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I’m experimenting with a bigger font size, because I agree with you guys – I found my blog hard to read, too!

My first attempt at vegan pizza (actually from a week or so ago, but I forgot to post about it). 2/3 of it was italian-styled, with garlic marinara, Tofurkey sausage, caramelized onions, sundried tomatoes, roasted red pepper, eggplant and herbs; the other 1/3 was mexican, with homemade salsa, onions, more sausage, jalapeno, cubanelle pepper and hot sauce. Oh, and a half recipe of Bryanna’s Melty Pizza Cheese courtesy of Kittee’s pizza page that I wish wish wish I hadn’t halved because of how severely delicious it was. What’s particularly amazing about this is that it was made on New Year’s Day with hardly any veggie in the fridge and no grocery stores open, and yet it was still veggieful and fantastic!

Back home, yesterday’s breakfast (ha ha). I think I’m starting to get good at this stir fry business, which is one of those skills I would call “invaluable”. Note the Yellow Pepper of Greatness making it’s last yummy appearance.

And cause I’m really not a rice person but for some reason I make some for the stir fry, I had a bunch left over and I made my favourite rice vehicle ever – salad! I’m gonna post the fake recipe because I also consider this one of those invaluable kitchen throw-together methods…


2 cups of cooked grains (rice, millet, quinoa, etc)
2 cups crunchy vegetables, diced small
any leftover legumes you have around
1/4 – 1/3 cup of leftover salad dressing (in this case, Cumin-Cinnamon Vinaigrette)
salt and pepper

1. Mix, let it sit for at least an hour (many hours would be better), eat with chopsticks because everything tastes better with chopsticks. :D

In other news, I tossed the compost in the rubbish because there really wasn’t a responsible place to put it, but I’m going to research into worm composting and see if I can’t get one set up. It WAS kind of interesting to confirm my suspicions that a full half of the garbage I put out is food waste. Makes me feel a little better (sort of) about my footprint, even if it’s still going to a landfill for the time being…

This is great non-food! Every so often I get busy with art projects or just life distracts me from going shopping and all of a sudden it’s 12:30 at night and not only do I need protein, but an actual protein-ish meal (and preferably one that I can whip together faster than you can say “just make peanut butter toast, girl!”). At least, that happened one time, and I happened to have a can of lentils around (which I don’t even usually have, lucky night!), and I realized I had NO fresh produce, except an onion and some garlic, if you count that as fresh produce which I don’t… ANYWAY, this tastes really really really good! Cheap as a button, ready in 5 minutes, savory and filling, good to eat while watching the Colbert Report and making mental grocery lists filled with green leafy vegetables. I’m sure you could all whip up something similar in your sleep, but hey, here it is.

Lentils a la Pantry

1 can of lentils, drained and rinsed
4-5 large roasted cashews (almonds would be good too, I bet)
2-3 tbsp tamari
1 tsp ginger, minced
1 clove garlic, minced
1/2 tsp dried red chile flakes
1 tsp maple syrup
a drizzle of sesame oil
1/4 cup onion, diced fine
1 tbsp dried wakame seaweed
1-2 tbsp dried shitake mushrooms (soaked in a bit of hot water with a splash of tamari, then diced)

1. grind the cashews into a rough paste in a mortar and pestle or food processor (or, just chop them really really fine), and whisk in a bowl with the tamari, ginger, garlic, syrup, and oil.
2. toss together with the onion, wakame, shitake, and lentils, let it marinate in the fridge for an hour (optional, for non-starving people) and serve.

(I like raw onion and garlic, but you could definitely saute them a bit for a warmer kind of salad)

(this recipe would also benefit from sprouts, shredded carrots, some radish, snow pea, etc, if you’ve got it. But then it wouldn’t be a la Pantry. ;)


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