I've been trying to figure out ways to spice up all the tomato soup I made and froze so that it doesn't get boring. The soup is good on its own but something extra is nice. Over the weekend I bought some pre-packaged mexican style baked tofu to throw in my soup, which I did yesterday:
Unfortunately, the mexican tofu was NASTY. I forced myself to eat some of it, just to get some protein in me, but hot damn, I'll be staying away from that stuff in the future. If you were wondering, it's the Whitewave brand baked tofu. My verdict: yuck. At least it didn't affect the yummy flavor of the soup itself too much.
Tonight I made one of my favorite easy weeknight meals: rice noodles & broccoli with the Thai hot and sour sauce from The Saucy Vegetarian. Really it's a hot and sour peanut sauce. To be honest, I haven't used this cookbook for much else besides this recipe. But I love it. The sauce is quick and easy to make, and as long as I have limes in the fridge, I have all the ingredients in the house.
For some reason I always make it with broccoli, no other veggies. I guess I just love broccoli. Even when I was younger and only ate 3 vegetables, broccoli made the cut. Yum.
Just coming out of the oven are some Carrot Raisin muffins (well, without the raisins) from Vegan With a Vengeance. I've loved the other 2 muffins I've made from that book (pumpkin spice and apple pie crumb cake), and I had an abundance of carrots since I accidently bought way more than I needed, so I figured why not. Sadly I forgot my raisins at work, so I will stick them in as an afterthought in the morning. Generally I don't like vegetables in my baked goods, so I'm not sure how I'll feel about these muffins, but it was worth a shot. They look nice and carrot-ey and smell lovely too. We'll see...
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