Current mood:

creative

Yum, yum, yum, yum. Gimme gimme sum sum.


Candied Pear and Walnut Salad (with tofu cheeze and arugula). Lightly saute chunks of pear; add some vegan margarine, maple syrup, and walnuts; heat until browned and glazed; remove and chill pears and walnuts; de-glaze pan with a little red cooking wine, if desired, and add a little more maple syrup for a perfect dressing (though the salad doesn't really need it). Serve chilled pears and walnuts over arugula; top with tofu cheeze (cover a block of tofu on all sides with miso, refrigerate for a week, scrape off miso, and use tofu like you would cheeze -- it's kind of like a ricotta or feta).




Tuno Salad Sandwiches. I've made these before, but here is a picture (horrible focus point and all). It looks like my multigrain bread is chomping the salad, hehe. This salad is so good... and it doesn't even require Tuno, to be honest (which is handy, as I just used my last mail-ordered can). The other flavors are just so spot-on that it would be fabulous with any number of substitutes. I am going to make it with chickpeas next time, I think.



These were tasty served with iced lemon-ginger green tea.

Followed by...
Avocado Ice Cream. Blend 3 avocados, 3 cups soy milk, 1 cup maple syrup, and the juice of one lime. Do the ice cream maker thing.

I'm going to toy with adding some salt to this recipe, as it freezes rather icily and needs to be thawed to a "soft serve" consistency to be really good... the salt might help with that, but I don't know how it will affect taste. I don't have ice cream pictures, as they were creepily green and did not look appetizing. Maybe next time!