Why don’t I make this recipe more often? It’s so good – from Veganomicon. It’s got caufliflower, red lentils, parsnip and a ton of spices in it, it’s so flavourful and really tastes even better the next day. On top of it is a few pieces of Masala Baked Tofu from Appetite for Reduction. Chewy, spicy, and a nice addition to the creaminess of the curry.
The salad is just simple but features a dressing that I heard some of my vegan friends talking about on Facebook – a mixture of vegenaise, soy sauce and nutritional yeast to taste. I thinned it out with a bit of water, too. WOAH MY GOD. Best salad dressing ever. Ever. I could drink it straight up, probably. But I won’t. In the salad is some cherry tomatoes from my balcony and some peppers given to us from Trevor’s friend.