Caramelly Peanutty Apples

Hi! Big things have been happening!

First off, I got my student loan (woot) so I'm all good school wise.

Secondly! I was approved for an electronics loan to get a new computer, and there was some money leftover after I bought the new computer, SO I got to get a new camera! I got a Canon RebelXS EOS, which means that the quality of photography on this little blog should be improving! Woot!

It is crisp and fall-like in Montreal, a bit cold for my tastes, though Matthew is in heaven, as he loves colder weather. I'm a summer gal myself.

And, as the first food thing I've photographed with the new camera, I give you CARAMEL APPLES!

I am not posting a recipe, Because I just halved the recipe from Dog Hill Kitchen, and made the following minor changes: I used vanilla soy milk, and didn't add vanilla, and I made the sugar half brown and half white. That's it!

I sort of suck at making caramel apples, but I tried anyway. I can't get the hand of coating the apples right, which is why of the 8 I made, about 4 looked good, the other ones were dipped when the caramel was cooling rapidly, and thus looked choppy and such, or the caramel was too hot and slid off into the peanuts I was trying to dip them in! or in the case of one of the apples, the caramel kept bubbling so there's like burst bubbles of caramel... it's super weird.

So I picked the best looking couple, and took pictures of them. I'm sure most other people, if trying to show off their caramel apple skills would do the same thing! (Watch me defend myself!)

As for the sticks, nowhere had popsicle sticks (everyone must be making caramel apples!) So I bought a bag of coffee stirrers, and taped a few together using colorful electrical tape, and used them as my sticks. They're working out alright! It's a pretty neat alternative, even if more time consuming than just finding popsicle sticks, which, should I ever attempt this again (Christmas themed ones will probably be happening) I'll get them WELL in advance!

Drool!

Tiffin Lunch #2

So the greatest thing you can EVER pack for lunches are leftovers.

Leftovers tend to taste fine the next day, and by bringing them to school/work you prevent forgetting about them in the recesses of your fridge and finding fuzzy mystery used-to-be-food in a container. Never cool.

When I was little, my dad used to make leftover sandwiches for me from time to time. Whatever he'd made the night before he'd slap between two layers of bread and call  it a sandwich. Some were more successful than others. (Mac and cheese sandwich the other kids are jealous, baked bean sandwich and you get made fun of!) While this is fun occasionally, I tend to avoid sandwiches because you get caught in the PB&J trap when you're a vegan. Once in a while it's yummy, but every day, not that great!

Without further ado:

Tiffin Lunch #2- Leftover Salt and Pepper Spicy Dinner!

Layer 1

Layer one is brown rice with peas, mixed with some tamari and sesame oil, and topped with sriracha sauce. If it was for me, I would forgo the sriracha and sprinkle on a few red pepper flakes, but Matthew loves his spice!

Layer 2

Matthew's favorite apple slices again, but instead of cinnamon, a little bowl of mixed up peanut butter and vegan hazelnut/chocolate spread. (Basically vegan nutella) Nom nom! 

Layer 3

Layer 3 is my most complex this lunch. Divided with some plastic sushi grass, on one side we have coleslaw mix topped with the following dressing, a recipe by my good friend Dani:

Dani's Thai Style Dressing

Ingredients:

1 tsp sesame oil

1 tsp rice vinegar

1 tsp agave nectar

Directions:

Put all ingredients in a jar with a lid. Shake to mix. Top salad with it. 

On the other half is salt and pepper tofu and eggplant, which is easy to make, and SO DELICIOUS. 

Salt and Pepper Tofu and Eggplant

Ingredients:

1/2 block medium firm tofu, pressed and cut into squares

1/2 medium eggplant, cut into squares

2-4 tbsp cornstarch

Salt, Pepper, and Red pepper flakes to taste, but be generous

Oil, for deep frying. 

Directions:

Mix the cornstarch and spices into a large freezer bag. Dump the tofu and eggplant into the bag, and shake to coat with all the goodness. Set aside for now. 

Heat up oil in a pan on medium high. (Stick the handle of a wooden spoon into it to test. If bubbles form, the oil is ready!)

Fry the tofu and eggplant in batches for about 1 minute, until they turn brown and crispy on the outside. 

Drain on paper towel, and enjoy!

This made enough for 2 people to have for one night, and the amount you see for Matthew's lunch the next day. 

Happy Eating!