Here’s another one from Hearty Vegan Meals For Monster Appetites. With stir-frys you can usually take liberties with the veggies included and I did. I had double the sugar snap peas so I left out the regular peas. And I used half the sesame oil. It was good, filling and a half recipe made 4 full servings. You might even call them “hearty.”
Served sprinkled with gomashio.
There are a few photos cluttering my desktop that I keep meaning to post. I say cluttering, but it isn’t like I ever see my desktop. It’s all open apps and exposé around here.This is Summer Spaghetti with Corn and Tomatoes from Vegetarian Cooking For Everyone by Deborah Madison. I’ve had this cookbook for over ten years but still find myself going back to it. Yeah, it’s not exactly summer around here but sometimes you need to step away from the roots and indulge a little. I considered using canned tomatoes but was able to find some nice grape tomatoes and they were lovely. It also gave me a chance to use the Sunergia Soy Feta I picked up at Cosmo’s Vegan Shoppe. I never expect soy cheese to be spot on, but I found this to be a nice substitute. It doesn’t quite crumble like feta, but shredding works fine. And the smell seemed to have that requisite cheese stink. The little cardboard outer package for this has been sitting on my kitchen counter waiting for me to blog about this forever. I’m glad I can finally throw it in the recycling bin.This is another one from Vegetarian Cooking For Everyone, Stir-Fried Bok Choy with Roasted Peanuts. To make it a main dish, I rehydrated some fake chicken pieces I picked up from the Asian market a while back. I can’t remember which variety of bok choy I ended up using. I tend to just choose whichever one looks good that day, or even a different sort of green. I think this might have been Shanghai bok choy though. This always comes out nice, but this time I actually used the called for peanut oil instead of just canola. It really does add flavor so I recommend doing that.Oh, and another one from Vegetarian Cooking For Everyone. If I’d paid attention I could have said that once at the top, eh? This is the Posole with Red Chile Pods. We’re lucky enough to have a number of hispanic markets around here where you can find a bunch of different dried corn varieties. Here I used a red one. The base for this soup is very simple. It’s the condiments that really make it. Here I have cilantro, avocado, soy feta and a lime wedge piled on top. There are more suggestions in the recipe, but this combination suited me just fine.