Super vegan food post!

by nomeatbarefeet

I have been wanting to put up pictures of some of the delicious foods and libations that we have been partaking in. The move made it a bit hard to do this, so I am finally getting around to it…two months late.

Phyllo dough rolls

These are some delicious phyllo dough rolls that we made at Christmas. Walnuts, cinnamon, sugar, Earth Balance. Easy and delicious.

Heady-Topper

So on a Wednesday in Westford, Chuck brought home some mid-week drinks to help us lick our hump day wounds. Heady-Topper comes in a four pack and it turned out to be one of the best drinks I have ever had. It is brewed by The Alchemist brewery which can be found in Waterbury. The Heady-Topper is The Alchemist’s flagship beer, describing it as a double IPA with tons of hops that will put hair on your chest. Man they ain’t lying! At 8% ABV this beer can knock you flat, but the flavor is unparalleled by any IPA I have ever had. There are not so subtle hints of citrus (grapefruit?) that make this super drinkable, in spite of its hoppy character.

Love the little inscription on the bottle. Best pro-recycling statement yet.

BBQ Tofu Fries

One of the dishes that Katie and I have missed from Albany are the BBQ Tofu-fries from Bombers Burrito Bar. They are, in reality, the easiest dish to make: yellow rice, fries, fried tofu and smothered in BBQ sauce. (The actual fries come doused in cheese, but we go sans to make it vegan.)

So in memory of Bombers we decided to make our own at home! They were pretty good, and not that difficult. The essential piece-de-resistance, however, is the BBQ sauce. It has to be a little sweet, and the one we use (Stubbs) was a bit too spicy. Next time we will also add some melted Daiya and hold off the fries till the very last moment to ensure that they don’t get soggy.

Banana Everything Cookies

(While sitting down for breakfast…) Jon: “I want to bake.” Katie: “Grab the cookie cookbook.” These were the result: Banana Everything Cookies from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz and Terry Hope Romero. 

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