Maple-Mustard-Chili Tofu and Braised Chard

Not the greatest photo but I was out taking photos of an exhibit beforehand. Clearly I'd had enough of fiddling around for the best shot.

The tofu tempted me into eating 7 cubes right after it came of the oven. That means it's delicious.

I cooked the chard, stems and all, and added a splash of umeboshi vinegar at the end. 

Sweet Potato-Cranberry Scones

So this arrived in the mail last week (swell vegan's zine, not the swan measuring cup) and then I had to decide what to make first. It was difficult because there are a lot of great fall recipes - Sweet Potato Black Bean Burgers with Millet and Leeks, Mole-Roasted Cauliflower, etc. - but I went with the Sweet-Potato Cranberry Scones.

I figured the scones would be easy, but I should have read more into these two lines: "The dough should be fairly stiff. Fold in the cranberries."

In my case, the instructions should have read like this: "The dough should be fairly stiff. Don't bother trying to fold the cranberries in. Punch the cranberries with all your might into the dough. Do not be discouraged if this takes several minutes, or if the cranberries try to escape. It will all be worth it in the end."*

* I think I would have had an easier time had my cranberries not be frozen. 

Kiwi Cabbage Kale Salad with Tahini-Garlic Dressing

For my seminal post it might be excepted that I would blog about tofu and potatoes. A reasonable expectation, but this salad contains neither.

This is a slightly adapted version of swell vegan's salad. Threw in some more kale because I'm in the I-like-raw-kale camp. Also subbed lime for lemon and decreased the raisin quantity to about half. Aside from being a bit acidic, this is a pretty delicious and virtuous salad.