Peanut Coconut Grilled Tofu, Pasta, Savoury Blintz, Breakfast, Salad, whatever

I tolds ya they were coming! Random photos, that is.

Up first is a recipe I created for my upcoming veg/recipe column in my friend's magazine, Perpetual Toxins. It's a spicy peanut coconut grilled tofu steak, served over my first fresh chard leaf of the season from the People's coop. I just cut up the leaf with the tofu and smothered it in the sauce while dining.
If you're in New York, check it out! This, along with Asparagus, Almond and Basil fried rice will by in the May issue.

I picked up a pint of organic cherry tomatoes for a dollar not too long ago, and forgot about them at the peak of their freshness and ended up making a roasted sauce out of them, with garlic, fresh basil, sea salt, olive oil and crushed red pepper. I served it over tri colored pasta, with spinach, more basil and sliced olives, and topped it with homemade 'parmesan'. The dish was very loosely based on this recipe.

Savoury Potato and Mushroom filled blintz, a Veganomican/PPK test recipe. My batter wasn't exactly fresh, but topped with the test kitchen cheezy sauce, this was particularly tasty.
The best pancake I've made in a LONG time. In fact, the only truely edible one. I got rid of my old, square, teflon-y griddle when we moved, and picked up a fancy new crepe/pancake pan earlier this winter.
Learning to be super patient, greasing tips and knowing my electric stove, I finally had it down last weekend. This is a plain pancake, served with lightly cajun and salt and pepper spiced yam and red potato home fries and blood orange slices.

Why yes, I do eat salads. They're just often this boring, but check out the huge white mushrooms!

Blueberry chocolate chips bars - based on the VWAV raspberry bar recipe. I took these to a friends' house last week for a dinner, and I do hope (think) they enjoyed them. I know I thoroughly enjoyed the slightly-underbaked on purpose piece I had and know why this recipe is so beloved... By the way, last night I made another test batch of the honeyballs, this time with a chocolate glaze and oh, my. The recipe really is coming.