Food Porn

I've been lazy about posting, because I've been lazy about everything.  I've been sick, busy, or travelling for work...but now I have a backlog of photos to share.

Here's my homage to the end of summer:

We feasted on this CSA watermelon.  It was so incredibly sweet and juicy; I didn't even mind the 7 billion seeds.

But let's face it: summer's over.  The solstice is in less than two days and the mornings are foggy and chilly.  And it's football season. 

Yes, I am vegan and I like football. 

The first NFL Sunday, my husband and I were craving pizza.  So we ordered delivery and I added my own daiya.

It was delicious.  Look at all that cheesey gooeyness!

And the other night I made tacos:

Corn tortillas, spicy "fat free" (AKA vegan) refried beans, TVP taco "meat" (recipe below), avocado, lettuce, homemade golden salsa (made with yellow tomatoes - yum!), and chili garlic cholula hot sauce.  Oh, it was heaven!

Dried TVP (textured vegetable protein) is in the bulk section of many health food stores or is available from the popular brand "Bob's Red Mill."  If you've never used dried TVP, here's a very easy way to use it:

Taco filling:
1 quarter to 1 half onion, diced
1 serrano pepper, seeded and minced
3-5 cloves of  garlic, minced
2 T. vegan margarine
2 c. veggie broth
2 c. dried TVP
1 t. chili powder
2 t. cumin
dash or two chipotle pepper

(1) in a medium sauce pot, sautee the onion, garlic, and serrano pepper in the margarine until the onions begin to get translucent
(2) Add the broth, bring to a boil
(3) Remove from the heat, immediately add spices and stir in TVP until it's all wet. 
(4) Cover and let sit for 5 or more minutes, fluff with a fork.

This makes enough taco filling for a feast and then some for leftovers!  Let me know what you think :)

I thought it was tasty.

Going in for the nom!