I hadn’t seen the possums out at the cat food dish all summer and was wondering what happened to them. I found out recently when I saw this guy out there. Poor outdoor cat, he always yields his food to possums and now raccoons.
A new visitor
Category: photo
Coming to Atlanta….Vegan Doughnuts!
Okay, so this is definitely a work in progress. But I thought I’d share a few shots of vegan doughnuts in development.
For some reason, yeast hates Kevin’s place. It doesn’t seem like it’s much cooler than my place, but dough won’t rise for shit there. Luckily, we happen to have a proofer now.
And here is a batch of doughnuts in the magic box.
And here are a few all fried up. They’re not perfect yet. We’ll get there.
Pancakes for Breakfast
Here’s another lazy post…I didn’t even cook these. Kevin made pancakes for breakfast Sunday morning. I think he said he used this recipe. We dressed them up with Earth Balance, pecans and maple syrup. The apple is just there to kind of pretend like this is healthy. They were really nice. Good fluff, not too thick, nice taste. A winner! I think Kevin is going to be in charge of pancake making from now on. Hey, it’s morning, where’s my breakfast??? 🙂
Oh, and also, I imported all the VeganMoFo feeds into my rss reader. Wow, that’s a lot of vegan food blogging. My productivity at work just took a major hit.
Cheezy Soy Curls and Broccoli Pasta
I’m not very good at throw together dinners unless it’s something like veggies, fake meat & mashed potatoes. Every week, I go through my cookbooks, pick things to make, make a list, go to the farmer’s market once and call it good. Kevin is a lot more free-form when it comes to cooking at home. I usually handle those details, but last night Kevin brought over some Soy Curls and Chik-Style Seasoning and said “I want to use these.”
Hmm…okay. I had planned a pasta with beets and I didn’t think the Soy Curls would go very well. So we switched things up. Kevin was in charge of the Soy Curls. He followed the directions for using the Chik seasoning with them. I remembered seeing a cheezy sauce I wanted to try so made that up. And then I boiled up the tri-color rotini I had along with some frozen broccoli. It all came together fairly quickly and turned out super yummy! And bonus, I now have cheezy sauce powder that I can mix up quickly at some future date. Yay!
Kevin always makes his food look better on the plate than I do. And you know, we both augmented the drizzled cheezy sauce with piled on cheezy sauce. Yum!
Acorn Squash Pulikulambu
Let it get below 80 degrees, and I immediately go into fall veggie mode. Pumpkin, sweet potatoes, acorn squash, stews, and soups are all on my mind. I also don’t cook enough Indian food, so this week I combined the two. This is the Acorn Squash Pulikulambu from Healthy South Indian Cooking. The dish was sweet and spicy, but not really hot. There was just enough tamarind to give a hint of sour. Even though this cookbook isn’t even vegetarian, there are a ton of wonderful recipes that are either naturally vegan or easily vegan. Plus they tend to be fairly healthy. Yummy and healthy, great combination!