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What beautiful weather today (and it looks like it is going to continue for the remainder of the week.

I have been in Toronto for a three-day conference for work, so my head is spinning with information. Fortunately I made this Apricot Tofu Curry before I left. I had planned to be clever and post this while I was away, but an unforseen computer glitch ruined that idea. I was still happy to have the meal ready and waiting for me in the fridge when I got home, no need to cook supper tonight, and this dish tastes every better the day (or in this case, three days) later.

This recipe is adapted from a family favourite. I have made Apricot Chicken for years, but now that I am vegan, I needed to make a couple of changes. I

The tofu is marinated overnight and then baked in the apricot sauce…

Vegan MoFo Recipe # 20, and for the grand finale, Drum roll please,………. Coconut Vanilla ice-cream Sandwiches with Chocolate Fudge Cookies.

A fitting end to a wonderful month of vegan blogging. This is the first year for both my blog, and, for me to find out and participate in Vegan MoFo. I have had a wonderful (although sometimes exhausting) time. The best part for me is all the other fantastic blogs out there I have found (whoever came up with the randomofo is a genius).

I wanted to end the month with something special. As I have mentioned previously, I do  not have a sweet tooth, so tend to forget the dessert side of cooking, but back at the beginning of summer, I was as the Toronto Vegan Festival and had a coconut ice cream sundae that was sitting on a chocolate brownie. It was so good, I made a note to try to make it at home…

Eating a vegan diet does not mean you have to miss out on all your old favourite things. With very few exceptions, most traditional foods can be veganised and egg salad is no exception.

This version, looks and tastes like the original. This is delicious in a wrap for lunch. I took these to work three days in a row, and enjoyed them every time.

The next step will be to transform this into a tuna salad, maybe with the addition of dulse for the “fishy” taste. I will work on this for a future post. Or, maybe a devilled mushroom. The creative juices are flowing…..:)

Enjoy,

Not an Egg in Sight Salad Wrap

Makes 4 wraps

• 1 14 oz packages  firm tofu
• 1/2 cup veganaise (see recipe below)
• 2 Tblspns finely diced green onions
• 1/4 cup grated carrot
• 2 tblspns fresh parsley  finely chopped
• 2 tblspns fresh cilantro finely chopped
• 3 tblspns nutritional…