Eaten Up

Category

At the Junction of Summer and Fall

The end products: cauliflower/sweet potato sauce over orzo and in the pots of the squashes. Green beans and cucumber salad with sunflower seeds.

After boiling the cauliflower and sweet potato, puree.

After making a roux, seasoned with dried sage, fresh oregano and pepper, adding almond milk and scoops of the veggie puree.

Last of my aunt’s […]

Eggplant Lasagna and Arugula Salad

Thanks to Lynda for the idea.
Eggplant Lasagna
1 medium eggplant unpeeled, ½” slices
2-3 eggs
breading:
1/4 cup unseasoned browned flour
1/4 cup nutritional yeast
marjoram to taste
(Would add more marjoram or revert to original: ½ cup unseasoned dry bread crumbs, ¼ cup grated, fat-free Parmesan cheese)
2-4 T extra virgin olive oil
3/4 jar basil tomato sauce
1 cup 2% cottage cheese
½ cup […]

Rooting For Nearly All of It

Rotating from 12 o’clock spiced sweet potato fries, boiled: red beets, carrots and eggs, and candy stripe beet fried with thyme and tarragon in olive oil.

Call a Cob: Salt and a Buttery

A feed of the first corn of the season:

A soft twist cone at Zak’s ice cream counter.

Lay Me(atless) Down on a Bed of Parsnip

The spiral-cut parsnips were used as a substitute starch for pasta. An onion-tomato hot sauce and surprise baked potato.

Spiral-cutting the parsnip worked better with carrots. The parsnips tended to split halfway making more chips than spiral.

The potato’s middle was taken out and filled with thyme, sage, butter and potato then baked.
The raw beet salad I […]

Tofu Cutlets

Tofu cutlets and veggie steam-fry.

Taking a page of improv from Chloe Fox’s book, reminds me that tofu can be tasty if not in that factory salt-chem-paste or deep fried restaurant haste. I like the principle of her cookbook in that it talks about the properties of ingredients and substitutions. People don’t learn to cook by […]

Kasha and Tofu Veggies

English cucumber. Kasha cooked with oyster mushrooms. (What pallid oyster mushrooms. A grower from Montreal thanks to Metro’s centralized monopoly supply chain rather than the local Continental Mushrooms.)
A cookbook from the small press fair sparked some ideas for tofu — Intuitive Cooking: A Vegetarian Primer by Chloe Fox. The zucchini (color, bulk and nutrition) and […]