This was pretty tasty, and I didn’t use any particular recipes. First, I tossed a bunch of cauliflower florets and rough-chopped onion with olive oil, pinch of salt, mustard seeds, and curry powder and roasted it at 400 F until everything looked browned and cooked well through (maybe 30 minutes?). Then I took out a…
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Blackened tofu, braised kale in tangy tomato sauce, and coconut quinoa
The tofu is is based on a recipe from Vegan Soul Kitchen–basically, dredged in olive oil, rubbed with spices, and pan-fried (in coconut oil, in my case). To go with, I cooked up some quinoa in the clay cooker, but took the extra step of sauteeing a shallot, bay leaf, and pinch of turmeric in…
French toast with homemade sourdough
Oh man oh man oh man. I’ve been meaning to make vegan french toast forever, but it never seemed to work out. Now I have homemade sourdough bread–more than I can reasonably eat on its own–plus a handful of Tomatero’s first strawberries of the spring. IT’S TIME. For the batter, I more or less followed…
Seitan, smashed potatoes, kale, and gravy
I made seitan (seasoned with a bit of pulverized porcini mushrooms) because I wanted *something* to go with smashed red potatoes with chives, olive oil, and cashew cream. This also required a simple vegetable – braised kale – and a sauce – a puree of shallots, green garlic, thyme, red pepper flakes, vegetable broth, red…
Cast-iron stir fry with broccoli and tofu over brown rice
Somehow I think I’ve avoided making this particular Isa Does It recipe – even though it has a bunch of things I really like. Perhaps it was the lack of hoisin sauce of mirin in my pantry? I ended up subbing sherry for the mirin and mixing up a peanut butter-based substitute for the hoisin….
Chickpea scramble scramble, for when things fail you
So, like. I bought this dill last Sunday. Today it’s rotten enough that I can’t pick out a few good stalks with which to make Isa’s chickpea scramble. So I made it with spinach instead (+ shallots and green garlic, ‘cause yum).
Pupusas with plantains and black beans and curtido
Oh, it makes a pretty picture… I don’t think I’m quite adept with plantains yet. But this was a better outing than the Jamaican-style curry from a few weeks ago, where they were weirdly super dry. Probably helps that they’re in smaller pieces, stuffed inside a fat corn tortilla. Anyway. I remember the first time…
Apple crumble with pecan
Today I am eating my feelings. They are made out of granny smith apples. toasted pecans, oats, and brown sugar. They taste pretty good. They go well with Parks and Recreation.
Tofu
runningwiththedogs: Anyone have any good tips or recipes on the best ways to prepare tofu? I’ve never cooked with it before so I would love any input! Thanks! Hello, stranger on Tumblr! I saw your post while poking around the “tofu” tag and thought I’d offer my advice, as tofu prep is near and dear…
Millet bowl with greens and toasted sunflower seeds…also, tofu
Another attempt at a Thrive Foods dish: millet with mixed greens (chard and spinach), scallions, green garlic, lemon juice, salt and red pepper, and a dash of toasted sunflower seeds. I felt it needed a little something extra, so there’s some spicy baked tofu on the side. The lemon juice and green garlic offer a…
Vegans Need Sauce 