I had some extra time today, so I decided to drive myself nuts by going to Harry's (a whole foods-owned farmer's market). That place on a Saturday afternoon is insane. And to make matters worse, they were having a stinkin' crawfish boil in the middle of the prepared foods section! Complete with a four-piece fiddle band, too. I really hate Whole Foods. I grabbed what I needed and got the hell outta there as fast as I could, because I could feel my blood sugar drop. I ended up eating some prepackaged vegan sushi in my car before going across the street to my co-op to buy some bulk goods.
All of this happened after a trip to the gym, so I was plum tuckered out by the time I got home. But I still cooked, oh yes!
First up is the Tamale Pie from Yellow Rose Recipes. This is a bottom layer of cornmeal polenta, with a layer of corn, black beans, "beef" strip thingies simmered in mexican sauce, topped with Vegan Gourmet Monterey Jack shredded and some polenta dollops on top.
Two words: Freaking Awesome.
This is so simple to make, and the flavor payoff is tremendous. The only bad thing is that the casserole virtually exploded in the oven, so now I have a big mess to clean up. Here's the messy but delicious Tamale Pie:
To go along with our theme, I also made a batch of the Mexican Mullet...er, Millet from Veganomicon. This also had a crazy good flavor payoff. And we hardly ever eat millet, so hooray for new grains!
We have been trying to watch it with the desserts, but Ken is better with the willpower than I am. I made these quick and pretty safe little treats, pretzel sticks with one end dipped in chocolate. They are good for a little salty chocolate fix, without getting all crazy with cake or something.
The little celluloid cats in the window were astounded!
And now for something completely unrelated, Moe loves to bask in a sunray. So here's a moment of zen from Cosmo: