Chili Weather

October 22, 2008 · Filed under Food I've Made, VeganMoFo · Tagged ,

When the weather is chilly, nothing is better than a hot bowl of chili!  I made a big pot last night.  Here’s a pic and my recipe:

1T safflower oil
1 onion, diced
2 small or 1 large green pepper, diced
1 cubanelle pepper, diced
1 tomato, diced
1 28 oz. can of crushed tomatoes
1 1/2 cups of water
1/2 cup of pineapple juice
1 1/2 t of Vegebase
1 cup of brown rice (I used short grain)
1 cup of red lentils
1 20 oz. can of red beans
1 T of chili powder
1 t each of cilantro flakes, oregano, basil, garlic powder, and cumin
1/4 – 1/2 t of chipotle powder
1 package of White Wave chicken-style seitan strips (drained from the water in the packaging)
salt and pepper to taste

In a large pot, heat the oil.  Add in the diced onion, peppers, and tomato (I used my Chop Wizard and it was awesome!) and saute until lightly browned.  Pour in the water, pineapple juice, and crushed tomatoes.  Toss in the Vegebase.  Stir everything together.  Add in the rest of the ingredients (brown rice through salt and pepper) and stir everything together.  Bring the chili to a bowl and then reduce to a simmer.  Cook the chili for about 30 minutes or until the brown rice is soft.  Serve with your favorite chili toppings (all we had was crackers!).

This was THE BEST chili I’ve ever made.  It was a mistake that the brown rice got tossed into the chili, but it turned out to be a good mistake.  I was having my daughter help me in the kitchen by letting her pour things into the pot, but when I had her pour the rice, I misdirected her and had her pour it into the pot of chili rather than the pot of boiling water.  Oops!  Like I said, though, it all worked out for the best.

I love making big pots of chili and then eating it for lunch for the rest of the week.  I have some for lunch today.  Is it only 10:30AM????

Have a great day!

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More soup (from Grandma!) and banana bread

October 21, 2008 · Filed under Family, Food I've Made, VeganMoFo · Tagged , ,

My Mom made some vegan soup yesterday:

When I walked into her house to pick up the munchkin after work, there were such wonderful smells floating through the air.  I asked her what she was making for dinner because it smelled so good!  She said “I made soup.  It’s vegan!  Do you want some?”  Ummmm….YES!!!!  My Mom is a great cook and I will gladly take any food she’s giving away.  She made this soup with my daughter in mind, so there are tiny pieces of pasta and tiny pieces of veggies (zucchini and green beans and some cabbage) and delicious little chickpeas all stewing in a yummy tomato base.  I loved this soup, but, not completely surprisingly, my daughter did not.  She did eat some of the little pieces of pasta, but then she decided it was more fun to spit them out of her mouth.  Yikes.

I had better munckhin-feeding luck this morning, though, when I baked banana bread.

I adapted this recipe from the recipe for lower-fat banana bread in Veganomicon.  I prepared the ingredients last night (wet in one bowl, dry in another) and then mixed them together this morning and baked the bread while we were all getting ready.  It was done just in time for my daughter’s breakfast and she ate about 3/4 of a slice.  That may not seem like a lot, but to me, that is a great success!  Here’s my adapted recipe:

3 overripe bananas
1/2 cup of applesauce
1T of oil
2T brown rice syrup
1t vanilla
2 cups of white whole wheat flour
3/4t baking soda
1t cinnamon
1/4t nutmeg
1T wheat germ
1T ground flax mixed with 2T water

Preheat your oven to 350 degrees.  Mix all the wet ingredients together in a bowl.  Mix all the dry ingredients together in a bowl.  Add the dry ingredients to the wet ingredients a little at a time mixing only until all ingredients are incorporated.  Pour the batter into a silicone loaf pan or into a lightly oiled loaf pan.  Bake on the middle rack for 50 minutes or until a knife stuck in the middle comes out clean.

This banana bread baked up better than any other banana bread I’ve ever made.  The only change I will make in the future is to use one or two more ripe bananas and I may try to add in some finely chopped dates or some date puree just for a little more sweetness.  This will probably change the amount of dry ingredients needed, so I’ll be sure to update on that the next time I bake banana bread (which will be soon if my daughter continues to eat it!).

Have a great day!

