abp-bulbasaur

[abp-bulbasaur]

ohhh i am SO DOING THIS when i get home!

#inspiration #food #vegan

[abp-bulbasaur]

should be pretty easy to veganize, or since it's just shortbread i could use a vegan recipe.

#bookmarks #cookies #translation #sandrakavital

[abp-bulbasaur]

roasted turnips on a salad of mixed greens and sprouts, with lemon thyme vinaigrette. everything from scratch, following a recipe that came with my CSA box this afternoon. it was really, really great. the turnips were incredible. i had half a bowl of yesterday's soup with it. i called it my lemony-wemony thymey-wimey dinner, because i am the worst. just the worst.

#lemon thyme vinaigrette #roasted #salad #thymey-wimey #turnips #vegan #what i ate #foodchat

[abp-bulbasaur]

sweet potato and white bean soup for dinner tonight! adapted from one of kathy hester's recipes, using my last 2 purple sweet potatoes and collards instead of kale. i ate about half the bowl before stopping to clean up and snap a pic. glad i bothered, it's so pretty!

#vegan #Kathy Hester #The Vegan Slow cooker #crock pot #soup #sweet potatoes #white bean #collard greens #what i ate #foodchat

[abp-bulbasaur]

made this tonight on a whim, except instead of cupcakes i made a cake. my frosting is coming apart so i put it in the fridge to see if i could get it to firm up that way. oh dear.

#vegan #cupcakes #earl grey #lemon #buttercream #recipes #bookmarks

[abp-bulbasaur]

breakfast of scrambled tofu!

substitutions

halved everything; added half a jalapeno, half a tomato, and half an avocado.

process

i get impatient cooking tofu, so it was good for me to do prep work while the tofu was browning. i let the tofu actually brown, for once. this does take a bit longer than scrambled eggs, but hopefully with practice i can get it down to 10-15 min.

overall

it's gorgeous and tastes amazing. this is the first time i've really been able to taste the nutritional yeast, i think, and i freakin love the flavor it adds.

changes

none, oh my god, this is awesome. the spice mix is a really great base.

recipe used

"scrambled tofu revisited" from the post punk kitchen

#foodchat #theppk #isa chandra #Tofu #scramble #jalapeno #avocado #tomato #breakfast #vegan #what i ate

[abp-bulbasaur]

#inspiration #isa chandra #recipe #scramble #theppk #tofu #vegan #bookmarks

[abp-bulbasaur]

made chickpea curry w/coconut rice tonight! no pics, but it was pretty.

substitutions

brown basmati rice instead of white; curry powder instead of my own mix; 1/2 t cinnamon instead of a stick; canned tomatoes instead of fresh; used canned tomato juice + 4 cubes of my own bouillon as part of the 2 c water.

process

everything went more or less to plan except that i didn't set a timer for the rice. i had to keep lifting the lid to check the progress, which of course only made it take longer.

overall

freakin owned, would make again.

changes

i'd probably sharpen my knives first or buy a better set so i can dice the onion smaller. and i'd also add a bit more curry powder.

#brown basmati rice #chickpea #curry #deliciouswordflux #foodchat #vegan #what i ate

[abp-bulbasaur]

doesn't this plate look awesome?? baked kale chips on the left (tossed with olive oil, sesame oil, teriyaki sauce, red pepper flakes, salt) and coriander collards with purple sweet potatoes on the right. both were just absolutely awesome!

#vegan #What I ate #foodchat #collard greens #sweet potatoes #kale chips

[abp-bulbasaur]

got my first batch of CSA veggies! gonna go chop up some sweet potatoes and collards right now. no onion in the house, but i will make do.

#collard greens #coriander #inspiration #jamieliving #recipe #resource #sweet potatoes #vegan #bookmarks

[abp-bulbasaur]

saw a friend of mine having this for lunch. something to think about for later this week! gotta pick up coconut milk and basmati rice.

