Week of Blogging: Food Glam!

Sometimes you all must just think that I eat nothing but King Cakes. Here are some lovely meals I never got around to blogging about - until now!

Millenium Cookbook: Vegan Paella with Garlic Tofu Aioli served over a bed of kale
delicious! really packed a punch of strong flavors, and the simplicity of steamed, earthy kale under it all was a great balance. Plus, the kale was from our garden, which was a special treat!

Voluptuous Vegan: Pumpkin-Sage-Pecan Ravioli ... ready to be cooked
I love these, and had made them once before. It's a lot of work, but if you've got a hankering to be in the kitchen, you can guarantee you'll be happy with the results. I love that beautiful orange pasta dough! You can see that I went with an assortment of shapes... you gotta keep it interesting!

All cooked up and served with accompanying white bean sauce. Mmmm!

Beautiful Watermelon Radishes, from the farmers market. A special shout out to my yoga student Suzanne, who tipped me off to these tasty beauties. On the outside, they look like small white turnips with green skin at the top... but inside they're just gorgeous! I'm not generally a radish fan, but I love these. They are crisp and mild - only a hint of the peppery spice of some more aggressive radishes.

The Real Food Daily Cookbook: Grilled Herb Tofu
I.love.this.tofu. mmmm. Look at those grill marks! I was very pleased indeed. These went on to become Grilled Herb Tofu Sandwiches with caramelized onions and sundried tomato pesto, also from the RFD book. But I"ll admit to sneaking a few pieces to munch on their own.

Veganomicon: Chewy Chocolate Raspberry Cookies
Sooooooo gooooood.

A free-form apricot galette with a marzipan base... a delicious dessert for our most recent Sunday Night Family Dinner. I used a big bag of fresh-frozen apricot halves from last summer's farmers' market as the main filling. Underneath, I rolled out some marzipan and used that as the base layer. When I was defrosting the apricots, I drained them off and reserved the liquid. That cooked down with a tablespoon or two of sugar, a dash of vanilla, and some arrowroot, and became a glaze. Simple, but totally delicious! This elegant shot is staged on my much beloved silpat... and you can see the warm marzipan oozing out. Yum-o!