Tonight’s dinner: baked tofu (sesame oil + hot sauce + soy sauce), sprouted red + brown rice, wilted pea shoots and asparagus, and curry peanut sauce. Not a great photo, but a pretty good meal.
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Chickpea omelet with veggies
I always like to try new things, so this morning I opted to go a different route for the semi-traditional fancy Saturday breakfast: the chickpea omelet (Vegan Richa’s recipe). Her recipe suggest this is cooked similar to an uttapam; I can see it, but I went a different way with the veggies and the flavors….
LEFTOVER REMIX! carrot salad + broccoli salad + soba noodles + edamame = lunch
Cajun-Creole-spiced tempeh with creamy grits and citrus broccoli salad
Tonight’s dinner comes from a cookbook I admire, but rarely cook from: Vegan Soul Kitchen by Bryant Terry. It’s just *cool* – but I find the recipes overly complicated for my style, and the instructions a bit dense. You really have to read all the way through or you’ll miss details. Certainly that means there’s…
Collards & sweet potato crunch bowl
On Wednesday nights, I try to make something that comes together quickly, because I go to Pilates when I’m normally working on dinner. Lately, of course, I have time to get everything prepped before I go–either have everything ready to cook and serve or make it and let it cool off. Tonight I ended up…
Made these sourdough apple fritters to use up both extra whole wheat starter and granny smith apples, and they are delicious. Not too sweet. Not too hard. Mmmm.
Ginger carrot salad, lemongrass tofu, and seaweed rice
This was so many things, but all of them simple. The lemongrass tofu comes from Salad Samurai, and I’ve made it before (for the pad thai salad), but I thought it might work in this context. The other two dishes come by way of the Thrive Foods book, which I’ve only cooked out of once….
Fuck Yeah Carrot Cake Pancakes!
Sweet potato gnocchi with brussels sprouts and tarragon cashew cream sauce
A mighty fine selection from Isa Does It, which I have made before but wanted to revisit. The process of making gnocchi is really fun, but time consuming. And I don’t think I’ve perfected it, by any means, but it is pretty good. Nuked the sweet potatoes – a starchier Japanese variety with purple skin…
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…
Vegans Need Sauce 