Tag: carrots

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Vegan MoFo

Vegan MoFo Day 20: Spring salad, any time

A true “spring” salad would, for me, involve highly seasonal produce: peas, asparagus, baby artichokes, fava beans, etc. Most of which is not so available by late summer, when we’re more likely to find other excellent salad ingredients like tomatoes and corn. Those…those are not very spring-y. So you can see my dilemma.

Above: Thinly sliced white carrot and red radish crisp up in a bowl of water.

What ARE springtime ingredients still good now? Herbs, spinach, lettuce, radish, and carrots. Among other things. So I made a simple salad with greens, roots, scallions, toasted pepitas, and a lemon vinaigrette. Earth-shattering? No. But delicious and great on a hot summer day.

Above: Colors!
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Food Blog Vegan MoFo

#VeganMoFo Day 29: Supper’s Destiny Is to Take Root Among the Stars

Not sure how you’d quantify “historical figure,” but to my mind, any person who is (1) influential and (2) no longer living fits, so my choice is the late sci-fi/fantasy author Octavia E. Butler.

I have no idea what she liked to eat. I’m not a scholar of her works, just a fan. Parable of the Sower is among my favorite books; its fictional religion, Earthseed, resonated with me while the dystopian future it comes out of feels disturbingly real and plausible. And while I doubt she’d actually be keen on eating something lifted from her writing, it was the place I was able to find inspiration: “The destiny of Earthseed is to take root among the stars.”

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My interpretation of this as a meal: homemade five seed sourdough bread with roasted root vegetable soup (geddit? seed to root?? oh fine), with a garden saute to make it a meal. Simple, maybe, but healthy and garden-to-table – well, if I had a garden – something Lauren Olamina might’ve had in her Earthseed community.

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Food Blog

Veggie bibimbap with spicy tofu

Also known as a Korean-inspired rice bowl with various stuff. Here I made:

  • Baked tofu in a sauce of sesame oil, rice vinegar, and soy sauce with a tiny bit of coconut nectar, red pepper flakes, garlic powder, and onion powder
  • Green beans pan-fried in sesame oil with spring onion and sesame seeds
  • Baby chard wilted with minced garlic
  • Thinly sliced cucumber and julienned carrot marinated in rice vinegar with a little bit of coconut nectar and salt

Served with chopped green onion over short grain brown rice (cooked with a piece of kombu for a little bit of flavor boost). Pretty easy and delicious.