Epicuriousity: the 'Catch-up is a good condiment' edition =p

Hello again anonymous and known readers of my bloggy blogdom.
It's been a while, but here we go with the show and tell of what I've been up to culinarily over the last how ever many weeks =)

Enjoy the photos!

My Vegan Banana Bread =)

My Vegan Coconut, Macadamia Nut, Apricot Loaf

One of the many permutations of my Fusion Curries

Coconut based Vegetable Curry with Noodles

I cannot take credit for the bread. It came from Ninawa market where they bake it daily in their huge stone oven. I did make the confit'd mushrooms though. Lusciously roasted in the oven with onions and garlic with a generous amount of olive oil and a touch of vinegar. Yumminess =)

It's okay you can 'confit' in me. =p

These two are from Patel Brother's Market. They make them daily. Meet Samosa and Vada Dal =)

Vegan Vanilla and Chocolate Halloween cookies that I made in October

Sauteed Gai Lan with Organic Udon noodles in a Ginger, Garlic sauce

No, those are not pieces of diced smoked pork. That's actually sauteed marinated and pressed tofu with some pea pads from a local Michigan farm. 

More Noodle goodness

Vegan Banana Pancakes that I made for my 3 nieces a few weeks ago. They scarfed them up =

The impromptu stirfry that happened with the help of my 3 little sous chefs (my nieces). They did such a good job cutting up the Vegetables for me with the supervision of their Mom of course =)

the impromptu succotash of blue potatoes, onions, peppers, garlic and deliciousness.

You should recognize this one, it's a bowlful of my Lugaw!

Not cooking , but steeping a beautiful blend of Rooibos from a local Michigan company. I believe this one was called 'Michigan Sunset.' Sooo good. 

I can't take credit for this except for the heating part. This is a Dal Puri that I bought in the frozen section of Patel Brothers and usually you would fry these, but I just cooked it in a nonstick pan and I think the results are pretty good. Dal filling was really spicy; so a good raita is recommended to accompany this one =)

Broccoli Raab and Peapads with a spiced pressed tofu in a homemade chili peanut sauce

My spiced stove-top Naan bread

Adventures in breadmaking, this time a take on a Middle Eastern style of bread

Top of a stuff bread I made

A peek inside of the stuffed bread. It was a mixture of Indian/Middle Easter spices with vegetables blended  together into a nice harmony.

Can you spot some of the whole toasted spices I used in there?

My Cinnamon Rolls in their Raw state

My Cinnamon Rolls in their cooked state

One of the only decent shots of my last batch of Lentil soup. This one used tiny red lentils that were from the Middle East. 

My Multi-seeded (chia, flax, sesame and pumpkin seeds) and fruit (dried Michigan: cherries, cranberries, strawberries and blueberries) with a handful of old fashioned oats in there for good measure. Came out beautifully. It's a keeper.

Sitting pretty in its baking pan

Do you feel inspiraled to bake yet? =p

Most recent stir fry that I made. Bok Choy, sweet peppers with a spiced marinated tofu in a garlic/ginger hoisin sauce with a little bit of chili for kick.

 So, those are it for now and that's not even all of them! Let me know which ones caught your eye the most or if you have any questions about them.

Happy cooking, healthy eating and well being to all of you!


Love,
Jessica