gasp!

I just realized that as of yesterday I have had this blog for a year. Man, I missed my own anniversary! if I'd thought ahead I could've done a commemorative post, but now, on the spot, I can't think of something to post that is representative of my first year's attempts at vegan blogging.

What represents this blog, I thought? Something pretty and classy? Something innovative and interesting? Something complex? Something bizarre and/or frightening? Something with chickens or carved, glowing turnips?

No, I thought. This will have to be a pictureless post. And then suddenly, it hit me. They're a little weird. They're a little sweet, a little salty. They are interesting. And I love them! They are... PICKLES.
But not just any pickles! Exciting pickles from the nearby Babushka Deli. The jar on the left is pickled celery (which is just celery, salt, sugar, and vinegar), and on the right, pickled summer squash (patty pans), pictured in front.

So happy 1 year, everyone. Thank you very much for reading my blog, and I hope you continue to do so!

I didn't invent any of these, but all are awesome

So all of you bloggers and blog-readers may have noticed that I am not participating in "vegan mofo" ("vegan month of food"). I cannot find the time to update every day... but I am enjoying everyone else's posts! My readers should definitely check out some of my favorite vegan blogs (see links at right>>>>>); most of them are participating and doing a great job ^_^

Anyway. Everyone has a tofu quiche recipe. I myself have tried quite a few vegan quiches, some tofu based, some chickpea based, and of all of the ones I've tried, the following recipe remains my favorite. It's not innovative or inventive, and it would never fool someone into believing it is anything other than tofu. But it is simple, easy, and delicious, especially sice you can adjust the herbs and veggies to whatever you're in the mood for or have in your kitchen.
Tofu Quiche

1 9- or 10-inch pie crust
2 Tbsp Olive oil
1 onion, sliced
2 cups chopped veggies (I like broccoli and mushrooms, but you could go for anything)
2 Tbsp chopped fresh herbs, or 2 tsp dried herbs
1 lb (one block) Tofu
Juice of 1/2 Lemon
2 Tbsp tamari
1/2 tsp turmeric (for color)
1/2 tsp salt
1 Tbsp nutritional yeast (optional)

Preheat over to 350.

In a medium pan, saute the onions in the oil until translucent. Add the other veggies and cook until tender.

In a large bowl, crumble the tofu and add the herbs, lemon juice, tamari, salt, turmeric and nutritional yeast (if using). Add more salt/pepper to taste. Stir in the veggies.

Pour the mixture into the pie crust, pressing it here and there with a spatula or the back of your spoon so that it's flat. Bake for 40 minutes, allow to cool for about 5 mins before serving.

Yum! Also in the brunchy/tofu category, my boyfriend made me Tofu Benedict a couple weeks ago! He made a vegan hollandaise sauce and we used the Yves brand of canadian bacon.
I never actually had eggs benedict before I went vegan, so I don't know if it tasted "authentic," but it tasted good!

I'm still on a mission to make every cupcake in Vegan Cupcakes Take Over the World. My only problem is that I am afraid to attempt the filled cupcakes. There are a bunch I can make before I have to get that far, though. Including:
Green Tea Cupcakes (with special thanks to Bazu for helping me find the matcha)

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

Finally, this is not food, but it is also awesome: a picture of the kitty my roommate and I are fostering! His name is Ziggy and he is staying with us until december. I was iffy on the idea of having a cat, even temporarily, but then I met him:
ADORABLE.