Food Blog None Vegan MoFo

#VeganMoFo Day 10: Something blue

Technically, food isn’t blue. But you can get pretty close: blue corn, blue potatoes, purple kale, red cabbage, black krim heirloom tomatoes… so why not combine them all in one dish?

Organic blue masa becomes blue corn tortillas – yum.

Purple potatoes and kale are sauteed with onions and garlic, then deglazed with water and lime juice for tanginess and stuffed into said tortillas, then smothered in mole negro sauce (from Oaxacan Kitchen) and baked.

Served with black beans (seasoned with onion, garlic, and oregano), lime juice-marinated cabbage, and diced heirloom tomato.

Food Blog

I’ve been remiss in my food blogging non-duties. Sometimes I post my dinners on Facebook, but I haven’t been good about taking photos. Does it matter to anyone? eh.

Well, I’d like to get back into it, since Vegan MoFo 2015 is approaching. Today is Saturday, so I made breakfast. I love savory breakfast, but it’s too much work for an average weekday. This wasn’t anything super special, but a “use up all the good stuff in the fridge” undertaking. I’ve been making the Isa Does It chickpea scramble a lot lately (it is amazing and if you haven’t made it yet DO SO NOW), but my dill already went south and I don’t have any bread for toast, plus I live in fear that boyfriend’s tastes will change/get bored, so I gotta go my own way once in a while, right?

I had: four odd-shaped purple potatoes, one ear of bi-color corn, one perfect heirloom tomato, avocado, serrano peppers, basil, onions, garlic, and a lime.

So I made: purple potato hash with tempeh, onion, serrano pepper, and garlic (+ a sprinkling of soy sauce, nutritional yeast, and oregano for good measure), and a corn salad topper with tomato, avocado, and basil with lime juice.