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29 Nov

Two for two!  Second vegan dinner a success.  Loving “Speed Vegan” thus far.  Tangy sweet and sour sauced tofu with soba noodles and a boatload of green onions.  Freaking delicious.  Last night was Hominy Hash with vegan italian sausage added in.  Not going to lie, I thought the author was being modest when he said the Hash looked like an utter disaster halfway through, but not, it does indeed look like it’s going to be a complete failure two steps from the end.  My first thought after adding in the tomato puree was “Yup.  Complete disaster.  Not lying.”  Second, “Denny will never let me try something weird ever again.”

It may not be squash, but it'll be a show stopper when it happens.

Denny is possibly the most patient husband on the face of the planet.  Aside from being a derby widow, he’s put up with years of crazy habits, such as lifting his arm up and re-setting it on my side when trying to sleep due to my skin being “pulled” the wrong direction if he just slides an arm around me, and trying new foods all the time.  When new friends come over and see our cookbooks, they almost always ask if we’re vegetarian.  No, Megan just has an addiction to cookbooks and variety.  Growing up a meat-eater, non-animal based meals are a fascinating foray for me.  Vegan solutions boggle my mind.

Take cashew cream, for instance.  If you want a serious, dense cream without dairy, this is your prize winner.  You soak cashews overnight to soften them up and then blend them with some water until smooth.  Cashews have no taste of their own, but just deliver fatty, creamy goodness.  I used it to replace milk in mashed potatoes, and then the next morning, to replace water in gravy.  I have yet to try it in my coffee, but I have no doubt it will be delicious.

Another favorite?  Raw Chili Rellenos with mole sauce.  We made this during our marathon training on a regular basis.  Raw green chiles, which can be warmed in a dehydrator, and then cleaned out, stuffed with homemade cashew cheese, and slathered in a homemade mole sauce.  I can’t believe I missed chile season this year.

There have been disasters, for sure.  I thought tonight when I added hemp oil instead of flax oil to the soba noodles that we were done for on that one.  Hemp has such a strong, plant-y flavor.  The smell of it made me again flashback to my previous “Denny will never let me do this again” feeling.  It ended up fine, but I’ll be getting myself flax oil the next time we make it to avoid that overpowering feeling of dead.  At some point I expect to find this in my oven, or some variation.

Until then, onwards!

-Meg

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