Will I ever be not busy? It doesn’t seem like it, but I think my life should calm down in January, so hopefully then I’ll be back to posting more regularly, with my normal obnoxious photographing-every-little-step posts. In the meantime, here is a quick post featuring some soup I made for dinner tonight. It’s really just this Cream of Asparagus Soup recipe on AllRecipes, veganized, though it is also very similar to the Creamless Cream of Asparagus Soup I made earlier this year.

“Cream” of Asparagus Soup

3 Tbsp oil
1 medium onion, chopped
3 stalks celery, chopped
1/4 cup all-purpose flour
4 cups vegan broth
1 bundle asparagus, chopped
1 large or 2 small potatoes, chopped
2 Tbsp soy sauce
freshly ground pepper, to taste

Heat the oil in a Dutch oven, then add the onion and celery and saute until soft and golden. Stir in the flour, stirring until completely smooth to avoid lumps. Add the vegan broth – I like to heat water to a boil in my electric kettle, then pour it into the pot and add the bouillon – and stir until smooth and thickened. Add the asparagus, potatoes, and soy sauce and bring to a boil …

… then reduce heat and simmer for half an hour or until potatoes and asparagus are soft. Season with as much freshly ground pepper as you’d like. Remove from heat and puree using an immersion blender, or let cool for a while and transfer to a blender in batches and blend …

… then return to pot and bring back up to temperature if necessary before serving.

It doesn’t look all that exciting, but looks can be deceiving – this is really tasty. Mark informed me this was “completely awesome” and had two huge servings…then later while doing the dishes lamented the fact that he ate too much. Mark added rice to his for some texture; I ate mine plain and spooned barbecued beans over my portion of rice. Either way it’s quick, easy, healthy, and delicious.

LA is beginning to seem like so long ago, but I promised you a Cats of LA photo essay, so here you go:

My gosh doesn’t this look like Brachtune?!

Oh wait, that last cat isn’t of LA….yet ..?

OH MY GOD I ate a lot of food in L.A.! By the last day I was starting to miss homecooked meals and swore I was going to eat nothing but salad for the next month to atone for my gluttony. Well, I could happily eat a salad every day for a month, but obviously I’m going to need more than that. I still want to keep things light this week though, so I decided to make soup and salad for dinner last night. Here is the soup I made:

Cabbage Barley Tomato Soup

1 small onion, chopped
2 stalks celery, chopped
1 large or 2 small carrots, chopped
5-6 cloves garlic, minced or pressed
4 cups veggie broth
1 14.5 oz can crushed tomatoes (I used fire roasted)
1 14.5 oz can Great Northern (or other similar) beans
1/3 cup pearled barley
several leaves cabbage (I used savoy), chiffonaded or chopped
lots of freshly ground pepper

Heat some oil in a Dutch oven, then add the onions, celery, and carrots, and saute until onions are starting to brown. Add the garlic and saute another minute or two. Deglaze the pot with some sherry, wine, or broth, then add the remaining ingredients. Bring to a boil, then reduce heat, cover, and simmer until barley is cooked and soup is slightly thickened, about 45 minutes. Serve with crusty bread.

This was pretty good; hearty enough to fill me up (accompanied by a salad) but light enough to not make me feel fat. It tasted even better for lunch today.

I don’t have anything else food related to tell you about L.A., so if you’re here only for the food, that wraps up today’s post. Those interested in a few travel photos can stick around, although I’ll have to warn you I didn’t take any photos at all that I consider particularly great. I don’t usually go for particularly touristy things and I don’t like celebrities, so I didn’t go on any tours or anything and most of what I did was what any resident of the city would do: eat, read, and shop. Of course, my shopping was limited to book and thrift stores, which is all the shopping I can tolerate – no Rodeo Drive for me, thanks. I’ve mentioned some of the bookstores already, but if you didn’t know, L.A. is a great town for thrifting. I went home with 2 or 3 times as many clothes as I arrived with and I think I spent a total of $50 on clothes.

Anyway, on with a pictorial representation of my visit. Here is where you can legally graffiti on Venice Beach:

Obligatory shots of the ubiquitous Hollywood sign:

From Runyon Canyon

From the Observatory

Close up

Foucault pendulum in the Griffith Observatory:

(By the way, I read Foucault’s Pendulum this year and hated it, but I still think the device is neat.)

