vegetable stir fry with crispy tofu

coat the tofu in corn starch and fry in a little oil on both sides.  keep in the oven until ready to serve.  saute vegetables all at once or reserve the ones you want to stay crunchy until last.  above you see tomatoes, carrots, jicama, broccoli, shitake and crimini mushrooms, onions, red bell pepper and garlic., but you can use whatever you want!  i made a sauce of soy sauce, sesame oil, chili oil, rice vinegar and honey.

tempeh in mushroom lager sauce

brown the tempeh on all sides in a little oil.  saute mushrooms until carmelized, and sprinkle with a few tablespoons of flour.  add a bottle of beer and some dijon mustard and stir continually over medium heat until thickened.  serve over mashed sweet potatoes.

grated yellow beet salad with jicama, avocado and orange

dressing made of orange juice, lime juice, cumin, cilantro and olive oil

Chili

ingredients: 3 cloves garlic, 1 onion, 1T chili powder, 1 can black beans, 1 can black-eyed peas, 2 cans dark kidney beans, 2 cans diced tomatoes with green chiles.  

in a food processor, puree garlic, 1/2 the onion, chili powder, 1 can kidney beans,1 can tomatoes.  reserve the other half of the onion for garnish.  put all ingredients in a big pot and cook until you are ready to eat.  salt to taste and top with diced remaining onion.  this will make tons of low fat food for less than $5.

options:  you can add morningstar crumbles if you're into that kind of thing.  

top with freshly shredded white cheddar.

top with sliced jalapenos for color and spice.

add a dollop of lebanese "labna" which is yummier and better than sour cream.

serve over brown rice (seen here) or whole grain small noodles.

eggplant parmesan

used the cook's illustrated recipe for this one too.  first you salt the eggplant so it releases it's water.  then you shake it in a bag of flour, then dip it in beaten egg, and coat it in breadcrumbs.  then bake on an oiled cookie sheet for 15 min each side.  then randomly layer eggplant and mozzarella cheese on a bed of tomato sauce and bake for another 10 or until cheese bubbles.  sprinkle with parmesan and basil and serve!  delicious!  and no need to deep fry!

Tofu Cutlets with Cilantro Pesto

tofu pressed and marinated in soy sauce, sesame oil, rice vinegar and baked.  pesto made from cilantro, cashews, and ginger.  white rice and acorn squash.

Braised Seitan in Mushroom Red Wine Sauce

This was inspired by a Vegetarian Times recipe.  The title pretty much lists the ingredients, except for the brown rice.  It took no time to make, and was very delicious.

Everything I Had for Dinner in 2008

Click Here!

deep dish pizza

delicious!!!  i used the cook's illustrated recipe, but you need a subscription to access it.  the crust was unusual in that it contained potato.  the main trick is to set the raw dough in a pool of oil so the bottom actually fries while the rest bakes.  regular ol' red sauce, topped with provel and mozzarella and filled with yellow squash, red onions and field roast.

weird lunch

when i don't have to cook for anyone else, i end up eating scraps.  what happened here is that i had a few brussels sprouts, a smidge of leftover wine, a slab of tofu, and some sauce leftover from "spaghetti mangia" the night before.  so i braised the sprouts cut side down in the wine, then fried the tofu in a little olive oil, and landed it in yet another pool of sauce.  i think the sprouts look pretty cool with their two-tone thing they have going on. 

"spaghetti mangia"

my version of mangia's best dish

because i am not privy to mangia's recipe, and because i was too lazy to go to the store, my recipe went like this:

boil a bunch of spaghetti (i used whole wheat,) while that's cooking, mix together in a big bowl

garlic - to taste

ricotta

natural yogurt

some eggs

shredded mozzarella

salt and pepper

then, when the spaghetti is done, drain it of course, and mix it into the dairy festival.  then pour the whole lot into a lasagna pan and top with some sort of delicious sliced cheese, i used provel, because i'm addicted to it.   then cook in oven at oh, 375 or so, for say 30 minutes?  i can't remember.  it will be fine as long as the eggs cook.  i just keep an eye on the cheese on top; when it is lightly browned, the rest is done.   let rest for 10 mins, then cut into squares and serve with your favorite (hot) tomato sauce poured all over the top, or set the square in a little pool of sauce if you prefer.

veg pot pie - bad photo

crust: 3 c whole wheat flour, 1/2 tsp. salt, 1/2 c olive oil, 1/2 c water

filling recipe roughly follows this, but i swapped edamamme for chicken, veg stock for chicken stock, i added broccoli, lentils, and turnips, and left out the potatoes.  

butternut squash soup

squash, onions, veg stock, coconut milk, beer!

garnished with: yogurt, thyme bread crumbs, parsley

green tomato chutney

served with wheat crackers and midnight moon goats milk cheese

green tomatoes in late october

quadrigeminal tomato salad

i stole this idea from my brother.  i grew the red one. the others were acquired elsewhere.  in front you see wedges of fresh ricotta.  all sitting in a pool of evoo and balsamic vinegar, with a light sprinkling of sea salt.

butternut and asparagus pasta

whole wheat linguini, sauteed asparagus and butternut squash, just a little tomato sauce, goat cheese and fried sage

the pile

grilled polenta, portabella, eggplant, patty pans, field roast on a bed of tomato puree dusted with parmesan

stuffed oversize patty pan

boil then hollow out squash. stuff with sauteed onions, garlic, red lentils, bulgar wheat, herbs and truffle oil. bake for 30min. sprinkle with grated parmesan and broil.

i went to ireland for two weeks and came back to this