Baked tofu with balsamic vinegar and green garlic, roasted rainbow carrots with thyme and asparagus, lemon parsley dressing, kale salad, and quinoa The sauce was a riff on the creamy-cilantro lime dressing from Salad Samurai: lemon instead of lime, parsley instead of cilantro, and fresh spring onion instead of powder. The rest of the recipe…
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Tofu parmigiana with braised kale and polenta Dudes, this was very good, and very easy. Polenta, pssh. Braised kale with minced garlic–cake. The sauce was simple marinara: green garlic, yellow onion, red pepper flakes, thyme, oregano, fresh basil, and tomato puree. The tofu was baked, dredged with olive oil and a breadcrumb mixture with salt…
Smokehouse chickpeas and greens from Salad Samurai as pizza
The mushrooms aren’t much to look at, but I’m hoping they taste good
The dinner in progress includes: – French green lentils and farro cooked together with thyme – Cremini mushrooms stuffed with walnut bread crumbs, basil, olive oil, and a little lemon zest – Brussels sprouts with green garlic – Sauteed baby chard and arugula with green garlic and lemon
Basil lemon sauce with pasta, arugula, tofu, and roasted potato and broccolini
Soba noodles with green avocado sauce, tempeh, and cabbage-tatsoi stir fry The sauce includes the following, thrown in a blender until creamy: 1 overripe avocado, splash of soy sauce, rice vinegar, and sesame oil, squirt of gojuchang, bit of green onion, handful of torn spinach leaves (to amp up the green), and a little water….
Tonight’s dinner includes mung dal, garlic-ginger kale, toasted cashew and tomato salad, and freshly griddled scallion roti This was the best luck I’ve had with flatbreads probably ever, in terms of texture. The recipe is very simple: 2 cups whole wheat pastry flour, 1 cup water, then kneaded in some chopped green onion for funsies…
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…
For boyfriend’s dad’s birthday we took our inspiration from the cuisine of Korea, with kimchi pancakes (recipe from “Vegan Eats World” and kimchi from Toofu at the Campbell Farmers Market) and brown rice bibimbap. His wife brought a non-vegan dessert that I complemented with coconut ice cream and strawberries (from two farms, so we could…
Vegans Need Sauce 