this dinner was two veganomicon recipes on one plate. chickpea quinoa pilaf with broiled tofu. the tofu was quite simple, but very good.


the next day, the left over tofu showed up as cold sandwiches for lunch.

i have nothing witty to say about this right now. i'm being pressed to post, so there is no humor to be had. maybe i can find a funnier food in my photo library.

a sea of sushi

sushi x 75 -- need i say more?

roasted vegetable salad

millet

for lunch yesterday, we made up a millet stir fry kind of thing. we cooked the millet then added it to some cooking onions and garlic. then we added halved grape tomatoes (squish them while cooking to get some juices into the flavor), frozen peas, and some soy sauce. mom taught us how to make this delightful dish over the holidays, and the addition of tomatoes made it even more festive!

thanksgiving

the thanksgiving 2008 rundown: salad with squash, wild mushrooms, apple, and homemade dressing, roasted brussel sprouts, corn, garlic mashed redskins, chickpea cutlets, brown gravy, and field roast. paired with pacifico, trader joe's wine, and peanut butter chocolate pie, this was an all-out fantastic meal.

ingredients piled high in anticipation.

introducing.....the field roast!

delicious pie that's a cinch to make.

blend/process 1/2 C melted chocolate chips, 1/2 C creamy peanutbutter, and 1 package of mori-nu silken tofu. then put it in a pie crust & chill.

time to give thanks, relax and enjoy.

summer soups.

one weekend in august we turned a trip to the market into two wonderful summer soups. we made gazpacho and velvet corn soup. both were wonderfully cool against the august heat, and we fully enjoyed an evening with jason and holli.

many mix-ins for our gazpacho

i can't remember exactly how we made the gazpacho because we combined ideas from several recipes, but here is the recipe for the velvet corn soup, which i found at NPR online.

cold velvet corn soup

makes 4 to 6 servings
6 ears of fresh corn, husked
2 leeks, white parts only
4 cups vegetable stock
1 clove garlic
1 bay leaf
salt and pepper to taste
chopped scallions for garnish

rub the ears of corn with a towel to remove the last silk threads. cut the kernels off of the cob into a large mixing bowl. break the cobs in half and put them into a stockpot.

halve the white part of the leeks lengthwise and rinse them well. chop them coarsely and place in the stockpot. add all remaining ingredients except corn kernels. bring the soup to a boil and simmer for 25 minutes.

remove corn cobs and the bay leaf and discard. add the corn kernels and simmer for 5 more minutes. using a blender on high, puree the soup in batches. (the recipe suggested to strain the soup through a sieve, but we just blended it very well and served as is.) after blending, chill the soup for at least 4 hours before serving.

summer grilling

last week we tested out our house's grill with dave and some vegan dogs and burgers.  the $4 veggie rack was a worthwhile purchase at meijer, but the eco-goo lighting gel was interesting.

chips at guacamole to start

the new veggie grill rack

joe's soy dogs

vegan burger topped with the veggies and guac

early summer eating

after a long bike ride, a refreshing "vern ehlers" hits the spot

it gets even better when you pair it with a chickpea sandwich with rotini and asparagus salad

fEASTER

i love to use a holiday to show off the abundance of the vegan diet (and enjoy some delicious food).  joe's masterfully prepared plate, in clockwise order from 12:00, shows off bread spread with earth balance, chickpea cutlets from veganomicon, roasted roots (made by grandma judy), corn, bean salad, and garlic mashed potatoes with cashew gravy.

sesame noodles

a quick recipe that packs a salty sesame-y punch.