#veganmofo18

[turtlesandfrogs]

Homemade pita with homemade hummus, onion, tomatoes, lettuce, and cucumber. . . . #vegan #whatveganseat #homemade #veganmofo18 #veganmeals #plantbased #zerowaste https://www.instagram.com/p/BnzsmqQn0rk/?utm_source=ig_tumblr_share&igshid=157cs8v1bym1y

[vegansneedsauce]

#VeganMoFo Day 29: A Recent Brunch

I make a "special" breakfast most Saturdays. Sometimes it's waffles or pancakes, which only I like, but sometimes it's savory, which K will usually eat too. There's often toast, or roasted potatoes, but recently I made brunch with polenta.

Or, okay, maybe it counts as grits? This is not my culture; I don't know. Anyway, it's polenta cooked with some fresh corn kernels for extra yum (also, using stuff up). Over that we've got tempeh cooked with spices, soy sauce, and liquid smoke, then smashed and browned a little with olive oil; collard greens, onion, garlic, and bell pepper got cooked down in the same pan. On the side, sliced tomato. Keeping it simple.

[digitalkim]

Robin Robertson’s Cincinnati Suburb chili. #veganmofo18 (at Washington, District of Columbia) https://www.instagram.com/p/BoSk_9oghal/?utm_source=ig_tumblr_share&igshid=7za5r4dupsyd

[vegansneedsauce]

#VeganMoFo Day 28: Picnic Lunch (or just a packed lunch)

Soooo this is just my lunch for work today... But it's also very similar to what I've actually made for road trips and picnic lunches many times over the years.

Hummus. Tabbouli. Salad greens and shredded carrot and some kind of flatbread to make a wrap. Cookies or energy balls. And a very full water bottle.

[vegansneedsauce]

#VeganMoFo Day 27: Any Meal Can be a TV Dinner if You’re Lazy Enough

AKA basically every dinner I make is a TV dinner because I sit on my couch and watch TV while eating. Here's tonight's:

Technically, the hummus and tabbouli are leftovers, except I won’t post about them until tomorrow--isn’t time fun? To go with them (and use up some other stuff), I baked tofu with sliced red onion and red bell pepper, lemon zest and juice, oregano, olive oil, and soy sauce. Then I pan-fried some eggplant, zucchini, and broccoli florets. I also cut up some lavash bread to scoop things up with as needed.

See? Anything goes with TV.

[digitalkim]

Happy Herbivores’s teriyaki pineapple tempeh. #veganmofo18 https://www.instagram.com/p/BoNUaHFAgw8/?utm_source=ig_tumblr_share&igshid=wyvhqsgokleb

[digitalkim]

Simple salad. #veganmofo18 (at Washington, District of Columbia) https://www.instagram.com/p/BoMotZagE0O/?utm_source=ig_tumblr_share&igshid=1m01s4sg06fc

[vegansneedsauce]

#VeganMoFo Day 26: Thanksgiving is my Time to Shine

I’ve hosted Thanksgiving dinner almost every year since moving to California in 2004. I love it--I seldom host anyone, much less a big group, and my mom and I (and sometimes other folks!) love cooking together. Over the years, we made it tradition to use the opportunity to explore different cuisines, cooking methods, ingredients, styles...we take inspiration from all over. Last year we tried some Mexican recipes that weren’t entirely Americanized. We’ve done Italian with fresh pasta and gnocchi. There’s been Indian, Mediterranean, Japanese, “small plates around the world”...

This year I wanted to try to make some Spanish food. I’ve got research to do (especially on paella; I have ideas but...), but even some cursory reading up on tapas showed me there is a surprising number of simple vegetable-based things that won’t require much or any veganizing, which is awesome.

So for dinner tonight I picked out a couple things that are simple, but come together for a really nice weeknight dinner: espinacas con garbanzos (spinach chickpeas, which seems like a real “duh” in terms of things I’d like) and a Spanish tortilla (potatoes and onion with an omelet-like batter made of chickpea flour), plus just some avocado on the side because I was too goddamn tired to make a whole salad thing or chilled soup or whatever.