EMV response to COVID-19
Hello!
I want to touch base regarding COVID-19 and it’s impact. I have been following the Coronavirus outbreak via reputable doctors and news outlets since December, and preparing accordingly.
First, because of my schedule, the nature of my work, (and probably my questionable social skills) I naturally self-isolate, which works in our favor!
However, I want to provide you, my clients and followers, with some insight into my established practices and the additional precautions I am taking in the face of this health scare.
While I follow all recommended sanitary guidelines for cooking and processing the food and ingredients I handle, I also use natural antivirals and antibacterials to additionally triple wash all produce, and I am shifting to less-perishable alternatives when possible for extra caution and I have always stockpiled nonperishable grains and legumes. In addition to the overly-abundant amount of hand washing I always do, I have also implemented the use of surgical masks and gloves.
For an additional layer of protection, I want you to know:
• I have been using safe cleaning products I usually view as needlessly harsh.
• No one else is ever in my kitchen, as I live alone.
Also, my education (bachelor of science from UCO and a culinary diploma from Manhattans’s Natural Gourmet Institute) and concurrent careers as an environmental programs scientist with the Department of Environmental Quality and your health-nutritionist chef have helped prepare me for this type of situation.
I have, and will always, take your health and safety seriously. If I did not believe my services and workspace are far safer than than the average American kitchen, then I would pause the work I do for you. However, because my training and professional work has always focussed on disease treatment and prevention, I want to assure everyone we are currently safe and still on schedule at this time. I will continue following this and let you all know with as much advance as possible if anything changes.
Although restaurants (or any crowds of more than 50) are not currently the safest places, we all still have to eat, so let's continue eating clean and safe at home!
I am more than happy to answer any questions or concerns about preparing food safely for yourself, just reach out to me!
Also, the DEQ is currently working closely with the Health Department, and implementing work-from-home alternatives. Hopefully, you too can stay home as much as possible.
One last thing, please adhere to the advice of our healthcare professionals and officials during this time. It is much better that our community believes we over reacted than thinking we didn’t do enough. The former we will never know about but the latter we will never forget.
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Tahini garlic bowl with steamed veggies, barley, and navy bean. #eatmyveg
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Finally figured a way to update my blog from my phone since the tumblr app is a @&$!: Sorry for the delay. This is an Asian brown rice noddle salad with baked sweet sesame tofu.
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Followers!
It has been far too long since I last updated the site, but the future of the blog is bright! However, I am undergoing a bit of a shift. Eat My Veg has grown into a full-blown business, and it is time the website reflect those changes. Exciting stuff! Currently I am nourishing members of the Oklahoma City community with heart-healthy, plant rich meals delivered to their doorstep. While the format of the website will remain a blog, the photos will now represent a sample of the menu for these deliveries. And though generally there will be less of a how-to feel on the site, I will be happy to respond to the requests of the on-line community and allow the site to grow in response to your desires. So please communicate! Email and social media handles are at the top of the page, as well as some basic information about the services offered and a path to some about me data. I will continue to add links to the places to do it, and have added a section for websites that are educational and valuable. Thank you for your continued support — I look forward to feeding you!
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gnocchi, shitake & arugula alfredo
I adapted this alfredo recipe from VeganYumYum and served it with shitakes, arugula and gnocchi. It was delicious!
The alfredo consisted of 1-2 Tbsp tahini, 3 Tbsp tamari, 2 tsp stone ground mustard, soymilk, 1/2 cup soaked cashews, 3 Tbsp nutritional yeast, 1-2 Tbsp earth balance butter, juice of 1/2 lemon, 1 tsp smoked paprika, pinch of nutmeg, and 4 cloves garlic.
The ingredients just get tossed in a blender with salt and loads of black pepper. I actually just added ingredients to taste, but it was close to the list above. I like lots of garlic but you can do less.
Next I cooked the gnocchi in boiling water.
When it starts to float it is done.
I drained it and set it aside.
Now the Mushrooms...
I sautéed them with a little olive oil, salt and pepper.
I added the sauce and gnocchi once the mushrooms wilted.
As well as the arugula.
Give it a good stir but be careful not to crush or cream the gnocchi.
I served it with fresh-baked dutch oven bread with pistachio pesto.
