Gyozas and Muffuletta

I have a couple of food photos from two of my current favorite cookbooks. First up is this plate of gyozas, from Hema Parekh's The Asian Vegan Kitchen. I let this book sit on my kitchen shelf for a while after picking it up, and now I'm using it all the time. It's becoming one of those cookbooks that gets all crinkled and grease-spattered as it does it's time on the counter. My copy of Vegan with a Vengeance looks like puppy Maya used it as a chew toy, but that's what happens to my cookbooks. Anyway, here's the gyozas. I subbed some ingredients based on what I had on hand (iceberg lettuce passes for napa cabbage if you don't pay too close attention). They are great, and I have enjoyed and learned from everything I've made with Asian Vegan.

Second, it's my first try at the roasted eggplant muffuletta sandwich from Veganomicon. The recipe includes spinach, and my version would have benefitted from some greens. The big story with this one is the olive salad relish, which is simply amazing. I think I could live on that stuff. The photo in the book is much prettier, but here's mine. This is one good sammich.

That's all for now. I'm off to Chicago in a couple days, and western Illinois for wedding activities after that. I'll be back next week, and we'll see if I shake down any good vegan food in Chicago.