Alien Cabbage

 May I present the York cabbage. One of the cheapest ways to eat your veg this side of the big water.

Alien Cabbage

But seriously. I love the color on these things. And they taste pretty good stir-fried. For 99 cent, I’m not complaining.

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Seitan Piccata

I made this awhile ago. The recipe is from the Veganomicon. It was good, but I honestly enjoyed the mash more than the seitan. Oh well. I think the olives I used were too strong. They kind of overpowered the other flavors. Also, I’m not a big fan of capers. I try to like them. They seem…refined. But I’m just not into them. I will probably try this recipe again. I did learn that I enjoy seitan dredged and fried. This shouldn’t come as a surprise to me, since I love most things dredged and fried, but the seitan was suited very well with this treatment.

piccata

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5 favorite recipes (for now)

  1. Macaroni and Cheez from Vegan Vittles by Jo Stepaniak
  2. Pan-Fried Tempt-eh from Eat Drink and Be Vegan by Dreena Burton
  3. Raspberry Chocolate Chip Blondies from Vegan with a Vengeance by Isa Moskowitz
  4. Tuscan Hummus from Veg-Feasting by Vegetarians of Washington
  5. Potato Latkes from Vegan Family Cookbook by Brian McCarthy

And, this isn’t a favorite recipe, but we’re going home in 14 days. Woot!

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Frijoles

Beans make me so happy. They are cheap, nutritious, plentiful, and delicious. Delicious. I soak beans overnight, cook them in my pressure cooker, and freeze them in zippy bags. For the last year, the legumes we’ve eaten most often are chickpeas, black beans, and red lentils.

A couple of days ago, I wanted rice and beans for dinner and I didn’t have a lot of time, so I did the following:

  • Saute chopped onion and garlic in olive oil
  • Add ground cumin, cayenne pepper, bouillon cube, and salt 
  • After this cooks for a little bit, add black beans
  • Pour in some boiling water and stir
  • I let this cook for a bit until it was creamy and hot
  • Adjust seasoning

The only vegetable we had in the house was a bunch of celery, so I sautéed it and chopped a tomato to accompany the beans and rice. This meal was beautifully satisfying.

beans and rice

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Salad love

When Shane and I visited the UK and Ireland last summer, we noticed a certain tendency towards adding a pile of salad to plates in restaurants and cafes. Now, ‘salad’ is a loose term. Here, it generally means a hodge-podge of moderately crunchy things with lots of mayonnaise. Sometimes you’ll find beans in a salad. Sometimes they are dressed with vinaigrette. It is also quite difficult to avoid red onions. Which I dislike. Coleslaw is ubiquitous in Ireland. I’ve a friend who particularly enjoys coleslaw and cheese sandwiches, and nobody gives her a funny look when she orders it.

I spent a day in Brighton this past June, and I wandered into one of the many vegetarian places. I ordered a take away bowl of various salads. I just asked for all the vegan ones (there was plenty of mayo on the others) and they were piled in my bowl. Despite the red onions, it was pretty tasty.

Brighton

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Prague: Avocado vs Spork

It was a pitched battle…

Before

The spork won. Hooray for my sandwich.

After

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My own hunting scene and Glasgow yummies

I’m not a violent person. But Shane and I went to the Burrell collection just outside Glasgow and there was a little interactive area. You know. The kind for kids or annoying grown-ups. Now, I realize that hunting is something people used to do back in the day because the other options for acquiring food were not adequate. But, seriously. There’s no need now. So, here’s the scene I made with the little magnet board.

hunting scene We sampled the wares of 2 vegan places in Glasgow.  Mono(gathering place, restaurant, club, record shop) was awesome. I had a Smoked Tofu/Lettuce/Tomato/Avocado sandwich and Shane had some sort of veggie burger. Both very good. The Montezuma chocolate torte was dense and luscious. The other place we went was The 78 and it was fine. My chickpea burger was a little underdone so it had that uncooked flour taste going on. But my onion rings were sweet. The 78

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