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…

Kale salad with kabocha squash and sprouted lentils (roughly based on the one from Isa Does It) and some shells and cheesy sauce on the side. Homemade sauce of roux, garlic, leftover cashew cheese, white wine, and nooch. So much whisking.

Not entirely successful, but still pretty good

Not every meal is a winner. Sometimes things don’t quite gel. It happens. It’s still good. We all gotta eat. Goddamn this is blurry. Like I said, nothing’s perfect. This was a roasted tofu, kari squash, and red onion dish from Big Vegan by Robin Asbell. This is pretty tasty, though my squash took longer…

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.

garam masala-spiced cashew butter and lemon

The sauce I make most often is a simple dressing that’s a variation on the following formula: nut butter + acid (vinegar or citrus) + seasoning + water to desired consistency. Tonight I made a kale salad intended to eat alongside a warm channa masala (chickpea curry) and brown rice, so I wanted to tweak…