Baked teriyaki tofu with stir-fried cabbage, gently pickled carrots and radish, and seasoned brown rice
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Category: Food Blog
A sporadically-updated log of what I cooked, why, and how. Not a recipe creator. Mostly Vegan MoFo posts.
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Pasta with sliced brussels sprouts: sprouts were sauteed and a little browned with shallots, garlic, thyme, red pepper flakes, and a little balsamic vinegar, then dusted with a a mix of hemp seeds and nutritional yeast. Pretty good.
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Roasted romesco cauliflower tips and while carrots with baked tofu, quinoa, and tahini sauce
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Black beans with onion and garlic cooked in my VitaClay multicooker. The smell is intoxicating. This thing is seriously going to expand my use of dried beans.
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The winter may be far too dry and mild, but I can enjoy these lovely flowers
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Tomato Sushi
Healthy, meaty sushi without the fish. Tomato Sushi is a natural, eco-friendly alternative to raw tuna, invented by one of America’s top chefs.
This sounds kind of amazing.
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Perfect weekend breakfast
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Blueberry pancakes to lift the spirits and get this weekend restarted right.
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Thanksgiving prep is being documented over on Flickr: https://www.flickr.com/photos/emilyca/
Our menu is non-traditional, as usual: Greek theme on Thanksgiving proper; Mexican-inspired the night before. Different guests for each (different sides of boyfriend’s family). My mom came down on Saturday to prep with me. It’s a blast.
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Last dinner of Vegan MoFo! Homemade bean snausages, roasted delicata squash and red onion, steamed kale and cabbage, and white bean gravy with basil and sun-dried tomatoes.
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White bean and sweet potato soup with kale and spices
The boyfriend is sick, and it’s finally fall, so I figured it was a soup night. Here’s what went in the pot:
- 1 big yellow onion, minced
- 1 fat green jalapeno, minced
- 1 medium sweet potato, peeled and cut into ½" pieces
- ½ red bell pepper, diced (leftover from yesterday’s stir-fried noodle dinner)
- Heaping spoonful of ground coriander and cumin, half a teaspoon of paprika, and a pinch of allspice
- 4 cups of water – let everything cook until the sweet potato is tender
- 3 ladles of cooked white beans (I don’t remember the variety, it’s somewhere between pinto and cannellini)
- Half a bunch of lacinato kale, roughly chopped
- Nub of fresh ginger and three cloves garlic, microplaned right into the pot at the end (this is one of my favorite things to do; it often helps the garlic really pop vs. cooking it from the beginning with the onion)
- Splash of tamari and pinches of salt, to taste
To garnish:
- Several sprigs of cilantro, rough chopped
- 1 stripey heirloom tomato, diced
- Juice of half a lime
I’m pretty pleased. It’s warm, a bit spicy (though not that much), colorful, comforting.
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Hottie greens and black eyed peas from Appetite for Reduction over polenta.
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When I don’t have it in me to make a more complicated savory breakfast and I don’t feel like pancakes (as sacrilegious as that may sound), the Swiss chard tofu frittata from Vegan Brunch is a go-to. Comes together super fast and bakes up in 20 minutes. Also makes a good weeknight dinner in a pinch, with salad and bread.
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Mushroom-cherry tomato sauce with spaghetti and wilted pea shoots
Sauce:
- Olive oil and flour whisked together over medium low to make a roux
- One big diced shallot and a pinch of salt sauteed with the roux
- Then a few minced garlic cloves and a pinch of dried thyme
- Add a whole bunch of sliced cremini mushrooms and keep stirring until things wilt
- This also required a little more salt, a little more oil, and a splash of white wine, some more wine (hell, the rest of the bottle; there wasn’t much), and some water just trying to get the damn thing to a sauce-like consistency
- Somewhere in there I threw in half a pint of cherry tomatoes, the bigger ones cut in half, and let them cook until they exploded or got squished on impact
- When everything looked pretty good, a few splashes of balsamic vinegar got mixed in
- After the pasta cooked, I put a bunch of nutritional yeast in there (NOOCH IS LIFE) and some pepper before mixing the pasta in with the sauce
Also threw a half pound bag of pea shoots in a pan with a little oil and a tiny bit of leftover pasta cooking water ‘til they got wilted.
This was actually pretty tasty, despite some questionable stages during the saucing process.
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Late work thing where they served pizza. Pfft. I had to wait until I came home to make food. Which turned out to be somewhat overcooked broccoli with garlic and chickpeas ove brown rice. The simplest thing I could muster.