Still employed

The 10th was Aaron's birthday, so I decided to try making something neat. The picture up top is Butternut Vindaloo served in some kind of squash that i forget the name of. The recipe was from 'Vegan With a Vengeance', I just added cauliflower. I was just eating left overs with couscous and they go together well. We also ate it yesterday with a fried tofu salad. Dark green lettuce mix with halved cherry tomatoes, green onions and tofu cubes fried in olive oil with lemon juice, garlic salt and thyme.

The picture below that is an all-veggie meal that I decided to make. There are lemony-dill carrots, broiled string beans with margarine and sliced almonds, and mashed potatoes.

Below that is a fried rice which was delicious beyond all description. I don't even remember how I made it, so you'll just have to take my word that it was really really really good.

Aaaand finally there's a picture of the Double Fudge Oat Cookies I made from a recipe in "Vegan Cookies Invade Your Cookie Jar' by Isa Chandra Moskowitz and Terry Hope Romero. Its the sequel to 'Vegan Cupcakes Take Over the World' and I can't wait to make more.

We had a small earthquake today in the T dot. First one I've ever felt. It was pretty awesome, especially since the crappy old apartment building I live in didn't even fall over. (The apartment I inhabit within the crappy building is actually quite cherry.)
The G20 is also going on, and last weekend the Much Music awards were going on right outside where I live, so I've pretty much decided to hide inside as much as possible.
Better than the garbage strike we had last summer.
Currently looking at a very bright moon on a very pale sky, next to the C.N. Tower. Pretty.

I've been improvising my way through a lot of left over ingredients lately, to varying degrees of success.
The first picture up top is of Herbed Potatoes and Fried Tofu. The potatoes turned out great. I chopped up about 4 potatoes (skins left on, scrubbed), and mixed them with Omega Oil (Grape seed, extra virgin olive and flax seed oil), a whole lot of roughly chopped garlic (like practically a whole bulb's worth), a chopped onion, and a package-full of halved champagne mushroms on two baking trays, then baked them at 450 degrees C until the potatoes pierced easily with a fork (maybe half an hour? I forget).
The tofu somehow ended up really really salty even though I'm sure I didn't put that much salt on it. It was still okay but I'm going to consult a recipe next time I try to do something like this dish.

The next picture down is of a peanut butter, jam and banana sandwich which Aaron made the other day. Super yummy.

Finally, yesterday I made some pretty quality Ginger brown rice just by sauteing one chopped onion, about 7 cloves of chopped garlic (I really really like garlic), and a left over chopped up chunk of ginger in some of the Omega Oil, then added 2 cups of brown rice, stirred to coat it in oil, added 6 cups of water (this turned out too be a bit too much, go with 4 or 6), a bay leaf, and around a teaspoon or two of vegetable broth powder, and let it cook. Served with corn on the cob and Chick'n Nuggest (I threw out the package so I don't remember the brand.) The fake meat was delicious, a great dish for kids. Like most fake meats, it was high in sodium, so you don't want to be eating them everyday. But they taste really good and so I think can be worked in to a healthy diet.