#VeganMoFo Day 23: Sunday Dinner

When I was a kid, sometimes we’d have roast in a bag for dinner: a big slab o’ meat baked in a weird, oven-safe nylon bag (it’s a thing! albeit not a thing I would use now), surrounded by vegetables–potatoes, carrots, green beans. Yer basic meat and potatoes, all in one easy go. To revisit…

#VeganMoFo Day 14: Chim Chiminey, Chim Chimichurri

For today’s ONE COLOR challenge, I cooked an all-green dinner. Look, I know there is a SIMILAR prompt on the 20th, but I am gonna go with the OTHER meaning of “green” then. Stay tuned. My all-green platter includes: green seitan, kale, avocado, chimichurri, pepitas, and jade green rice. How do you make seitan green?…

Seitan, smashed potatoes, kale, and gravy

I made seitan (seasoned with a bit of pulverized porcini mushrooms) because I wanted *something* to go with smashed red potatoes with chives, olive oil, and cashew cream. This also required a simple vegetable – braised kale – and a sauce – a puree of shallots, green garlic, thyme, red pepper flakes, vegetable broth, red…