Tonight’s dinner is roasted carrots with black lentils and green harissa, the first recipe I’ve ever cooked out of Vedge. The lentils and carrots are both spiced with the book’s “island spice blend,” which is some pan-Caribbean spice mixture with a little sugar. I didn’t have any dried onion powder so I just doubled the…
Author: Emily C.
I'm no fun at all.
I love bread (probably not as much as Oprah, though)
Since getting my oven back, I’ve been on a mission to improve my bread-baking skills. My mom gave me a print-out of these instructions back at Christmas, and I finally had the guts to give it a shot. It required more patience than I usually have for cooking, well, anything, but I’ve got plenty of…
When life gives you overly-dense whole wheat sour pizza dough, roll it out thin, stud it with seeds, give it an olive oil glaze, and make crackers!
Pad thai salad with asparagus ribbons and lemongrass tofu
A nice Sunday lunch, via Salad Samurai. Although I enjoy pad thai, I don’t have a favorite pad thai recipe because too often I find the sauce/noodle balance out of whack, so I thought I’d give this less-saucy version a try. It’s fresh and crunchy and tasty–and the lemongrass baked tofu is pretty great; I…
Homemade whole wheat sourdough pizza with tomatoes, pepitas, baby chard, cremini mushrooms, and shallots.
Fresh rolls with walnut-lentil pate and mock nuoc cham
I love fresh rolls/salad rolls made with rice paper. For Vegan MoFo last year, I made a much more elaborate version. That’s why I’d had my eye on this version in Salad Samurai, because vegan pate made with walnuts and black lentils is a hell of a lot more approachable than homemade vegan fish (made…
Spicy tomato soup with chickpeas and kale + homemade sourdough bread
The soup is very humble: a bit of this, a bit of that, whatever was handy, which was: a little bit of veggie broth, half a jar of tomato puree, garlic, onion, kale, chickpeas, oregano, red pepper, and balsamic vinegar. It’s thin and brothy but I like it. The bread was the harder part. My…
Jamaican-style curry with plantains and squash, plus collards and red rice
Another week, Vegan Eats World recipe. This is a nice, spicy coconut curry with some sweeter elements–pumpkin, plantain, allspice. I thought it needed a nice green veggie, so I prepared simple ribbons of collard greens in coconut oil with red onion, ginger, and garlic. And a mix of red rice and brown rice to tie…
Soba noodles with ginger and veggies, braised greens, and baked tofu
I had a bunch of random stuff to use up, and the only requests I got from the boyfriend were “not too kale-y” and “very unlike calzone” (because that’s what he had for lunch). So here’s what I made: Baked tofu with a marinade/baking sauce composed of gochujang, soy sauce, sesame oil, minced ginger, and…
Brussels sprouts, two ways
Ah, the joy of transforming leftovers. Last night I braised some brussels sprouts in a broth with white wine, garlic, and red pepper flakes. We are it with brown and wild rice, mushroom-dill gravy, and baked tofu. The gravy and the tofu all got eaten, but I had a good serving of brussels and rice…
Vegans Need Sauce 