>I’m a terrible procrastinator. No, seriously…it’s really bad. I have no excuse for procrastination, it’s just a bad habit that I’m trying to remove from my life.
I just now, today, managed to send my giveaway winner his books. I’m that much of a procrastinator. In my defense, I really hate the US Postal Service and the post office a lot, so I tend to avoid it like the plague. Today I had the genius idea of using the postage machine myself. I’m smart like that. Vic, I promise…you’ll get it. Our courier picks up the mail around 4PM. I bet you get the books by Saturday.
Onward. In an effort to actually be a healthier person and to reduce the amout of snacking I seem to do in lieu of actually cooking for dinner, I’m participating in a cookbook challenge that Lindsay has going on at Cooking For a Vegan Lover. The first book on the list was the beloved Veganmonicon, which I have owned since it came out. The problem I’ve had with this book is that a lot of recipes are time consuming/require a lot of ingredients/will make an epic mess in my dishwasher-free kitchen. I don’t mind the time consuming or a lot of ingredients part…but not having a dishwasher in an already tiny kitchen flat out sucks. Still, I have several favorite recipes from this book that aren’t kitchen disaster creators, but I’m going to make different things than my favorites. Or at least, I will try.
First up, is a very basic recipe that I think is actually in Vegan with a Vengance. It’s a simple recipe that I haven’t tried because..it seemed like it would pack the punch that I like my tofu to have. I got home last night at 9:30 PM and promptly turned on the ovent to bake up Italian Marinated Tofu that I had left marinating all day in the fridge. Of course, I can’t leave well enough alone, so I sliced my tofu pretty thinly, and replaced the 2 T of olive oil that were recommended with 1t of truffle oil, mostly because I’m reducing my oil intake and I felt like truffle oil would give the tofu a special flavor. My copy of Veganomicon is not something I’d loan out…the pages all have food smudges on them. I know you can’t tell from the picture below, but take my word for it.
The tofu…was still a bit bland for my taste. Maybe it’s my inner salt fiend, or the fact that I smoked for years, but I am not a fan of plain or plain-ish tofu. This had flavor, but not quite the punch I love in, for example, Appetite for Reduction’s Hoisin-Mustard Tofu (which is amaaaaaaazing). I decided this tofu would go on pizza, and that I could make an Italian sub with it for lunch today.
The sub is incredible. A french baguette (so very narrow bread), slathered with pesto and topped with mixed greens. Super simple, but seriously packed with flavor.
edit: I GOT THE PICTURE TO WORK!! I know it may not look like much, but this was damn delicious.
Why yes, that is a pile of avocado with balsamic vinegar+nooch on it. MMMMM.
And, not related to food, but incredibly hilarious, here is a picture of a guy I saw at a party a couple of weeks ago. He must have put on his uhmm, party suit before leaving the house.
Yep, he has on high tops with that neon yellow form fitting suit.