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Weekend Roundup – Vegan MoFo Edition

October 20, 2008 · Filed under Food I've Made, VeganMoFo, Weekend Roundup · Tagged , , , ,

Happy Monday, everyone! Let’s jump right into the roundup:

Friday night was soup night.  I created a Sweet Potato and Kale soup.  This was my first time ever making soup without a recipe.  Here’s a picture and my recipe for the soup:

Sweet Potato and Kale Soup

3 medium-sized sweet potatoes or one gigantic football-sized sweet potato (like the one I got in my veg box last weekend.  I should’ve taken a picture of that!)
9 cups of water
1T of Vegebase or other vegan bouillon
1T curry powder
1t onion powder
1t garlic powder
1/4t fresh ginger (I use the type that is crushed and in a jar that is kept in the fridge)
1/2 t cumin
2T maple syrup
1/2 cup almond or other type of milk
a handful of kale leaves, washed and chifonnaded (is that a word?)

Clean the sweet potatoes thoroughly.  Leave the skin on and dice the sweet potato into medium-sized chunks.  I roasted my potatoes on 400 degrees for 30 minutes before beginning the soup, but they would be fine to boil in the broth, too (the rest of these instructions are going to be for using the roasted potatoes).  About 10 minutes before the oven timer goes off, boil 9 cups of water in a large pot.  When the water is boiling, stir in 1T of Vegebase.  When the potatoes are soft, remove them from the oven and toss them into the boiling broth.  Add in the spices (curry through ginger) and the maple syrup.  Let everything boil together for a few minutes before removing the pot from the heat.  After you’ve removed the pot from the heat, use an immersion blender to start pureeing the potatoes.  At this point, add in the milk.  When all the potatoes are pureed and the soup is smooth (or the consistency you want it to be), stir in the kale chiffonade.  Then, soup’s on!

This soup was very, very tasty, but it is chock full o’ fiber.  That is my warning to all of you.

On Saturday, I made an apple cake:

I adapted this recipe from John Vanderslice’s Mom’s recipe for One Dish Fresh Fruit Cobbler from the cookbook I Like Food, Food Tastes Good.  Rather than using the peaches or blueberries called for in that recipe, I used slices of Honeycrisp apples.  If you’ve never tried a Honeycrisp, might I recommend that you do?  And soon?  They are so delicious.

Here’s the recipe for this apple cake (at least to the best of my memory (I didn’t write down my changes as I made them!).

5 Honeycrisp apples, cut into thin slices
2T melted Earth Balance (or more if you like a more buttery taste)
1t cinnamon
1/2t nutmeg
1 1/2 cups whole wheat pastry flour
3t baking powder
1/2t salt
6T agave nectar
4T soy milk or other type of milk

Preheat oven to 350 degrees.

In a bowl, combine the sliced apples, melted butter, cinnamon, and nutmeg.  Mix it all together until the apples are evenly coated.

In another bowl (here is where my recipe obviously strays from the one-dish recipe in the cookbook!), sift together the flour, baking powder, and salt.  Add in the agave nectar and soy milk.  Mix everything together until combined, being careful to not overmix.

Pour the batter into the bowl with the apple mixture.  Fold both mixtures together until the batter is coating all of the apples.  Pour this mixture into a 9″ springform pan.

Put the pan into the oven and bake for 50 minutes or until the cake is brown on top.

This cake is best served straight out of the oven, but it’s not too bad out of the refrigerator, either!  I’m excited about this cake because it is low-fat and low glycemic (because I subbed agave nectar for the sugar) and it turned out really well.  I’m sure I’ll be making it again this Fall before the Honeycrisps sadly go away…

Sunday night and another recipe from I Like Food, Food Tastes Good.  This time, I chose a recipe submitted by Voxtrot, a band well-liked by my husband.  The recipe is for Peanutty Black Bean Tofu.  Be warned that the dish tasted better than this picture looks:

I made this last night with my daughter in mind because the recipe seemed mild enough that she might enjoy it.  If only that had been the case…  So, next time I make this, I’ll add back in some of the salt and the jalapeno that I left out.  I might also use 4T of peanut butter instead of the 3T called for in the recipe.  The other adjustment I made was I used about 1 1/2T of agave nectar instead of honey (the recipe called for a 1/2 cup of honey, but I thought that was a bit extreme!).

Anyway, this dish tasted good, but it could be improved upon.  It was so easy, though, that I am motivated to make it again.  I’ll let you all know how it goes second time around.

