Isa’s omelettes turned out fluffy and delicious, but needed more seasoning. Topped with her sausage and some green onion. Hard to remove from pan. Use cupcake liners next time!
Category: Journal
Half-Roasted vegetable stir-fry
Journal
Roasted broccoli and carrots with olive oil, garlic, salt, pepper, sugar.
Boiled brown rife like pasta for 33 minutes in a 4-5qt pot, then drained and put the lid on to steam it 10 minutes. Perfect rice.
Bread pudding is just a vessel for vegan butterscotch sauce
Isa’s Seitan & Wild Mushroom Stew
Journal
With November’s chill slowly creeping over the plains, so too has our appetite for warm hearty dishes. Luckily by November soup and stew season is in full effect. This recipe starts with seitan sausages, then adds regular stew familiars like potatoes, carrots, onion, garlic. Sans the vital wheat gluten for the sausages, this recipe is quite the pantry powerhouse.
Pancakes + Laekon
Journal
Cooking With Thomas: Tempeh Kao Soi + Celery Root Purée
Journal
One of our favorite cooks, Thomas from fullofplants.com, always has recipes that bring a little class to the table. We wanted to try our hand at some of his recipes to see what we can keep in our back pocket to whip out to impress guests. Today we tried a red curry soup, and a celeriac and cauliflower purée. I’m interested in the wealth of fancy/pretentious plating options a nicely flavored purée can provide.
Maybe celery root is bigger in France because the one I got was barely even half of the weight suggested in Thomas’s recipe. Unsurprisingly, the purée lacked a little of the celery flavor, but adding some celery salt in lieu of sea salt added a little more flavor to the dish. Perhaps a vinegar or lemon juice could add a nice brightness to the purée.
The Tempeh Kao Soi was an instant hit. The tempeh was only marinated for about 30 minutes, but it still tasted delicious and meaty after giving it a nice char in a cast iron skillet. The curry soup was spicy and packed a huge punch of savory flavor, with a bright hit of lime juice carrying through the dish. Served over wide rice noodles. I think a little charred broccoli could add some crunch and nutrition to the soup, but honestly it was perfectly simple as is.
BBQ Tempeh Skewers
