Tonight I roasted some eggplant and yellow peppers. To do so I simply sliced the eggplant, oiled, salted and peppered each side and placed onto a baking sheet. For the peppers, I just cut these into big chunks and threw them on the pan with no oil or salt. I baked the veggies at 375 F for 7 minutes, flipped the eggplant and baked for another 7-10 minutes.
While these were roasting, I cooked 1 cup of dried quinoa according to the box. Then, I multi-tasked by whipping up a homemade tahini dressing (~about~ 2 tbls tahini; 2 tsp olive oil; 1-2 tsp water; couple dashes of cayenne; 1/2 garlic clove; minced; splash of rice vinegar; 1 tsp agave; 1 tsp sesame oil; and a 7 sprays of Bragg’s aminos).
When the quinoa was done, I added the dressing which made about 1/4 cup or so. And after the veggies had cooled down some, I cut the eggplant slices into bite sized pieces and stirred everything together. I think this salad would be nice served hot or cold. Enjoy!
Today was a total WTF day in the kitchen. I was hungry, but couldn’t decide for what. And I was lazy so I wanted something easy. I thought lentils sounded good and I had some peppers, onions and tomatoes on hand. I decided to create a spinoff of what I imagined dirty rice to be like. As you’ll see in the recipe list, there is one secret ingredient that I really gambled on. All in all, this turned out great and I had a lot of fun while making it.
Oh, and just a heads up, the only ingredient I physically measured was the lentils and veggies. I’m doing my best to estimate amounts, but please taste test along the way and modify as you like!
- 1/2 c dried lentils
- 1 1/2 c water
- 1/2 onion, diced
- 1 clove of garlic, minced
- 1 red pepper, diced
- 1/2 poblano pepper, diced, with some seeds
- 2 tsp chili powder
- 3 tsp cumin
- 1/2 tsp salt
- 1/2 c – 1 c vegan bloody mary mix (yep!)
- 1 tomato
- Boil the water and add the dried lentils. Cover and simmer until almost soft (a little crunch is okay because it will cook with the other goodies)
- Saute the onion and garlic in some water. When this is soft and fragrant, add the peppers and spices
- By this time the lentils should be done. Drain them and add to the frying pan. Add the bloody mary mix, bring to a boil and begin to reduce the liquid down
- Finally, add in the chopped tomato. This will create more juice, so again, cook it down
- Enjoy with some buttered bread or whatever your cute cravings desire
I’ve been feeling a bit under the weather the past two weeks, but am recharged and ready to take on the world today! After a nice 3 mile run this morning I made some carrot-orange juice along with a tofu breakfast sandwich. To prep the tofu, I sprinkled a few drops of tamari on each side, then added a little onion powder, black sea salt (which gives an eggy taste) and tumeric (for color). I put this on an everything bagel which was spread with Tofutti’s herb and chive ‘cream cheese.’
Sorry for the hiatus. I was out of the country, visiting South Africa for two weeks! What an amazing journey. I hope to post pictures soon. Unfortunately I was unable to adhere to a strict vegan diet and have been itching to get home and cook. After returning, I realized I had several papers and exams to busy myself with and haven’t had the time to think about entering the kitchen. Tonight, however, I took the time to make a favorite quick, simple meal: zucchini pasta.
I simply took two zukes and shredded them with a cheese grater…
For the sauce, I sautéed an onion. When this was soft I added half a package of tempeh, crumbling it into chunks. After this got brown, I added a dash of red wine. When everything reduced, I put half a jar of tomato sauce into the pan. That’s it! This makes two large servings.
I’m making dinner for a non-veg friend tonight and the main course is simple: pasta and bread. My focus is on dessert! Whenever I make dessert first, I always struggle to not change-up the menu and make it the meal. I did okay tonight though, especially considering how great it turned out. I made Chocolate Covered Katie’s Chocolate Mousse. I agree with her omission of agave. I put some in, but it’s definitely not needed as it’s incredibly sweet from the chips. I’ll be making this again. It’s very simple and delicious!
- 1 1/2 c chocolate chips – melted
- 1 box silken tofu
- 1 T non-dairy milk (I used flax)
- 1 t cocoa powder
- 1 t vanilla
- dash of salt
Blend until well combined. Serve with fresh fruit.