What's Up Wednesday #6

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.

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