Sorry. My brain is apparently too fried to come up with a catchy title for this post. "Uhhh..." just describes how I feel today. But anyway.

I forgot to tell you about the pizza I made a couple weeks ago. I'll get to it eventually, but last night I made something that kicked that pizza's ass!

From Nava Atlas's "Vegan Express," which has suddenly become my favorite cookbook, Szechuan-Style Tofu with Eggplant: tofu and eggplant (duh) cooked in hoisin sauce, white wine, and red curry paste, with a little bok choy thrown in at the last minute. On the side is quinoa with just a touch of tamari sprinkled on top.

What I love about Nava's books (and I have several!) is her affinity for Asian flavors. She's a big fan of hoisin sauce, and has turned me into one, too! I, of course, will make a few changes to this recipe the next time I make it (and there will definitely be a next time!): more garlic, more ginger, more curry paste. I wanted it to be a little hotter than it was. I will also probably, for nutrition's sake, use less eggplant and more bok choy. I love my eggplant, but it just doesn't have a lot of nutritional value. Bok choy, on the other hand, is one of the few leafy greens I actually like, and is packed with power!

Don't get me wrong -- I love the way this dish turned out! It has such a variety of textures, and many layers of flavors. I just want a little more kick next time.  =) 

The moral of the story? Buy this book. And some quinoa. And a little extra ginger. And write better than I am writing today.