Time to make the DONUTS

veganspicedonuts, originally uploaded by veggiebytes.

MMMM...donuts. Who hasn't felt like Homer Simpson and just want a nice cake donut. Well, if you don't eat eggs, you just might not get to have donuts anymore because almost all of them do unless you live in Seattle and can get Mighty-Os.
Then to the rescue comes a good vegan donut recipe and a cake donut pan. The pans are hard to find but I was able to get one off Amazon.com. A great plus is you do not have to fry 'em. Just spoon in the batter and bake for 10 minutes and you have donuts.

I got the recipe from Bryanna Clark Grogan's vegan recipe archive.
Next time, I'm going to try some icings or make some carob ones or maybe even blueberry! These were great dipped in my hempmilk.
That's another great thing to try...it's less heavy than soymilk and not just for hippies anymore.

Vietnamese Lunch

vietnameselunch2008, originally uploaded by veggiebytes.

I've been trying lots of recipes from Veganomicon and I haven't been disappointed.
The recipe for the vietnamese sandwich, banh mi, came out quite nicely.
I don't have the cookbook with me by my computer but it's called something like Vietnamese sandwich with dipping broth.
I didn't make the dipping broth as I actually took the time to make Pho (pronounced fuh). It's a very fresh tasting light soup with warming spices like star anise and cinnamon.
It's an authentic recipe coming from a fundraiser cookbook called Recipes with Borders, for Saheli, an Asian women's empowerment group here in Austin, TX.
Both the sandwich and soup have seitan that was made using Veganomicon's Seitan Cutlet recipe.
Anyway, it was a nice, filling but healthy lunch.

Buckwheat Noodles with Spicy Peanut/Pumpkin Sauce

buckwheatnoodspeanutsauce, originally uploaded by veggiebytes.

This is a fast staple in our household and so good for everyone.
The buckwheat noodles cook fast and are a nice Asian alternative to having spaghetti all the time. The Pumpkin/Peanut sauce is something that I know by heart now, but the idea originally came from Vegan Family Favorites.
You basically take some sesame oil and sautee minced garlic or hing, about 1 tbsp fresh grated ginger, then add about 1/4 cup peanut butter. Add about 1/2 can of pumpkin puree (NOT Pumpkin Pie Mix!), about 2 TBSP Braggs, and 1/2 cup to 1 cup of water, depending on how thick you want it. For dad or mom, you could add some chili oil for spiciness and leave it out for the little ones.
We fried some tofu to add and steamed broccoli to add the "green" component.
It's a nice filling dish and a great way to get Vitamin A from pumpkin throughout the year.