I’ve been making a lot of tofu scramble since I became vegan in March; but I hadn’t tried out Post Punk Kitchen’s recipe yet. I finally made it for lunch today. Unfortunately I didn’t have all the ingredients that their vegan tofu scramble recipe called for (including nutritional yeast) but I did have all the spices so I used my variation on the vegetables: brussels sprout, peas and vidalia onions. The resulting scramble was very tasty; but I have a feeling that the nutritional yeast is an important ingredient. I’ll have a legit vegan kitchen when I buy some of that — it’s included in many recipes.
Photo: Post Punk Kitchen vegan tofu scramble
See more of my food photograhy and other photos at Sooz Photography.
[tweetmeme] My roommate Chris is an avid bread maker and has just about every ingredient you can think of when it comes to making bread. I flipped through his bread machine book: The Bread Lover’s Bread Machine Cookbook and found Tecate Ranch Whole Wheat Bread. It was smaller than I expected; but still tasty. That’s probably because I started and stopped the machine a few times because I wasn’t sure if it was turned on. (Bread making novice? Perhaps.) And it’s vegan, too — no dairy!
The bread is based on “an ancient bread recipe called Zarathustra Bread based on the ancient Persian religion of Zoroastrianism, which focuses on man’s good deeds. The loaf was a statement of committment to vibrant good health and to a caring philosophy of the interdependence of mind, body and spirit.”
See more of my food photos at Sooz Photography.
I took another bunch of photos at Ronnarong on Monday night including some of their popular dishes: Paradise Beef, Spring Rolls, Papaya Salad and a new entree on the menu: Lad Nah (with asian broccoli). See all the photos I’ve taken for Ronnarong in their gallery at Sooz Photography.
Thai Spring Rolls with Tofu