Vegan MoFo

Vegan MoFo Day 11: A world-class selection of international cuisine

If you were on a first date you didn’t know was a date with the person who turned out to be the love of your–GOD!!, obviously you’d cheers with mozzarella sticks that had lost a lot of shape coming from the kitchen but your waitress managed to scrape off most of the freezer burn so that’s not too bad, right?

Look, I named my pet rabbit after David Rose: of course I’m going to make my “make something for your favorite character day” about him. But dude’s tastes do not run toward the vegan, I suspect–I dare not try to make a pizza for him, say. But I suspect my actual homemade mozzarella sticks, no matter how imperfect (and how vegan the cheese–don’t tell him), might beat the ones from Cafe Tropical.

Above: OK, maybe not, since mine are served only with homemade marinara and not true love.

They do sizzle and melt nicely, though. Send some home with Stevie.

Food Blog

Saturday quickies

It’s been a while since I felt like I was really in a cooking groove, but I’m getting back to it.

Breakfast was a now-standby chickpea scramble from Isa Does It, with a side of braised chard and toast with Miyoko’s Double Cream Chive and sliced tomatoes. Reliably good. I woud’ve gladly made avocado toast, but our last avocado was too far gone. Alas.

For lunch, I quickly cobbled together these collard wraps stuffed with spicy red beans and rice and topped with leftover carrot ginger dressing. I used canned kidney beans and a little bit of yesterday’s brown rice and just sauteed it with chopped tomatoes, minced onion, a dollop of hot sauce, cumin, coriander, and a handful of chopped fresh cilantro. The collard leaves are just steamed until tender. It’s pretty damn tasty for something I threw together in 20 minutes.