Yesterday’s broccoli tofu stir fry with brown rice has become… Fried rice with added spinach, edamame, shredded carrot, scallions, avocado, and a little black sesame seed just for flourish. Lunch today at work. Better than the cafeteria.
Tag: vgnmf18
#VeganMoFo Day 18: Pre-Leftovers
Keeping this very simple: broccoli & tofu cast iron stir fry (based on Isa Does It recipe) with brown rice and adding peanuts and avocado on the side. That’s plenty to work with for a lunch remix tomorrow… … But also it’s a lovely dinner. So.
#VeganMoFo Day 17: Fancy Dessert Style, Discount Grocery Prices?
What’s a more classic nice dessert than cheesecake? (Don’t answer that; I can think of plenty, though it’s up there.) And what’s cheaper than using up stuff I had wasting counter and fridge space? The cheesecake base used is made with shelf-stable silken tofu, a little bit of soaked cashews, banana, coconut oil, sugar, vanilla,…
#VeganMoFo Day 16: Use What You Have
Saturdays are when I try to use up last week’s perishables before heading to my usual Sunday market. Today I had half a can of chickpeas loafing around my fridge, half a bunch of dill, and a lovely bunch of rainbow chard starting to wilt, so I went looking for something different to try. I…
#VeganMoFo Day 15: Hold the Onions
Today we’re adhering to the dietary restriction of our choosing, so I’m going with something I’ve encountered a few times: no onions! This is a simple pile of roasted veggies – Brussels sprouts, red potatoes, corn on the cob, chickpeas – with quickie tzatziki (Kite Hill Greek yogurt + shredded cucumber + lemon juice) and…
#VeganMoFo Day 14: Skip the Salt, Please
For today’s prompt, I made one of my go-to dinners, just… Without adding any salt. Components: Quinoa (steamed; no salt) Tofu (baked with olive oil and liquid smoke) Kale (steamed; no salt) Tahini sauce (tahini (low sodium) hot sauce (low sodium), garlic, lemon juice, and nutritional yeast) Easy and more or less just as flavorful…
#VeganMoFo Day 13: Who Needs Energy Bars?
I can make my own energy balls with pantry staples using the food processor. And look, ma, no waste! I’m starting a new gig this week, and Minimalist Baker’s peanut butter cup energy balls are a perfect afternoon snack. Only five ingredients: dates, chocolate, peanut butter, chia seeds, and rolled oats. Lovely. Also, pretty flexible!…
#VeganMoFo Day 12: What’s Spicy Without Capsaicin?
Ginger! It’s warm, sharp, tangy, and yet seldom burns the tongue and isn’t likely to inflame any pepper allergies. So! I made carrot-ginger-chia dressing (Salad Samurai recipe) to drench my lunch in. Mmm. It turned out a burnt orange shade because I used a purple carrot and a red onion – it’s what I had!…
#VeganMoFo Day 11: Fruit is Nature’s Dessert, or Something
Oh boy, it’s sugar-free (or no added sugar) day. I don’t have any sugar subs (unless you count dates?) and don’t believe the hype about “alternative” sugars that still contain calories. Look. I’m not a nutrition expert by any stretch, and I don’t wish to promote any kind of problematic health food/diet crap, but I’m…
#VeganMoFo Day 10: … For a Friend
This week there’s a bunch of baking themes among the prompts, and that’s more than I can justify for just myself, so today I opted to revisit my attempt at gluten-free baking from last summer. They were a thank-you for a friend who fed the rabbits while K and I went on a weeklong road…
Vegans Need Sauce 