Tofu-Veggie Lettuce Wraps and Leek and Bean Cassoulet

Yippy-yay! I finally got my new computer cord. That means computer time is on again! The worst was not being able to check accuweather.com every few hours to see what weather to anticipate in the coming hours, days and weeks. A couple times, I actually called Sleek at work and asked him to check accuweather for me. That's plain crazy! Good lord, not being able to check cnn.com several times/day was no picnic either. Tuning in on the tele just doesn't cut it. One morning, I just didn't get up in time to read my favorite thing ever in the Gazette. Sleek was out the door so fast with his computer that all day I anticipated reading it! A day not started with the "Reader's Voice" is an unhappy day indeed. It provides much comic relief when I'm barely awake at 6:30 a.m.

Okay, enough blabbering and on with the food! I'm breaking this down into two posts because I just can't put four meals in one post. Something in me (OCD, anyone?) just won't let me. So, I'll start with the tofu-veggie lettuce wraps that I made on Tuesday. It was one of those things that just came to me, and I decided to make it. I love it when that happens! So, I started by pressing my tofu for a good hour. Then I crumbled it into a pan that had been heated up with some olive oil. I sort of sauteed it until it browned up a little. Then I added in onion, carrots, red pepper and broccoli. I had very finely chopped the veggies up in my food processor. I let them cook for just a few minutes because I wanted them to have some crunch to them. I made a little sauce with some garlic, shoyu, agave nectar, Chinese five-spice powder, Thai chile paste, salt and pepper. I had washed and dried some large romaine leaves, which I served the veggie mixture in, taco style. They were really good, and I look forward to experimenting with other flavors of veggie wraps. A Mexican, taco-style seasoning would work very well with the tofu and veggies. Anyway, as a side, I made some veggie fried rice the usual way.

Wednesday night, I made a new recipe from V-con. The Leek and Bean Cassoulet. I had heard good things about it, so I really looked forward to trying it. It's topped with biscuits, and it's as damn close to a store-bought pot-pie as a vegan-version gets. It's seriously good. A little time-consuming to make, but seriously worth it. I might make the filling some time and do a real-deal, double-crust pot-pie with it. Damn! Good stuff.




So, get this: As I've posted before, Sleek and I are going to a Radiohead show next month. We kind of missed out on the pre-sale tickets and got stuck with lawn seats. No biggie. I was super-stoked anyway. Well...Last week Radiohead announced the dates for the second leg of their North American tour that will start later this summer. Sleek was all over the pre-sale (thanks to me jumping up mid-blow dry and calling him at work to remind him at 7:45 a.m.), and got us pit tickets. Yes, I said pit tickets. What are pit tickets, you ask? Oh, the pit is just that little area between the stage and the first row of seats. My heart is pounding with excitement just thinking about it. I hope I don't pull a teenage-girl-at-a-Beatles-show and cry hysterically or faint or something! Woooooo-freakin'-Hooooooo!