Tofu Satay

Tofu satay was one of those things I thought I had to wait to get in a restaurant. This came out pretty good though. Started with firm tofu, wrapped it in a paper towel and then pressed it with a plate and a few heavy books. House of Leaves works well and is a great read afterwards too. I started doing something else and got distracted and realized I had left the tofu pressing for more than half an hour. It really forces out all that water and leaves you with firmer tofu to work with. For the batter, just flour, a dash or two of cayenne, salt and pepper. Lots of oil in the pan, tossed the tofu (in cubish chunks) when it was good and hot and cooked it for longer than I normally do. A little patient really gets rewarded. If you take the tofu out too soon, it's fine, but leaving it in there almost to the point of burning gives you some awesome texture. Try it yourself.
Served in the picture with some pineapple, rice, peanut sauce and cucumber salad.

Vegan Horseshoe

The horseshoe is a Springfield, Mass specialty. It's an open face sandwich with Texas toast, some kind of meat (often hamburger), fries and cheese. I saw this wonderful concoction on tv and decided to try to make a vegan version. For the Texas toast, just baked some thin slices of french bread with margarine on 'em. For the meat, fried a veggie burger. Cooked up some frozen fries for this but a more motivated person might make their own. For the cheese, I made a cheesy sauce which is basically this one here.
Very delicious and pretty quick. Better serve this with a salad though, this sucka has no vegetables!