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super delicious creamy sweet potato soup
This soup was super simple and delicious. I was inspired by @nowheyjose on IG, who runs Sweet Pea Cafe in Tallahassee. Thanks for sharing!
start by soaking some cashews overnight. i did about 1 cup.
cut up about 4-5 carrots, about 8 nickels of ginger, and 3 cloves of garlic.
dice an onion and sweat with 1-2T of olive oil.
peel 2-3 sweet potatoes and chop. (don't worry-i used the scraps from my rough peel job for the dogs.)
once the onions are fairly translucent, add the carrot, ginger, garlic, and sweet potato.
allow to cook for a few minutes, then cover with water, adding pepper...
and sea salt to taste.
drain the cashews.
when the veggies are soft, combine all ingredients in blender.
you may have to add some water.
after it is fully pureed, you may need to reheat a bit, then it's ready to serve, topped with a sprinkle of cayenne and some sliced fresno chilies.
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stew with so much going on, i don't even know what to call this post
I made this hearty vegan stew on a cold, winter day, and it smelled the entire house up with goodness for hours. I started by marinating shitake mushrooms in malbec over night.
then of course, onion...
I combined the diced onion, drained shitakes, and about 12-16 oz of seitan with a tablespoon or so of olive oil in a large pot and let it all sweat together over low heat.
meanwhile I prepped the rest of the veggies for the stew...
carrot, potato
boc choy
I some veggie broth to get it all warming up.
and back at the stock pot, I added a couple tablespoons of flour...
and some delicious pre-brewed handsome coffee and veggie stock to make a sort of vegan red-eye gravy.
I then took this thick "gravy" slurry and added it to the crock pot and filled it to the top with stock...
as well as peas, lima beans, and stewed tomatoes.
season...
wait as many hours as you can possibly stand, and here you have it! seitan, malbec, coffee stew! can anyone come up with a good name for this guy?
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Sloppy joes
AJ asked: Did you make the bread? It all looks yummy!
No AJ, I wish I did though! it was gluten free/vegan Udi's from WF! Actually it was a bit dry... Would like to master the gluten free bread making soon, but moist and vegan. soon...
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this guy...
worth it
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Holy crap, I love the look of those spring rolls. Might give them a shot myself. Love the blog!
thanks! yeah, you can just brush them with oil and bake em! they turn out super crispy too!
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vegan sticky buns
the recipe for these came from a friend's book. she runs sticky fingers in washington dc. check her out-buy her book!
make the sponge...
add some stuff...
and some runny stuff...
and some dry stuff...
then let it hang out for an hour...
meanwhile start the filling.
i went sans nut because my stepdad prefers nut-less, and it was his birthday...
do a little kneading...
pop it in the fridge overnight to plump!
boy did it plump...
roll it out-12x24
fill it...
roll it up...
lick the edges and seal it up...
cut it down to a dozen...
this is my make shift proof box. someone needs to clean my oven...
also, as these photos indicate, i could use a real proof box...
in the oven-turned on this time...
outta the oven. the ones on the left i brushed agave on to make them shiny.
frost em... i didnt include the making of the frosting. but use your imagination...
sticky buns!
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pho vegan style
i had my first attempt at a pho style vegan noodle soup the other day. heres what it looked like... (i forgot i was a food blogger [poser] until AFTER the first step, which was really cool looking. take my work for it)
to make the broth, i started with unpeeled shallots, garlic, and onion, as well as star anise, cinnamon sticks, ginger, and cloves. i dry roasted the crap out of all this before adding veggie stock.
i used mint, chive, onion, garlic, and basil from the garden.
i chose to keep the tofu fresh rather than fried, and opted for the sprouted bean tofu.
brown rice noodles...
tamari of course...
i need to invest in larger bowels...
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a few fun fotos
i made some miscellaneous pepper hot sauce today from the garden. kris's recipe, my adaptations. should turn out awesome! just a cup of vinegar, some sweetener to taste, a couple garlic cloves and as many peppers as your poor little hands can mince!
some (green) tomatoes from the garden (wa literally had about 300), which on tofurkey day i turned into fried green tomatoes. i have no pictures from the 5 hours i spent cooking on thursday morning, because i am a terrible blogger. but believe me, they were beautiful and they were delicious.
kris made balsamic braised brussel sprouts, which we also don't have a fun foto of, but here is him harvesting the baby cabbage plants!
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