#chickpea #coconut #curry #deliciouswordflux #inspiration #recipe #resource #rice #vegan #bookmarks

[abp-bulbasaur]

i am going to develop my own recipe for this!

Today is a great day to eat a piece of art.

(via Instagram)

#bookmarks #inspiration #mondrian cake

[abp-bulbasaur]

vaguely asian noodle soup for dinner! no real recipe tonight, just googled a bunch of noodle soup recipes to get a feel for a broth base, threw what i had together, then added some frozen veggies, rice noodles, and cubed firm tofu.

broth:

3 c water with 6 T homemade beefy bouillon (the recipe i use to make my bouillon is a bit diluted, so you need 2 T for every cup of water)

a couple T of teriyaki sauce until it tasted right (i'm still out of soy sauce)

1/2 t ground ginger

1/2 t minced garlic

1 t rice vinegar

1 1/2 T lemon juice

1 1/2 t sriracha (too much for me, shoulda kept it at 1 t)

extras:

a couple handfuls of frozen veggies from a medley bag

1/2 package of rice noodles

1/2 package firm tofu, drained/dried/cubed

i combined all the broth ingredients and simmered 'em to melt the bouillon, then added the veggies. after letting that go for a bit, i added the rice noodles and cooked them. when they were just shy of done, i added the cubed tofu and let that simmer for a bit. then i poured it in a bowl and ate! i've got one more serving left, which will be nice for lunch tomorrow.

#asian #foodchat #noodle soup #rice noodle #spicy #tofu #vegan #what i ate #vegetarian #dinner

[abp-bulbasaur]

translation: empadão integral de palmito

i found this great vegan heart of palm pie recipe on cozinha vegan. it's by Renata Prado. here's my translation of her entry.

--

This pie [tn: empadão literally means "big empada" but for folks in the US that's basically just a pie, so i'll use that term throughout] came out spectacular. I always use whole grain flour because I think it's useless to use only refined flour. Whole grain flour makes a dish more nutritious and crisp. Hearts of palm make people think that the dish has chicken in it, but obviously that's not true… Ingredients for the dough: This recipe is like the quiche, but a bit larger, because we have to put the top on top of the filling.

1 1/2 c whole wheat flour

1 1/2 c all purpose white flour

6 T vegetable shortening

1 t salt

1 t extra virgin olive oil

Ingredients for the filling:

1 medium jar hearts of palm (300g, extra-thin if you like)

1 processed onion, or chopped very fine

3 t minced garlic

2 small tomatoes

1 small grated carrot

4 T tomato sauce

salt to taste

optionally, 5 drops of tabasco and 1/2 t sweet paprika

To Prepare: For the dough, mix all the ingredients well until they are very homogenous. Separate half, roll it, and form it to the sides and bottom of a pie tin. Don't let it be too thick. A very thin crust will leave the pie lighter. If your intention is to remove the pie from the form, roll it to about 3mm, more or less. This filling is reminiscent of chicken fillings that we see in pies bought on the street. Except, obviously and happily, without chicken. Pure heart of palm, no tricks. For the filling, unravel/chop the hearts of palm well with a knife. Process one tomato with skin and seeds, the grated carrot, and 1/3 of the minced onion, with a bit of water ["one finger of a cup"]. In a pan, saute the garlic and then the rest of the onion, adding the heart of palm next. Add the other ingredients and leave on low heat until the water begins to evaporate and the sauce is becoming more consistent. Take off heat and wait to let cool. [my translation is weak here] Pour the filling over the crust in the pie tin. Now it's time to put the cover on with the rest of the dough. For this, a super valuable tip. This dough is fragile and it is difficult to make a top crust for the pie and insert it on the tin. There are two options. You can go along piece by piece, trying to mold and crimp by hand (when the pie bakes, the parts will unify and be practically imperceptible), or you can spread a piece of plastic wrap over the table and, over the plastic, mold the dough and turn it on top of the pie with the help of the plastic. Keep some dough to reinforce the edges. This will avoid the upper crust coming loose when then filling begins to heat up, and it gives a nice finishing touch to the pie. Like with the esfiha, you can brush olive oil and soy sauce on top, and sprinkle sesame over the pie. Bake for 30 to 40 min at medium heat (200 C -> 392 F). On removing it from the oven, wait 10 minutes in case it comes unmolded or breaks. It will be warm, but this will be sufficient for the filling to settle.

