emily « What the heck do vegans eat?

July 21, 2010

emily

July 21, 2010 - emily. Tags: Austin, TX

small orange; smoothie with kale, peanut butter, banana, frozen blueberries, soy milk; little piece of cinnamon raisin challah bread

melty raspberry mamba

soba noodles pan-fried in coconut-peanut sauce from ’1,000 vegan recipes’; carrot dipped in extra peanut sauce; 1/2 small orange

red delicious apple; medjool date

taste of a wedding cake flavored snow cone from sno beach (i don’t even like snow cones but i think this might be my new favorite treat); lentils with garlic, onions, carrot; steamed kale; tofu fried in oil, cumin, black pepper, cayenne; quinoa; garlicky tahini sauce

little pieces of stale-ish chocolate chip banana bread dipped in a friend’s coffee; hot chocolate (steamed and super foamy soy milk with ghirardelli dark chocolate syrup, it was one of the best vegan hot chocolates i’ve had) at bennu

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recent recipes:
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  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
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  2 blocks of tofu
  
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  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
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July 21, 2010

emily

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