Posts tagged vegetarian
Homemade seitan loaves! Hopefully delicious, but these are our first try at making the meat substitute so fingers crossed.
Trying to make some spicy vegetarian chili in our new crock pot. Even includes some frozen peppers from the garden. If it works out, we’ll share the recipe!
Good food doesn’t have to be expensive. This is 14 lbs (6.35 kg) of produce cost $20 and change at the local farmer’s market. Meet & greet with some of the good folks who actually grew it included at no additional charge.
E and I are enjoying the first Cherokee Gold tomatoes from our garden. These are the first heirloom tomatoes we’ve ever grown, and first Cherokee Gold we’ve ever tasted. They’re delicious!
Tonight’s dinner will include asparagus, cous cous, and tomato-vinaigrette tofu topped with the first-ever “Music” garlic from our garden. Excited to taste!
Young deer just hanging out in the back yard at dusk, wisely choosing not to chew on the garden. Apologies for the image quality - photo taken with an iPhone, through binoculars, at dusk. Because real cameras are for sissies.
I wonder if they know we’re vegetarian? I’m not sensing a whole lot of fear, here.
So who/what lives in your yard?
Reminder to future self: try this, once corn is ready!
Corn and Basil Cakes
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 Tablespoons canola oil, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups fresh corn kernels (about 2 large ears) or frozen (thawed)
1/2 cup chopped basil
Whisk flour, milk, eggs, 1 Tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
Brush a nonstick skillet (I used my crepe pan) lightly with remaining oil; heat over medium heat until hot (but not smoking). Cook 2 cakes at a time, using 1/4 cup batter for each. Pour the batter onto the skillet (batter will be very thick) and pat down a bit with the back of a spoon, but leaving them thick. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with remaining oil and batter, making ten cakes total. Reduce the heat as necessary to prevent burning.
54 notes (via )
Wow. This looks both delicious and intimidating to fork.
Tomato Zucchini Lasagna with Basil Walnut Pesto
200 notes (via veganskinnybitch & findvegan)
