A Word on Managing Delicious Vegan Cookbook Overload with Vegan Blogs
It’s funny how I now that I have so many cookbooks, one of the ways I decide what recipes to make is by reading other vegan food blogs where people post pictures and stories about their cookbook creations. Sometimes having books full of endless delicious recipes can be overwhelming; I depend on the amazing blogs of others to get inspiration to make a recipe at a given time. All I need is a positive review and/or an amazing food photograph of their recipe to give me the motivation to try a new recipe from the cookbook they’ve mentioned. Here’s a screenshot of just some of the vegan blogs in my Bloglines “Vegan Inspiration” folder where I read about various vegan adventures. Yes, the list continues past this screenshot! Everyday Dish happens to be underlined from the position of my cursor. Notice how none of them are bold; it means I’m keeping up! I have to say it was very difficult during Nablopomo, ha ha!
I was happy to this weekend read on Eat Air - A Vegan Food Log about the Sesame Orange Tofu recipe from Eat Drink and Be Vegan (Dreena Burton) modified to use tempeh instead of tofu.
Made this quick and easy recipe with the tempeh since I prefer its grainy texture. We marinated it in the delicious orange infused glaze overnight but it was fast to bake and smelled wonderful straight out of the oven. Since I had made a triple batch of the subtle whole grain couscous with sage, peas and onion from the Moosewood Vegetarian cookbook, I served the tempeh with this. By the way, I found out the hard way that whole grain couscous really does taste best when its full flavour is unmasked. I made a mediterranean couscous recipe with a vinagrette dressing that tasted terrible to me, the vinegary flavour jarring. Lesson learned! I love the taste by unhindered anyway.
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