One of Fortinbras’ favorite places is the Getty Villa and he was anxious to share it with us. It’s a beautiful museum devoted to Greek and Roman antiquity. Half of the beauty of this place is its serene setting; just walking around the grounds is nearly as exciting as looking at the art and artifacts and the architecture of the place itself is in fact true artwork. Here are some random photos:

This is an herb garden. It also contains citrus trees, from which Fortinbras says you can pluck fruit for free in season, however I wouldn’t take Fort’s word for it because he’s a known liar.

When we were reviewing my pics later, Fort wanted to make this one his desktop.

This is papyrus.

Fort’s favorite sculpture; he likes to pretend he is this drunk guy slurring his words at a party.

He also likes this one:

Mark, however, apparently prefers this one:

(This is a reproduction statue visitors are encouraged to touch by the way; Mark doesn’t molest real art.)

The Getty Villa apparently does this to me:

Stay tuned next time for The Cats of L.A., a photo essay by Renae.

It’s Saturday evening and Mark and I are preparing to head home tomorrow. I’m becoming extremely anxious to see the kittens, but I’ll be sorry to leave our friends – and all this delicious food – behind and am looking forward to returning soon. Unfortunately, Virgin America may end up charging me for two seats I’ve eaten so much!

Earlier in the week, Fortinbras and I went hiking in Runyon Canyon and afterward stopped at the first vegan restaurant we came to, California Vegan on Sunset Blvd, which had a very similar menu to Lotus Vegan, which I discussed in the previous post, although that just meant it was delicious. I had the baked soy “fish” with vegetables:

For dinner that evening, Fortinbras found and wanted to check out Veggie Grill, which Fort kept calling “vegan fast food”, but it was so much more than that. We started with the wings, which were incredibly tasty:

Fort ordered the Carne Asada on a bed of kale instead of a bun. He absolutely loved it.

I had the Bayou Chickin’, the char-grill taste of which was amazing, and the mac & cheese, which seemed to use Daiya (which impressed Fortinbras, although I’ve made very similar at home).

Veggie Grill also has beer and wine (a house red and white on tap; the red was really pretty good). Fort’s planning to go back often.

Last night Mark and I dragged V to Shin Barbecue, which I was dying to go to after reading Quarry Girl‘s post about it. Now, one of my all-time favorite meals is dolsot bibimbap and I have no problem going into a “normal” Korean restaurant and asking them to make it veggie for me even if it’s not on the menu. But I could absolutely not pass up the opportunity to check out a Korean restaurant offering vegan meals right on the menu, separately prepared from the meat in the kitchen. Boy am I glad we didn’t miss this! Our waiter was extremely helpful when I told him we were vegan; the service was really outstanding. And the food? Incredible! Really, really good.

We got six vegan banchan, including the kimchee, which was vegan! Yum, yum, yum. We ate it too quickly for me to get a picture, although we also later got refills.

Then, our appetizer, the tofu steak:

Next up the kimchee fried rice. I’m not always a huge fan of fried rice because it seems so greasy and heavy, but this was soooo good! It was not at all greasy and seemed almost light.

And the seitan bulgogi, which Mark in particular loved. We had intended to actually barbecue this at our table, but the kitchen forgot and sent it out already grilled. I wouldn’t have said anything in the first place, but the waiter brought it out with apologies, then brought us some beautifully sliced, marinated veggies for us to play with on the barbecue to make up for it! (As if we needed more food…)

We also got the kimchee soup, which they made vegan for us (it usually has beef broth). Oh, yumminess in a bowl!

This morning we went to the Getty Villa and afterward wanted lunch. Fortinbras found a vegan restaurant just a few miles from the museum, but either Mark entered the address into the GPS wrong or the GPS just hates us, because we ended up on I-10 nowhere near the alleged restaurant. So we decided to just head back to Fort’s ‘hood, but the GPS wasn’t done messing with us and delivered us to some heavy off-highway traffic. I was started to get cranky-hungry and was quite displeased, when I happened to look over to my left as I was driving and see “Ethiopian Vegan Restaurant” in big green letters. So I pulled into a very handy parking spot and we enjoyed an all-you-can-eat vegan buffet for $9.99 each. Have I mentioned how much I LOVE Ethiopian food? Well, I do, and this was all-vegan and all-amazing. A very happy detour indeed! The restaurant was Rahel Ethiopian and I wish it would relocate to Northern Virginia.

So, the question everyone is asking is: am I going to move out here or what? Well, quite frankly, I would actually consider moving here solely for the food. And the lack of snow. There is still a lot to explore and I’m eager to return; this city is very large. I didn’t take many great photos on this trip for various reasons, but here are a few sort of crappy ones that show some of the non-food-related things I did.

