Well, I have NOT yet seen a copy of the much-anticipated new Color Me Vegan by one of my favorite cookbook authors, Colleen Patrick-Goudreau. She's the one also responsible for The Vegan Table and The Joy of Vegan Baking, both of which are much used and often spilled upon round these parts.
I know it's out already (does anyone have it yet?) and I have a wait-list order on it at work, but it's yet to come through.
However, I DID find a copy of Lauren Ulm's Vegan Yum Yum (whoa too many links) today, which I've had an order on for forever! Yay! I'm pretty excited because I love finding things out of the blue like that even though it had been so long that I pretty much forgot I ordered it. She doesn't post on her blog so much anymore but she makes some great looking stuff so, to reiterate: Yay!
To keep the Color Me Vegan vibes alive, I ate a lot of color coordinated (and delicious) food today. I definitely got my vitamins by eating the rainbow.
Breakfast was orange and yellow: Oatmeal with pumpkin puree, a banana, and a spoonful of almond butter.
My snack was more orange: a few dried apricots and some baby carrots.
Lunch was a salad! It had been so long!
This was spinach, beets, carrot, tomato, bell pepper, cucumber and black beans. Topped with balsamic vinegar, a splash of apple cider, and black pepper. I also had an apple.
Dinner was green:
Spinach and broccoli with tofu cooked with a bit of soy sauce, garlic, and ginger. This was really tasty. I ate it far too quickly.
And that's that. Also, here's the recipe for the Chard-Fennel Tart from Thanksgiving. I don't usually post recipes because I'm never precise in what I use to cook and because a lot of recipes are from other people's cookbooks, but this recipe I adapted and combined enough. So here it is. You're welcome, JOE but you better damn make it.
2 pie crusts, uncooked (homemade or store-bought)
1 TBS oil or butter
2 large yellow onions, chopped
3 cloves garlic, minced
1 medium fennel bulb, chopped
2 big bunches Swiss chard, cleaned, de-stemmed and coarsely chopped
1 TBS cider vinegar
2 TBS fennel greens, chopped
½ tsp. salt
½ tsp. black pepper
1 cup soy milk
15 oz. extra-firm tofu
½ tsp nutmeg
5 TBS flour
2 TBS nutritional yeast
-Preheat oven to 350. Bake pie shells for 10 minutes, and remove from oven. Set aside.
-In a large pan, sauté onions, garlic, and fennel bulb in oil or butter over a medium flame until vegetables soften.
-Add chopped chard by the handful to wilt in pan. Add in cider vinegar, fennel greens, salt and pepper and keep cooking until the liquid evaporates.
-Remove the pan from heat and allow to cool. In a blender or food processor, combine milk, tofu, nutmeg, flour and nutritional yeast until smooth. In a large bowl, combine contents of blender and vegetables.
-Stir all ingredients together and distribute evenly between two pie shells. Bake for 45 minutes, or until crust is golden brown and the filling is set.