28 June 2012
My very own apricots that I grew in my very own yard. For my very own.
I made these egg rolls and then felt the joy of Victory soon after because Henry, my most evil villain picky eater son, ate them. Voluntarily. They are the egg roll wrapper package recipe, with tofu and peanuts instead of sausage.
This is a quinoa salad. I throw a little cold quinoa, black beans, and whatever colorful veg I have in the kitchen together with a mix of olive oil, red wine vinegar, brown sugar, and salt and pepper to taste.
My friend pointed me to Veganomicon, a great big book of Vegan recipes, which includes sections on how to cook various grains, legumes, and vegetables. The spunky writing style is very entertaining. This pan is smoky tempeh, which Alex liked, but I don't think I am a fan of the smoked flavor. I had a hard time with the texture of the tempeh, too. I think I just don't dig bean patty-ish stuff unless it is sliced in half and full of veggies.
I tried this cookie recipe, also from Veganomicon. It is a wheat free cookie with no eggs or cow's milk either. I thought the texture was great, crisp and chewy, just the way I like. It is also valuable to me right now because I have a ton of oats that I need to use, and grinding them to oat flour is a great way to burn through them.
This is probably one of my favorite things I have tried from Veganomicon yet. It is a dairy free ice cream, which uses soy milk and coconut cream for the base. Someone gave us an ice cream maker for our wedding. I should write them a second thank you note to tell them how much fun I have had with that dear machine. I made this stuff for my sister's birthday because dairy has been wreaking havoc with her immune system lately, so she is taking a break from it.
My cousin Liz asked after my last post about where I am getting recipes. So far, Veganomicon has given me a few, but otherwise I am just working my way through this:
Month of Vegetarian Recipes.
The salsa scramble and pad thai are both sourced from that thing, and it has been a great platform to get us eating more vegetables. I have made egg rolls a few times before, so this time I just tried them with smaller cubes of tofu than I usually cook. The only other adjustment I make is that I throw a little sesame oil in the pan with the regular oil to add flavor, and I bought some ginger chili thai dipping sauce to try with it.
Thanks to Liz for bringing up the term Flexitarian. It sounds like that is where we are headed, people who just eat meat less than average and plants more than average.