MoFo is out of control.  304 posts currently in my reader.  I’ll never get through them all!  :-)

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Breakfast for dinner and dinner for breakfast

October 17, 2008 · Filed under Family, Food I've Made, VeganMoFo · Tagged , ,

It seems that a lot of vegan bloggers are posting lately about amazing breakfast foods.  I’m a cereal or oatmeal girl for breakfast, but I had to get in on some tofu scramble and french toast for dinner!

On the menu was the french toast recipe from the Cooking with PETA cookbook.  This recipe is similar to a variety of other vegan french toast recipes.  I made the french toast with the remaining slices of the Whole Wheat Quick Bread I made last weekend.  I had some trouble cooking the toast on the skillet on the stovetop, so I threw them in our toaster oven and they came out just fine.  I was missing some of the yeasty flavor that appears when toasting regular bread, so I think I’ll go back to using that next time I make french toast.

The french toast was served alongside some of Vegan Dad’s Vegan Mom’s Scrambled Tofu.  After reading how much his kids liked this scramble, I thought I’d give it a try with my munchkin.  She did not share the same affinity for this scramble and, instead, had fun mixing her strawberry yogurt into it.  Her dinner last night consisted of grapes, half a slice of american cheese, and Vegetable Baby Mum Mum.  Even though she wasn’t a fan of the scramble, I think Vegan Dad’s recipe is a great, easy, and tasty scramble recipe.  It is most like how I remember scrambled eggs tasting – except better!

I also served the remaining stuffed peppers mixture with dinner last night.  I love how this mixture is as good on its own as it is stuffed inside a pepper!  I used barley instead of brown rice this time around.  It was my first time making barley and I attest that it will not be the last.  That stuff is delicious!

Breakfast for dinner was a special occasion in my house growing up.  It seems my Mom, who is a fabulous cook, would serve breakfast for dinner whenever she needed a break from major meal preparation.  My favorite breakfast for dinner meals were chocolate chip pancakes and cereal with ice cream on top (seriously, if you’ve never tried it, make it a point to do so!  Here’s the recipe: put some cereal in a bowl, pour in your favorite kind of milk, put a scoop of ice cream on top.  Awesome!).  My daughter, at least for now, doesn’t seem to share  my same love of breakfast for dinner, but she apparently likes dinner for breakfast.  As my husband and I were getting her lunch ready for today – mac and cheese – she started asking for some.  She usually doesn’t eat breakfast at all (I offer it to her every day, though!), so far be it from me to refuse her breakfast when she does ask for it!  She ate more breakfast this morning than ever.  So, breakfast for dinner is not her cup of tea, but dinner for breakfast is apparently where it’s at!

Have a great weekend, everyone!

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Vegan Hodge Podge

October 16, 2008 · Filed under VeganMoFo · Tagged

I don’t have any exciting food to post about today, so I’m just going to offer a few hodge-podgey items instead.

1) This is my favorite kitchen utensil

It’s the Vidalia Chop Wizard.  All you do is rough chop your veggies, and then load them onto the dicing tray and slam down the lid (that’s my favorite part!) and out come your veggies all finely diced (one of the trays produces a really, really fine dice!).  I love using this for dicing onions because that is one of my least favorite things to do in the kitchen.  Plus, sometimes I don’t want to see huge chunks of onion in whatever it is I’m making.  :-)   This utensil saves me a huge amount of time when I am making a dish that requires a lot of chopping.  I’m not a great chopper.  I’ve heard that some folks find chopping therapeutic, but, for me, it is the most stressful part of the cooking process.  The Chop Wizard would be perfect for finely dicing veggies for a yummy salsa!

2) This is my favorite recipe for stuffed peppers.  Sprinkled with some marinara and some vegan parmesan, these stuffed peppers are delicious.  They’re seriously easy to make, too!  I made them last night and I’ve posted about them before.

3) Here is an article about a really cool vegan bakery here in Columbus.  Their lemon cupcakes are out of this world.

Have a great day!

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Pasta and quesadillas and cookies – Oh My!

October 15, 2008 · Filed under Food I've Made, VeganMoFo · Tagged , , ,

I was off work yesterday running around and taking care of a bunch of “life” type things, so I didn’t get to post anything for Vegan MoFo.  Instead, I sat at the Social Security Office listening to stories about babies being born in bathtubs and all other kinds of interesting tales.  Yikes – remind me to never misplace my SS card again so I can just avoid going to that office ever again.  Next, it was on to the BMV to replace my misplaced driver’s license.  I’m a hot mess, I tell ya.  Actually, I can kind of blame the lost license on the munchkin.  You see, she loves to go through my wallet and after this one particular wallet adventure, there was no more driver’s license.  So, it’s somewhere in my house (as is my misplaced SS card) and now that I have a brand new license, I’m sure I’ll find the lost one after three+ months of searching every nook and cranny for it.

