I started off planning to make some veggie lasagna so I went hunting for the pine nut cream recipe in the Veganomicon. The pine nut cream actually goes with the Eggplant-Potato Moussaka, so I switched gears and decided to make moussaka. As instructed, I tried reading the recipe aloud three times and clicking my heels, but following the recipe was almost as easy.
I'd already roasted eggplant, zucchini, onions, and garlic, so this was even easier to make than lasagna. I just roasted the potato layer, simmered the sauce, and blended the pine nut cream. Layer it all together and pop in the oven.
The pine nut cream gets a little crusty on top and really seals the deal on this dish. Totally easy and delicious.
I got way too many veggies going on from the 
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The sauce is tofutti better than sour cream mixed with aji panca.
The aji panca is not too spicy, but has a really nice red peppery bite that is more bitter (in a good way) than a red bell pepper.
Steaming seitan is slightly easier than boiling it (honestly, I've never bothered baking seitan) and it has a nice finished texture. Because you wrap each steak up in aluminum foil, it keeps it's shape as it expands when steaming. Also I think it breaks apart a little better if you want to make crumbles out of it. I made these a few days ago when it was a little cooler, and I think they are even better after chilling in the fridge. 
Lemon lime aid is a summer must. Limes were 12 for $2 at the store, so I had to get them even without a plan for them. The lemons were organic, so I grabbed that bag, too, though I don't think they were as cheap. Instead of letting them linger and go bad in the fridge, I juiced them and kept the juice for other things. Here's the freegan part...instead of tossing the peels after juicing, plunk them in a large pitcher, cover with water, and pop in the fridge. By the time the water is cold, it's infused with all the juice you didn't quite get out of them and the oils from the rinds. You can add a little sweetener if you like, but I dig it straight up. Cool and refreshing.
Fast and easy pickles.
The secret to eating more grains and rice really is a fancy 
Sofrito is a mix of onions and peppers that adds the perfect seasoning to any Latin American cooking. Most people have their own special way to make it (mine originated from Daisy cooks,) but it's basic components are onions and peppers. I don't cook it first, (Terry's recipe in 
My new addition to the sofrito this time is aji peppers. I haven't been able to find them fresh, so I finally broke down and got the jarred ones. My local grocery store has a pretty good selection of Latin American items. 
The aji peppers are about the same spiciness of a jalapeno, but a little bigger and with a different flavor.
Essentially you could use any quick bread recipe and just take balls of the dough, dunk in sugar, and pop into a pan. Top with a sugar and melted earth balance mixture then bake at 375 for 30 minutes, and voila, monkey bread. I have a ton of zucchini, so maybe I'll try out a zucchini monkey break later this week. I'm all for sneaking vegetables in unusual places...
