It’s leftovers time again! These are some of my favorite posts to write, because they’re so random and varied. Here’s the breakfast I’ve been addicted to since the beginning of the summer: fresh, plump raspberries with coconut milk yogurt and hempseeds.
I’ve found the perfect blondie, but I’m still in search of the best homemade vegan brownie. I thought for sure these would be winners in the “richness” department (especially considering they contain a full CUP of coconut oil!), but no dice. Believe it or not, they were dry. The hunt continues.
Matt and I have hardly eaten out all summer, and I’d been craving Thai food like nobody’s business, so we hit up Bangkok Pavilion one Friday night. I got good ol’ pad thai, vegetarian, WITH egg. Pad thai puts the “almost” in “almost vegan” for me.
Matt got a tofu and veggie stir fry of some sort (couldn’t tell you which one, sorry!).
On a Sunday afternoon, we stopped by the annual Greek Food Festival at the Orthodox Church of the Annunciation. We should have gone earlier, because they were out of all veg dishes (even hummus!) by the time we arrived (though one nice woman did give me a consolation prize of a handful of olives and a piece of pita). But the desserts were the important part, anyway, and we splurged on (from left) galaktobouriko (a phyllo-enclosed custard dish), a triple chocolate cake that was called (amusingly enough) chocolate kok, and a pair of chocolate almond rolls. Ok, so, let me revise my earlier statement—pad thai and Greek pastries put the “almost” in “almost vegan” for me…
A couple co-workers and I have “Bagel Fridays,” and with this one (whole wheat, split and lightly toasted) I ate a banana (I like ‘em way ripe), plus a squeeze pack of Justin’s cinnamon peanut butter (to keep it from being a total carbfest).
Being such a fan of Living Harvest‘s Tempt hemp milk, I figured it was time I try their hemp milk ice cream. This Coffee Biscotti flavor was yummy, and I loved that there were actual cookie chunks inside. Matt and I split this pint, finishing it off in one sitting. Oops!
Another pan of brownies, another semi-disappointment. I baked this batch with the recipe from The Joy of Vegan Baking. They were tasty, sure, but they had that TOO-fudgy texture that I’ve experienced in all too many low-fat brownies. ::Sigh:: Next!
This was an interesting and somewhat successful attempt at “eggy” vegan fried rice. That’s not egg you see there—it’s a blend of silken tofu, nutritional yeast, and some other stuff. I tried to pan-fry the mixture, but it never solidified, so I stuck it in the oven to try and bake it firm. It kind of worked! Some parts were overly chewy, and other parts were underdone, but with some tweaking, I think I could make this a winner.
Q: How do you guys like the new layout?! Is it too spring-y? Too girly? Too anything-else? I’d appreciate your feedback!