Jathan took us to Venice Beach, where Mark was interested in the graffiti artists.

(By the way, Jathan also showed us the Banksy documentary Exit Through the Gift Shop, which was really good. Watch it if you can.)

I didn’t know there were really canals in Venice until Jathan showed them to us and now Mark and I are both dying to live in one of the houses that line them. (I saw a lot of cats here, too.)

Mark and I accidentally found ourselves on Mulholland Drive one evening around sunset and very much enjoyed the views. This was taken with my phone and looks like a fake movie backdrop to me.

Fortinbras and I went hiking in Runyon Canyon, which gave me my first close glimpse of the Hollywood sign:

V and Mark and I went to the Griffith Observatory, which has fabulous views of the city, although it was so smoggy or hazy when we went that my pictures aren’t that great. The Hollywood sign is actually behind me in this picture, but you can’t see it.

Not a great picture, but from the Observatory, here’s the city at sunset.

All of tomorrow will be consumed by travel and time zone changes, but the reward will be two sweet, probably very confused kittens whom I miss very much!

Hello from L.A.! I’ve been here for nearly a week and so far I can say L.A. is hands down the best city I’ve ever been to for food. It seems like there is a vegan restaurant on every corner, and every one I’ve been to has been really good. We’re here for 11 days, and ordinarily when I’m staying with friends or renting an apartment, I look forward to cooking in several nights. But, my friends, 11 days is not enough to eat everything I need to eat in this town!

Our second day here, our friends were trying to decide where we should eat dinner and, after googling, suggested Native Foods, mostly because it was nearby. I didn’t realize at first the restaurant was completely vegan, and was overwhelmed once I did. I finally chose the bacon cheeseburger because I thought it was a funny thing for a vegan to order:

Mark ordered the reuben:

Both were delicious and the chef even stopped by our table to see if we liked it. The omnivores we were with also enjoyed their meals – although I’ve found non-vegetarians usually don’t like fake meat, the bacon cheeseburger even went over very well. Unfortunately, things disintegrated to this shortly before we left:

Our hosts Jathan and Travis requested that I make dinner the following night and to that end took me to their neighborhood produce store. A produce store is pretty much all the greatness of Super H minus all the badness. That is, it’s a store almost entirely filled with produce, including exotic Asian fruits and vegetables, with a couple of aisles of rice and other staples, but with no meat, squid machines, or tentacles. I’m terrible at deciding what to make under pressure, but Mark came to my rescue and suggested stuffed peppers, I think mostly because Jathan and Travis found some TVP and were somewhat frightened of it and Mark thought it would be funny if we made them eat it. I made the recipe up on the fly; it was wild rice, TVP, onion, veggie broth, tomatoes, a chili pepper, and various seasonings. I also made a quick pasta dish to accompany it. I’m pleased to say that all plates were cleaned so I guess I didn’t screw it up too much, and the TVP wasn’t too scary.

Then we moved from Jathan and Travis’ house to Fortinbras’s place in Studio City, where he took us to Lotus Vegan, which he hadn’t been to although it’s right down the street from him. Apparently he’d been waiting for me. He got a “chicken” lunch:

And I got the yellow curry with “fish”:

Fortinbras was in raptures over both meals, but when he ordered dessert, I thought he was going to explode from happiness:

This chocolate cheesecake was probably – okay, definitely – the best vegan cheesecake I’ve ever had, or at least it was until we returned later that night with Mark in tow and tried the strawberry cheesecake which may have been even better. Now, remember Fortinbras is not even remotely vegan, but he still thought it was one of the best cheesecakes he’s ever had, vegan or not. He was also head over heels in love with the coconut ice cream that he ordered to accompany it. Fort’s going to be a regular at this place now.

For dinner, Fortinbras, Mark, and I went to Leonor’s Vegetarian Restaurant, which is not entirely vegan (it is vegetarian), though they are planning to begin using Daiya instead of their current non-vegan soy cheese soon. They were very helpful about making sure our meals were vegan after we asked about the cheese situation. It can be tricky to find vegan Mexican food, so I was excited to order these “shrimp” tacos:

They were pretty good, although I really prefer burritos to tacos.

In the midst of scouting out used bookstores today, I stopped for lunch at Daichan, which serves “Japanese soul food”. It’s a cute little place filled with Japanese tchotchkes.

