Warning: totally predictable.

Allow me to join the boring hordes and pledge my undying love to Veganomicon. Believe the hype - and I don't mean about Vampire Weekend, though you can go ahead and believe that hype too, they're pretty good - this is a great cookbook, with tons of recipes that even non-vegans will love.



More of the same:
3 beets
2 lbs. carrots
3 lbs. Yukon gold potatoes
1 box red clover sprouts
1 bunch kale
2 bags spinach
2 bags misc. apples
6 pears

I bought the pears for the pear pie I meant to make yesterday, using this recipe, but I didn't have time. I'm hoping I can make it happen this week, because Pear Pie with ginger and pecan streusel topping sounds about as good as it gets.

My first foray into Veganomiconing will be the Autumn Latkes, which are simply potato pancakes made out of other autumn vegetables instead of potatoes; the recipe calls for shredded beets, carrots, and sweet potatoes, but the previously mentioned dearth of sweet potatoes at USG means I'll be using regular Yukon Golds to replace them. Otherwise I want to try just about every single recipe in the thing, particularly the casseroles.

While we've been using the sprouts primarily in smoothies, where texture doesn't really matter, the red clover sprouts are more "hairy" and better for sandwiches than the mung or the lentil, so I think I'll only get them from now on. Since there's not really any lettuce to be had for our Tofurky-cold-cut-and-mustard sandos, the sprouts are essential for crunch and contrast.

The bad news: we had some of the carrots steamed alongside stir-fried seitan and brown rice, and they tasted like perfume. This happened a couple of weeks ago, and I stopped buying carrots from that vendor for awhile, but this time I didn't have another option. It doesn't taste chemical-y, just like these particular carrots have an odd flowery flavor. They're okay when combined with other ingredients and spices, but it's quite noticeable when they're steamed on their own. Weird.