Today's experiment is with an enchilada recipe from this gorgeous new cookbook I found in The Blackberry Cove Marketplace in Ucluelet. Being a vegetarian of course I've been curious about vegan cooking for years but most of the recipes I came across either sounded boring (I leave the rabbit food for rabbits) or disgusting (TVP granules, Quorn, and soy cheese) or seemed to require a trip to Thailand and Africa to stock the pantry with just mushrooms that only grow on the north side of a lone tree on top of a mountain, noodles hand-made by monks, and rare spices hand-picked by trained monkeys. But this book seems full of simple recipes for practical meals that I'd actually eat and uses a lot of ingredients that I already use.
PS I'm not going totally vegan. I'll still use some butter and milk because it tastes so darn good, I love the textures, and I know dairy farmers (and their happy cows) and processors.
I found a bit of quinoa flour for 75% off so decided to give it a try. I happen to have some Greek yogurt and pumpkin puree in my freezer so I think one of my next experiments will be this recipe.
_I just took possession of a condo. Even before buying I knew the upper kitchen cabinets would be the first thing to go. I turned the coat closet into a pantry so I didn't end up losing too much space. If I need to later I might put up a few shelves on the walls or run a shelf or two between the walls. I also plan on taking off one layer of drywall by the stove and putting in a few shelves there so I can store little things like spices and utensils in there.
_Forgive the mess and the poor photo quality. If I waited until everything was put away and I found my good camera I'd never share anything with you!
Eventually I'm going to extend the counter too so I will see less of the back of the cabinets and I can have a little eat-in bar there. New flooring eventually too.
Stay tuned - I'll keep posting pics as the kitchen comes along.