A culinary success

I made the Red lentil/cauliflower/curry dish tonight, and to my delight, it turned out beautifully. I am really loving this new cookbook! What I love best, is the fact that the recipes are drawn from everyday ingredients; ingredients already tucked away in your pantry. There is nothing more annoying than opening a cookbook, and after scanning a few recipes, you realize that half of the ingredients you have never even heard of...and may have to travel far distances to acquire. I am of the firm belief, that you do not need a slew of obscure and/or expensive ingredients to make a delicious recipe. Most of the meals I make require very little in the way of ingredients, but are full of flavour and are recipes that you can easily alter if you discover you are missing an ingredient. I prefer to make things from scratch, and for those of you who are rushed diners; my recipes are not for you. On average, I spend an hour+ making dinner, and if I know I am going to be short on time during the week, then I will spend a few hours on the weekend preparing dishes that can be put away in tupperware and dished out throughout the week. Like soup. I love how one batch of homemade soup can last a week or two. Usually we freeze a few containers full, and keep one or two in the fridge for easy access. Honestly, people who say Vegans are limited as to what they can eat, have never been Vegan. My diet is the most diverse it has ever been, and my taste buds are continuously being stimulated in ways they had never been before. The only food that I miss, and will always crave, is certain cheeses. The Dubliner being on the top of that list. I tend to prefer smoky, yet sweet cheese(s), and will certainly miss the added flavour of an aged Etorki, or chunk of Dubliner on my sandwich. Nevertheless, I have found new ways to compensate. For example; as any Vegan/Vegetarian knows, Hummus is a god send. I simply adore Hummus in its many varieties, and could not survive without it. For lunch, I made a Dill tofu sandwich topped off with hummus, sliced beets, asparagus sprouts and a dab of old fashioned mustard. I strongly believe that variety is the spice of life, and therefore use most food sources in moderation, and try not to rely heavily on just one food ie. soy. On the menu for tomorrow is a spicy tempeh dish with broccoli and whole wheat rotelle!