I think I’m doing pretty good at my New Year’s Resolution to cook through my cookbooks and bookmarks, what do you think?

This was a take on the Curried Udon Noodle Stir-fry from Veganomicon, except without udon noodles (I used the stir-fry noodles that come in ready-separated squares from the Asia Market). I added pumpkin. It was okay, but I overcooked the pumpkin, so it ended up being a bit too mushy. Looks nice though! I’m kind of obsessed with rouxs now anyway.

Here is some Vanilla Coconut Peanut Butter I made from the Healthy Food for Living blog. This was SO good, I went on a bit of a bender with it. Sitting in front of my computer, lapping it directly out of the jar with a spoon, then making it immediately over again once the jar was empty. I think I put it on bread, once. The rest of the time it just went directly into my mouth. PB and coconut are meant to be, I think.

Some curry I made, not from a recipe. I fried up some tofu in canola oil. Set aside. Added a tablespoon or so of oil to a sauce pan, heated, added some thai red curry paste and peanut butter, stirred for a minute, added coconut milk, lemon juice, 1-2 tablespoons sugar, salt, chili flakes, whatever other veggies I wanted. Tossed in the tofu last minute, poured in a bowl and topped with fresh chopped cabbage, cilantro, fried onions, etc. Delicious. Added PB to curry is officially approved in my book.

It got a bit warm and I had some red cabbage and carrots from the Co-Op, so I made some cole-slaw, topped with walnuts. Loosely based off this recipe from Healthy. Happy. Life.

This was a completely new food idea to me and it came out delicious. I brought it to a vegan potluck and had to keep insisting that, no, it wasn’t actually eggs! Chickpea flower soccattata. Go make it now! Recipe here from the Olives For Dinner blog, but I used mushrooms and red pepper instead of olives and sundried tomatoes.

Enchilada casserole. No recipe used. Just made some enchilada sauce (try finding it ready-made in Germany, hah) by frying up some onions and garlic, tossing it into plain tomato sauce with some cumin and chili flakes. Filling is red kidney beans and white beans, corn, more garlic, mushrooms and some rehydrated and fried TVP. And tortillas of course, just layer like lasagne, top with a vegan cheesy roux sauce, based on this enchilada recipe from VegWeb. Nothing to write home about, but still good. I think adding some lemon juice to the cheese sauce would bring it up a notch.

Peanut Butter Breakfast Pudding from the Chocolate Covered Katie blog. Through her recipes, I’m really starting to find some oatmeal options that I actually like. This was yummy, though a bit annoying cleaning the blender for breakfast. They need to make self-cleaning blenders.

Next time I’ll try some things out of Appetite for Reduction.