Category: photo

Italian polenta loaf with beans and kale

Diving back into World Vegan Feast, this time something with simpler, homier flavors, the Italian Polenta Loaf with Beans and Kale (scroll down). So, clearly that’s a big pile, kind of a patty, not really a fried up slice of loaf. The amount of polenta the recipe called for didn’t seem to envelop the rest of the ingredients well enough. It did set up pretty well in the loaf pan in the refrigerator, but when it was sliced to pan fry, it wouldn’t keep together. Not sure if the answer is to chop the greens finer, use less of them, or what.

This definitely wants a sauce or gravy, even if just a little bit. Instead of Bryanna’s recipe, I used the simpler Rich Brown Gravy from Vegan Vittles. It’s also low in fat so this turns out to be pretty healthy and satisfying.

Kooksu at Takorea

While I do love the tofu tacos and sesame fries, the Kooksu (soba noodles, cucumber, cabbage, lettuce, Korean red pepper sauce – ask for no egg and it’s vegan) at Takorea hits the spot when you’re looking for a healthier option. Of course, I then end up destroying this and taking more than a couple of Kevin’s sesame fries. It cannot be helped. Heads up, they do trivia on Thursday evenings. It gets loud.

The lighting outside the window made the trees look all spooky.

“Pork” tenderloin, limas and ‘tatoes

Our CSA box contained fresh lima beans. Seems like all the recipes I have call for dried or frozen. After googling around a bit for ideas, I settled on this recipe for Tok-cel Lima Beans. So, I don’t know what the deal was with those limas, but they never softened up. Not even after microwaving leftovers. I ate them anyway and the flavor of the recipe was good, but I don’t know if my limas were weird or the recipe was off. If you make it, I’d boil until nearly done, then finish the recipe. That should work.

The “pork” is Match Meat.  It was just defrosted, seasoned with salt and pepper and rolled into a tube like a tenderloin. Again, I consulted my googles for tenderloin glaze ideas. This maple glaze was super easy and tasted great. Then I seared the tenderloin in a frying pan. After it was seared, it was basted with the glaze and then it cooked again on all sides in the pan on low heat, glazing as needed. I drizzled the extra on top after it was sliced.

The mashed potatoes were, mashed potatoes. I’m lazy and leave the skins on pretending that I do it because it’s healthier. I add a couple of cloves of garlic to the boiling potatoes and mash them in with Earth Balance and non-dairy milk. Since I was trying out that Good Karma Flax Milk, I used it. Worked great!

Mango wraps and living corn chowder

Yay, another raw night! My new favorite thing might be fresh coconut meat. My least favorite thing might be getting into said coconut for meat. It was a bear. Seems like boy work. I might make Kevin do it next time.

The Mango Wraps are from Everyday Raw. And actually I didn’t make the wrappers since I don’t have a dehydrator. Sevananda has started carrying some raw coconut based wraps so I used those instead.

All rolled up.

The sauce for these was so good. I think the leftover sauce ended up being salad dressing.

And the soup was Aiyah’s Garden Living Corn Chowder from Vegan World Fusion Cuisine. I cheated and used frozen corn. Although last weekend they had corn at Your Dekalb Farmer’s Market. But that’s just wrong this time of year.  Yes, this recipe is extraordinary with fresh summer corn, but it’s also really, really good with decent frozen corn.

Ugandan-style peanut butter stew

With bell peppers and tomatoes in the CSA box, I had everything I needed to make another recipe from World Feast Vegan, Ugandan-Style Peanut Butter Stew. I’m a big fan of peanut flavored foods. Usually they seem to have sweet potatoes. So this was a little different than the African stews I’ve made before.

The flavor was nice, but the bell pepper got kind of mushy. Next time I might cut it bigger or add it in a little later. A bed of brown rice soaked up all the tasty sauce.

On the side, that’s just kale massaged with olive oil and rice vinegar.