It's a Po' Boy!

So, I realize that I post a lot of links to recipes found in Veganomicon, so it may feel as if you never need to buy the book....  This just isn't the case. It is THE best vegetarian cookbook I own.   I don't even care that it sounds as if I need to get a paycheck from the publisher.... You need this book!

So, with that said. Here is another favorite. Chile cornmeal-crusted tofu po' boy. !!  Someone else has done a beautiful job posting the recipe and pictures of their own delicious Po' Boy, so I'll just link you to them.  What can I say... the semester has started, I'm getting lazy.


I made these last night while my poor husband was suffering 102 degree fever.  If you are in a time crunch it would be best to make the slaw ahead.  I had all the time in the world while Greg was sleeping the night away!

Another tip:  The slaw is best for this sandwich if you finely shred it (like a block of cheese). My food processor has a great attachment for that so it's done in about 30 seconds. 

Also, for the Chipotle mayo... if you don't have chipotles or chipotle powder or you just don't want it too spicy you can use plain veganaise.   Pickles are optional! I happen to love them so I can't get enough.

Here is my Po' Boy half devoured....

The Cutest Banana Muffins Ever

So, I got this for Christmas. Thanks Mom and Dad!

It's a mini-cupcake maker.  It makes seven tiny cupcakes at a time without having to use your oven.

It seems strange to use it because I already have a mini-muffin pan for the oven that I can make 24 muffins at once in.  After using it a couple of times now, I've realized what the appeal is.  It's just fun. It's the same appeal as an easy bake oven (for adults).  It's adorable, and it makes an adorable creation. 

It does have another benefit though.  It only takes about 7 minutes to make cupcakes, muffins, cornbread, or whatever else you'd like to put in it.  The first thing I made in it was corn muffins.  What was great is I could make seven tiny corn muffins in a hurry while my soup was cooking for dinner.  I came back to the batter after dinner to make the leftovers to freeze for later.   If it were the oven I would have had to preheat it and bake it for 10-15 minutes.  Not to mention it would heat up the house in the summer.

So this morning I had some old bananas so I tried it out on some lower-fat banana muffins from Veganimicon, my favorite cookbook.


There was an option to make it with chocolate chips and I opted out.  They were cute and delicious.  I plan to freeze about half of them, as we won't eat all of them right away.  Next time I think I will add nuts for a little crunch now and then.