After I was once again a licensed driver (okay, I was always licensed, I just didn’t have the actual license), I met up with my husband for lunch (Chipotle (easy, fast food vegan) and some kitchen appliance shopping.  You heard me – I’M GETTING NEW APPLIANCES!!!!  Actually, my husband and my dad will be starting a kitchen renovation at my house in just two short weeks – HURRAH!  I’ve been waiting for this new kitchen for more than three years and it is finally happening.  I’ll be sure to take before and after pictures for posting.  I love to see peoples’ kitchens and feel it is only right to share the transformation of mine with all of you!  But, stay tuned for that, because it’s not happening for two more weeks.

Until then, here’s what I cooked up over the last two days:

Dinner on Monday was AWESOME!  I made whole wheat fusilli tossed with roasted brussels sprouts, Tofurkey italian sausage, hazelnuts, and vegan parmesan (just some walnuts, nooch, and garlic powder chopped into fine little pieces in the food processor).  Here’s a look:

I adapted my recipe from this one from this month’s issue of Health magazine.  Here are the changes I made:

I used whole wheat fusilli instead of orecchiette (the orecchiette cost over $7 at Whole Foods – egads!)
I sliced up one Tofurkey Italian Sausage to use in place of the pancetta
I used one teaspoon of oregano instead of thyme
I used vegan parmesan instead of parmesan cheese

I loved this meal so much that I think I’m going to make it from now on whenever we have people over for dinner (which is very, very seldomly!).  It was quick, easy, and mighty tasty!

Last night’s dinner wasn’t particularly “blogworthy”, but my husband took a good picture, so I thought I’d post it and give him a shout out.

Those are just sweet potato quesadillas.  I cooked one large sweet potato in the microwave for seven minutes, let it cool for a minute or two, removed the skin and dumped the insides into the food processor.  I added some garlic powder, cinnamon, chipotle powder, and cumin and soymilk and whirred it all together until it was the consistency I was looking for.  These quesadillas were simple and tasty – a majorly easy weeknight dinner.

I was really craving cookies last night, so I made the Chewy Peanut Butter Cookies from Get it Ripe, which I recently checked out from the library.   This was the first recipe I made from the book, and it was really good.  I did make some changes, though, to adjust the sugar and fat content:

I used 1/4 cup erythritol and 1/8 cup agave nectar instead of the maple syrup called for in the recipe
I added 1/3 cup of almond milk to account for the liquid lost by not using the maple syrup
I used 1/3 cup of applesauce instead of the 1/3 cup of oil called for in the recipe
I also added in 1/8 cup of mini chocolate chips and 1/4 (or so) cup of raisins

Since I used applesauce, I knew I would get a moist cooky instead of a crisp and crunchy one.  That’s the price I pay, though, for saving on sugar and fat.  Regardless, these cookies turned out really well.  I was very pleased with both the taste and texture and I totally plan on making these again whenever the craving for cookies hits.  I was in a super-rush this morning, so here’s a picture of the cookies, not even taken out of the container they are in!

So even though my day off yesterday was beneficial to taking care of some life business, it meant I had no computer time for blogs and MoFo since I wasn’t at work!  My Google Reader is way over 240 now.  My plan is to catch up on blogs while I watch the last presidential debate tonight – I know how to live it up, don’t I?

Have a great day everyone!

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Weekend Roundup – Vegan MoFo Edition

October 13, 2008 · Filed under Food I've Made, VeganMoFo, Weekend Roundup · Tagged , , , ,

Happy Monday, everyone!  I hope you all enjoyed your weekends.  My weekend was all about family.  My family had dinner together on Friday night to celebrate my brother being in town from Los Angeles for a visit.  My husband, daughter and I then spent Saturday in Northeast Ohio visiting my husband’s family.  All this family time was great and it gave me a bit of a break from the kitchen.  I was happy to return to some kitchen time on Sunday, though.  Here’s the roundup of what I was able to make this weekend:

I concocted these pumpkin “buns”:

I got the idea to call them “buns” from the Blueberry Bounty Buns recipe from Vive Le Vegan.  Like those buns, these are not quite muffins, not quite scones and they are not at all like the cookie recipe from which I adapted this recipe.

