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Tuesday, October 29, 2013

A FoodFull Day

I went on a tear yesterday, grocery shopping and cooking like crazy. Was up earlyish and had a quick breakfast.

 Toasted rye bread with Earth Balance, a banana, coffee.
 Then went to Trader Joe's. They do have almond butter back in stock now, FWIW.

chocolate chips, raw sunflower seeds, Gluten-Free bread, Gluten-Full Everything bagels, tomato paste, thyme, lite coconut milk, cranberry-apple butter, fig butter, maple syrup, and agave syrup.

Vegan cream cheese, cilantro hummus, snack bars, extra firm tofu, sundried tomatoes, dates.

                                                       Leftover farro-fennel salad.

After all yr cajoling I baked cornbread to eat with the chipotle baked beans. Used the recipe from The Joy of Vegan Baking, which is the one I usually use. It came out pretty well and just slightly sweet.

While the oven was on I also made another of Isa's new recipes: Chai-spiced snickerdoodles. The directions say to bake them on parchment paper; I couldn't find any so I just greased the sheet and hoped for the best. Sometimes it makes a big difference but luckily this time the cookies were fine. They didn't stick to the pans or anything.

This is the spices before getting mixed together on the plate. I thought it looked pretty. This is granulated sugar, cinnamon, ginger, cloves, and cardamom.

Gonna bring em in to work. My friend Jon gave em a "taste test" by which I mean he ate 4.
I also made the Sunflower mac from Isa Does It. Here, over mini shells and steamed kale:

It was good, but not great. I dunno. I added hot sauce. Mine also didn't get all pretty and yellow! Whatever.
Also here is some kinda food-related graffiti I've seen around on walks recently:


Friday, October 25, 2013

One of Many More to Come: Farro & Fennel Salad with Oranges

This is my first recipe from Isa Moskowitz's gorgeous new cookbook, Isa Does It!

You may recall I've had it for a little more than a week because my job gets review copies in early but I didn't want to make anything until the presold ones were mailed out, ya know, not to make anyone jealous or anything. Also I had to get my shit together aka groceries and free time. Sooo many recipes are bookmarked already but I chose to make Farro & Fennel Salad with Oranges first because it was seasonal (oranges not local, but ya know) and I'm still on that kick but also it seemed pretty simple.
Got the fennel from the farmer's market:

It is actually baby fennel, ($2 a bunch) and three Gala apples for a total of $3.80. Bulk farro, bulk walnuts from Whole Foods, and an orange on sale so the whole thing was pretty affordable.
What it was NOT was as easy as I anticipated. I didn't read the instructions ahead and hadn't soaked the farro, let alone cooked it. So the recipe took two days. But damn, do toasted walnuts taste better than regular walnuts, and that makes it okay.

                        I tried to make it look like the photo in the book! But still an edible size.
I also sooooorta burned the fennel because it was smaller than grown fennel would have been but that is also okay! It smelled so good while roasting.

Better lit, as lunch today. The farro is a fun grain to eat; I believe Isa calls it "springy." The only thing I didn't like so much was the dressing, which was kinda flat. Luckily the orange segments were juicy enough to really make up for it.

No orange trees here, unless you count the color of the leaves.

Thursday, October 24, 2013

4 Breakfasts, 1 Lunch, and 2 Dinners.

One weekend breakfast:

Cooked oats with apricot jam and Galaxy vegan cream cheese blended in. With coffee, of course.
Other oatmeal sludge:
Overnight oats in a jar with Justin's almond butter, water, cacao nibs and a banana. Kinda gloopy, but okay.
Also breakfasts:


There was a huge bag of free bagels at work the other day which sounds sketchy, haha, but I took one and froze it and bought the cream cheese to keep at work for when I was otherwise unprepared. Way cheaper than buying a bagel every time that happened. The schmear was a little less than I'd get but I think that's a good thing.

Today's lunch: chipotle baked beans, brown rice, raw collards.
Dinners the last two days, to stave off a maybe oncoming cold:

"miso" en scene, ha! Ha... ha...ugh. Top bowl with spinach, rice, tofu, seaweed, spices. Bottom bowl with carrot, spinach, tofu, seaweed. Lots of ginger and scallion in both.
Can't count it as a full day (or three) without at least one dessert:

Wednesday, October 23, 2013

Baked Beans for Boston

Guys! I am listening to the Red Sox-Cardinal game as we speak and it's pretty wild so I'm gonna keep this short.
I made baked beans the other day, not even thinking about the upcoming World Series but it's fitting! Not sure what made me want to prepare the beans like this, since it's kind of laborious but they're pretty delicious and a little different from regular old cooked beans with rice or something.
I originally intended to re-make Jes' beans that I made a couple years ago for MoFo, but drank the beer rather than cooking it (ha!) and didn't have and didn't want to buy maple syrup. The amount of beans I used was slightly less than 16 oz. so I just left out the beer and used 4 cups of water. Instead of 2/3 c. maple syrup, I used about 2 TBs molasses and 2 TBs brown sugar. Aaand I used pinto, not navy, beans. Negligible difference.

