Snow day cooking!

The good part of living in a state where blizzards come in to stop civilization a few times every winter is the snow day. After getting the call yesterday morning to take the day off (woo hoo!) I made these spinach gyozas (another wonderful Farm Sanctuary recipe test). It's so cool how you can pack a whole bag of fresh spinach into a dozen or so little gyoza wrappers. These were great, with a burst of green goodness inside each gyoza. The dipping sauce was tamari, pineapple juice, chili oil, and green onions.

After work today I broke out that rye bread and made a reuben. Slices of seitan-lentil roast replace the meat, with lots of sauerkraut and a combo of Nasoya vegan mayo, ketchup, lime juice, and sweet pickle relish in the dressing. I like this bread - it has a milder rye taste, as the recipe calls for around 2 parts all purpose flour to one part rye. The flavor fits a reuben really well, but since it's not a really dark rye bread it still works well for PB & Js. The recipe is from the new Vegetarian Times mag.

If you've been paying attention, that's puppy Maya's nose in the photos. The dogs' standard routine goes like this - they roll up, drop a nose down next to the plate, and then look at me like I'm severely neglecting them by not putting the whole mess of food on the floor immediately.