2T Earth Balance
1/4 cup applesauce
1/4 cup sugar or erythritol
12 drops of stevia or an additional 2T of sugar
1 cup 100% pure pumpkin puree (NOT pie filling)
1 tsp. pure vanilla extract 1 c. crushed almonds
1/2 cup oat flour
1/2 cup spelt flour
1cup whole wheat pastry flour
1 tsp. each: baking powder, baking soda & cinnamon
pinch salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. pumpkin pie spice

Preheat your oven to 350 degrees.

Mix all of the dry ingredients together in a bowl to combine.  Drop in the two tablespoons of Earth Balance and use your hands to work it through the mixture of dry ingredients.  In a separate bowl, combine the wet ingredients (pumpkin puree, applesauce, vanilla, and stevia (if you’re using it)).  Fold the wet ingredient mixture into the the dry ingredient mixture until everything is combined.

Use an ice cream scoop to drop dollops of the batter onto an oiled or parchment-papered baking sheet.  Drop one scoop and then another on top.  Leave about 3 inches between the scooped out batter on the sheet.  Continue to drop the scoops of batter until the batter is gone.  This yielded about six or seven “buns” for me.  Using the palm of your hand, flatten each individual “bun” (consists of two scoops of batter) until they are round and about 1 inch thick and 3 or 4 inches in diameter.  Bake for about 25 minutes and then let cool on the baking sheet.

To top these buns, I mixed together about a tablespoon of creamy peanut butter with a tiny, tiny bit of sugar and about a tablespoon of soy milk.  I put the mixture in the microwave for about 20 seconds until the peanut butter was soft enough to mix with the soymilk.  I then added more soymilk until I reached the consistency I wanted.

I really enjoyed these buns.  They had a great, soft texture and weren’t overly sweet.  In fact, I think I might make them a little sweeter next time.  However, with the peanut butter topping, I didn’t miss that extra sweetness at all.

Whole Wheat Quick Bread

This is the Whole Wheat Quick Bread from Very Vegetarian. This was an incredibly easy quick bread and is moist and tasty, too.  I’ve used it for sandwiches, but it is probably best used for toasting or for eating with some soup.  I checked out Very Vegetarian from the library and this is the first recipe I’ve tried from it.  It looks like it could be promising, though, and the foreword is by track star Carl Lewis who touts the awesomeness of being vegan.

I made some ravioli (not from scratch!) for my husband and daughter last night, but my dinner was a bit more experimental.  My husband is a big music geek and he reserved a cookbook from the library in which all the recipes are from indie rock-type bands and musicians.  The one recipe in there that really caught my attention was contributed by Death Cab for Cutie.  The recipe is for a peanut butter and vegan sausage sandwich.  They prefaced the recipe by saying that they know it sounds gross, but that it is surprisingly good.  I just had to see for myself:

I used some Gimme Lean vegan sausage and formed a patty, which I then cooked in a skillet until it was brown on both sides.  Then I simply put the patty between some slices of whole wheat quick bread with peanut butter spread on it.  The result was interesting.  It was definitely good and definitely satisfying.  I really like that ground Gimme Lean, too.  It seems like it could turn out to be a very versatile product.  I guess this recipe can be made with any flavor version of vegan sausage and the one that was mentioned that sounds best to me is for a peanut butter and curry sausage sandwich.  I guess the curry flavor melts into the peanut butter and creates a sort-of peanut sauce.  I can totally see how that would be awesome.

At this point, there are 205 unread posts in my Google Reader.  I know for certain I won’t get through all of those today, but I’ll have to keep on top of it over the next few days.  Vegan MoFo is almost half over, but still in full swing!

Have a great day!

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Let’s wrap up this week of Vegan MoFo

October 10, 2008 · Filed under Food I've Made, VeganMoFo · Tagged , ,

So I’m still on my wrap-kick. Seriously, though…what was my problem before this week not knowing the gloriousness that are wraps?

Here’s the wrap I’m having for lunch today:

It’s butter bean hummus (made fresh this morning and it’s delicious! I used the same recipe for the cannellini bean hummus from the other day, but just used butter beans instead), yellow carrots, oven roasted tofurkey slices and baby greens all topped with some dijon mustard. My daughter helped me make the hummus and she really enjoyed dumping the ingredients into the blender (thanks to Chessa for the idea of letting my daughter help in the kitchen!). Although she didn’t like the hummus, she was at least enthusiastic about trying it! Wee hoo! That’s a step in the right direction.

