Over the past few weeks I’ve been really bad about taking pictures of food. There are various reasons: laziness, forgetfulness, ugly food, repeats, and so on. Anyway, here’s a list of stuff I’ve cooked lately but haven’t blogged:
- Mole Posole: This is one of those recipes I go back to again and again. It’s easy and made up of mostly pantry food. And it tastes amazing. By “prepared mole sauce” they mean the paste you normally find in that jar you can’t re-close rather than the aseptic box of sauce I used on the enchilada stack.
- Rice Vermicelli with Soya Mince & Peas: This is from A Vegan Taste of Thailand. Another one that’s pretty quick and easy and I make on a regular basis. It’s basically rice noodles, tvp, peas and thai red curry sauce.
- Cumin Lime Tofu with smashed sweet potatoes & broccoli: The tofu came from Eat, Drink and Be Vegan. It tasted wonderful but was a little bit too juicy. I probably could have cooked a bit longer to dry it out more, but I was hungry. As leftovers, it seemed to dry out a bit more and be about perfect.
- Gemelli with Asparagus and Pine Nuts: Another book I keep going back to for easy, tasty recipes is Vegan Italiano. This one was a perfect use of new spring asparagus. And what is it about toasted pine nuts that totally makes my mouth water?
- Savory Vegetable Pot Pie: This one is another go to recipe and comes from The Candle Cafe Cookbook. Use chicken style seitan instead of tofu and even picky omnis will enjoy it.
- Linguine with Broccoli Sauce and Garlic: This one is also from Vegan Italiano. It came out a touch dry so I ended up adding a bit more olive oil at the end. Still tasty and easy.
- Three-Bean Chili with Chive-Flecked Cornmeal Dumplings: Seriously, how can this be bad? From Fresh From The Vegetarian Slow Cooker. I love coming home to dinner all ready and waiting. Okay, I did still have to make the dumplings, but it was mostly all ready.
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.