I had the vegetable poki, which was not necessarily the most exciting meal I’ve ever eaten, but a nice, healthy, refreshing lunch, especially after all the other stuff I’ve been cramming down my throat since I got out here, most of which has been amazingly delicious but not exactly health food. It also seemed like something easy to replicate at home, which I think I will be doing.

Tonight Mark and I went to Pure Luck. I told him that they were known for their carnitas tacos made with jackfruit, although since he also prefers burritos to tacos, he ordered the carnitas burrito:

I ordered the BBQ sandwich, also made with jackfruit:

Both of these were really, really good. Mark declared my BBQ sandwich to be the best thing we’ve had here, although he thoroughly enjoyed his burrito as well. I think he might make me go back to Pure Luck again before we leave, he liked it so much. Although I’m trying to fit all the restaurants I want to try in, I won’t argue about going back there.

All in all, the food in this city is absolutely AMAZING. I thought San Francisco and NYC were good for vegans, but now I don’t think you can beat L.A.

Mostly I’ve been eating, but I’ve also done quite a bit of thrift and book store shopping. I absolutely loved Small World Books in Venice Beach. They had a great selection and a cat named Conan. All book stores need a cat, in my opinion.

Today I went to Iliad Bookshop, which is a huge and wonderful used book store. I really wish this store was in Northern Virginia. I have no idea how I think I’m getting my suitcase home after visiting this place; it’s going to weigh a ton. Of course they also have a cat! She looks very much like Brachtune except she’s missing an eye, due to mistreatment by her former owners before she was rescued by the book store staff.

Think it’s strange I saw a one-eyed cat? Well, the aforementioned Travis has a no-eyed cat, Radar:

Travis actually rescued Radar a few years ago after seeing a story about him on the DC news: he was in an animal shelter volunteer’s car when it was stolen right out from under her. He was eventually found again, and Travis felt the need to adopt him after watching the news segment. Radar is a super, super awesome cat. Watching him play is one of the cutest things I’ve ever seen. He’s also very sweet and affectionate and slept with Mark and I most nights we were there.

When Travis adopted Radar, the shelter made him adopt Radar’s buddy at the same time because they had bonded. Demon has both his eyes and I guess he’s supposed to look out for Radar, but Radar doesn’t seem to need much help, and moreover, Radar seems to enjoy attacking Demon. Nonetheless, they are best friends, and Demon is an extremely cute, affectionate, and playful – and very large – boy. He also slept with us, although he took up most of the bed.

I’m running into tons of cats here, but as this has gotten very long I’ll spare you any more photos for now. It’s great that I’m getting so much kitty contact, but I’m starting to really miss those kittens of mine. Their sitter tells me they are doing fine, but I’ll be extremely happy to see them when we return home.

I don’t know if I have mentioned before that the company I work for was founded by an Indian American and although we are very diverse, many employees are Indian and consequently a pretty high percentage of us are vegetarian (although I’m the only vegan I know of). What this means is I can generally eat a surprisingly high number of dishes at potlucks and other gatherings.

Today was our annual Thanksgiving potluck and once again I was instructed to bring a salad. When I found my week packed with extracurricular activities, though, including a late night the day before the potluck, I was alarmed. How was I going to put together something stunning – it’s important to me to take any chance I can get to make vegan food that appeals to omnivores and lacto-ovo vegetarians – that either required no time to prepare or would keep for a couple of days?

So earlier this week, I entered some panicky search terms into google and one of the first things that came back was this Strawberry Spinach Salad, which seemed quite promising. There was little prep work and I could do it all in advance except the final assembly. Tuesday night when I had a little extra time, I went shopping and bought the ingredients, then sliced the strawberries, candied the pecans, and pre-measured the dry ingredients for the dressing. Wednesday night I made the dressing in all of a minute, found a serving bowl, and set everything aside to remember in the morning. And this morning, I packed everything up in reusable grocery bag, stuck the strawberries in the fridge at work, and 5 minutes before I needed to, tossed the salad.

So here it is: my take on Strawberry Spinach Salad: a pretty, crowd-pleasing side dish that can be almost completely made in advance and in minimal time. I was told to scale this for 10 people, however, you could cut this in half for a single family.

