What Vegans Eat: 2013, Week 28, Part 2

In turn, some spicy things. (Some more are marinading on the counter and in the fridge for cooking to-morrow. Capsaicin goes so well with summer.)

Thanks to my Aunt Lydia for giving me The Tipsy Vegan—few things are more appropriate.

If you’ve never been pouring yourself a drink and wondered whether you should splash some in your stew, then you’re doing it wrong (and the answer is yes). Cooking is lovely with alcohol, and not just because sipping gives you something to do between wondering how no matter how well you plan it, the oven and something on the stove and the thing that the timer’s timing will be going off all at once.

Thus the book is quite appropriate—especially when it calls for things like ‘3 tablespoons of whisky.’ Well, what else are you going to do with the rest of the 4 oz. that you just measured?

I digress. In parting, I leave you with this: Smuttynose Vunderbar and lemonade.

Try that, and then make these, with a few tweaks as you see fit (as I did).

  1. First lunch: Blackened [Tempeh] Slabs with Succotash Salsa, from Vegan Soul Kitchen
  2. Second lunch: Cozy Tofu under Black Bean Sauce, from The Tipsy Vegan


To find out just exactly what vegans eat, click there for a link to the category.

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