Crispy Pressed Tofu with Garlic, Lemon and Mint; Bulgur with Roasted Chickpeas, Onion and Lemon

[wholesomelymid]

Comments

[bestepisodeever]

your icon is soooo adorable!

[wholesomelymid]

Thanks--I think it pretty well encapsulates how I felt about my dinner tonight. :-)

[wholesomelymid]

Ha, I'm glad. It's a camera phone picture (as I'm home for spring break and don't have my real camera with me), so I'm impressed that it's still enticing.

You should really try them--I'm in love. But the bulgur in particular is super-easy and can probably complement just about anything.

[thesleepyvegan]

what do your plates say?

[wholesomelymid]

They're the names of different kinds of flowers, I think? I found it in my mom's cupboard and it was the perfect size for my dinner.

[missdark]

That looks delicious...but I think the important thing here is

Icon <3!

[pearllessoyster]

looks so awesome! what book did you get it from?

[wholesomelymid]

I mentioned it above but forgot to italicize the title. It's The Flexitarian Table by Peter Berley. It's a wonderful book for omnis and veg*ns who are trying to live peacefully in the same kitchen, but I also think it's a great book for just vegan chefs as well. Each recipe is part of a well-planned meal with mostly vegetarian/vegan things and one dish that can be made with meat instead of veggies/tofu/seitan/etc. The meals are sorted by season and use season-appropriate produce. Most of the vegetarian recipes seem to be easily veganizable, and a lot are just vegan to begin with.