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Category Archives: Vegan
Shredded tofu, mushrooms, edamame. 10/30/20
This is the second time John and I have made this dish and I think it still needs tinkering. Here is the recipe by Melissa Clark with my first round of tinkering. *Changes to the original recipe are noted with … Continue reading
Posted in Chinese, Kitchen tips, Legumes, Recipes, rice, Vegan, Vegetables, Vegetarian
Tagged edamame, tofu
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Penne with mushrooms and asparagus. 10/29/20
This is one of our favorite pasta meals. We actually prefer the heartier flavor of the whole grain penne. The asparagus is from Peru where it is springtime. We have also been getting some tasty blueberries from Peru lately. I … Continue reading
Posted in American, Easy, Italian, Kitchen tips, Pasta, Vegan, Vegetables, Vegetarian
Tagged asparagus, mushrooms, penne
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Ethiopian Mexican fusion! 10/24/20
Saturday is Leftovers For Dinner or LFD. Since we had Ethiopian and Mexican dinner leftovers, I made a delicious plate of spicy black beans, atakilt wat (Ethiopian cabbage, potatoes, and carrots), tomatoey mix of rice and cauliflower rice, and “power … Continue reading
Ethiopian dinner. 10/23/20
One of our favorite restaurants, Zeni’s, is out of our reach now so we decided to try our hands at making Ethiopian food. On the menu to night is Yemisir wot (spiced lentils) and atakilt wat (cabbage, carrots, and potatoes … Continue reading
LFD – Dal soup, hummus, and pita. 10/17/20
Leftovers For Dinner are on the menu tonight. I am taking the Afghani dal from Tuesday and adding some additional stock along with spinach and tomatoes and making a red lentil soup. With the soup we are having hummus with pita and … Continue reading
Posted in Easy, Kitchen tips, leftovers, Legumes, Middle Eastern, soup, Vegan, Vegetables, Vegetarian
Tagged hummus, lentils
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Penne with zucchini and mushrooms. 10/14/20
On Wednesday we were supposed to have chicken but we forgot to put the chicken in its sous vide bath so we opted for pasta. I salted the zucchini and let it sit for a half an hour to lose … Continue reading
Posted in Easy, Italian, Kitchen tips, Pasta, Vegan, Vegetarian
Tagged penne, zucchini
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Red lentils, rice, and crispy kale. 10/13/20
The red lentil part of tonight’s dinner is also called Afghani dal. Here is the recipe for it. It is easy, quick cooking and tastes wonderful. Red lentils are actually coral colored and turn yellow when you cook them. You … Continue reading
Posted in Afghan, Easy, Healthy tips, Kitchen tips, Legumes, Recipes, rice, Vegan, Vegetables, Vegetarian
Tagged kale, lentils
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Pasta with mushrooms and broccolini. 10/8/20
This is an easy and delicious dinner that can be on your table in 30 minutes. Sauté the mushrooms, onions, and stem ends of the broccolini while the pasta water heats up. Add garlic. Put the pasta in the boiling … Continue reading
Posted in Easy, Italian, Pasta, Recipes, Vegan, Vegetables, Vegetarian
Tagged broccolini, Orecchiette
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Vegan Chana dal with kale. 10/6/20
Chana dal is an Indian dish using split dried chickpeas cooked in your Instant Pot. Once you have your ingredients prepped the whole dish comes together quickly. Cooking time is 15 minutes under pressure and a 10 minute cool down … Continue reading
Posted in Easy, Indian, Instant Pot, Legumes, Recipes, rice, Vegan, Vegetables, Vegetarian
Tagged Chana dal, chickpeas, dal
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Vegan/vegetarian chili. 10/2-3/20
Unfortunately this chili looks better than it tastes. I tried a new recipe and the spices turned out gritty. The instructions had me putting them in too late in the cooking. They needed to be added with the oil towards … Continue reading
Posted in American, Legumes, Mexican, Recipes, Vegan, Vegetables, Vegetarian
Tagged beans, Hili
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