August « 2010 « What the heck do vegans eat?

August 1, 2010

marcy

August 1, 2010 - marcy. Tags: Uncategorized

whole wheat toast with peanut butter and cinnamon sugar. oj.

leftover mac and cheese, baked beans, salad with the csa stuff

dinner: swiss chard, sauteed with tamari, pepper, and raisins. this was inspired by something emily’s mom made for us one time–chard isn’t my favorite green (i got it in my veggie box) and actually raisins aren’t my favorite food either, but somehow together they’re not so bad. curry: i salted a couple small eggplants (csa), and while they sweated i diced an onion (csa) and threw it on the stove to brown. oh, and i boiled a piece of tempeh for 10 minutes or so. when the onions were cooked i added the eggplant and tempeh, and then some curry from a can that i got at the supermarket, along with a can of coconut milk. curry in a can is so much easier! then i had cantaloupe (csa) with cashew “cream”

Click for the recipe.

cashews
water (i read that light colored fruit juice (apple, white grape) works well too
agave or other sweetner
vanilla

boil the cashews in the water or juice (i read that soaking overnight is good too). drain the cashews, reserving the cooking liquid. pulse the cashews in the blender with the agave and a dash of vanilla, adding some of the cooking water slowly, as necessary.

Comments (0)

emily

August 1, 2010 - emily. Tags: Uncategorized

dear blog friends and loyal readers:

tomorrow i’m leaving for a 3-week trip to the dominican republic. after much thought, i’ve decided not to blog during this time. while traveling and eating at restaurants and at the homes of my friend’s family members, i’m going to do my best to choose vegan options, but i anticipate that it will be challenging and not always under my control. i will do the best i can and report back on how it goes- hopefully with some tips for other vegan travelers- but probably will not record all the details. i also expect to have infrequent internet access so will have to catch up with my fellow bloggers’ adventures when i get back. dear blog friends and loyal readers, i hope i’m not letting you down!!

emily.

Comments (0)

« Newer Posts

recent recipes:
- Shortbread Cookie
  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.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
  2 tsp thyme
  
  freshly ground salt and pepper
  
  1) mix all of the marinade ingredients together
  
  2) baked on 400 for 25-30 minutes turning halfway through
  
  3) enjoy
- Apple Sage Quinoa
  - 1 c dried quinoa
  - 1-2 potatoes, chopped into bite-sized chunks
  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
  - 1 onion, chopped
  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
  - crushed red pepper
  - chili powder
  - oregano
  - salt and pepper
  - 1 apple, chopped into small cubes
  - 1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
  - 1/4 c macadamia nuts, chopped (optional)
  - 1/4 c cilantro (optional)
  - 1/4 c scallions, chopped (optional)
  - splash apple cider vinegar (to taste, maybe 2 tsp?)
  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  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.
- view all recipes
tags:
Search:
authors:
Archives: