Oh goodness. These samosas! The filling is from VWAV and the dough is from here. The only different thing I did was use brown rice flour instead of white. In the backround is mango chutney, a sweeter version of a PPK testing recipe I had made previously with these stuffed potatoes.
I've also shown a filling shot. The triangles are baked 'Indian' inspired tofu cutlets. The coating is cornmeal, coconut, curry powder, chipotle chili powder and sea salt. The meal shot includes garlic toasted whole wheat pita (I know, I know!) and the VWAV chickpea curry with extra tomatoes and eggplant.
I'm doing this all in 'right hand' photos for a change, so we'll see where this type ends up. The other photos are the no-bake peanut butter chocoltae mousse pie from VWAV - funny thing - I used a sorta crumbling pie crust I had in the freezer for a couple months - and filled it, set it - and then realized I had forgotten to pre-bake. Oh well, the filling was still heavenly. It was made last week and we've been slowly eating it - half the thing left! On top of the piece is the boxed, then whipped, Soyatoo.
- Next up we have two PPK testing recipes - the first is a creamy and not too hearty 'bring on the fall' potato and greens soup. The second is a rustic white bean casserole, served with shells & chreese and broccoli. The veggie shot is the filling of the casserole, which is then topped with buttery breadcrumbs.
- Next shot - brand spanking new Herbivore store in NE PDX! I bought the 'pink on green zip up hoodie' and adore it.
- A classic tlt - tempeh, lettuce and tomato, totally organic sandwich.
- some scramble in some light.
I know I spoke of a restaurant review last post, but the lighting at Vita just isn't happening for photos. We celebrated with vegan chicken fried steak (batter fried tempeh for Thomas) and vegan nachos (me), regardless. In other news, there is a new all-vegan restaurant here in glorious Portland, OR! ; ) I haven't been yet - but it's called Pirate's Tavern. No menu on the site yet either.