Les Bouchées Quotidiennes

I'm not sure why, but when I get new kitchen appliances, it usually takes me a few months to use them. I received a lovely waffle iron for Christmas, but I didn't use it until this past weekend! I don't think I've ever had homemade waffles before (not from a restaurant), so these were a real treat. I had a few recipes picked out, but I settled on this one because the ingredients are very basic for a GF vegan recipe. 

As you can see, they turned out great! The best part is that they really don't take very long to make, which is always a plus for breakfast. These turned out super fluffy and delicious, but didn't reheat so well the next day. For serving (shown in the first picture) I made some cinnamon rum fried bananas and maple syrup. 

We went to Clayton this past weekend and our dinners were filled with delicious vegetables and herbs from the garden! These are farmer's market vegetables to be roasted on trays with fresh herbs (oregano, thyme, basil, rosemary), smashed garlic cloves, balsamic vinegar, olive oil and some pepperoncinis (and their juices). So delicious! 

After having to kick out one of my "go to" places for a decent meal, I've been searching around for somewhere that won't kill me when I don't feel like cooking. I happened to find not one, but two places last week in the same day. This delicious tuna steak Niçoise is from Liberty Oak, which is downtown. They were very careful to prepare my food properly and I was fine afterwards. This same day, I also went to Fuji Sushi where I tried ikura for the first time. I would normally never want to try roe, but I am hooked. It makes a great substitute for soy sauce too, since almost every sushi place in Greensboro doesn't have GF soy sauce. I also tried yellowtail, which was alright. I was feeling pretty adventurous, I guess you could say! For Memorial Day, my family grilled some salmon and tuna steaks, so I think I'm "fished out" for a while, but I definitely want to start cooking it more. And maybe make some ikura topped deviled eggs while I'm at it...

I love recipes that have different variations on it, like miso soup or this: mejadra or mujaddara (depending on how you spell it). The best part about mujaddara? It's a fast, simple, and delicious meal that is satisfying on any night. I have made the second linked recipe, which is a lot more simple but topped with a spiced yogurt. This one is chock full of crunchy coriander seeds, allspice and cinnamon, and other warm spices. Squeeze lemon juice on top with extra fried onions, and you're good to go. This definitely would've been better with some vegan yogurt, but it was still satisfying (and it makes a TON of food). I actually used the onion part of the recipe from the second one since it's not deep fried, but use whichever one you want!

It's smoothie season! Especially when I have fresh herbs and local produce on a regular basis. Smoothies are a great lunch option when you're busy or not feeling so great. This recipe has: strawberries (local), basil (from the garden), frozen banana, kale (local), peanut butter, hemp seeds, lemon juice, and almond milk.  It may sound like an odd combination but it was actually really good. Hopefully I'll be posting more smoothies around here now!

Smoky Summer Edamame Succotash

One thing I would like to start doing this semester is getting in the kitchen, once a week, and throwing a recipe together. I had my heart set on making some kind of succotash, but didn't feel like going to the store. I never have lima beans on hand, but I almost always have frozen edamame (in pod and shelled). Edamame makes a great snack, a quick lunch, or even a tasty hummus when paired with coriander. 

I also have a TON of squash, peppers, okra, etc. leftover from a trip my dad took to a local farm. I have never cooked okra before, but I didn't want to just deep fry it. This succotash may not be "traditional" by any means, but it satisfied my craving for something smoky, flavorful, and packed with vegetables. It comes together quickly and can be adjusted to fit whatever is in your fridge. This makes a great weeknight end-of-summer meal! Pair with a good glass of white wine and you'll be in Southern summer heaven.

Smoky Summer Edamame Succotash

• 1/2 medium onion, minced
• olive oil
• salt
• 1 green pepper, minced
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1/2 - 3/4 C frozen organic corn, thawed*
• 1/2 - 3/4 C frozen organic edamame, thawed*
• cajun seasoning, paprika, smoked paprika, pepper, oregano, dried basil
• 15-20 okra pods, tops removed + sliced
• hot sauce
• liquid smoke
• juice of 2 small limes, or 1 large
• 2-3 garlic cloves, chopped
• serving options: cajun rice, quinoa, polenta rounds, cornbread, baked potatoes