Strawberry Spinach Salad

1 lb baby spinach
2 lbs strawberries, hulled and sliced
3 cups candied pecans (recipe follows)

Dressing:
1/4 cup red onion, minced
2 Tbsp sesame seeds
1 1/2 Tbsp poppy seeds
1 – 2 Tbsp white sugar (depending on the type of vinegar you use; use less for sweet balsamics)
1/2 tsp paprika
1/2 cup olive oil
1/4 cup vinegar – I used a fig balsamic, but regular balsamic would be fantastic, as would any wine vinegar. This is the salad for those fancy vinegars you never know what to do with!

For the candied pecans:
3 cups pecans
1/2 cup white sugar
oil
1/4 tsp cayenne pepper
pinch of salt

First candy the pecans: Heat some oil in a cast iron skillet over medium low heat, then add the rest of the ingredients and push them around for a while, until the sugar has caramelized and the nuts are crunchy and delicious. Remove from heat and set aside to cool. You may want to make extra of these because they are addictive. I made a ton and almost didn’t have enough to take to work because someone – whose name rhymes with “Mark” – ate them all.

To make the dressing, whisk all of the ingredients together until emulsified. Let the flavors blend for at least an hour; store in the refrigerator if it will be longer than that.

Lastly, to assemble the salad, just toss everything together. Most of the commenters on the original recipe said it will get soggy, so don’t add the dressing until the very last minute. I served the dressing on the side.

All my advanced preparation nearly backfired when our power was out for 15 hours on Wednesday, but fortunately my refrigerated items all seem to have survived. Try mandarin orange slices if strawberries are out of season. I’m horrible locavore in the winter, and was lucky to find pretty delicious strawberries at Wegmans.

This got rave reviews from my co-workers, including from the CEO. Everyone was calling it “Renae’s Special Salad”, but really it’s just something I found on the internet and copied. Yes, I’m one of those crazy cooks who makes untested recipes for dinner parties and potlucks. But come on, how could I possibly go wrong with this recipe? It’s spinach, strawberries, candied pecans, and a balsamic vinaigrette – how is that not a perfect salad? Mark said he usually hates fruit in salads but he really liked this.

I’m incredibly shy, even though I’ve worked at the same place for 6 years and everyone is super friendly, but I can be lured from the safety of my cubicle for Indian food, of which there is always an abundance at our potlucks, much of it vegetarian. I raved so much about the rasam – one of my all-time favorite soups – a co-worker brought in that he gave me all the leftovers! Yay!! Even the Indian food-wary Smark loves rasam! It’s delicious!

Torticia liked it too!

And finally, we’re heading to LA on Thanksgiving. I know there are a gazillion vegan options there, but what should I definitely not miss? What bookstores do I need to go to? Thrift stores? Any other attractions?! It’ll be my first time there and although I’m going to miss these kittens something terrible, I can’t wait. Did I mention I’m seeing both Grinderman AND Einstürzende Neubauten while I’m there? Oh, and my dear Fortinbras. And the vibrant V. I’m so excited I can barely contain myself!

Ugh, still really busy! Tonight’s meal was yet another “throw a bunch of stuff together and hope for the best” meal. When Mark asked what it was, I answered, “some cabbage thing” and he glommed onto that, jabbering and even singing about his favorite meal “cabbage thing”. So here is Cabbage Thing in all its glory:

Cabbage Thing

1/2 large or 1 small onion, sliced
1/2 tsp caraway seeds, if you like them
12 oz tempeh, chopped
2 small or 1 medium potato, chopped
4 cups vegan stock or broth (I used “beef” flavored)
8 oz tomato sauce
1/2 green cabbage, shredded
2 cups cooked rice
salt and freshly ground pepper, to taste
paprika

Heat some oil in a Dutch oven or large pot, then add the onion and saute until translucent. Add the tempeh and the caraway seeds (if you’re a fan) and saute a few more minutes, then add the potato, broth, tomato sauce, and cabbage. Bring to a boil, reduce heat, and simmer until potatoes are soft, 20-30 minutes. Stir in the rice and season with salt, pepper, and paprika.

The ambitious can add a lesser amount of uncooked rice and cook it in the pot with the potatoes and cabbage.

It ain’t pretty to photograph, but it’s tasty to eat.

Mark said he especially loved Cabbage Thing with cabbage on the side, which I thought was a great idea, so I ate mine with a side of sauerkraut.

This has been a super quick post, and I’m sorry – maybe one day soon I’ll have time for a proper post – but I only have time for a single quick kitten photo. Guess who loves nutritional yeast just like his predecessor?!

It’s Gomezian! Torticia, on the other hand, doesn’t understand the appeal.

