Well, as I've mentioned before (at least I think so....), my family and I are the farthest thing from religious. The only reason that many typically religious holidays have been celebrated in our household is because they have been reasons for us to see our extended family, as well as because we were little kids and demanded as many holidays as possible. This explains why my family still celebrates Christmas, Hanukkah, etc., but Easter has never really been that big to my family. So my family decided that this year, we were done with it! Yep, that's right- Easter is OVER. We even decided on a new spring time holiday that we sort of made up (it's really not creative, though) that we're going to try to celebrate next year! But we'll have to wait and see if it actually happens before any of you hear about it. I, of course, still had to take this day as an opportunity to have some good food!
Sort of forgetting the whole brunch idea, I had cereal this morning for breakfast. Not to say that that was bad- I just continued to crave brunchy foods all day. So.... I cracked open my VWAV and Vcon to check out the many awesome brunch options. I wanted something simple, so I went with a nice Tofu Scramble and Tempeh Bacon (both from VWAV). I have been addicted to tofu scrambles lately. Seriously- I have a problem. I've made this recipe, along with many variations on it, at least every weekend lately. IT'S SO GOOD! It's also great topped with some salsa as you can see above! I've actually tried the Tempeh Bacon before, but I made the dreadful mistake of misreading apple cider as one of the ingredients for apple cider vinegar. Oh boy....that was bad. It was excellent this time though, since it was made correctly and all..... My dad was really interested when he saw me making it in the kitchen. he said it smelled just like bacon. The next step: get my dad to actually taste it! I know it's only a matter of time now before his curiosity gets the better of him. MUWAHAHAHA! (sorry, couldn't help myself..)
I made this rice pudding thinking it would be a nice, sunny, spring day today. I was so wrong. It's been snowy as hell for the past few days and the sun just started breaking through today. Great way to start spring, right? Guess that doesn't matter too much, though, 'cause I got rice pudding! I was super happy to find this recipe on the food network website (yes I do watch the food network- Alton Brown is my god) which uses soymilk, so I decided to give it a try. It was just okay. It wasn't as creamy as I was hoping, but it was still alright. Also, and my dad and I (we're the two rice pudding-eaters in the family) both agreed that it needed WAY more sugar, so I added probably an extra 1/2- cup. We also prefer our pudding chilled, so I let it sit in the refrigerator for a good 5-6 hours. It seemed to taste more flavorful and sweet when chilled, so I definitely recommend it if you like cold rice pudding. As you can see from the photo, I served it with a blueberry compote as suggested in the recipe, but I didn't really follow a particular recipe for the sauce- just threw some frozen blueberries, cornstarch, sugar, and lemon juice in a small saucepan and let it cook for about 3 minutes. Then, I just threw it in the fridge to thicken slightly and cool down. If you are going to make this rice pudding, you really, really, really, really should make the sauce to go along with it. It was perfectly sweet and amazing! I've never thought of rice pudding and blueberries going together, but I guess you learn something new everyday (most days, at least :) )!
So, to those of you who do celebrate Easter- happy Easter! To the rest of you who are like myself and don't for whatever reason, then happy Spring holiday or non-holiday of your choice!
NYC Vegan Cookbook
1 day ago