I made the Crunchy Tempeh from Students Go Vegan. It was pretty tasty, but I never got it really crunchy. I was a bit bummed out that it wasn’t as crisp, but it still turned out really well. I highly recommend making this and buying the cookbook!
Archive for SGV
I baked the SGV Rosemary Lemon tofu. This is a great way to make tofu
I made Pumpkin Scones from my Students Go Vegan cookbook. All I have to say is Yum-E! I’m taking them to work and I hope my coworkers enjoy them as much as I did. Although with the pumpkin these were still a bit moist, tasty nonetheless.
Since I’m into my mountain bike race season I’m going to be eating a lot more carbs. So I made the Lasagna with Herbed Tofu from Students Go Vegan. Here’s the eggplant prior to going into the oven.
The last layer. After the eggplant cooked you cut it into pieces and mix with marinara. To the tofu you add some spinach too. I used whole wheat lasagna noodles as well.
And here’s the completed product. I really enjoyed it. Made enough to eat for 8 days. Thank goodness lasagna is a great leftover!