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Food Blog

HELLO! THIS BLOG LIVES! Mostly for VeganMoFo, coming soon to a corner of the internet near you.

After last November – that terrible, horrible, no-good, very-bad election; breaking my foot; not getting to finish all my awesome planned VeganMoFo projects – I pretty much abandoned this platform in favor of just posting shit on Instagram, which I do with a regularity that alarms me.

But I’ll make an effort to do more than my haphazardly hashtagged posting o’er there and write some stuff on here again. For a while.

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Food Blog

Breakfast tacos with potatoes and pinto beans on homemade whole wheat sourdough tortillas

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Food Blog

Cherry season is upon us.

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Food Blog

Tonight’s dinner: baked tofu (sesame oil + hot sauce + soy sauce), sprouted red + brown rice, wilted pea shoots and asparagus, and curry peanut sauce. Not a great photo, but a pretty good meal.

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Food Blog

LEFTOVER REMIX!

carrot salad + broccoli salad + soba noodles + edamame = lunch

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Food Blog

Made these sourdough apple fritters to use up both extra whole wheat starter and granny smith apples, and they are delicious. Not too sweet. Not too hard. Mmmm.

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Food Blog

Fuck Yeah Carrot Cake Pancakes!

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Food Blog

Tonight’s dinner is roasted carrots with black lentils and green harissa, the first recipe I’ve ever cooked out of Vedge. The lentils and carrots are both spiced with the book’s “island spice blend,” which is some pan-Caribbean spice mixture with a little sugar. I didn’t have any dried onion powder so I just doubled the garlic powder. It’s pretty tasty, though I think the recipe underestimates the amount of liquid required to cook the lentils (3 cups of broth for 2 cups of dry lentils? Hmmm. I had to add water near the end because the liquid was absorbed but the lentils were a bit al dente.)

Looking at the photo after the fact, this would make a great Halloween dish: black, orange, and green goop! SpooOoOOOOoOooOky!

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Food Blog

When life gives you overly-dense whole wheat sour pizza dough, roll it out thin, stud it with seeds, give it an olive oil glaze, and make crackers!

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Food Blog

Homemade whole wheat sourdough pizza with tomatoes, pepitas, baby chard, cremini mushrooms, and shallots.

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Food Blog

Making up a batch of roti – I rolled them out extra thin and added a handful of chives in the dough, because I had some sitting around, purposeless. I love it when they blister and puff while they brown.

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Food Blog

I was out of cereal, so I had to make blueberry pancakes instead. The boyfriend isn’t into pancakes so I will have to keep the leftovers for tomorrow’s breakfast. OH, UNEMPLOYMENT IS SUCH A BURDEN RIGHT NOW.

(It’s been a week. Let me have my snarky freedom.)

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Food Blog

Some eyes are blacker than others, apparently.

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Food Blog

I just lost my job. Their loss, I tell myself. Onward and upward. Until the next thing comes along, I’ve got plenty of time to reinvigorate my cooking. While I have grand plans about poring over my cookbook collection, pulling out recipes I always meant to try but didn’t have the time or energy to do, etc. etc., I decided to stick with what I know tonight. That is: homemade corn tortillas, fresh guacamole, vegetable saute (onion, mushroom, bell pepper, kale), and seasoned black beans. All from scratch – time! – and mostly from the farmers’ market. It feels good.

I hadn’t made tortillas in awhile, though I had gotten the technique down pretty well. Those damn grain-loving moths finally wormed their way in to my other masa harina stash, so I had to toss it. Anyway, I’ve been resupplied, and I observed some experts (i.e. the ladies filling endless orders for the Oaxacan Kitchen Mobile at the farmers’ market) press TWICE, flipping in between, so I gave it a whirl. It does seem to get them just a bit thinner, which is nice.

Anyway, more to come. Cooking keeps me sane–and fed–and posting about it gives me a nice daily objective. At least, until I get a new job. Fingers crossed.

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Food Blog

New Year’s Eve dinner includes leek and potato soup with white beans, wilted arugula salad, and tomato herb pizza bread with a hibiscus orange juice sparkler (no alcohol).