This will be a brief post, like the dinner it was inspired by. No elaborate write-up, just a quick note of what I made tonight. I was planning to serve a bean dish made with Great Northern beans and a green veggie, and was pondering what my third item should be when I saw that I had a small loaf of slightly stale homemade bread. I didn’t think the bread would be spectacular on its own, but toasted and slathered in something, I figured it would be great. So I decided to make Welsh rarebit. I’ve always heard that Welsh rarebit – essentially cheese sauce on toast – is so-called because it was what was served if you went out rabbit hunting and didn’t catch any rabbits, but according to that Wikipedia article that explanation is a slur, implying the Welsh were never successful at killing rabbits. Well, there is a lot of Welsh in my family history and I’m sure my mother would not let me make any slurs against the Welsh (not that I would, I even wear a Welsh dragon necklace), but I’ve always liked the story because I’m for any story that involves rabbits not being killed.

The “cheese” sauce is essentially the Yeast Cheeze from Simply Heavenly! (which is in this post) using beer and non-dairy milk for most of the water. I also added some of the ubiquitous Dragonfly’s Dry, Bulk Uncheese. Here’s pretty much what I did:

Welsh Rarebit

6 Tbsp nutritional yeast
6 Tbsp all purpose flour
1/4 cup Dragonfly’s Dry, Bulk Uncheese
1 tsp garlic powder
1 tsp salt
8 oz (1 cup) beer
8 oz (1 cup) water
4 oz (1/2 cup) non-dairy milk
2 Tbsp Dijon mustard
2 Tbsp soy margarine

In a saucepan, whisk together the dry ingredients. Whisk in the beer, water, and non-dairy milk. Heat over medium heat, whisking frequently, until thickened. Remove from heat and whisk in mustard and soy margarine. Set aside.

Slice as many thick slabs of bread as you’d like. Slather with “cheese” sauce. Toast in toaster oven at high temperature (or regular oven at around 400 degrees Fahrenheit, or broil) until “cheese” is beginning to bubble. Serve with optional hot sauce.

So, you saw Gomez’s Halloween costume in my last post. I wish I had a nice picture of Torticia in her Halloween costume, but I’m afraid she thought her costume was a toy. Since the day I bought it, she’s been dragging it around the house and attacking it. She loves it. She was supposed to be a butterfly. I did manage to get this picture of the headpiece before she completely destroyed it:

But this is what happened when I put the wings on:

Well, she was cute anyway. I couldn’t very well tell her to stop loving her costume so much, right?

Mark and I were Luke and Lanet for Halloween. Luke and Lanet are our good friends and the couple hosting the party we went to. They both have iPads so Mark and I made fake iPads as props. I’m really going to have to get Lanet to do a guest post sometime because she’s a great cook. It’s always a treat to go to their house because she makes sure we vegans are well taken care of. Lanet and I are always talking about food and getting each other hyped up about kitchen appliances.

Who’s who in this crazy picture?!

It’s scary because I’m wearing pink! That only ever happens on Halloween.

Holy cats, have I been busy! I don’t know why, but October is always an insanely busy month for me. I guess part of it is both our birthdays, and our anniversary, and Halloween, and I always end up travelling – sometimes multiple times – in October. I’ve also been working a lot lately. All that that is why I haven’t been posting much.

We went to Charleston, SC a couple of weeks ago to visit Mark’s family. We left mid-week and right before we left, I did a quick sweep of the refrigerator for perishables and realized I hadn’t used the tofu I’d made that weekend, so I quickly threw it in a container and popped it in the freezer. I’m not a huge fan of frozen tofu; the texture doesn’t win me over as it does some, and it is so sponge-like it always seems to absorb so much salt it tastes too salty. Nonetheless I wasn’t about to waste homemade tofu, so in the freezer it went.

I was looking for a way to use it and came across this post on the wonderful Just Bento. This idea is totally ripped off of Maki, but for my broth I just started pouring things into my Dutch oven, trying but not really to keep the sodium down.

Poached Tofu Cutlets

1 block frozen tofu, thawed
3 cups vegan broth (I used “chicken”-flavoured)
1/4 cup red wine
2 Tbsp vegan Worcestershire sauce
2 Tbsp olive oil
2 Tbsp soy sauce
4-6 cloves garlic, minced or pressed

cornstarch

Slice the tofu into four slabs like this:

Whisk together the remaining ingredients except the cornstarch in a Dutch oven or wide saucepan then add the cutlets. Bring to a boil, reduce heat, and simmer gently for 20 minutes or longer. I think I left mine for 45 minutes or so.

