Melançon Enterprises • a multidivision multinational since 1980

Ingredients

purple onion
carrots
tofu, firm, de-sogged, crumbled
red pepper
yellow squash, zucchini
spinach leaves
lots of oil

Then the kicker:

garlic
ginger
hot peppers of various kinds
raw pumpkin seeds
sweet potato (raw)
oil

served with rice

My take on these instructions: http://vegetarian.about.com/od/veganmuffinrecipes/r/bananamuffins.htm

* 3 + .5 + .4 overripe bananas
* remains of vegan smart balance, close to 1/4 cup, and some canola oil
* 1 cup sugar. A little confectioners sugar thrown in.
* 2 cups flour, a little extra
* 1 tsp salt, approximately, shaken in
* 1 heaping teaspoon baking soda
* some walnuts (already out of shell), crushed by hand, and some pecan pieces

Preparation:
Pre-heat toaster oven to 360 degrees.

For Saint Patrick's day, and to celebrate the book deal becoming official:

Went down Route 9 and found a parking space just off Stuart? street (or the one after it) in the theater district.

A beer at Jacob and something's and then i remembered i had to get my developer talk in for DrupalCon San Francisco and i went back to the car to do that.

Andrew hit some other places, found me back at the car (cell phone had gone silent mode somehow) and after i finally posted, we went off again, to find every place shutting down at half past 11!

Cooked a late breakfast for Shreya and our hosts, Ben and Chris.

3-4 medium-sized onions (net; had to cut out some bad parts), short slices
3 cloves garlic, small slices
2 small, 1 medium, and 2 large potatoes, sliced in thirds for boiling and then roughly sliced for frying
olive pomice oil, extra virgin olive oil, sunflower oil
turmeric, generous
table salt, very generous
a few chili pepper flakes
a few drops Tabasco sauce
covering of fresh ground pepper

A vastly modified version of this recipe: http://www.cooks.com/rec/view/0,1850,155174-249199,00.html

STIR - FRY VEGETABLES WITH TOFU
1 bag baby carrots, sliced in halves, quarters, or thirds the long way
1 zucchini (6" long)
1 yellow squash
4 stalks celery
3 Tbsp. flour (won't do this again)
Sesame oil
Ground ginger
1 pkg. firm tofu (cut into 1/4" cubes)
2 c. cooked brown rice

In a large wok or skillet heat 2 teaspoons oil until very hot but not smoking.

Add carrots; and celery; stir fry with wooden spatula for 3 minutes. Add zucchini and squash.

Add cubed tofu.

Veronica was over, she has appointed herself my office manager. We walked Zelda and CJ and Veronica pulled up wildflowers to plant at home.

I also mailed a check for Cathy to work on securing the PWGD name, and a big flat rate box of garden dirt to Mary ($10.35 for some 25 pounds... maybe this gets back at them for being so slow with the hummos i mailed last year...)

Cooked for myself and instead of saving some or all to maybe eat with Anjali, or Veronica, or anyone tomorrow, I stuffed myself tonight.

Dan made cauliflower soup. With almond milk, yellow bell pepper, garlic, and lots of tahini hummos. We could eat pureed vegetable all day.

Creamy Cauliflower Soup

2 cups (500 mL) almond milk (I used almond milk kefir instead, way tastier)

1 medium cauliflower, chopped... Read More

1 red pepper, seeded and chopped

1/2 avocado, peeled and seeded (I used a whole one)

Juice of 1 lemon

2 tablespoons (25 mL) raw tahini (I used about a quarter cup of hummus instead)

2 tablespoons (25 mL) unpasteurized miso (I used Braggs here instead, way better)

1/2 jalapeño pepper, seeded and diced

2 cloves garlic

OK, not all the vegetables. I put in two point one hot peppers and realized I had better stop, and start adding things to soak up the capsaicin.

Everything chopped on the big wooden cutting board with the big excellent knife that Dan and Shannon bought me for my birthday.

Carrots, baby small ones left and larger baby ones sliced. Not many carrots, really.

Potato Masala
http://www.ivu.org/recipes/indian-root/potato-masala.html

Vegetarian Curried Chickpeas and Dahl
http://vegetarian.about.com/od/vegetarianindianrecipes/r/chickpeadahl.ht...