I’m excited to announce today that I’m working on a new project.
I get multiple emails a week asking about Yellow Rose Recipes. People read about the book on blogs or vegan forums or have it recommended to them by friends, and then they go searching for a copy to purchase and are surprised to see that none are available. Then they email me and ask: “Is it going to be republished anytime soon? Do you have any more copies left?”
Obviously, I love getting these emails—who wouldn’t?—but I hate them, too, because I dread having to write back and say, “No, sorry, there are no plans for republishing, and I’m saving the few copies I have left to give to charities and to friends and family.”
In about six weeks, I will have a better answer for them!
I am self-publishing a Best Of cookbook, and it will be available in late November/early December.
You know how you always make the same 5-10 recipes out of every cookbook you own, even if the cookbook has over 300 recipes in it? This Best Of book is just those recipes: fan and tester favorites only! I’m also updating the vast majority of them so that there are more options and variations. Don’t worry, I’m not going to ruin your favorites, just give you more choices of how to personalize them to your taste so that they’re even better.
If you have a favorite recipe and you want to make sure that it makes the cut, please comment below and let me know. I’m still picking and choosing and nothing is set in stone yet.
Enough blabber, onto Daily Eats:
This past Tuesday started with coffee and a Banana Breakfast Bar from Vegan Diner:
I am down to 1/3 caff and 2/3 decaf. That is doing the trick for me: I’m still getting a little bit of caffeine when I first wake up and then another tiny burst a few hours later. I’m not interested at this point in cutting caffeine entirely out of my life.
Look at this lunch: nachos (tortilla chips topped with veggie chili and a dollop of cilantro sour cream), carrot sticks, and a BBQ seitan sandwich.
This is Milo’s lunch, actually, and when I put it down in front of him, he said: “Uh, I don’t want this,” and got up and walk away. Dudes, I’m just telling you this so that you know that my child is insane. Look at how good that lunch is!
Do you want to see my lunch?
Nuggets with agave-mustard sauce and veggie chili with cilantro sour cream. Not even half as exciting.
Milo did eventually wander back and eat about 1/3 of his lunch—which is a reasonable amount, because I always give him way too much, since he picks at everything. Matt ate Milo’s leftovers.
At around 4, I got really hungry, but I was expecting friends at 6 and didn’t want to spoil dinner, so I grabbed a handful of Trader Joe’s 12 grain mini snack crackers.
When I invited some pals over for crafting and soup-eating, I forgot all about the fact that there were MoFoers in the mix.
I served the kitchen sink stew I posted about yesterday:
I drank a small glass of white wine (can you spy a Kittee through the wine glass?):
I like to pour only about a half-glass at a time so that I don’t accidentally overdo it.
And then it was dessert time! Kittee made an incredible four-layer rice krispie brownie peanut butter kitteekake and Amanda made delightful almond halva:
With this plate of sugary deliciousness, I drank some warm apple cider provided by Katie Jane:
I feel blessed to know so many talented vegan cooks, but next time I might ask someone to bring a salad? Isn’t that what vegans eat? Salads?