Happy fête de la Chandeleur! Let’s get crazy and eat crêpes!
While some of you are “celebrating” Groundhog Day, here in France it’s one of my favourite little holidays of all – la fête de la Chandeleur, and we get to eat crêpes! I wrote a lovely explination of this holdiay last year, and let me tell you, it is the most popular post on this blog. I can’t begin to tell you how many English language “Chandeleur” searches lead folks to me. There is also my tried & true vegan crêpe recipe on that post, which is also quite popular this time of year. So go read up on Catholic propaganda and crêpes – what fun!
But what about Sunday dinner?
Sweet & Sour Tofu
One of my favourite “treats” as a child was going out for Chinese food. Now grant you, there was only one Chinese restaurant near-by (and near-by being a rather subjective distance), and it was only on very special occasions that my parents piled us all into the mini-van for some Chinese cuisine. Now a mum myself, I can only discern virtual Congressional Medals of Honor for the courage and heroism (and insanity?) my parents displayed bringing us all out to eat in public, in a restaurant. All six of us.
My absolute favourite thing as a kid was the Sweet & Sour Chicken balls. The sticky-sweet red sauce clinging to the deep-fried, breaded balls – which really should have been called Sweet & Sour breading balls with a tiny piece of chicken in them, seriously – and the sticky white rice painted pink after a proper slathering in the sweet & sour sauce…it was like dessert, but for dinner.
I haven’t had the sweet & sour goodness in so long it is crazy, since at least 1990 when I went veg, but probably before. This is a test recipe for 500 Vegan Recipes, and I feel like I need to have a second child and name her Joni in order to properly thank her for this recipe it is so damn good. If you ever enjoyed food-court-style take out in your pre-vegan days and miss that wonderful, terrible sticky red sauce, you are going to love this recipe.
Asian-Style Veg and Sweet & Sour Tofu
I’m a little embarrassed, but I’ll admit it. I made this twice in three days I love it so much. There. I said it. Please don’t totally lose respect for me.
I don’t know what I’m going to do when Joni & Celine are done testing their recipes for their upcoming cookbook 500 Vegan Recipes. What will I make? Seriously, I love this because I just consult what needs to be tested and I have my menu for the week! Don’t forget the Flickr group for more food p*orn love.