Serve 'em up!

Heyo!
Here is a yummy spaghetti with beanballs type of thing with HOMEMADE SAUCE!!
You take a bunch of tomatoes, blanch them, skin them, dump out the seeds into a fine mesh strainer propped over a bowl, mash the seeds and pulp against the mesh until it's mostly pressed through, toss a few chunks of tomato flesh in there, then boil it in a pot with fresh basil and oregano and some oil and salt and onions and garlic and BOOM! sauce.
The beanballs were kidney beans, tvp, 1/4 c vital wheat gluten, some HP sauce, some soy sauce, some onion soup mix, maybe some cumin? all mixed up and then fried in the aebleskiver and then dumped in the sauce. Sorry no real recipes folks, but geez, it was the weekend. A girl's gotta live a little, you know? It was real good.
Here are the wunnerful jelly doughnut cupcakes from Veganomicon. Do make these. I made the rest of the sumac juice/extract into jam- hooray! and used that in the 'cakes. Deelightful!
Here is a Fail Proof Dahl which I believe I found in a thread on the ppk forums (couldn't find that exact thread, though I did note the author of said recipe!)- thank you chickpea fleet! It was good! I served it with veganyumyum's roti which was recommended and again, v. good.

1 1/2 C moong dal
3 C water
1 t Trader Joe's ginger paste
1 t turmeric
1 clove garlic, minced
2 T olive oil
tidge chili garlic sauce
2 T mustard seeds
1 T cumin seeds
1 T coriander seeds
1 t salt

Rinse dal, add to water with ginger and turmeric, bring to a boil. Skim off foam, lower heat and simmer 'til tender.
In a large soup pot, saute garlic and seeds until seeds start to pop. Add salt and chili garlic sauce.
Lower heat and add lentils.
Blend some in blender, add water if needed.
Serve with fresh coriander leaves and roti.
Makes a lot (maybe 6 C), roughly 6 points a cup.
Roti.
And finally, a soup I made which was very nice- I'll call it potato groundnut soup!

3 large potatoes (I used Viking purple potatoes- woo!)
2 T peanut oil
2 large shallots
1 sweet pepper
1 t cumin
1 t coriander
pinch nutmeg
tidge chili garlic sauce
1 t salt
pepper to taste
1/4 C creamy peanut butter

Scrub 'em, chop 'em and boil up your potatoes.
Process shallots and sweet pepper until coarsely chopped.
Saute in oil in a large soup pot.
Mix in spices, salt, pepper and chili garlic sauce.
Mix in peanut butter.
Dump potatoes, water and all, into pot and mix well.
Blend in blender.
Serve it up, yum!

Reading "Absurdistan", v. weird.