Food Blog None Vegan MoFo

Tonight’s dinner is an everything-in-the-pot spiced stew: onions, garlic, tomato sauce, sweet red peppers, serrano chillies, collard greens, tempeh, black beans, yams, zucchini, cilantro, cumin, and coriander. Not too shabby.

Food Blog

Loaded baked potato

This wasn’t photogenic, but it was delicious.

I made some quick tempeh-black bean chili with an onion, jar of whole tomatoes, red pepper flakes, ground ancho chilies, cayenne pepper, cumin, coriander, three cloves of crushed garlic, and a splash of soy sauce to season. It came together very quickly and cooked down to a fairly thick chili – you don’t really want to eat a soupy chili over a potato.

To complement that, I made a green sauce by throwing the following in the VitaMix and letting it go until it was a nice, smooth, creamy consistency: handful of cashews, smaller handful of toasted pumpkin seeds, ripped up baby spinach, a few sprigs of cilantro, two chopped scallions, a tablespoon of nutritional yeast, a pinch of salt, and enough water to blend.

The potatoes were just microwaved, because goddamn, 45 minutes is a long fucking time to leave something in the oven.

There’s also some wilted chard and red cabbage, just to add more veggies.