According to the National Weather Service Forecast Office, this was an event - the probability of it happening was less than 0.08%. End of the world, thanks! It's now turned to rain and in the 40s again, but I was happy for real, inches of snow while it lasted and extra time away from work. I really don't hate my job, I just prefer not being there. Shocker.
Bittersweet chocolate and peanut butter tofu mousse
Food wise, I've been soaking beans, eating Thai, baking cookies and playing with my
new Vita-Mix. Recently I learned that I could turn my homemade Roasted Garlic and Red Wine Marinara into tomato sauce silk. I also took 3/4 of a block of silken tofu and blended it with chunks of bittersweet chocolate, almond milk, peanut butter, vanilla and a little bit of sugar to see if it would mousse it up, and it absolutely did. No need to melt the chocolate beforehand! I let it set in the fridge for a couple hours and then enjoyed this vegan classic.
Chili sin Carne ala Mole - from Vegan with a Vengeance
Using soaked small red beans and black beans, I made this recipe from Vegan with a Vengeance. I used the last of my locally made Cast Iron Seitan sample and added carrots and yellow bell pepper. I've never had seitan in chili before and call me a fan.
This was my Christmas eve dinner above - with a Full Sail Limited Edition Lager Recipe #1 and side of gluten free cornbread. The only gluten free part of the meal was based on the Veganomicon recipe, using Bob's Red Mill gluten free baking mix for the flour.
Vegan Lunch Special Soup from Pad Thai Kitchen
On Christmas Eve, I ended up meeting a few friends for lunch at Pad Thai Kitchen on SE Belmont. It's proven to be a reliably vegan friendly Thai restaurant.
From the Isa and Terry Vegan Cookie Book test kitchen -
here's a slide show of what I've made so far.
Almond Soy Latte from Tiny's in SE Portland.
Snow Serpent from another time...