Spring salad. Click picture for recipe.
Chia and banana breakfast porridge from Oh She Glows. Click the picture for the (very simple) recipe.
Steamed kale and green beans
Pan seared flax tempeh in sesame oil and ginger
Topped with heirloom tomatoes and sesame seeds. Delish!
chocolate chia pudding
Red lentil crepes - with just three ingredients.
Easy gluten-free Beet Wraps
Supper. On nom nom. The marinade I threw together was genius.
No true measurements but the ingredients for marinade were
- low sodium soy sauce (a couple of Tbsps?)
- molasses (1 tsp?)
- garlic chili sauce (1 tsp?)
- crush garlic (1 clove)
I sliced the tofu (1/4 of a package of extra firm) and marinated it for 3 hours. While the tofu was being pan seared for texture I cook the veggies in the remaining marinade in a separate pan with a bit of added water so they could steam.
The rice is basmatti.
Okay. This woman is the devil. And an angel. These recipes are fantastic. And dangerous. Also, her blog entries are entertaining. Click the picture to check her out!
For your viewing pleasure.
Everyone wanted simple. Simple to make means I don’t have to bend over, twist or turn. Your loss, you bunch of lazies!!! ;)
(Side note: I think I need to add another tie to the apron… it was getting a little frisky on me!)
I’m making lemon marmalade.
Well because of reasons.
Reasons that involve the fact that my supermarket had Meyer Lemons. WHOA! That never happens. (A Meyer Lemon is a cross between a common lemon and a mandarin orange. They have virtually no sour or bitterness, but they are also not sweet. It’s like the perfect flavor of lemon. In other words: Awesome.)
Making lemon marmalade is really easy (and vegan friendly) since the lemon seeds and core have enough natural pectin to make it thick without the need for (sometimes used) animal derived thickeners.
- wash lemons
- cut off the stem and blossom ends of the lemons
- remove seeds and core (save and place inside cheese cloth along with the pieces from part 2)
- Slice up quarters super thin (use a plastic cutting board. A wooden one will soak up all the juice, we don’t want that!)
- place bag of pits, slices and 1 cup of water per 3 lemons used into a **CERAMIC OR PLASTIC** dish (metal will react with the acid in the lemons and ruin it!!!) and place in the refrigerator, uncovered, overnight.
- (next day) remove bag of seeds and core, squeezing out all the juice you possibly can and then throw away. It has served its lemony purpose.
- measure contents (I had ~3.5 cups of lemon-water after using 6 lemons) and place in a deep, wide pot.
- add equal amounts sugar to your pot (so 3.5 C lemon-water = 3.5 C sugar)
- bring to a gentle boil and stir constantly.
- bring to ~220 F or ~100 C
- ladle into mason jar while still simmering hot.
- lick the spoon until your tongue is covered in splinters.
(If you want to keep it in storage and not eat all of it … pffff … then boil the sealed mason jar. It will keep in a cupboard for a few months)
(Photos are mine. Share this recipe with e’rybody ‘cause it’s amazing!!!)
Cream of Cauliflower and Leek Soup
- 1 large head of cauliflower
- 1 large leek
- 3 C vegetable broth
- 2 C milk (I used hemp milk)
- 1/4 C nutritional yeast (or parmesan cheese would probably also work)
- Salt and pepper to taste
Chop up the WHITES of the leek only (Save those greens for another day.) Break up the head of cauliflower. Dump into pot with vegetable broth and simmer until soft. Add milk of choice and simmer for a few more minutes. Stick your immersion blender in and blend blend blend until smooth. Add your nutritional yeast (or cheese) and stir. (If you are using cheese, definitely add after the immersion blender so it doesn’t stick to the blade)
This is delicious!!! I just threw it together tonight. It’s vegan, low carb, low cal and full of nutrients!
*This is assuming you made it with hemp milk (unsweetened) and yeast. Assuming 9 servings total form the pot. With Mr. MfF wandering around in the kitchen like a hawk… we might get 5… Maybe…
Recipe and picture mine. Share and enjoy. :D
Vegan Pumpkin Cornbread Waffles - perfectly crisp and sweet.
One of my favorite things about fall are all the different types of squash that are available locally.
This is a sweet dumpling squash. It tastes like a pumpkin and a sweet potato had a baby.
Tonight I am stuffing it with quinoa, sautéed onion, honey, pistachio butter and cinnamon stuffing.
A neat thing about this squash: you can eat the skin. And the leaves and the shoots. The whole plant is edible!
I also roasted the seeds. Mmmmm. Squash ovaries. So delicious. :)