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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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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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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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
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Basil lemon sauce with pasta, arugula, tofu, and roasted potato and broccolini
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Soba noodles with green avocado sauce, tempeh, and cabbage-tatsoi stir fry
The sauce includes the following, thrown in a blender until creamy: 1 overripe avocado, splash of soy sauce, rice vinegar, and sesame oil, squirt of gojuchang, bit of green onion, handful of torn spinach leaves (to amp up the green), and a little water.
The tempeh was pan-fried in a cast iron skillet with sesame oil and soy sauce until brown, then I cooked the veggies (green cabbage, baby tatsoi, julienned carrots, green onions) with red pepper flakes in the same pan.
Maaaaybe a little too much soy sauce, but pretty good.
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Tonight’s dinner includes mung dal, garlic-ginger kale, toasted cashew and tomato salad, and freshly griddled scallion roti
This was the best luck I’ve had with flatbreads probably ever, in terms of texture. The recipe is very simple: 2 cups whole wheat pastry flour, 1 cup water, then kneaded in some chopped green onion for funsies (guess what I stocked up on at the market this week?). My usual inclination is to get the dough so it’s a little too dry; I let this stay a bit tacky and just used flour when flattening it out into roti, which I did with my hand, much like working a pizza crust. Cooked in my trusty cast iron skillet with some oil, it got brown and bubbly but remained soft and pliable. Definitely gotta do that again.
The dal is easy – mung dal has the wonderful quality of pureeing with a simple whisking once cooked, so that went in the multicooker with turmeric, ginger, and salt. After it was cooked and pureed, I threw in a little frypan on oil, toasted cumin and mustard seeds, cayenne, and coriander.
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Soba noodle stir fry with cabbage, onions, asparagus, red bell pepper, carrots, and chives plus sesame-soy baked tempeh. Probably one of the faster things I’ve thrown together, too – about 30 minutes.
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Steamed chickpea seitan with baked potato, asparagus, and porcini gravy with wilted kale and beets
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Purple cauliflower and rainbow chard lasagna from “Appetite for Reduction”
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Weekend breakfast of tofu scramble with spinachc and avocado toast