May 2010

The first time I made this easy vegetarian recipe, I used it as a protein boost for a tossed salad. I had picked up several packages of tempeh with grand aspirations of making a garlic-onion marinade (ha!), or a vegetarian shepherd's pie (double ha!).

Several weeks ago I mentioned that I was going to try making some UnMeatballs, to turn a package of frozen tortellini into a satisfying meal. Well, I tweaked that handwritten recipe that I found in my file, which had been in there for many years, originally from the book Whole Foods for the Whole Family by LaLeche League.

Several weeks ago I found an awesome sale on ground pork (remember my excitement in this ham loaf on sale post?). Well, I finally had a chance to make the ham loaf recipe again (to make sure it's A-OK to share with you). It just so happened that earlier this week we had a dreary, rather chilly day and I wanted something quick and easy (what's new there?!) that would bake while I was helping the kids with some homework assignments.

It all started one afternoon when I picked up a book called Tofu Quilt at the library by Ching Yeung Russell. A compelling tale written in free-verse, it was the story of a young girl inspired to become a writer so that she could eat more of her favorite dessert custard, dan lai. It was also a book that ended all-too-soon.