Vegan Phad Thai

Phad Thai from Moosewood Restaurant Cooks at Home, veganized!

This is my “veganized” version of the Phad Thai recipe in the cookbook, Moosewood Restaurant Cooks at Home.  I won’t print the recipe as I haven’t changed it enough from the original to call it my own.  The way I have made it vegan is by substituting firm tofu for the 4 eggs called for in the recipe.  All you do is lightly crumble the tofu, as you would for tofu scrambled “eggs.”  It works great! This is my favorite phad thai recipe because it is less sweet than most versions.

I’m sorry not to offer the recipe for this, but please, do check out this wonderful Moosewood cookbook!  This was my first vegetarian cookbook, given to me by my sister, and I still use it.  As well as the phad thai recipe, we make the black bean soup recipe in the book all the time.  Both of those pages in my copy are rumpled and stained from repeated use!

Veganomicon – Leek and Bean Cassoulet with Biscuits

I was so excited to get Veganomicon as a Christmas gift (thanks Dad!) this year.  Since I already had 2 big leeks in my refrigerator and some potatoes, I decided to give the Cassoulet a try, and it is yummy!  I made the biscuits with half unbleached flour, half whole wheat pasty flour and it worked just fine.  I accidentally overcooked the potatoes just a bit but made up for it by not adding them to the dish until just before putting it in the oven.  The carrots, on the other hand, never quite got done so I think I’ll pre-steam them a bit next time.  But overall, it’s a warm, delicious comforting stew, so I give it a thumbs up!  If you want to make this recipe, you’ll just have to go buy the book!

Here’s what the bubbling dish looked like just out of the oven!  Can’t you just smell it?  It did bubble over a little while baking but I put a cookie sheet on the bottom rack to catch the drips.