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Small surprise to see corn up there in the first photo again, huh? I have this thing about blogging about food in true chronological order, though. And this week of legume-happy kicked off with the Vcon Creole Stuffed Peppers which were really nice, by the way. We had them with the Messy Rice and some steamed kale with liquid smoke slashed on for fun, and it was nom nom nom.
See, we’ve been eating like this because P is taking a break from soy and sugar, so it’s been a lot of soaking beans from the pretty little jars that line the counter. And about time! It’s been bugging me lately that we haven‘t been eating beans, cause they’re pretty much my favourite food ever – like, “what’s for dinner?” …. duh duh duh….. “Beans!”
So we made the Vcon Jamaican Yuca Shepherd’s Pie. ZOMG. You need to try this! It’s so so good, familiar and yet not, really wonderful.
And we had it with a pureed mango-lime dressing, cause I’ve been experimenting with “pureed-stuff-on-salad” (it’s been going well). Note the gimpy radish rosette, as I was apparently channelling some fifties housewife during the 10 free minutes that the casserole needed to cook.
Oh yeah, and I take back everything I said about posting in order, because mentioning pureed dressings reminded me of what I had for *lunch* that day – SusanV’s tofu omelette, which was spooky spot-on, and possibly even better than an egg omelette since it had that beautiful savoury-mousse kind of thing going on. And I got to use tabasco and tarragon in an omelette, which takes me back a few years, I can say that. Anyway… it was full of onions, mushrooms, zucchini and tomato and it was the lunchiest lunch I’d lunched on in forever – HIGHLY recommended.
And it came with salad. Weird salad! But weird-good. There were all these carrot tops in the crisper, so I pureed up a carrot with some ginger and soy sauce as per this recipe (minus the mustard), because why not, right? It didn’t make a dressing so much as a piquante veggie condiment, but it did the job, I liked it.
Then the next day for dinner I headed to the kitchen with the intention of opening myself a tin of tomato soup – tres gourmet, je sais – mais! Somehow between thawing out peas and shuffling through jars of cumin seeds I skipped right over the soup idea and made a freestyle aloo gobi that was so spot on, I am seriously proud of this one. Especially cos I don’t think I’ve even had aloo gobi before, but I double checked on a few recipes, and mine was virtually identical to the authentic-looking ones. Wee! Also served with that plum chutney I made a while ago, which mellowed and turned pretty wonderful in the fridge. I could get to like this curry + chutney business! It’s like an excuse to eat spicy jam with dinner.
Leftover kidney beans? Meet new life as kidney cutlets with oats and worcestershire and a heckuva lot of green peppercorns. I had these on a chapati wrap with mango and lettuce and red pepper and chipotle mayo and it was SO good, reminded me of childhood/meatloaf. Except better.
Drunken baking……………….. upside down black sesame plum cake, and oat/banana/chocolate loaf. Both made without refined sugar. And to my tongue…… the less said about them the better, eek. :p
And bean-week ends with the easiest most bestest use for beans ever – load up a humungous salad on top of leftover legumes and munch away on pure goodness. Topping it with fresh mint, dates, toasted almonds and avocado doesn’t hurt a salad either. I had this again today for lunch, actually, could be my new favourite food. Anyway…
That’s the week! We’re making pasta tonight, I have no idea what kind, but that’s kind of cool since we don’t make it very often. Oh yeah, and I opened the abalone-flavoured wheat gluten – it tastes like cat food and comes dripping in oil – YUCKKKKKK. So yeah, experiment fail, but still interesting. Til next post! (my 100th, actually)
Oh, and I almost forgot! I tried a chinese saucer peach last week, too! I was like “oh, it’s a gimmick, it must be – a peach that won’t roll off the counter, of course.” But you know what? It tastes like honey and flowers and is very very nice and completely different from a regular peach. Experiment success!
I could so get into the habit of making bread more often… I always dismiss the idea, thinking that chapatis are more of a single girl kind of food. But sometimes it’s just healing to the soul, you know? Something about snarfing fresh baked bread with a bit of Earth Balance is such a treat. Better than cake. I’m so serious.
I used the rustic bread recipe from the Freshloaf site, except with more whole wheat flour and gluten flour, and ooooh, was it good! I think I’m still partial to this recipe, but the freshloaf one was easier to work with and made twice as much, so thar ya go.
My oven is really stupid and it jumps all over the dial during the simplest of baking procedures, so the initial rise could have been a bit better. But they still rose like crazy. And smelled like heaven!
Yep. Perfect lunch. (not pictured, copious amounts of EB and some mayo for dipping veggies)
I’m not always suzie simpleton, though. And remember the 3 bricks of tofu? Well, the first one was seaweed flavoured, which I’d never tried before, so I mushed up a batch of asian-style tofu salad that turned out tasting exactly like tunafish! So weird, yet so nostalgically delish.
Forget the plain veg lunch – TOFUFISH is my new favourite. I’ve had it 3 days running now.
(I’m saving the recipe for a cookzine, I think!)
And brick number two was medium-firm, so I figured I’d give Susan’s crustless tofu quiches a go (seeing as everyone vegan with a muffin tin has tried them and professed their awesomeness from rooftops and stuff). They are wonderful! Much like the tofufish, they’re shockingly quiche-y in flavour. I had some issues getting them to stay intact (and it turns out I’m not the only one), but I’m pretty sure it was an oven issue, cause the ones that got good time under the parts of the coil that actually work were perfect. I think I can stop looking for a go-to quiche recipe, actually. I’m gonna throw this stuff in a crust next time I go home and seriously please some omnis!