Sunday, September 16, 2012
Wednesday, July 4, 2012
A few select kale chips:
I also dehydrated some zucchini into chips:
Friday, February 3, 2012
Who says you can't dine in vegetarian style at a bar? Here's my veggie wrap with seasoned fries from Cronin's Bar & Grill. It's stuffed full of mushrooms, green peppers, onion, jalapeño, and cheese. I got salsa and sour cream, as well. Yum! It's the perfect accompaniment for my Boulevard Irish Ale.
Thursday, February 2, 2012
I just found out there's an app to post to this site (how'd I not know?). I'm going to use this to post my eating out Veguary-capades.
Here's a test post to show my meal thus far. Last week I made the fixin's for raw tacos and snapped a photo at work (shown below). I had the rest of my tacos last night.
The "meat" is walnut filling made with walnuts (duh), sun-dried tomato, serrano pepper, and spices. The tortillas are zucchini-avocado based. I topped them with homemade salsa, avocado, and goat cheese. I need to work on the walnut filling, but these were still super-tasty!
Wednesday, February 1, 2012
This is the last week for the Door to Door Organics contest, so for my first recipe of Veg-uary I've butchered another one of their recipes. Their "omnivore" option this week is Moo Goo Gai Pan, an Americanized version of a Cantonese stir-fry. I've transformed it into a vegetarian/vegan friendly meal by switching the "gai" (chicken) for "dau-fu" (tofu), and using augmented vegetable stock instead of the poultry-based counterpart. Shiitake mushrooms were on sale, so I went that route instead of the typical button mushrooms.
You can visit the link above for the original recipe (which inexplicably neglects to tell when to add the mushrooms....weird). My version is below.
1 12oz block of firm tofu, drained and pressed
3 tbs peanut oil
salt and pepper
1/2 yellow onion, chopped
1/2 lb shiitake mushrooms, stems removed, caps sliced
2 cloves garlic, peeled and minced
1 lb (about 2 cups) baby bok choy, sliced
1 c vegetable stock*
1 tsp arrowroot powder
2 tablespoons nama shoyu or tamari, if desired (I used this in favor of additional salt)
4 c prepared rice or oriental noodles, as desired
*Regarding the vegetable stock: To impart more umami flavor to the stock, I simmered the mushroom stems, onion peel, a few peppercorns, and one whole allspice berry in the broth for about 20 minutes, then strained the broth before using. This extra step isn't necessary, but it's an easy way to kick up the mushroom flavor of the finished dish.