Enjoyed Sara's amazing tuna salad for a few days. It made a really great, easy lunch to have on hand. I usually don't care much for tuna salad, but this was so perfect. Crisp celery, sweet golden raisins, fresh parsley, and olive oil > mayonnaise. I highly recommend her book (and this recipe).
I am constantly amazed at the complex flavors and, simultaneously, the simplicity, of some of the dishes I find/make. I am all for roasting vegetables, and I'm even more for making the easiest meals possible when I'm just tired and don't have much time. This NY style quinoa was perfect and I will definitely make it again. Seriously just: quinoa, broccoli, black beans, red pepper flakes, olive oil, salsa and I made a vegan "queso" to go with it. one of the best things I've made in a while and the leftovers were to die for. vegan queso consisted of a few crumbles of vegan jack Daiya wedge, a splash of unsweetened almond milk, and a hefty pinch of black pepper: microwaved in two 15-second increments, stirred, and drizzled over this. You'd never know the difference between it and queso. AMAZING!
I have been hunting for a 21st birthday dress and I found it: truly, simply, plainly "me" as everyone has put it. Not too much longer to go now!
All these colors make me happy! I also used some tomatoes (and peppers later on this week) from a customer's garden that Jeremiah so generously shared with me. I am so stoked to use other people's vegetables (and they're free!)
Simplicity is what I'm craving lately (and soup). I try to make soup every week because it's always filling, wholesome, delicious, and stretches like crazy. It's also incredibly easy to freeze leftovers (which I almost always do). In this case, this soup flew out of the pot. Sheena calls it a "end of summer minestrone". We use fresh tomatoes instead of canned. Some balsamic vinegar, ALL kinds of vegetables, herbs, and the last of the squash/zucchini of the season. Seriously perfect. I added paprika and red pepper flakes for a bit more kick, and served it with a vegan spinach grilled cheese. I am getting better at making soup and this was just lovely. (pssst make it before the leaves start falling!)
I went to my first (hopefully not last) food truck festival this weekend! I think the turn out was probably 100x more than people thought it would be. They had everything from crepes, to BBQ, chinese dumplings, cupcakes and (lucky for me) a vegan/vegetarian "gourmet" truck. I kicked myself about having to get something, somewhere. I ended up at the De-Licious truck where I got the only thing I could: carrot ginger soup. It was bright, spicy and delicious. Their other options were a butternut barley risotto, a figgy piggy panini (with bacon brie + fig jam), and some kind of awesome looking squash-esque mac+cheese.
I mostly sat with Sadie + Jude, talked to Cory, got asked about the dogs, and enjoyed being outside in my city for once. I think the event was awesome and should happen again. I also learned that you should be there right when a food truck festival starts, or you won't know where any lines are or where to go. Maybe next time I can go to the wine lounge too :)
Okay, yes. This was a bit burnt. But trust me, this was probably another one of the best things I've made in a while. Granted the prep work was a little crazy (grating two potatoes on a box grater gets super tiring) but it was sooo good. Especially slathered in ketchup. This recipe comes from one of the first gluten-free books I purchased that I, for some reason, rarely use but totally recommend: The Gluten-Free Vegan. The leftovers were also just as amazing. I will try not to burn it so much next time. In my defense, I was using a new IKEA frying pan :). I will post the recipe down below!
Potato + Tofu Hash
from “The Gluten-Free Vegan” by Susan O’Brien
- 1-2 T grapeseed or canola oil
- 1 large red onion, chopped (about 1 C)
- 1 medium size bell pepper, seeded + chopped
- 4 medium-size red potatoes, scrubbed, peeled (if desired), grated + patted dry
- 1/2 C fresh or frozen peas (NOT canned)
- 1/2 pd extra-firm tofu (preferably silken) crumbled (1 C)
- 2 T drained + finely chopped sun-dried tomatoes
- 1/2 tsp coarse salt
- 1/4 tsp fresh ground pepper
- 1 tsp rosemary (optional)
- salsa (optional) for serving but I’m all for a shit ton of KETCHUPPPP
-Heat a large skillet over medium-high heat and pour in the oil.
Add the onions + bell pepper, and saute til onions are soft, 4-5 mins.
Add potatoes + continue to cook over med-high until they begin to brown, 10-15 minutes.
-Add peas + tofu, and cook an additional 5 minutes. Add tomatoes and heat through.
Season with salt and lots of extra pepper (no joke), and if desired, the rosemary. Serve with
note: be careful to be wary of your stove’s heat retention and your pan’s. my meal was slightly burnt (mostly the onions, peppers and potatoes) so just be careful