Back to Normal, and a Fabulous Meal
So after that brief lapse in self-worth, I swear I’m returning now in full force. What can I say — no matter how terrible my posts may be, they’re very rewarding to write. And if I make any outstanding mistakes, please feel free to call me out; hopefully, a loyal reader will be able to see my intelligence and social consciousness gradually raise. Finally, don’t expect a polemic every day. I don’t have that much anger in me!really!and I think this blog could do with a little more celebration.
In the meantime, it’s been a while since I did a food-related post — and what better way to stave off self-hatred and depression than with home cooking? I figure I ought to take advantage of this exquisite, ephemeral fall weather before it turns to inhospitable winter; here, below, are a couple of perfect fall meal ideas, pulled from the archives of the wonderful PPK blog, among other gems of the blogosphere. Prepare these to warm any vegan/vegetarian acquaintance’s heart, and enjoy them together amidst piles of crisp leaves (or, napkin-wrapped and balanced in one hand while trying to catch a bus, which better describes most of my autumn meals so far). If not, at least enjoy the pictures.
Pumpkin Cinnamon Rolls. I believe, with complete conviction, that there is no food in the world that can’t be improved with a little pumpkin.
Ginger Chocolate Chunk Scones.
Scrambled Tofu. One of those “basics” that I’ve never had the resources to try. But it looks wonderful.
Pumpkin Waffles. See above for my beliefs on pumpkin.
Fried green tomatoes.
OHMYGODOHMYGODCREPESOHMYGOD. There is nothing in the world like a crepe. Period.
Finally: Hashbrowns with the works. I have this little dream of sauteed zucchini, asparagus, and/or mushrooms on the side, in an earthy melange of sorts… but it’s only a dream.
Chickpea noodle soup. For all the oft-congested vegetarians out there.
Blackened Tofu Sandwich. Back-to-school lunch, here we come.
Simple fried rice with Japanese seven-spice: easy to prepare, easy to munch from a rubber-band-fastened Tupperware container in your backpack.
Roasted Butternut Squash. Perhaps in an autumnal veggie wrap? Or a salad? The possibilities are endless.
And anything from Vegan Lunch Box, all of it hopefully served with a little fresh salsa on the side.
Chipotle chili. For those I-wanna-move-to-the-Southwest-and-start-an-alternative-school-in-the-middle-of-the-desert days. I can’t be the only person out there who has those…?
Eggplant and pine nuts and lasagna, oh my!
Thai yellow curry, one of my favorite things out there — second only to Panang tofu.
Beer-battered chicken strips. In my teetotaling, strictly kosher household, I’m not sure I’ve ever had a beer-battered chicken strip, but these fake ones sure sound good.
Southern fried tofu, complete with marshmallows. (Though I’d advise enjoying them separately.)
Deconstructed green bean casserole, because that’s something that desperately needs deconstructing.
Isn’t this squash bisque a thing of pure freaking harvest beauty?
Ditto on the asparagus pesto tart.
And have a happy meat-free Thanksgiving! Check the bottom of the page for a true feat o’ culinary awesome.
So, for this evening, revel with me in the simple pleasures of good food; tomorrow, I’ll be back and as opinionated as ever. Or maybe, if I’m not quite as pissed off as readers might hope, you might be in for another round of blogging, warm-fuzzy-style.