I also think that I’ve figured out the trick behind rolling a good wrap:

-lay the tortilla down
-layer the ingredients one by one only on the right half of the tortilla
-begin the roll on the right side and essentially roll the ingredients on top of themselves
-once the roll is complete, cut the wrap in half

I don’t know if that’s a good explanation and, if I was an artist, I would draw up a sketch. However, an artist I am definitely not, so no wrap sketches today. My husband can draw pretty well, so maybe I’ll ask him to make a guest appearance with some sketches.

Anyway, that’s it for me for Vegan MoFo for this week. I’ll be back on Monday with my Weekend Roundup of Mega Vegan MoFo-ness!

Have a great weekend, everyone!

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A quick recipe for dal

October 9, 2008 · Filed under Food I've Made, VeganMoFo · Tagged , ,

I made a quick batch of dal last night and the recipe was so easy I want to share it with all of you.

First, here’s a picture of the dal, just so you can get an idea of the color and consistency. I didn’t manage to get the dal to photograph well, so this is just a cropped portion of a picture:

INGREDIENTS

1 medium onion
6 cups water
2 cups moong dal
2t crushed/minced garlic
1t crushed/minced ginger
1/2t turmeric
1T curry powder
2t red curry paste
3/4 cup light coconut milk
salt to taste

In a large pot, combine the 6 cups of water and the 2 cups of moong dal. Bring the mixture to a boil and then lower the temperature to simmer until the dal absorbs all the water.

When the water looks to be halfway absorbed by the dal, finely dice your onion and saute it in a large skillet until lightly caramelized. Add in the garlic and ginger and saute for a minute or two more (careful not to burn the mixture). Add in the turmeric and curry powder and mix it all around so that the onions/garlic/ginger are evenly coated.

When the dal has absorbed all the water, pour the dal into the skillet with the onion mixture and mix to combine. Add in the red curry paste and mix to combine. Lastly, add in the coconut milk and mix to combine.

I served our dal over brown arborio rice that I cooked in the microwave for 25 minutes (2 cups rice, 4 cups water). If you put the rice in the microwave at the same time you start the dal, they will both finish at around the same time.

This dal was really good and ridiculously easy. It’s a great dinner in a hurry on a busy weeknight.

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All wrapped up

October 8, 2008 · Filed under Food I've Made, VeganMoFo · Tagged ,

The other day, I was reading this post and really got to thinking about wraps. Specifically, I started thinking, “Why don’t I make them more often?”. It seems every meal I make involves a good amount of cooking and I need to start simplifying some times. What better way to keep a meal simple, but still delicious, than wraps?

I started my exploration of wraps with these falafel wraps and continued last night with the hummus wraps pictured here (in their pre-wrapping stage)

The hummus was very simple:

1 can of cannellini beans
1 lemon
2T tahini
1T olive oil
1t garlic
salt and pepper to taste

Put all of these ingredients in your food processor and whir them around until they’re as smooth or as choppy as you like your hummus to be. I like mine really, really smooth.

To assemble the wraps I laid out one piece of lavash that I bought from the local co-op, smeared on some hummus, topped it with some baby greens and some adorable local micro greens that I also got at the co-op. Next I put on some avocado slices and some finely chopped yellow carrots. Before I wrapped it all up, I put on a little bit of the BBQ sauce I made the other day. I know that might sound a little odd, but it tasted really good! My husband ate his wrap with honey mustard and liked it all so much he had two wraps. On the side, I served some Trader Joe’s lentil veggie soup (a pretty good soup for being from a can).

So, I think I am officially on the wrap train. For lunch today, I brought a wrap that contains some more BBQ tofu that I made on Monday night. I can’t wait!

UPDATE: BBQ tofu wrap with lettuce and cannellini bean hummus = AWESOME!

This is my MoFo-ey contribution for today. MoFo is kicking my bloggin’ behind. Thank goodness I have such a dull job that lets me read blogs for 5 hours a day. Otherwise, I wouldn’t be able to keep up with all this MoFo-ness! Seriously, though, I’d rather have work to do and feel in some way that I’m not a complete waste of taxpayer money (I’m a state employee). If it weren’t for the amazing health insurance….

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