Shelling fresh cannellini for dinner
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Author: vegansneedsauce
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Lemony dill summer noodle bowl
We buy tofu from a local vendor at the farmers’ market, and they don’t last through the week. Today’s preparation is a simple one: pan-fried steaks (olive oil + pinch of salt in a cast iron skillet), sliced and arranged on top of the rest.
For the noodles I opted for soba. While the water boiled and the noodled cooked, I sauteed julienned zucchini and thinly sliced yellow bell pepper with olive oil, sliced garlic, and crushed red pepper. To that I added thinly chopped cooked collards (yesterday’s leftovers) and strips of lemon zest, then finished with dill when I mixed in the soba noodles.
Finished it off with a light twist on my favorite tahini sauce: juice of ½ a lemon, tablespoon or so of minced fresh dill, olive oil, tahini, a splash of hot sauce, a sprinkling of nutritional yeast, and water to whisk to the consistency I wanted (thin enough to pour, but thick enough to cling to the food).
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Collard rolls with tofu and fresh salsa
Tonight’s dinner…
Baked tofu with a spicy ginger-sesame marinade (1 tbsp fresh grated ginger, several shakes crushed red pepper, rice vinegar, soy sauce, sesame oil, and a little bit of coconut nectar)
Mushrooms sauteed with red onions, ginger, crushed red pepper, a pinch of allspice, and fresh thyme, mixed with brown rice and stuffed into blanched whole collard leaves
Tomato-nectarine salsa with red onion and flowering cilantro (finished with a pinch of salt and a splash of white wine vinegar)
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I’ve been remiss in my food blogging non-duties. Sometimes I post my dinners on Facebook, but I haven’t been good about taking photos. Does it matter to anyone? eh.
Well, I’d like to get back into it, since Vegan MoFo 2015 is approaching. Today is Saturday, so I made breakfast. I love savory breakfast, but it’s too much work for an average weekday. This wasn’t anything super special, but a “use up all the good stuff in the fridge” undertaking. I’ve been making the Isa Does It chickpea scramble a lot lately (it is amazing and if you haven’t made it yet DO SO NOW), but my dill already went south and I don’t have any bread for toast, plus I live in fear that boyfriend’s tastes will change/get bored, so I gotta go my own way once in a while, right?
I had: four odd-shaped purple potatoes, one ear of bi-color corn, one perfect heirloom tomato, avocado, serrano peppers, basil, onions, garlic, and a lime.
So I made: purple potato hash with tempeh, onion, serrano pepper, and garlic (+ a sprinkling of soy sauce, nutritional yeast, and oregano for good measure), and a corn salad topper with tomato, avocado, and basil with lime juice.
PRETTY GOOD.
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Oh, nothing, just frying up some artichokes and garlic scape flowers for the paella-like brown rice dish from Big Vegan. Spring is cool.
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Anatomy of a vegan pizza
1 part whole wheat pizza dough
1 part roasted cauliflower pesto spread*
1 part pan-roasted chickpeas**
1 part chopped wilted spinach
4 asparagus spears, cut into 1″ pieces
sprinkling of hemp seeds and nutritional yeast
Bake for 15 minutes at 475 degrees F.
* Roasted cauliflower pesto spread: Rough chop about two cups of cauliflower florets (I had five little ones) and toss with olive oil and a pinch of salt. Roast for 20 minutes at 400 degrees (toaster oven is perfect for this). Pour into a Vitamix with garlic (used the bulb from a stalk of green garlic), handful of torn basil leaves, some nutritional yeast, a few splashes of white wine vinegar, and water to get things moving and blend until bright green and creamy.
** Pan-roasted chickpeas: Minced green garlic stalk, diced tomato, and a little bit of red pepper flakes get cozy in a shallow pool of olive oil in a saute pan until the tomatoes start to disintegrate. Then dump in a can of chickpeas (drained, of course) and stir to coat. Try to get the chickpeas to toast a bit. Eventually add a splash of vinegar and some nutritional yeast, stir again, and spread out over pesto-covered pizza dough.
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Roasted beet with kale, white beans, gemelli pasta, and creamy cashew basil sauce. Plus toasted walnuts and basil garnish. Not bad.
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Savory blueberry sauce
I made this up as I went, and it worked out pretty well.
First, sauteed a minced small red onion in olive oil with a little crushed red pepper until it started to brown. Then tossed in a handful (about ¼ cup) of fresh blueberries. I just don’t think it would’ve had the same sweet-tart bite with frozen. Everything cooked together, with the occasional stir, until the berries were getting soft and squishy. I smushed them with the back of my spoon. Then I added a few sprigs of fresh thyme and a generous pour of balsamic vinegar – probably around half a cup, but I just poured to almost cover everything else in my little saucepan – and let it simmer down. After everything cooked down for several minutes, it needed some water (again, maybe half a cup) and cooked down a little more. I think also added a small pat of white miso (maybe half a teaspoon) to imbue it with that more-than-salty depth that only miso can bring. The end result was pretty balanced, and worked well with all the other elements on the plate, including the macadamia cream to contrast the vinegar.
And I have the boyfriend to thank for the inspiration. I’ve mentioned before on this blog that my meal planning consists of the boyfriend giving me ingredient suggestions from the vegetable list on the fridge. Yesterday I asked him to give me something interesting to contemplate, and he included blueberries. It was a good idea.
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Macadamia nut and masa harina-crusted tofu steaks with blueberry balsamic sauce, macadamia cream, fresh cabbage salad, and roasted carrots and zucchini
Whoops, I forgot to post to the correct blog.
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Pasta saucin’
The following went in a blender:
 – About half a cup of raw cashews
 – A cup or so of water (with more added as needed to keep things moving)
 – A whole head of roasted cauliflower florets and a small red onion, with olive oil and a little salt
 – Some chopped fresh parsley
 – Three cloves of garlic
 – Quarter cup of nutritional yeast, approximately
 – Fresh ground pepper
Going to put it on some gemelli pasta.
I would add greens, but I’m fresh out.
Edited to add: this is a pretty versatile thing. When it cools, it’s solid and makes a great dip/spread. It was also good dolloped over a kale-tempeh stir fry and rice. I’d bring it to a party.
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Saturday breakfast: scrambled chickpeas, avocado toast, tomatoes, and coffee
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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 includes cashews, a little light miso, garlic, and pepper, just add water and throw in the VitaMix.
Baking tofu in a mix of olive oil, soy sauce, balsamic vinegar, green garlic, and fresh thyme sprigs is a pretty good base. The same ingredients – sub salt for the soy sauce – makes for good roasted carrots. Kept the asparagus simple with olive oil and a sprinkling of sea salt.
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Tofu parmigiana with braised kale and polenta
Dudes, this was very good, and very easy. Polenta, pssh. Braised kale with minced garlic–cake. The sauce was simple marinara: green garlic, yellow onion, red pepper flakes, thyme, oregano, fresh basil, and tomato puree. The tofu was baked, dredged with olive oil and a breadcrumb mixture with salt and oregano. After it baked on both sides, I added a layer of sauce below and on top and added a topping–more breadcrumbs, plus hemp seeds and nutritional yeast–and baked a while longer. So simple, and so tasty.
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Smokehouse chickpeas and greens from Salad Samurai as pizza
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The mushrooms aren’t much to look at, but I’m hoping they taste good