When you only do your grocery shopping once a week, you need a few late in the week recipes. The Tofu Chilaquiles from The Happy Herbivore works well for that. I’ve had a few versions of chilaquiles and I think I like the kind you cook up with corn tortillas better. A bit of Daiya might have found its way into these, but not a ton. Just a little sprinkle on top. All I had was some raw beet chips, so those served as the corn chips. The leftovers were really good spooned inside of steamed corn tortillas and eaten taco style.
Yay, another raw night! My new favorite thing might be fresh coconut meat. My least favorite thing might be getting into said coconut for meat. It was a bear. Seems like boy work. I might make Kevin do it next time.
The Mango Wraps are from Everyday Raw. And actually I didn’t make the wrappers since I don’t have a dehydrator. Sevananda has started carrying some raw coconut based wraps so I used those instead.
All rolled up.
The sauce for these was so good. I think the leftover sauce ended up being salad dressing.
And the soup was Aiyah’s Garden Living Corn Chowder from Vegan World Fusion Cuisine. I cheated and used frozen corn. Although last weekend they had corn at Your Dekalb Farmer’s Market. But that’s just wrong this time of year. Yes, this recipe is extraordinary with fresh summer corn, but it’s also really, really good with decent frozen corn.
The internet connection is slow here at the rental in Seattle. So I’m just going to clear out the last few bits off food I uploaded before we left Atlanta to one post so I can make way for the piles of noms had on the trip.
A quick dinner of May Wah chicken legs with buffalo sauce, baked potato and corn.
Thursday and Friday last week I had work meetings at the Grand Hyatt in Buckhead. Nothing on the lunch buffet was vegan, but the kitchen whipped this up for me: tofu on a bed of garlicky potatoes and vegetables. It was pretty good!
Thursday night, Kevin stopped by Healthful Essence on the way back into town from Alabama. My plate full of delicious, from two angles. Seriously, you should try this place.
No biggie, just some lunch from Whole Foods. I rarely eat out for lunch, but had to run over that way and pick up Grover’s special million dollar cat food. It’s barley and wheat berries with curried corn on top, a few chunks of southern fried tofu and a big pile of garlicky kale.
The year I went vegetarian, 1996, I received Vegetarian Cooking For Everyone as a Christmas gift from one of my co-workers. And I’ve been using it regularly ever since. Again, not a vegan cookbook but there is plenty in here for vegans. I come back to this recipe just about every summer when corn and tomatoes are at their peak. I’ve used corn pasta in the past, but this time I used whole wheat spaghetti. The recipe calls for a little cheese which I just ignored although I did sprinkle some fake parmesan on top.
Oh, and there at the top, corn muffins with that coconut Earth Balance. Need more delivery systems for that spread.
I don’t know why I always thought polenta was hard to make. Maybe it’s just made out to be a big pain in the ass. In reality, it’s not that bad. You need to whisk steadily as you add the cornmeal, but after you’ve got it all in there and the lumps are worked out, you really only need to stir every so often. Not constantly as some recipes would have you believe. And talk about budget food! I mean, how much is cornmeal?
This is the Polenta with Fresh Corn recipe from The Vegan Gourmet. I took advantage of the fresh white corn at Your Dekalb Farmer’s Market and even super-sized the corn by using 3 ears instead of two. I also was able to make use of the sage I have growing outside my kitchen. On top is a bit of Daiya cheese that we didn’t even bother to melt. And some roasted asparagus and summer squash.
Here are some more tasty raw goodies we’ve been munching on.
Moroccan Carrot Salad from Raw Food Made Easy
Walnut Paté spread in celery sticks, from Raw Food Made Easy
Just some red bell pepper strips
Carpe Diem Carrot Almond Paté Nori Rolls from Vegan World Fusion Cuisine
Aiyah’s Garden Living Corn Chowder from Vegan World Fusion Cuisine
So, is this stuff any good? The next pic tells that story.
There are a few photos cluttering my desktop that I keep meaning to post. I say cluttering, but it isn’t like I ever see my desktop. It’s all open apps and exposé around here.This is Summer Spaghetti with Corn and Tomatoes from Vegetarian Cooking For Everyone by Deborah Madison. I’ve had this cookbook for over ten years but still find myself going back to it. Yeah, it’s not exactly summer around here but sometimes you need to step away from the roots and indulge a little. I considered using canned tomatoes but was able to find some nice grape tomatoes and they were lovely. It also gave me a chance to use the Sunergia Soy Feta I picked up at Cosmo’s Vegan Shoppe. I never expect soy cheese to be spot on, but I found this to be a nice substitute. It doesn’t quite crumble like feta, but shredding works fine. And the smell seemed to have that requisite cheese stink. The little cardboard outer package for this has been sitting on my kitchen counter waiting for me to blog about this forever. I’m glad I can finally throw it in the recycling bin.This is another one from Vegetarian Cooking For Everyone, Stir-Fried Bok Choy with Roasted Peanuts. To make it a main dish, I rehydrated some fake chicken pieces I picked up from the Asian market a while back. I can’t remember which variety of bok choy I ended up using. I tend to just choose whichever one looks good that day, or even a different sort of green. I think this might have been Shanghai bok choy though. This always comes out nice, but this time I actually used the called for peanut oil instead of just canola. It really does add flavor so I recommend doing that.Oh, and another one from Vegetarian Cooking For Everyone. If I’d paid attention I could have said that once at the top, eh? This is the Posole with Red Chile Pods. We’re lucky enough to have a number of hispanic markets around here where you can find a bunch of different dried corn varieties. Here I used a red one. The base for this soup is very simple. It’s the condiments that really make it. Here I have cilantro, avocado, soy feta and a lime wedge piled on top. There are more suggestions in the recipe, but this combination suited me just fine.