(800) language is arbitrary

It's been a slightly busy/not really week for me. Last week I only had classes M W F so that was a nice break. kind of been keeping it easy on myself lately since things are about to spin out of control probably soon with exams, essays, etc. Summer is up now, as of this past Saturday, so I'm trying to shift gears into Fall cuisine/produce. I would like to try to run to the Farmer's Market next week to get some local honey (which I've been consuming in large amounts!) and produce. I recently fell in love with a little publication called Chickpea Magazine. I highly recommend it, vegan or not, it has really inspired me and I plan to cook from it quite often. I love that it's seasonally written too. I would love a subscription but the price is hella high for me. Luckily, we can all enjoy it online :)

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
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• 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

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-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 withsalsa KETCHUPPPPP. then thank me (or Susan O’Brien)
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