I have a hard time playing favorites. Favorite band? Favorite TV show? Favorite movie? Don’t make me choose, But food is the hardest of all. Indian food? Tacos? Thai? Vietnamese? Korean? Ethiopian? Falafel? Artisanal, creative, farm-to-table masterpieces? Bread and (cashew) cheese? Almost anything with sugar? I mean. I love food, period. Making it, eating it,…
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VeganMoFo 16 Sign-ups and Banners! | VeganMoFo
It’s that time again… almost-MoFo! I’ve already got my Google doc a-plannin’. Though the blog has been neglected of late – it’s been a strange, stressful couple of months, and while I’ve been cooking like mad, I haven’t had much desire to document it – I’m looking forward to thinking creatively about the challenges and…
Breakfast tacos with potatoes and pinto beans on homemade whole wheat sourdough tortillas
Cauliflower-lentil tacos
I recall seeing something about cauliflower-lentil tacos on @yackattack. Tonight I was trying to figure out what to make for dinner – I’m out of greens but still had some good stuff – and went looking for a recipe, ending up at Cookie & Kate. There are a few modifications: Black lentils instead of brown,…
Veggie bibimbap with spicy tofu
Also known as a Korean-inspired rice bowl with various stuff. Here I made: Baked tofu in a sauce of sesame oil, rice vinegar, and soy sauce with a tiny bit of coconut nectar, red pepper flakes, garlic powder, and onion powder Green beans pan-fried in sesame oil with spring onion and sesame seeds Baby chard…
Cornmeal-crusted baked tofu with mushroom-bourbon gravy and garlicky greens
For a slight change of pace, I wanted to make a lightly crusted tofu (following this recipe, but with a longer bake time ‘cause that’s how I roll). To go with it, I made a simple mushroom gravy – shallots, cremini mushrooms, veggie broth, a splash of soy sauce, and a few pinches of leftover…
Cherry season is upon us.
Taste the Rainbowl
Ha, ha, ha. We have here some tri-color quinoa first. Next, a vegetable stir fry with spring onions, mushrooms, green garlic, zucchini, mushrooms, oregano, cumin, coriander, red pepper flakes, diced fresh tomatoes, a can of black beans, and lime juice. Then, avocado, naturally, and shredded purple cabbage. The final touch: toasted pumpkin seeds.
Pesto potato-kale salad with grilled tofu and asparagus
Oh right, the food tumblr… it exists. Hi. The tofu and asparagus were marinated in some olive oil, soy sauce, garlic powder, red pepper flakes, and a dash of balsamic vinegar. Then I grilled them on the grill pan. I know. It’s complicated. For the potato salad, I had about a half cup of leftover…
Sweet potato hash and tempeh bacon
I needed a hearty breakfast today. I was meeting up with friends for a hike, and I opted to let my favorite pre-hike brunches of the past inspire me: breakfast at Ravens in Mendocino. So I made a simple sweet potato hash with spring onions, green garlic, and red bell pepper, with a little arugula…
Vegans Need Sauce 