Part of my Vegan MoFo 2013 is doing blog entries dedicated to each year I've been vegan.
Major things happened in 2011. In March, I landed my current job, which I can say over two years later is one of the best jobs I have ever had, if not the
best. In August of that year, I attended the first ever Vida Vegan Con
, and got inspired and invigorated about the future of the vegan movement through online media. Then, almost immediately after returning from that trip, my boyfriend of almost 11 years and I split up. It was, like any break up, a tough time, but I'm happy to say that we are still great friends, and share custody of our dog Molly, who enjoys having two houses to lord over.
I was a single lady again! What with being out and about doing Internet Dating and other such fun things that the kids do these days, I was often getting home just in time to go to bed and get up and head to work again. It was perfect symbiosis, therefore, that my new bachelorette pad was a short walk to a Trader Joe's and their bounty of vegan snacks, ingredients, and ready-made meals. TJ's kept me nourished and ready to party on short notice!
Inspired by the article Corner Stourmet
in The Bold Italic
(one of my favorite magazines), I decided to whip up some Pretentious Fancy Bachelorette Lady Food based on vegan items available at Trader Joe's. Above are just a few of the many ingredients I used, all of which were from Trader Joe's. Now I know this is a fancy place, so it's in poor form to complain about the price, but when did Two Buck Chuck* become Two-Buck-Fifty Chuck, huh? I thought you were cool, Joe. Anyhow,
let's take a look at the menu, shall we?*Charles Shaw label wine was available, until recently, for the price of $1.99 a bottle (now $2.49). It's actually not horrible wine.
Pan-fondled coconut coq au mirepoix sheltering on a petite flotsam of Persian flatbread
Minced Asian crudite in a gyoza purse, roosting on a trio of hand-selected edamame in a nest of toasted coconut shavings, revered by a crescent of shoyu dewdrops and a whimsy of scallion.
Medallions of maize, courgette, and pulse enchiladas anointed in a dusky chile mole and a coriander tiara
Char-grilled filet of bean curd on a pillow of albino maize pearlettes,
choux juliennes taunted with lime essence and coulis hollandais.
Gluten-free toaster waffle and vanilla soy ice cream sandwich with a coronet of Speculoos cookie butter, buoyantly ensconced by an exuberance of re-hydrated raspberry and Cabernet reduction.