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Showing posts from August, 2013

Roasted Beet + Cornbread Crusted Green Tomatoes Stack

Oh hello, underbooked Saturday!

I haven't seen you in a while. It's such a pleasure to have only one thing on my to-do list: nothing!

Here's how nothing goes down: I drank a bunch of coffee, played legos with BandMan and VegKid, went to the market, picked up my Bountiful Baskets, and took a nap. Glorious, huh?

A day like this calls for a celebration, and you know me, the only way to celebrate is with food. I absolutely recommend this dish for any and all, but it's not my typical 30 minutes or less recipe: You've been warned.  It's not so much labor intensive, but time consuming. Also, totally worth it. So give it a shot maybe?

Some of the ingredients I used are absolutely interchangeable. The only reason why I used them is because I had them on hand, but if you don't have them, don't be disappointed just keep swimming and use something you do have.




4 beets

Cornmeal Crusted Green Tomatoes

1 large green tomato, sliced
1/2 c pumpkin puree
1 1/2 c cornmeal
1 tbs…

Lentil Chili w/ GF Cornbread

Garden food really is the best. The flavor of that produce can never be matched by commercially distributed goods and that's a scientific fact.

For dinner, I made this flavor popping daddy and I'm crazy proud of how well it turned out. If you don't have garden fresh tomatoes don't kill yourself, but do promise yourself to plant at least one tomato plant next summer so you can taste the rainbow.

I used about 2 pounds of tomatoes from my garden instead of the big ass can of crushed tomatoes I used to use in chili. The tomatoes ranged in all shapes, sizes, colors, and varieties. And this shit is off the hook.




2 tbsp vegan butter
1 red onion, chopped
6 garlic cloves, minced
3 carrots, diced
3 anaheim peppers, diced
2 lbs of tomatoes, diced
2 c lentils
1/4 c chili powder
1 tsp cumin
1 tsp oregano
1 1/2 tbsp tamari
1 tsp sugar
2 tsp unsweetened cocoa powder
4 c broth
Melt your butter (or use oil) and fry up the red onion, garlic, carrots, and peppers. I like to do this on a low heat for …

Spicy Spinach Potato Salad

Yeah....so, I make a lot of different varieties of potato salad. There's a good reason for this. I fucking love potato salad. Not to mention, picnics and eating outside. If you didn't know that before then you haven't been paying attention; but hey! Now you know.

Here are some other potato salads:
Jalapeno Maple Mustard Potato Salad
Zucchini + Potato Salad
Traditional Potato Salad




8 small yukon gold potatoes, quartered
1 c cashews
1 tbsp sriracha
6 tbsp water
juice from 1 lemon
1 tbsp stone ground mustard
1 small bunch of spinach, finely chopped
lotsa dill weed
Boil those potatoes until tender; drain and let cool. Combine the cashews, sriracha, water, and lemon juice in a blender and get to it. When that is all creamy combine everything to make the most bomb potato salad ever consumed.







Spaghetti Squash and Tomato Casserole

This is my first dish comprised mainly of ingredients from my garden. I've actually never grown my own spaghetti squash until now and I'm pretty sure it will be hard to ever go back to commercially grown. The flavor is so much more intense and buttery than the ones I buy from the store. 

Annnnnnnd let's not forget about the tomatoes from the garden; they are tart and vibrant with flavor and color. 

BandMan was raving about how much like lasagna this dish turned out. So if you're into that sort of thing maybe you should try it?



1 large spaghetti squash, cooked
2-4 tomatoes, sliced
salt, pepper, Italian seasoning
2 batches of cashew cream sauce

Preheat to 350In a greased casserole dish, layer ingredients in order: squash, tomato slices, spices, and cashew cream sauce. The top layer: squash, spices, cashew cream sauce.Bake for 30 minutes. Eat.

Roasted Mushrooms + Whipped Cauliflower

Today was just one of those days that you'll remember forever even though nothing happened worth remembering.
The whole VegFam stayed up late (3am) and slept in (VegKid woke up at 10 and BandMan and I were right behind her at 11). We ate a modest brunch and drank a pot of coffee. We took a long bike ride next to the river to go to the thrift store, to see friends, and to cruise around in general. I made dinner while VegKid played and BandMan listened to his vault of music that hasn't made the cut yet. We ate dinner outside, mingled with the neighbors, and I made dessert for the sci-fi movie BandMan and I are about to watch.  It's been a relaxed, lazy, beautiful day which is why BandMan requested comfort food when I asked what I should make for dinner. I thought about all the fattening disgusting (vegan) foods I could make to make this day even better but opted for something a little healthier and Cheesus! this "steak and potatoes" dish is to die for.




2 lbs mushroo…

Korean Street Tacos

I had to physically restrain myself from eating this until it was gone and I was miserable. Guess what that means VegHeads...that's right! It's fucking awesome. So awesome in fact that I am already trying to figure out what other tasty treats I can make out of it.




1 lb mushrooms, sliced
2 tbsp tamari (soy sauce)
1 tsp liquid smoke
2 tbsp sugar

3 garlic cloves, minced
2 tsp sesame oil
3 tsp water
1 c lentils
corn tortillas or butter lettuce
sriracha
cilantro
Mix together the soy sauce through the water and toss your mushrooms in the sauce to marinade while you do everything else. Let them marinate for at least 40 minutes. Cook the lentils in 2 cups of water until tender and water is absorbed, like rice.Pan fry your mushrooms in the marinade until the marinade is almost all cooked out, about 10 minutes. Add the lentils and heat through. Serve this filling in a taco shell or butter lettuce cups and top with sriracha and cilantro. 








Salt + Vinegar Zucchini Chips

They seriously taste like potato chips...that's really all that needs to be said, right?!




zucchini
olive oil
1/2 apple cider vinegar
salt, to taste
Slice your zucchini real  thin (I used a mandolin), drizzle the slices with oil, and toss in the rest of the ingredients. Dehydrate on 135 over night; 8-12 hours. eat the shit out of your chips