I started with this recipe for Tofu Quiche with Asparagus, Leeks, and Eryngii from Veg Out Love. I served it with baguette. I took off the crust because I rarely like crusts. It’s not value-added. I subbed in some veggies I had. I was surprised at how fluffy the texture was. I don’t understand the [...]
At the bottom is a black rice soba noodle. On top is tofu fried in a mix of sauces on hand: rhubarb chutney, hot salsa, smoked pepper jelly, ancient mustard, and maple syrup. The corn was cooked with celery, black pepper, margarine, bbq seasoning mix with hot pepper and topped with fresh chives. And thinking [...]
I mashed up Elizabeth’s asparagus pesto with serious eat’s scape pesto I grilled the veggies then pureed. (It’s a big week for small appliances around here!) bundle of fresh asparagus (ends removed) 1/3 cup freshly grated Parmesan cheese 1/4 cup lightly toasted pine nuts 1/6cup olive oil 1/6 cup lemon juice bundle of scapes grating [...]
I made Fat Free Vegan’s recipe for a sort of eggless frittata. Watercress, chives and oregano from our garden and tofu from soybeans somewhere. It was surprisingly good. It even survived being inverted from a pan onto a plate. The silken tofu, garlic (I used red garlic from Mexico) and spice and nutritional yeast were [...]
Microgreens, arugula, and stone-milled mustard in a smile on top of the onion relish. Under the patty some Major Craig’s chutney and hot-pepper hummus. That’s on whole wheat English muffins. (Remembering to buy or make buns slipped the mind.) In the back, green beans. This curried eggplant lentil burger was going so well in the [...]
Something from the freezer — seems to be some carrot-lentil stew. The veggies are dried fried chips that I only knew you could get in Union Station in Toronto but now is stocked by bulk at Market Organics. Inside the rolls are our good friend arugula and some sprouted peas for something new and this [...]
After all that rich and sweet, the body craves crunchy and immediate. Paris toasts (huh, actually of France), carrots (of USA), English cucumber (of Mexico) and red pepper (Quebec greenhouse grown) with a dip made thanks to the food processor. The dip was to be roasted red pepper but we may wait for the roasted [...]
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