Also, you can see sort of tomato-y looking things in the beans here? Hopefully? Rather than use the spices, I remembered a can of chiles in adobo sauce that I bought for no good reason about a year ago. It sounds kind of random, but they are in pretty much every corner bodega here, and maybe I bought them for Viva Vegan or something. In any case, I'd never had them before and had NO IDEA they were so spicy! They also might not have been ideal since they have all kinds of other not-so-savory ingredients in there like vinegar, oil, and corn syrup, but whatever. I was glad to find a use for the can.
Other than those changes, I followed Jes' directions.
Saved in a crock pot, just like Nana in Boston would have wanted:

Like I said, they were pretty spicy so I googled what to serve them with and most answers were baby-back ribs, hot dogs, hamburgers, etc. !! Not only was I like, ew, gross, meat, but astounded! I Who needs to eat beans AND meat?? No wonder they say vegans don't need to worry about protein when an omni would be eating that much! Most people seemed to be eating the beans as a side. Vegan options included coleslaw and cornbread, neither of which I was interested in making.
So, the default: salad.

Over raw collards, with roasted carrots, and avocado to cool the heat.
Or maybe, like Shen says, I could plate this into different elements and not call it a "salad" but I was bringing it to work with me for lunch and the components would all slide into each other anyway. Eh, it all ends up in the same place.
Almost the same exact lunch today, without the roasted carrot, and I just cooked some rice, so you'll probably get one more repeat shot tomorrow.
Til thennnnnnn, go Sox. Or Cardinals. I dunno. Just eat some beans.

Monday, October 21, 2013

Almost a Full Day

Mondays are my Sundays, so today was chores, errands, and food prep. Also eating. Also lying down and clutching my head in pain.

Pear, Justin's Almond butter. One of my errands was to go to Trader Joe's to buy some cheap staples (i.e. almond butter) but I didn't quite do that one. Justin's is so much more expensive, but it really is good. Also, has anyone else had a hard time finding almond butter lately? Whole Foods never seems to have it anymore except for organic and it is $$. The last time I was at TJs, maybe a month or two ago, they were also out. Bizarre.
Did laundry and got down to some serious cooking. You'll see the main dish tomorrow, but I also roasted some carrots while the oven was on. Sticking with the roasted root theme.

                Raw kale salad (done this way!) with tempeh, avocado, and roasted carrots.

Afternoon reading + beer. Ian Svenonius' Supernatural Strategies for Making a Rock N' Roll Group. Dude is a madman, also crazy smart. The beer was a whopper but helped my headache.

Went for a walk, to kind of clear my head and SOMEHOW I ended up strolling past Rudy's. The universe was trying to tell me something.

                                                               Vegan carrot cake

Half with a black tea pick-me-up in my Bitch Magazine Adventures in Feministory mug. Everything tastes better when learning about feminists! The cake was suuuper icing-y, and not the cream cheese-y kind. It was a little too sweet but I FORGIVE YOU RUDY'S.

Sat out on the fire escape to eat/drink... This is a pumpkin my roommate carved, hahah. The U is a cat!!
I had a cup of miso soup for dinner. I think that's enough eatin' fer the day.

Sunday, October 20, 2013

Roasted Roots

Haha does anyone remember Rusted Root?

Hahaha, if not I am sorry because now you will know them FOREVER and this song is permanently embedded into yr brain. Anyway I am not here to talk about early 90s jam bands; I am here to eat vegetables.
There are some fantastic root vegetables wending their way into yr local farmers markets right now... Last week, I picked up a bunch of yellow beets, a bunch of chiogga (candy cane) beets, and a bunch of parsnips. The beet greens I cooked; everything else was roasted. Didn't get shots of the FarMar haul but here is an additional grocery trip:

Kale, carrots, 2 lemons, 3 pears, an avocado, sweet potato (actually I got two), spicy hummus, sundried tomatoes

pretty, stripey Chioggas chopped. The sweet potato in the back was also roasted, but separately

          out of the oven. Roasted at 400* for about 30 minutes, tossed with oil, s+p, rosemary

These are the sauteed beet greens with tempeh I had marinated in Braggs, cayenne, olive oil, garlic powder, and a little brown sugar.

raw kale salad, cooked lentils, roasted parsnips + beets, avocado, chopped sundried tomato in a hummus dressing.
                          meh, feh, breakfast at work. The pears are ROCKIN RECENTLY yo

raw kale salad, avocado, sundried tomato, roasted yellow beets, chopped portabella mushroom. Also in the hummus dressing.
Go crank that oven and try to get Rusted Root out of yr head. I find that Smashing Pumpkins go well with root vegetables...they mellow and sweeten and crescendo in amazingness and have that incredible, um, bass line....

Thursday, October 17, 2013

Peacefood Downtown, Take Two

And It Was Good.
G's bro and his lil nephew visited the store recently with Ben, the younger brother and Maritza, la mama; they hung around to eat dinner with us after work.

                                                         Chickpea fry. "I heard they were good."

My entree, a peace bowl - rice, roasted Brussels sprouts, roasted pumpkin, roasted eggplant with garlic oil sauce.

                                    G's dish: curry yea he ate dis whole thing and enjoyed it

                                                                   Leftovers. With red lentils.

All was well. G's bro got a cookie sandwich. "I heard they were good." "You've heard a lot of things about this place." "No, just one blogger friend. I trust her." I got a macaroon to split with G.

                                                                       THE END.