For a while now, I’ve fiddled with the notion of offering my time and energy–for money, of course–to help people go vegan or at least incorporate more vegan food in their diet. Some people are intimidated by cooking; others by vegetable prep. Some simply don’t know where to begin or how to put the pieces…
Tag: quinoa
#VeganMoFo Day 3: I Read an Article About Protein-Packed Vegan Foods So You Don’t Have to (But You Probably Will Anyway If That’s Your Thing)
A.K.A. I Am Not A Nutritionist, But I Know How to Google Listen, if you’re here, you probably already know that getting your protein as a vegan, like, ain’t a problem. That shit’s in everything. It’s B12 you gotta look out for, but let’s not get into that. But I went ahead and looked up…
#VeganMoFo Day 1: Enter the Bowl
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,…
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.
Blackened tofu, braised kale in tangy tomato sauce, and coconut quinoa
The tofu is is based on a recipe from Vegan Soul Kitchen–basically, dredged in olive oil, rubbed with spices, and pan-fried (in coconut oil, in my case). To go with, I cooked up some quinoa in the clay cooker, but took the extra step of sauteeing a shallot, bay leaf, and pinch of turmeric in…
Tabbouli with warm quinoa, steamed kale, and crumbled almond cheese with aromatic pan fried winter squash and baked tofu
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…
Vegans Need Sauce 