite spices in this - smoked paprika.


Baked delicatta squash and a chickpea/green pepper/white wine/lemon/garlic/thyme/crushed red pepper & more number. Lunchtime leftovers at work.

Asian pear - kale - strawberry - teeny bit of leftover avocado - soymilk smoothie. Probably something else too....

Let's keep it real - Vegan Gourmet Cheddar and Black beans on organic tortilla chips. Hit the freaking guilt-tripped spot! Also, I found the recipe card of the eggplant-tomato-pine spread I made a couple weeks back and will actually post it~