HERB-SCALLOPED POTATOES AND BABY LETTUCE SALAD ( not pictured ) for DINNER.
Recipe from VEGANOMICON.
Thinly sliced potatoes baked in a creamy vegetable broth and topped with thyme, paprika, salt, pepper, and oregano ( didn't have any rosemary ).
This is the first time I've ever encountered a problem with a VEGANOMICON recipe.
The recipe says to bake the potatoes, covered in foil, for 35 minutes, then broil for another 15 minutes.
But they turned out completely undercooked.
(I accidentally used "baking potatoes." Probably should've used small red potatoes.)
I had to put them back for another 30 minutes, and they still weren't completely baked all the way thru.
I ended up microwaving the individual servings in the microwave for 1 minute.
It also lacked salt.
TIRAMISU for DESSERT.
Recipe from The CANDLE CAFE COOKBOOK.
Moist sponge cake drenched in strong coffee and layered with a sweet tofu layer.
Then topped with cinnamon and cocoa powder.
Instead of using store bought ladyfinger cookies, which are obviously NOT vegan, you make a sponge cake.
To replace the traditional whipped mixture of eggs and mascapone cheese, a mixture of vegan tofu cream cheese, silken tofu, agar agar powder, and sweeteners are processed until smooth.
Overall I thought that it was way too sweet, but my husband loved it.
And to me, that's all that matters.