Chopped! VeganMoFo2014 Edition!

Plum & Radish Tart with a savory Jalapeno, Oolong Tea, and Apricot Preserve Glaze

When I read the list of ingredients, my first recipe idea was to make a tart with phyllo dough. 

First I gathered all my ingredients. 

I then prepared the glaze. I wanted something savory and I didn't want to use sugar, so I mixed   apricot preserve and tomato paste. I thinned the mixture with oolong tea and infused the sauce with jalapeno. I added some cumin and salt
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I prepared my phyllo dough by brushing canola oil on the sheets. I then organized the plums and radishes. I placed the tart in the oven, set a 375 degrees, for about 20 minutes.

Voila! The finished product was edible! The savory sauce complimented the earthy radish flavor. If I had to change something, I would have used blueberry preserve for a bigger flavor.

The steam kept getting in the camera hole 

Strong Curves Choosing Raw

I gifted myself the following books for my birthday and they arrived this week! I started weight lifting this year and eating somewhat raw. I'm not even sure how  I found Gena Hamshaw, but her blog has a lot of excellent recipes. I am personally addicted to chia puddings, which make a great breakfast or post workout snack. Don't buy the Strong Curves Kindle edition, it's too hard to follow, but consider weight lifting!

Everyday Pad Thai

Everyday Pad Thai from Isa Does It with broccolini and no tofu. The recipe can be found here.

Unfortunately, my camera did not capture the color of the meal very well, the noodles are darker in person.

Loomings

Like Ishmael itching to go to sea, I have been waiting for Vegan Mofo to return in order to resume food blogging.