Someday I am going to be so organized. I just know it! A day will come when I’ll consistently have all of my blog posts ready to go, days and days in advance, and all I’ll have to do on my chosen posting day is hit a button and watch the blogosphere light up with vegan goodness. I’m so excited about this prospect. Alas, that day is not today. In fact, this isn’t even the post I had scheduled for today, but things get hectic and don’t go as planned, and I always try to keep a tasty little post or two tucked away for just that reason. This means I’m pretty much dropping you off with a recipe today, and not a whole lot of words, except to say that this was delicious, and an adaptation of a seitan based recipe I posted way back in my early blogging days. The photos in that post needed a makeover, and so I decided to go and revamp the whole recipe, swapping out seitan and doing a recipe for mango tofu instead. Both were great, and if you’re longing for seitan and/or more babbling about food from me, fear not, there will be plenty of both later on this week if all goes as planned.
