Djibouti!

Last night was a "Djibouti" themed dinner party (we're getting through the alphabet). Luckily, their food is practically the same as Ethiopian food, which I love!

We bought the injera bread from an Ethiopian restaurant, and then we made three stews:
an Ethiopian split pea stew from the Vegan Lunchbox cookbook, a mixed vegetable stew similar to the one in the same cookbook, and Djibouti lentils: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-djibouti-lentils

It was all very delicious!

Middle Eastern Lentil and Spinach Soup

This soup is delicious!! One of my favourites. The lemon juice makes it perfect.
http://www.recipeland.com/recipe/25306/

Hearty Korean Pancakes

These are on p.359 of Vegetarian Planet by Didi Emmons. I took out the egg, but the rest is the same. This cookbook is full of butter and eggs and cheese, but some of the recipes are really good.

Roasted Butternut Squash and Tofu with Lime and Ginger sauce

This was a particularly inspired lunch! I cubed fresh butternut squash and tofu and roasted it in the oven with a bit of olive oil, and then I tossed it with a dressing made of minced fresh ginger, olive oil, agave nectar (how delish is this stuff?!), and lots of fresh lime juice based on this recipe: http://busycooks.about.com/od/saladdressings/r/limegingerdress.htm
It was AWESOME. I love all of the ingredients individually, so all together was heaven. Also, I cooked the rice in veg broth.

Chinese Food Pizza

I was too lazy to make rice, so I put my stir fry on leftover pizza crust! The first layer is black bean+garlic sauce, topped with fried onion and red bell pepper, with soy-sauce seasoned TVP chunks (made with soy flour) on top. It was awesome.

Squash Pizza

Saturday was homemade pizza night. Homemade crust is really not that much work- don't be intimidated!
The crust was made with spelt flour. The first layer was chopped, cooked butternut squash (from frozen- a great grocery store discovery) and some dried thyme, the second layer was lots of chopped shallots and some chopped fresh garlic, and the "cheese" layer was crumbled tofu mixed with salt, olive oil, lemon juice and a tbs of light miso. The final touch was some chopped walnuts, which are always awesome on pizza.

Artichoke and Caper Sauce with Whole Wheat Fettuccine

This amazing sauce is from my new favourite cookbook, 366 Simple Delicious Dairy-Free Recipes by Robin Robertson. It is a basic soymilk white sauce with a can of drained artichoke hearts added, a tablespoon of capers, some salt and pepper and some lemon juice. I added some faux blue cheese crumbles on top. It was heavenly!

My cat looking silly.

All the other vegan bloggers post pictures of their pets from time to time, so I can too! :)
Her name is Elsie because of her cow colouring and I have no idea why she was sleeping on her side. Awwww.

Herbed-Tofu and Turnip Stuffed Squash with fried plantains

This was a fancy dinner that I made for my friend's birthday. I made a bunch of individual Sweet Potato squashes stuffed with crumbled exta-firm tofu, dried savory, cubed frozen turnip that I happened to have a bag of, and olive oil. Not pictured is the creamy tofu-artichoke sauce that we poured on top when it was ready to eat. Soo good!!

Home-Style Brown Rice Pilaf

This was a great recipe from Vegetarian Planet. I left out the egg and the parsley, but the rest is the same. It's brown basmati rice, Earth Balance margarine, onion, mushroom, carrot, garlic, chickpeas, kidney beans, black pepper and soy sauce. I will definitely be making this again.