A terrific side dish for sweet corn season, and pairs with lots of foods we love. I got it from my brother in Virginia, and I don’t think there’s anything special about it – except that it tastes fantastic.
https://veganuary.com/recipes/udon-noodles-with-vegetables/ Not my pic: This was kind of basic for my tastes. I’ve added the star anise to some other dishes now, it’s a nice touch sometimes. we could not get pak choi / bok choi. Ended up with savoy cabbage, which is a different flavor and texture combo. Mange tout are snap peas, but… Continue reading Udon Noodles with Vegetables
It’s been a few days, but I have been cooking. A few days ago we tried this recipe from I Love Vegan; it seemed a bit salty, or too rich at first. It grew on us, and perhaps it just took a minute for the couscous & veg to absorb some of the sauce. In… Continue reading Cashew Broccoli Stir Fry
The glut of lentils from Wednesday led to the search for an easy burger recipe with ingredients on hand. Eventually, I settled on this one from the T. Colin Campbell Center for Nutrition studies. Fancy! But the recipe is not, and that was the idea. Just a simple lentil burger that would go with pretty… Continue reading Quick and Easy Lentil Burger
This one also comes to us from Oh She Glows. This was fast, easy and filling. The only weird thing is that it was WAY too salty as the recipe called for. I suspect 1/2tsp salt would do – maybe less. I checked my ingredients. No salt in the cashews, less than 40 mg in… Continue reading Pasta with creamy tomato sauce
There was more salsa than beans & rice left from the Grilled Tofu with Pineapple Salsa and Coconut Rice meal last night. We made some more rice (white this time), and some cashew ‘sour cream’ (again courtesy of Oh She Glows). The burritos consisted of rice, Daiya cheddar shreds, refried beans (we had Amy’s Refried Beans… Continue reading Burritos w/ leftover pineapple salsa
Kate says: “yum.”