Remove the cutlets from the broth …

(In the wild, poached tofu is the same color as bamboo chopping blocks in order to elude knife-wielding cooks.)

… and coat with cornstarch.

Pan-fry on both sides in olive oil, or do as I did and grill on an electric grill (I brushed the grill with oil first):

Meanwhile you can thicken the (strained) leftover broth with some cornstarch (add the cornstarch to a small amount of cold water then whisk it in and heat until thickened) to make a gravy, though that’s optional.

Look at these baby sweet potatoes I got. LOOK AT THEM!

I love baby vegetables almost as much as I love baby animals. They’re tiny and sweet…just like Torticia! (By the way, upon hearing what they were, Mark informed me he hated sweet potatoes, but he tried them anyway and liked them! I know because he actually ate them! Baby vegetables are awesome!)

Plated meal:

Wow – this was the best meal I’ve made using frozen tofu, and though I’d be hard pressed (haha, like my tofu) to call the broth low-sodium, it wasn’t too salty. The texture was good too: chewy, but not overly sponge-like. Very flavourful. I think I still prefer my tofu fresh but it’s great to know I can make something really good with it even if I end up having to freeze it. And actually, frozen homemade tofu is probably better than non-frozen store-bought tofu.

In other news, I had pre-ordered then forgotten about Harold McGee’s new book Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes and was therefore pleasantly surprised to find it on my doorstep this evening. It’s almost as big as the mega-wonderful On Food and Cooking, though not nearly as dense, and looks like it contains a bazillion helpful hints. I’m almost (but not quite) sorry it arrived today, because I’m feeling a little overwhelmed between work, social obligations, and the seven or eight “spooky” books I just bought for Halloween, which were added to my queue of..oh geez, 37 books. (In other news, I’ve read exactly 100 books so far this year!)

And …

Gomez, light of my life, fur of my clothes. My kitten, my cat. Go-mez-ian: the tip of your tail twitching to and fro across my toes. Go. Mez. Ian.

He is Mez, plain Mez, in the morning, standing on my chest. He is Mezzie when he plays. He is Mezzaluna in the kitchen. He is Gomez on the vet bills. But in my arms he is always Gomezian.

…and for Halloween he is Dracula!

Which is extra awesome because growing up I had a cat named Dracula, who prior to Tigger, Brachtune, Gomez, and Torticia, was the greatest cat who ever lived, and though he now has to share the title, still has a very special place in my heart. (And my skin; I have a tattoo of him.)

(My mom made Dracula’s Halloween costume just like she made all of mine!)

I was sad to hear that Benoit Mandelbrot passed away last Thursday. A few years ago I asked myself where my obsession with physics came from and although it took a lot of thinking to remember, I finally recalled a day I was visiting the beautiful main branch of the Enoch Pratt Free Library, looking through the science section for a book on fractals. I did in fact find a beautiful book on the Mandelbrot set, but on my journey to it I also came across a book on string theory, and I was hooked. That’s sort of a roundabout way of expressing my love of fractals, but my point is, like string theory, fractals – and specifically the Mandelbrot set – are one of those things that sort of define me because I love them so much.

I was hoping to find romanesco – a fascinating fractal member of the cauliflower family – at the farmer’s market, as I did last year, all summer and autumn, to no avail. I’d given up, so it seemed like kismet when I found it at Wegmans tonight.

I knew immediately I’d dedicate our meal tonight to Mandelbrot. I don’t really have a recipe for you – I just steamed the romanesco and whisked together a quick sauce – but I took some photos for your geeky pleasure. I guess it’s dorky, but to me this had a lot of symbolism: I find an intense beauty and peace in mathematics and science, and when you combine it with something as simple and nourishing as a vegetable, well, I’m just supremely happy.

The sauce is just some soy sauce, tahini, Dragonfly’s Dry, Bulk Uncheese, water, and lemon juice, whisked and heated until a bit thickened.

In other news, tomorrow is my birthday, but Mark could not wait and made me open my present tonight. (He’s always been like this. He meant to propose to me on Valentine’s Day, but he picked the ring up three days before and ended up proposing that night because he couldn’t stand it.) Our house is rather dark – perhaps I should call it mood lighting – so this picture is lousy, but I got a much-desired iPod dock; this is it blasting my “All Nick (Cave) All the Time” playlist:

The kittens aren’t too sure how they feel about ole Nick (actually, having just read the wonderful Room, I don’t think I can refer to Nick in that manner, it being too close to “Old Nick”).

