Thursday, March 08, 2012

What This Vegan Eats

I think that it's safe to say that I'll have a fair number of posts about food this month. I have a few other Berkeley/Oakland restaurant reviews which should be popping up over this weekend. I am also in the process of inhaling the recipes in Vincent Guihan's excellent New American Vegan cookbook so that I can post a review with a couple of photos and sample recipes next week. (The aforementioned review will include details of a giveaway for a copy of the cookbook, so check back later in the week for it!)

Meanwhile...

Shredded collards, iceberg, tomatoes, radishes, onions, ground flax seed, topped with roasted asparagus, organic candied cranberries and a drizzle of sweet onion/lime vinaigrette.

Lettuce, tomatoes, avocado, radishes, red cabbage, smoked soy bits, ground flax seed, dried jalapeno flakes and a sprinkle of lime juice.

Soup with Korean fermented bean paste and fermented spicy red pepper paste, this time with non-GMO soybean sprouts, tofu, bok choy, baby spinach, enoki mushrooms, nori, scallions.

Quinoa with caramelized onions, corn and dill weed. Carrots mashed with onions, parsley and black pepper. Frozen spinach cooked in the leftover cooking liquid from the carrots. Tofu marinated in tamari/sesame oil/liquid hickory smoke, dredged through whole wheat flour, sage, coriander & pan-fried.

Pinto bean soup with potatoes, carrots, celery, spinach, broccoli and quinoa. Seasoned with Indian chili powder, lots of garlic, salt and pepper.

Cream of tomato soup with pasta, asparagus, broccoli, dried onion, dill, dried orange zest, smoked paprika, pepper.

Greens tossed with a sweet onion/lime vinaigrette and topped with a few Brazil nuts. Orzo and diced tomatoes stewed with crushed garlic, dried chipotle, basil, zucchini, onions and corn.

Gardein strips and oven-roasted asparagus on a bed of oven-roasted collards. Mixed greens tossed with the Simple Vinaigrette Salad Dressing from "New American Vegan" (I used lemon juice) and cucumber.

Pho-ish? I picked up most of what I needed to make pho last week, then grabbed a jar of "instant pho" paste with various ground spices in it. I used it to rehydrate dried shiitakes, poured the broth over rice noodles and added the mushrooms, some pan-fried tofu, bean sprouts, chopped cilantro, shredded Chinese red pepper, a few drops of hot pepper sauce w/ vinegar and the lime wedges. Authentic? No. Tasty? You bet!

Green Thai curry soup with onions, potatoes, carrots, broccoli, shredded collards, cilantro and coconut milk.

Onion rings over collard greens and broccoli sautéed in olive oil with crushed garlic and dried jalapeno.

Thai yellow coconut curry with onions, carrots, zucchini, Gardein "chicken", asparagus and mung bean sprouts. Flat rice noodles.

Chopped cabbage, shredded collards, plum tomatoes, radishes, green bell pepper, hot banana peppers, smoked soy bits, ground flax, a drizzle of sweet onion/lime vinaigrette.

3 comments:

Abby Bean said...

Stunning! I can't think of a person- vegan or otherwise- who wouldn't eat this way regularly if it were placed in front of them as beautifully and obviously fresh as your meals. Drool.

Mylène said...

Aaw! You're too kind!

The funny thing is that I'd love nothing more than to have folks to feed.

Lisa Oskardmay said...

Your dishes look delicious.