Foodie Friday: If the commissary doesn't have it, I'll probably want to cook with it.

It's Foodie Friday! Foodie Friday is my weekly feature that gives you a window into my kitchen. I love to cook, I love to eat, I love to read cookbooks, and I love to inspire people to give vegan food a chance. Thus, Foodie Friday was whipped up and baked to perfection.

It has been three weeks since my last food post and I only have two things to share... eek! But, between the parental visit and my arm doctoring, I've just been focusing on other things.

As you already know, I love Aarti Sequeira. So when she made an already-vegan coconut toffee on her show, I knew I had to try it out.


The recipe calls for unsweetened coconut, but our commissary doesn't have it, so I had to use the sweetened variety. As a result, my toffee came out way too sweet. But! I dipped the remaining pieces of toffee in some melted down semisweet chocolate chips and allowed the chocolate to harden, and that cut the sweetness to a manageable level. It made a tasty snack for the drive down to Disneyland.

Although our weather is supposed to be back up into the 80s this weekend, we had a couple of cool days during the week. I took the opportunity to turn off the air conditioner and try a new soup recipe, greens and beans soup from 1,000 Vegan Recipes.


It's a tasty medley of flavorful broth, fresh greens, and hearty kidney and white beans. The recipe calls for Swiss chard and kale, but I used all kale because (surprise!) the commissary doesn't have chard.

Cue my stepmom e-mailing me to tell me that they have SO. MUCH. CHARD! left over from their garden this summer.