This Week in Stir Fries & Farmers Markets

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Reviewing this past week in produce and sharing a recipe for Thai-style basil & chili stir fry sauce. Continue reading

Culinary Dwelling

Much to my delight, life  has calmed and evolved in the past few weeks. These are some photos and dishes I created while life was not so calm. With this oh so welcome change, expect more updates in my internet-verse. Time is mine once more, and every damn day belongs to farmers markets and projects.

The first worthwhile, summer strawberries from the farmers market

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Pie was made. Chocolate peanut butter cream, shortbread crust and salted caramel. I missed making pies.

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More thanks to Bryant Terry. Inspired Vegan-style grits, simmered fava beans with fresh herbs, and roasted asparagus and garlic flowers.

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The roasted asparagus and garlic flowers stood in for fennel. As much as fennel has certainly grown on me, I couldn’t bring myself to buy an entire bulb. I spent one summer receiving a CSA where I was haunted with multiple bulbs on a weekly basis and almost burnt out. This dish, regardless, was glorious.

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Fully dressed. Grits are now in rotation.

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From the Isa Does It test kitchen: Beefy Seitan Stirfry with Fresh Herbs and Cabbage Sesame Slaw

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Sunday brunch had been a saving grace through my now-over workplace stress. Scrambled tofu with pea shoots and sugar snap peas, baked hash brown UFOs, watermelon and coffee.

Yeah, I’m loving the charming new tablecloth J. Legume picked up. 

Thank you, Basement Pub imperial glass. Thank you,Wandering Aengus.

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Keeping it simple: Thai basil fried rice with cabbage and baked sesame tofu cubes. The tofu is also a tester for Isa Does It that keeps making the rounds.

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Life included another treat at Veggie Grill: a grand opening dinner with team VVC, our plus ones, and Dan & Nicole from Upton’s. Yes!

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Lastly, on one special evening, Julia Legume and I enjoyed our own buffalo tofu salads. These included baked tofallo cubes, a zinged up Sanctuary Ranch dressing, sliced cucumber and field greens. Goodness, gracious.

there’s a recipe for tangerine teriyaki sauce in this post

Tangerine Teriyaki Soba with Tofu, Cabbage and Spinach
teriyaki tangerine soba

I’m giving myself a little pat on the back because this was the best clean-out-the-fridge dinner I’ve made in a while. Really, I’m giving Isa a pat on the back, because I was clearly inspired by test recipes I’ve made for her new book. It’s such a positive influence already! There’s tofu, sautéed cabbage, spinach, garlic,  ginger, and soba noodles, topped with some spur-of-the-moment teriyaki sauce.  I’ve been on a spending hiatus and have been focused on throwing odds and ends into scrambles, stir fries and risotto.

Tangerine Teriyaki Sauce (small amount for 2 servings, double as needed)

  • 2 tablespoons tamari
  • 2 tablespoon rice vinegar
  • 1 teaspoon brown sugar
  • juice of one small tangerine
  • dash sesame chili oil (or quick dash of sesame oil and chili paste)
  • 1/2 tablespoon cornstarch

Whisk together. Heat briefly on the stove or in the microwave. Add to your stir fry after everything is cooked, toss, serve, smile, eat, take a walk, sleep.

If I hadn’t already added a lot of minced garlic and ginger to the stir fry, I would have added it here!

Next up is another hodgepodge dish – Chickpea Breaded Seitan Tenders

chickpea baked seitan

It’s boiled seitan cut into strips, and breaded with a mixture of ground, roasted chickpeas, nutritional yeast and seasoned breadcrumbs.  They were simply dipped into vegetable broth, breaded and baked at 400F for 20 minutes on each side.  Basically, I was on a roasted chickpea kick, and then fell out of it and ground them to make a super-protein-ist meal.

And here’s Zelda doing one of the things she does best, investigating a plate with greens.  From The  Urban Vegan: Sloppy Joes – these were so easy to whip up!

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They were a little sweet for me, so next time I’d cut down the sugar a smidgen.  Served with grilled creminis and kale salad ala The Ruby Dragon – with avocado, sea salt and fresh lemon juice.  I’ve been on a roll with that this past week!  I really like that the avocado doesn’t brown and I can keep a big bowl of it around.

Coming soonLOST themed party snacks, GALORE.  My friend Susie is in town and we’re hosting Benjamin Linus Throws a Dinner Party this weekend.  Dharma labels make me happy.