I never know what to consider my “favorite city.” I have places I’ve been, places I’ve lived, that I love for a variety of reasons, personal, historical, experiential, or even aspirational. So asking me cook something inspired by a favorite city, after a week full of travel-related cooking, is tricky. That’s why I kept it…
Tag: cauliflower
Vegan MoFo Day 14: Bon appetit, ding dongs
Today’s prompt had me the most flummoxed: “Cook something to bring a villain back from the dark side.” What does that even meeeeeannn? It had to be a sympathetic villain, or one worthy of redemption, or simply one who might be fun to fuck with–which is how I landed on Shawn the demon from The…
#VeganMoFo Day 30: This Might Not Look Like YOUR Thanksgiving Prep…
…but my traditions are a little different. Look, Thanksgiving is one of the more problematic holidays, but it’s also become one of my favorites. As a kid, I wasn’t a huge fan of the menu: turkey is bland, mashed potatoes and gravy are fine, and I would’ve eaten my weight in pumpkin pie and whipped…
#VeganMoFo Day 20: Deconstructing the Stuffed Pepper
The cauliflower puree is roasted cauliflower blended with a little porcini broth, garlic, olive oil, nooch, and salt and pepper. I think roasting it made it come out more brown than white, which is less visually appealing, but oh well! Roasted cauliflower tastes good! To meet today’s “deconstruction” challenge, I needed to think of a…
#VeganMoFo Day 7: No Fake Anything
For my money, no international cuisine embodies today’s theme of “original vegan” like Indian food. Sure, they’re more likely to cook with dairy, but vegetable oils are common and inexpensive and lentils, beans, rice, and other grains are critical components to dishes throughout the region. At the farmers’ market this week, I picked up a…
Roasted cauliflower coconut curry soup with chickpea-kale dry fry
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…
Fabulous roasted purple cauliflower seasoned with oregano, red pepper, and nooch. Dino kale salad with shredded carrots, cabbage, and cherry tomatoes in an almond butter-garlic-lemon dressing. Pan-fried tempeh triangles with soy sauce. Yum.
Vegans Need Sauce 