1. Preheat a large skillet on medium heat. Add the oil, then onion and a pinch of salt. Cook, stirring occasionally, until the onion begins to soften (about 3 minutes). Add the green pepper, squash and zucchini. Cook until they begin to soften, about 3 more minutes.
2. Turn the pan up to medium-high. Add the corn and edamame, stirring to combine. Then add all the spices (and more salt if needed) to coat the vegetables. You can use different spices, but these are the ones I found fitting for a succotash. Cook a few more minutes to warm the thawed vegetables and slightly brown them.
3. Add okra, as much hot sauce as you desired (I used about 10 drops), a few drops of liquid smoke, and lime juice. Stir to combine and cook 3 more minutes. A few minutes before serving, stir in the garlic. Taste for seasonings and adjust as necessary.
4. Serve over whatever you desire (I used quinoa with vegan butter and salt) and enjoy!

**notes: I find the easiest way to thaw frozen vegetables is to briefly run them under hot water in a colander. Feel free to use fresh corn and edamame here if they're available!

Rainbow Market Tofu Scramble

The farmer's market is a great place to get inspiration for the kitchen. It has somehow taken me all summer to finally get out there, but I really enjoyed it! The prices were incredibly reasonable, like most farmer's markets, and the selection was good. I have been going to this year-round market on Yanceyville Street because it's closer than the one off the highway. 

I found tomatoes, zucchini, squash, beautiful heirloom peppers, okra, german butter potatoes, cucumbers, jalapenos, russet potatoes, and even more vegetables! I always find myself ready to cook and inspired after I leave, so I decided to make a tofu scramble out of my market produce. The result was a spicy, nourishing scramble loaded with vegetables. Feel free to substitute whatever you have here, but this is what I used. This would be great served with roasted baby potatoes (which is what we did) or even quinoa. Go to your local farmers market and explore!

Rainbow Market Tofu Scramble

• 1 (16 oz) block of extra-firm tofu, not pressed
• olive oil
• salt + pepper
• 1/2-1 onion, diced
• 2 heirloom bell peppers, thinly sliced
• 2 tomatoes, de-seeded + diced
• 1 zucchini, diced
• 1 yellow squash, diced
• GF soy sauce
• any combination of herbs works but I used these: (tumeric, cayenne pepper, paprika, garlic powder, coriander, thyme, oregano, smoked paprika, etc.)
• optional add-ins: any other vegetables you have from the market, smashed garlic cloves, greens (swiss chard or kale would be great here)

1. Heat a large skillet over medium high. Add about 1 T oil, then the onion and a pinch of salt. Cook 3 mins then add squashes and peppers. Add all the herbs you are using. Cook for 3 mins more.
2. Add tofu and smash until your desired consistency is reached. The water that you didn't press from the tofu will actually cook it and prevent you from having to use oil. If you're adding tumeric for color, add it only after you add the tofu. Add a splash of soy sauce to help deglaze the pan. 
3. Cook 5 more minutes, until tofu and vegetables are cooked to your desired consistency. Then add your tomatoes, another splash of soy sauce, and salt/pepper. If you are adding greens, add them in the last 5 minutes of cooking and do not dry them. 
4. Remove from heat and enjoy! The spices I used actually worked incredibly well together so it was very flavorful. I topped mine with hot sauce + avocado. Feel free to add whatever toppings.

(862) action de grâces

Well, let's see what's out of the way: Thanksgiving, Black Friday, the busiest weekend of the year at Starbucks, my last real weeks of school...I guess that's a lot! I have been incredibly busy since last week but I only have this week and exams left in class, then I'm done! Yay! I also made a vegan Thanksgiving for the first time this year and everyone approved!

New favorite tempeh dish: sweet peppers and tempeh cooked down in a mixture of soy sauce, lime juice, and cilantro. So flavorful and delicious! //greens + seeds

 So this exists at my new job...you can all imagine how stoked I was to see this. 

 Black Friday morning shift late breakfast at 1 PM: hashbrown egg cups from Ashley smothered in ketchup with leftover homemade biscuits (below).

