Vegan MoFo: delighted

This week I’m cooking from The Happy Herbivore. Either that or my internal cookbook. It simplifies things to have just one cookbook out of our library, instead of five or six dog-eared books chewing up my precious counter space. Tonight I made Lindsay’s Buddha’s Delight, subbing in the veg I had on hand and that I knew would please the young gourmets in the house. And added in broiled tofu for some extra staying power.  Served over brown rice – a nice, easy recipe for a busy week night.