Later in the week, I made Orange-Glazed Tofu and Broccoli from The Vegetarian Family Cookbook. Oddly enough, it tasted just like this. But it seemed way easier! I'd definitely make this again in a heartbeat. And I liked it with the tofu, since seitan seems to be turning my stomach these days.
On the baked goods front, I think I've nearly made every muffin recipe with VwaV. I have been tempted by the Ginger Raisin Bran Muffins, but since I'm not a fan of raisins nor crystallized ginger, I made a couple of subs to include nuts and a chopped pear. I'll definitely make these again, as I really liked how they tasted just like something from a bakery - not too soft and moist like my muffins usually are!
Last night, I decided to make something from the November/December 2007's issue of VT - I've been looking to add to my salad repertoire, and the Spinach-and-Orange Salad with Almonds and Honey-Sesame Dressing fit the bill. Now, I didn't want to use the honey, so in my usual fashion, I substituted half the amount of honey with maple syrup, and the other half with agave nectar. Omigod - this salad was great! Very easy too. I also drizzled my leftover dressing from my plate onto my leftover Orange-Glazed Tofu and Broccoli serving - I'm so refined :( I hope my mother doesn't read this, but I figure it was better than licking my salad plate clean (which, of course, I NEVER do...)
Tonight, Kyle and I made separate batches of Sarah's Stew - his with meat, and mine featuring Yves Chick'n Tenders (due to my recent non-fondness of seitan, I've been using these, which oddly enough, I can stomach). Here's the recipe:
6 large potatoes, unpeeled and diced into 1-inch cubes
1 head cauliflower, chopped
4 carrots, chopped
2 large onions, diced
2 cups savoy cabbage (optional)
2 cups celery, chopped
3 tablespoons vegetable oil
1 jar tomato paste
2 teaspoons marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
pepper to taste
8 cups vegetable stock
1 ½ tablespoons Spike seasoning
*Yves Chick'n Tenders, optional
Heat oil in an extra large cooking pot. Add the vegetables. Stir well for 2 - 3 minutes. Add the tomato paste, herbs, Spike and pepper, then pour in the stock and tenders (if using). Stir well, and bring to a boil. Lower heat, cover pot and simmer for 30 minutes. By this time, the water should have been absorbed and the vegetables will be tender. Tastes way better the next day.