They’re both pulling some weird “I’m an owl!” thing, and I don’t know WHAT Torticia’s doing in that top picture.

I don’t know if it’s ever come up, but Mark is an amazing artist. This is the tag that was on my present:

I love the cartoons he does of himself, and I think this is the first time Gomez and Torticia have made it into one. (Since I’m sharing, this is my favorite.)

We just got back from Charleston. For any Stone Roses fans, I’ll describe the trip down in verse:
Driving south ’round midnight
Man, I must have been insane
Driving south ’round midnight
In a howling hurricane

It was not good. But once we got there, Charleston was warm, sunny, and full of delicious vegan pizza. And I got to see the following in a swamp!

Six minutes to my birthday, which means I’ll begin receiving a bunch of phone calls from friends singing

I’ve come to wish you an unhappy birthday
Because you’re evil and you lie
And if you should die
I may feel slightly sad but I won’t cry

…which, yes, is their way of saying they love me.

I’m not a big cheater. I’m one of the most honest people you’ll ever meet – I can not stand telling lies – and I really do believe that you only cheat yourself when you cheat others. And you know me: I make my own tofu, miso, pasta, pickles, bread…everything. Today, though, I was trying to figure out what to make with a fresh batch of homemade sauerkraut, and simultaneously wondering what to do with leftover mashed potatoes, when it all became so clear to me: pierogi. But then a minute later I thought, “ugh, I REALLY do NOT feel like rolling out pierogi dough”. But I still thought pierogi were a brilliant idea. So I cheated. I used gyoza wrappers. Sue me. But it was easy and, as far as pierogi go, fast. And still tasted great. So here you go: pierogi for people who cheat, or can’t be bothered with making pierogi dough.

Unfortunately for people who require strict measurements in their recipes, I cheated that way too. I didn’t measure anything. I just smooshed everything together. I’ll try to estimate what I used, but this is really more an idea than a recipe.

Pierogi for people who cheat

pre-made gyoza wrappers (check that they are vegan)
1 small or medium onion, diced
1 cup leftover mashed potatoes – mine were made with (vegan) sour cream and Dragonfly’s Bulk, Dry Uncheese Mix, a happy accident as they are my standard – and delicious – mashed potatoes and they turned out to be absolutely perfect for pierogi
1 cup sauerkraut
another small onion, diced (optional)

In a heavy (preferably cast iron) skillet, heat some oil, then add the diced onion and saute until beginning to brown. Remove from heat and cool at least slightly. Meanwhile, use kitchen shears to cut the sauerkraut into smaller pieces in a small bowl, then mix in the mashed potatoes and sauted onion.

Next, assemble the pierogi. I found it easiest to use my fingers to place about a teaspoon of the potato/sauerkraut mixture into the middle of each gyoza wrapper, and since that made for messy fingers, I set several pierogi up at a time before closing and sealing them. Keep the remaining gyoza wrappers covered with a damp towel while working in batches.

I used a simple Asian dumpling contraption to make my pierogi. I lifted each one onto the dumpling maker …

… then squeezed shut to seal. If they aren’t sealing well, dab some water on the edges first.

Alternatively, close and seal with your fingers. Continue until all the filling is used up. I made about 32 pierogi.

Bring a large pot of water to a boil and drop about 8 pierogi in at a time – you don’t want to crowd them.

Boil until the pierogi float, then remove with a slotted spoon. Continue boiling the rest of the pierogi this way, or you can freeze half of them, which is what I did.

You can eat the pierogi boiled, with (vegan) sour cream if you like, or you can take the extra step of pan frying them. If you pan fry them, you can first brown a diced onion in some oil in your heavy skillet, then add the pierogi and brown on each side.

Pierogi are really, really, really, really good. I served them with additional sauerkraut and some leftover cucumber salad.

In other news, I know I keep talking about how huge Gomez is, but this weekend I noticed Torticia is getting bigger too. I think she’s going through a growth spurt because she is eating a ton of food and she looks noticeably larger to me. (She is also currently sitting on my lap “helping” me type because she’s the sweetest cat on the entire planet.) She’s still much smaller than Gomez, though she’s also still the dominant one. Gomez would hardly ever get into trouble if his sister didn’t lead him there, but she does, and she does it often. You can see “trouble” written all over her, can’t you? That’s Torticia with a capital “trouble”.