the (vegan) caterer: food food food food food!

Been busy working on a few different projects including some upkeep at the house. It's time for an update on all the happenings in the kitchen. First picture I roasted tempeh, yams, and red peppers topped with soy sour cream for some simple but really tasty fajitas. Next up Cranberry Almond Cookies from the Vegan Cookie Connoisseur.

Getting back to some of the items on my menu I cooked up a batch of Crispy Tofu Squares which are baked not fried. Yea... I care about your health! To balance out some of that health I made a 1/2 batch of Boston Creme Donuts. Plan to make some for the Vegan Iron Chef event in February.

Last night I made Tahini Tofu Wraps with roasted red peppers and red swiss chard. I found some rad Clay Oven Baked Lavash Bread at Trader Joes that I used for those. I'm pretty anti cake, but I had left over filling and topping from the donuts so I made a half dozen Boston Creme Cupcakes.

And then today, the reason I was motivated to sit down and write this entry, I got my Joyoung Soy Milk Maker. Personally I drink a lot of soymilk also almond milk from time to time. Also with all of the cooking & baking I tend to go through of a lot of 1/2 gallon containers. It amazes me how many Silk containers I recycle when we take our bimonthly trip to the recycling center.

Within 15 minutes of UPS showing up I started my first batch. Didn't bother looking online for flavoring recipes yet just wanted to see how the machine worked. Added some agave and vanilla. Really liked it. Looking forward to making some almond milk in the next day or so also.

The last picture is from tonight. I made a "burger" with okara, bread crumbs, corn meal and seasonings on dave's killer bread with tomato and pan seared spinach. The smoothie is avocado, frozen strawberries and bananas, and soy milk from the batch that i made today. Okara is the left over pulp when making soy milk.

Until next time...