I’m really, really good at saving recipes. I copy and paste items from menus that look interesting. I save links from websites. I bookmark and make lists of recipes in cookbooks. I feel like I am overflowing with ideas of what to cook.
I’m not so good at sticking to a plan of what to cook when. After a week of not being home at dinner time, or eating something simple and quick to get to various school functions, I’m ready to spend some quality time with my knives and pans. I put the responsibility on a dear friend to choose if I should cook from a link, a restaurant menu, or a cookbook, and she picked book. Which works out great, because almost all my library cookbook holds came in at the same time and I have a huge stack to get through.
Continue reading “Cook The Book: Coconut Tofu and Sour Beans with Cauliflower Grains”
It’s not always easy to find a meal to please everyone in my family. Read: it’s downright impossible. When thinking about plant-based protein sources beyond legumes, the common big three are tofu, tempeh and seitan. The other night our dinner included tempeh, which is one of my favorites and the lowest on the list for child 1, child 2, and husband. Child 1 cried out “why can’t we have seitan?” I honestly could not remember the last time I served seitan. Back in our pre-kid years, husband and I would eat it fairly regularly- whether from pure enjoyment or how budget friendly it can be when you make it yourself, as I’ve been doing for over a decade. While it does come together fairly easy when you have the ingredients, it’s not convenient if you’re trying to throw together a last minute meal. Also, as I cook more for people who either require or embrace a gluten free diet this “wheat meat” has disappeared from my meal planning. But hey, the kids want it. Maybe we can get through a meal without a fight. Continue reading “Arroz Amarillo con Seitan, Sikil Pak, Hearts of Palm “Ceviche””
Mystery basket ingredients: Butternut Squash, Popcorn, Fresh Rosemary, Apricot Preserves Continue reading “Chopped Vegan Brunch Challenge: Butternut Squash Turnovers”
So…does anyone remember when I entered the world of food blogging in 2012? No? Could be because I started a dozen draft posts and only published three.
The intent of this intended series was to recreate one Natural Selection dish off each week’s changing menu. The idea was that I wouldn’t have tasted the dish, and would have nothing to go on but the menu description. I wouldn’t know if I came even close to what the chef intended. But I would know if it tasted good.
Funny story, I began this post on May 17, 2012, referencing a restaurant dish listed for the week of May 9, 2012. Off to a pretty good start. It is now September 5, 2016. Continue reading “Natural Selection Challenge: Kabocha Squash Polenta”
Most of the meals I make are, or were at a time, based on a recipe I read someplace else. I adapt, based on what I have on hand or what I feel like at the time. I bought the ingredients for the Spicy Noodle Salad from Vegan Cooking for Carnivores, truly intending to make the recipe as written. Instead, Continue reading “Spicy Peanut Noodles with Tempeh”