End of the School Year

Reasons to celebrate:
By the end of today, I will no longer be a freshman at American University.
By the end of the week, my sister will no longer be an undergraduate.

Ways to Celebrate:

Pumpkin, Oatmeal, Walnut, Chocolate Chip Clusters

Lemon Poppyseed Cookies with Dried Cranberries

Recipes after the jump!

Seitan O’ Greatness

So I attended my last three classes of freshman year today. Now all I have left is around thirty pages of crazy philosophical stuff to write. Woo-hoo.

So I’m bunkering down in my apartment (until Friday, that is. Arcade Fire on Friday I got sick & sad & sold my ticket.). I’ve stocked up on tofu and veggies and lots of brainfood.

I even decided to kickstart it all by making my first loaf of seitan. And I am so glad I did. Not only is this stuff delicious, but it took about 10 minutes to put together (minus baking time) and had minimal clean-up.

I adapted this recipe to make enough for one (and to my liking). Recipe after the jump!

Balsamic Tofu Spring sandwich

Eat crumbled tofu and balsamic vinaigrette. Eat it alone. Eat it on sandwiches. Eat it on salads.

Here’s a recipe for it in its simplest form.

Ingredients:
Some kind of roll (I use the prairie roll from Whole Foods.)
A few slices of extra-firm tofu, pressed
Your favorite Balsamic Vinaigrette (I like Newman’s Own.)
A few slices of avocado
A few slices of tomato
Salt & Freshly-ground pepper

Instructions:

1. Crumble the tofu in a small bowl, add a splash of Balsamic Vinaigrette & mix. (For a hot sandwich, saute it for a little while in a nonstick skillet.)

2. Slice the bottom off the roll you’re going to use & scoop out the inside part of the top.

3. Put the tofu in the hollowed roll, top with pepper. (For a hot sandwich, put it in the toaster oven until the top of the bread browns.)

4. Top with avocado and tomatoes and YUM!  (Some salt helps, too.)