Interesting article about agave - Why I Never Use Agave Nectar. I never knew this stuff!
I tossed leftover veggies/setian on a bbq sauce - slathered bun, and called that dinner. (Ok, so I had my usual soup and salad too...)
Friday was a MASSIVE cooking session for me!
First up, I made Colby Cheese from Ordinary Vegetarian. This was my first time trying agar... THAT STUFF IS SO WEIRD. No kiddin'... I omitted the lemon juice (all my lemons went into making lemonade!), used 2 roasted bell peppers, cashews, and straight up sesame seeds instead of tahini. It smelled fabulous...
Secondly was a strawberry bbq sauce, which also smelled really good. I slathered it on tofu slabs, and stuck that on a sandwich. Uh, YUM! (Adapted from Vegan Yack Attack) Changed to the sauce: half recipe, 3/4 cup strawberries, add a bit of water, and ~1/4 cup sugar free blueberry jelly... I ran out of strawberries...
Lastly was this super-awesome-amazing salad dressing from Fat Free Vegan. I followed it pretty closely, just doubled it, used a shallot in place of onions, and used sesame seeds in place of tahini. Oh, gosh, this is the BEST dressing I have made in ages.. Susan is such a dressing genius.
And on Tuesday, I made a little army of vegan sausages! OK, guys, repeat after me: I will read the instructions in the recipe and not blindly assume that all water goes directly in the dish.
I totally added the two cups of water to the gluten... and you can imagine how watery THAT turned out... -_- Oh, well. I ended up omitting the apple part of the sausages, using 1/2 cup oat flour in place of oats, 1 1/4 cup gluten, and 1/4 cup brown rice flour in place of rice. They actually turned out realllllly good, though. Although they did need about 45 minutes of baking time, not 30. But, still, I think the flavour can best be discribed as 'calming', if that makes any sense at all...
One last thing... this morning I made Coffee Gingerbread Oatmeal... mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Good stuff. I made bottomless oats, and then added the banana and spices from this recipe (and stevia), using instant coffee powder in place of brewed coffee.
Oh, sorry, I lied. HERE's the last thing... I made a coffee flavour of my b-fast tofu dip, which went very well with pizzerts. Just blend silken tofu, almond milk, instant coffee grounds, and stevia.