I have been somewhat busy behind the scenes.
We have been growing oyster mushrooms! These things are amazing, and are one of my favorite foods lately (that and quinoa). I love just about any edible mushroom, and oyster mushrooms are great for you, too. They actually contain a chemical that has a natural statin effect on the body. This bunch went into some crepes last weekend, but I look forward to our next harvest already.
Remember that lentil loaf I posted the video for? Here are some leftovers on sprouted bread with spinach, fresh mung bean sprouts, and some onion. This makes a big loaf, so slices went into the freezer for later. With D going on an away rotation soon, frozen meals are a great thing to have on hand.
Finally, despite my acknowledgement that curries are pretty ugly, here's the Tempeh Curry from 101 Cookbooks I made last week. It was awesome! I veganized it with lite coconut milk for the cream. The other stuff you see here is okra and tomatoes spiked with some garam masala and mustard green parathas, made with white whole wheat flour (just follow Manjula's recipe with mustard greens in for the spinach).