Just a little breakfast: Purple potato and cabbage hash with shallots and homemade Italian snausages, and a side of heirloom tomato and basil.
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Images
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This snausage is really taking its double entendre seriously.
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Dinner’s almost ready… Smoky black eyed peas and greens + steamed millet (that is a new one for me, why not)
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Just a little something for brunch… Roasted sweet and purple potato with cashew cream, marinated tempeh strips, wilted spinach
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#VeganMoFo Day 8 … Failure on a theme-level, success on a dinner-level. Pasta, kale, cabbage, tomatoes, black lentils, herb dressing with almond puree and lemon. Just needed to get dinner together with a minimum of heat, and this was all sitting around, just waiting to be used.
Sauce was the following, thrown into a Vitamix: handful of almonds, water to cover, juice of one lemon, two cloves of garlic, one scallion, some fresh dill, a little more fresh parsley, several rough-chopped basil leaves, generous shake of nutritional yeast, squirt of Just Mayo, black pepper. Turned out creamy and green but a bit thin, though not too thin for this application.
P.S. I’d still gladly make a new vegan friend, I just didn’t manage it today. I’m not that outgoing.
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#VeganMoFo Day 5, part II: Best BLT I can make, with homemade marinated tempeh bacon, heirloom tomatoes, avocado, lettuce, Just Mayo, and Dave’s Killer Bread
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#VeganMoFo Day 5: falafel wrap overlooking Silicon Valley before a Neko Case show.
I posted this already, but the panorama shot made the actual falafel pic get lost, so… Apologies for the repost.
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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.
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#VeganMoFo 2015 Day 1: Breakfast
Scrambled chickpeas (Isa Does It-style), roasted potato wedges, wilted spinach, chopped tomatoes, and a little store-bought guac to tie it together.
Admittedly this is a bit of a cheat – I’m writing this the Saturday before MoFo begins and scheduling it to post in time, because typically my weekday breakfast isn’t notable. A little flax cereal, a handful of granola, some fresh berries if they haven’t gone south (or out of season), rice milk. It might look pretty, I guess, but frankly I’m in a rush, so I’d rather start the month off right by telling you about a good weekend breakfast.
Most Saturdays I like to make a good, hearty brunch. It’s the only chance I get. Sundays are market days, so my boyfriend and I often eat something from a market vendor (for those of you in the San Jose area, check out the Oaxacan Kitchen for its killer vegan burritos or the amazing options at Delicious Crepes).
The market is also where I pick up most of the ingredients that make it into, say, next Saturday’s brunch. The beautiful tomatoes and rainbow-colored potatoes, for example, come from the truly fine folks at Lonely Mountain Farm.
Anyway, enjoy some cooking pics, and happy Vegan MoFo ‘15!
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Tabbouli with warm quinoa, steamed kale, and crumbled almond cheese with aromatic pan fried winter squash and baked tofu
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Those cherry tomatoes tho. Unf.
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Seeing this beautiful squash at the market made me grin like a lunatic at the vendor. Fortunately, he understood.
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Tonight’s dinner: chilled (okay, lukewarm) corn and cauliflower soup with basil drizzle, quick pickled jalapeno and carrots, and fresh cannellini beans and a side of wilted kale with apple cider vinaigrette
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The board is ready
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Shelling fresh cannellini for dinner