 Pretty much made everyone eat something green on their Thanksgiving plate that wasn't mushroom soup drenched green bean casserole (yuck!): warm carrot ribbon and kale salad with toasted almonds. //Mince + Type

 This is my first year of not eating meat during the holidays. Until I moved out, I ate meat a few times a week, but never everyday. For me personally, I find it easier and cheaper to cook from bulk grains and beans, vegetables, and fruits. This is just my personal opinion however! It's easier for me to prepare things that are vegan usually, and this goes for baking as well. It also ends up being healthier in the long run! I strangely don't really miss bacon. I do eat eggs, honey, and fish, which is why I can't claim to be 100% vegan. But I still try to branch out my "veganism" as much as possible. This vegan lentil "meat" loaf exceeded everyone's expectations. My dad even ate it, who tried to get me to eat turkey this meal haha. It is flavorful, moist, and tastes like the real thing! //Tasty Yummies at Healthful Pursuit

 Yay for doing other new culinary things: I made my first from scratch pie crust! I made the mistake, however, of not greasing my pie pan (because I'm an idiot) but it turned out great. My dad hates pumpkin pie for some reason so I made this vegan chocolate pecan. It was incredible flavorful and custardy for not having any eggs! I would love to make this into mini tarts sometime. //The First Mess

 I have made biscuits before with bacon, brown sugar, and GF all purpose flour. They were good, but these almond and chickpea flour, honey laced biscuits with coconut oil are AMAZING. They taste better than the ones I ate for years at meals. My mom and dad are hooked on them, so I guess I will have to make them from now on. They only took 5 minutes to pull together too. //Elana's Pantry [note: I used 1.5 C almond flour, 1 C chickpea flour, 1/4 C melted coconut oil and 1/4 C honey]

 Vegan thanksgiving plate! Everything was delicious, especially alongside a glass of Beaujolais Noveau

 Had a little pre-Thanksgiving get together with some friends to watch ThanksKilling, which is terribly amazing. I made this vegan bean dip, which was super easy to pull together, and they made mango salsa and guacamole. This comes from one of my new favorite vegan blog finds! //For Reals Mom

Now that all of the Thanksgiving dishes are cleaned, the leftovers are gone, and the shoppers finally told themselves to go home, things are somewhat back to "normal" before Christmas hits in a month. I am really looking forward to being over with school so that I can try new things in the kitchen. I made this amazing rosemary vegetable soup with white wine, kale and potatoes. It is very filling and delicious! I hope it gets really cold so I can eat this for a few more days! //Vegetarian 'Ventures

(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
————————————————————————-

• 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 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

(746) don't worry, mama will fix it

so I went to the beach for a week and now I'm back!...

for another week, until school starts. then who knows how much I'll be blogging.

while it's still summertime, you should make these cupcakes. it only makes six but they're sooo good (as is the vegan strawberry curd). I made them GF with sorghum/tapioca/xanthan and dairyfree with rice milk and coconut milk "whipped cream" (which failed miserably!). 

scrambled eggs//sriracha___fried potatoes//ketchup

how to make Ashley's "French" sangria: slice strawberries, peaches, and apples. put in the bottom of a pitcher. cover with a good amount of red burgundy wine (cheap/good). add a good helping of bacardi rum and good orange triple sec (the good stuff!). stir. add sugar to taste. let sit overnight and taste to adjust sugar again. it should be sweeter since the fruit absorbs most of the alcohol. eat all the fruit in the pitcher if you want to have a drunken night!

vegan gluten free chocolate cake layered with cream cheese frosting, strawberries, and blueberries from Bay Naturals Store in Myrtle Beach

 my new (favorite) dress. I love purple!

headed to the beach with beer and a backpack

my two favorite people in the entire world. hands down.

 best friend of 8 years and going strong! (especially here)

on the slingshot!

herrrp time on my part.

getting ready for a day at the fair!

vegan glutenfree chocolate raspberry cupcakes + cosmopolitans = real life stuff

grilled old bay (self-caught) mahi mahi, chicken apple sausage + kale quinoa, and asian pan fried vegetables

the asian pan-fried vegetables were to die for. made by Daniel

suggestive? yes.

finally conquered another breakfast favorite! the easiest, quickest french toast. I used rice milk and gluten-free bread for substitutions. 

I also finally tried lump crab! lump crab remoulade with avocado, herb vinaigrette and cherry tomatoes at Aspen Grille in Myrtle Beach, SC.