|Last week, I got some purple scallions. Aren't they pretty? I made a miso soup with them. Matt and I have been out for Japanese food a few times in the last two weeks and we've decided that we can no longer enjoy ordering miso soup in restaurants because it is like a bowl of pond water compared to the miso soup we make at home. If you love miso soup give this recipe a shot, you'll never view restaurant miso soup the same way again.|
We've been doing a lot of cookbook cooking. We made Balsamic Glazed Mushrooms and Garlicky Greens with Tahini Dressing from Vegan With A Vengeance. Both recipes were really good although my pictures of them didn't turn out as nicely as I would have hoped.
We also tried out a few recipes from Vegan Cupcakes Take Over the World. We tried the Cappuccino cupcakes which were good but not amazing. If I were to make them again I think I'd skip the coffee flavored pastry cream filling in favor of something that had more of a flavor contrast to offer. We also made the Tiramisu cupcakes which were really good but if you are looking for a more true-to-the-original tiramisu experience this tiramisu recipe is the way to go.
Lastly, Matt and I had friends over on Friday and I made some really good chickpea bruschetta. I regret that I did not write down the exact proportions of my ingredients but I don't think this is the kind of recipe you really have to measure to get right.
6 vine ripened tomatoes, chopped (with their juice)
1 can chickpeas, drained and rinsed
balsamic vinegar to taste
olive oil to taste
salt to taste
a bunch of fresh chopped basil
a bunch of fresh chopped oregano
I combined all of the above in a bowl and stirred it up and then spooned the mixture onto a loaf of sliced toasted French bread that had been rubbed with garlic.