Tofu, cranes, and coconut

Tofu
I don’t eat much tofu. Maybe because none of it quite matches my memories of tofu from when I grew up in China, and maybe because I don’t know how to cook American tofu properly. I don’t dislike tofu. Sometimes, like today, I make tofu ricotta and then finish it all within a day. That’s 14 oz. of tofu, mixed with generous portions of nutritional yeast, tahini, olive oil, basil, fresh cilantro, and salt. I had it for breakfast and I finished it off for supper. I’ll post the recipe when I’m not too lazy. The omnivores I’ve shared it with says it tastes nothing like cheese, but a bit of nutritional yeast is enough to fool me.

Larabars
When I have to work, this is what I usually have for lunch. Lately, my favorite is the coconut. It has coconut, cashews, almonds, dates, and a lot of yumminess.

Cranes
Sprocket indulged in a non-vegan dessert

What I had for supper tonight

First, I finished the millet amaranth greens. Delicious and filling, but not quite filling enough, because then I treated myself to another meal. Running gives me a huge appetite and I could eat the vegan equivalent of a horse. If I stopped running, I think I would save quite a bit of money on food. Things aren’t so desperate yet, but I *was* desperate for a quick but warm meal so I fell back to one of my favorites from my non-cooking days:

Rice and Hummus/Baba Ghanoug

In this case, it was rice and baba ghanoug*. I haven’t yet discovered the perfect recipe for it, but I intend to, since it is one of Papa Miao’s favorites. For now, I buy it premade.

Instructions: Take your freshly cooked rice and mix in generous spoonfuls of baba ghanoush. Eat.

It was so good, I took seconds and thirds.

contains tahini!!!!!!! and floof

* Papa Miao says there are a variety of spellings depending on Arabic dialects as well as choice of spelling convention. This is his preferred spelling.