--

thank you Renata!!!

#brazilian food #cozinha vegan #empadao de palmito #hearts of palm #renata prado #translation #vegan #bookmarks

[abp-bulbasaur]

pics from dinner tonight! took a long time to make, but that's kinda what i was going for. i made a slightly modified vegan mince pie filling, a slightly modified palmito (heart of palm) filling, and a slightly modified version of my mom's pie crust.

event

no real reason! i just got a lot done today and wanted a tasty meal w/leftovers to both eat all week, and freeze for a second batch.

substitutions

mince recipe: used 2 diced portobellos instead of mince; melted two tbsp of my own beefy vegan bouillon with a bit of water instead of using stock powder; used soy and teriyaki sauce (ran out of soy) instead of gravy powder; used tomato paste instead of sauce; cut the vegemite. so i changed a lot, lol. but it retained the savory, smoky flavor i wanted.

heart of palm: almost exactly as written except i again substituted the rest of my can of tomato paste for tomato sauce. i also added 1/2 tsp pepper, salt, and paprika.

pastry: mom's recipe calls for 2 1/2 c flour, 1 c (2 sticks) butter, 1 tsp salt. i used whole wheat flour instead of white, and 1/2 c smart balance instead of 2 c butter.

process

nothing too complicated this time, followed directions pretty closely. i set my lentils to boil first, to rehydrate them. while that was going, i put my cuisinart to good use chopping onions and grating carrots, and putting together the sauce for the palmito. then i used it to make my dough. in mom's recipe, you combine the flour and salt, then put it in the fridge to chill. then in the food processor you pulse the butter and flour til chunky and grainy, and you sloooowly add ice water until it all coaglates into a big doughy lump. makes two crusts. easy. it worked perfectly.

by the time i had the dough chilling in the fridge, the lentils were ready and i could start making my fillings. i did the lentil one first and then the palmito. pretty uneventful! once they were ready, i rolled the dough and cut it with a big mason jar rim, then rolled those pieces out a little thinner and bigger, and shoved them in a greased muffin tin. filling went in, lattice went over, and they went into the oven at 400 for about 20 min.

overall

oh my god, the lentils taste perfect!! the palmito is good but a little too tomato-y. i ate four of the pies tonight, tho three is really a meal, i think. i was just greedy. i also had a spinach salad w/sprouts. it was great. i'm really happy with this!

each recipe produced enough for six little pies and a full mason jar of leftovers that i froze, along with my second pie crust. i can make a second batch of these whenever i like! i've also got about half a mason jar of each just sitting in my fridge for use as stews or something later this week. i'm sure i'll come up with a use for them.

changes

palmito: cut the tomato paste/sauce and maybe half of the second tomato

cook the pies for about 10-15 min longer, they were still a bit too soft to hold their shapes and fillings when i pulled them out at 20. but i was hungry, so whatever.

recipes used

vegan mince pie via iwillbevegan, empadão integral de palmito via cozinha vegan, my mom's pie crust.

[abp-bulbasaur]

a brazilian food blog, for vegans??? damn. palmito is my favorite pie/deep fried street food filling. i'll translate this and post it here sometime this week.

#brazilian food #vegan #bookmarks #palmito #hearts of palm

[abp-bulbasaur]

had some blueberry vanilla quinoa for breakfast and packed up lunch & snacks for the day. mason jar o' kale chips, little jar of peanutbutter to go with the baggie of apples, little jar of bbq tofu.

#lunch #what i ate #vegan #foodchat