Pumpkin Cranberry Bread Pudding.

This is a good one for the holidays. I got the recipe from 1,000 Vegan Recipes. I used a day old french loaf that I knew was not going to be eaten so I used it for this. I also had exactly 1 cup of pumpkin puree leftover from Thanksgiving that was hiding out in my freezer. 45 minutes later, we have bread pudding. It was so good, soft and tender with holiday flavors. Yummy.

Indian craving.

Went out with my girlfriends last night and had some delicious vegan indian at Electric Karma in L.A. It really got me in the mood for it again so I made this potato, spinach and chickpea curry today. AND I made homemade roti for the first time. It was dead easy. Recipe here. For condiment, I had some jarred tamarind chutney that I thinned out with lemon juice and added ginger and cilantro. This food was very satisfying.

Once a Year Lasagna.

It seems I only make lasagna once or sometimes twice a year. I could be wrong but that's what it feels like. I don't know why because I LOVE lasagna. Making a vegan one is super easy and just as good as any other. The trick is to have a good creamy "ricotta" that will give you that cheese-like taste and texture. I use the cashew tofu ricotta recipe from Veganomicon. Today's lasagna has spinach, mushrooms, onions, carrots and a nice tomato basil sauce.


Out of the oven.


And plated. View 1.


View 2.