Vegan MoFo: Post 13 - Bowls

I'm switching over to numbering my posts instead of numbering my days.  Some days I just have more work than time to blog and other days I have more blogging time than food to post about.  So let me tell you about my bowls.

Garlicky chard, quinoa, and black bean bowl photographed pre-addition of tahini dressing 

Arugula and black bean brown rice bowl with minty red wine vinaigrette

Vegan MoFo: Day 12 - Hark! A recipe!

Soy-Gochujang Glazed Tofu with green bell peppers and mint

• 1 block extra firm tofu
• 2 T soy sauce
• 2 T rice vinegar
• cornstarch
• coconut oil for frying

• 2 T soy sauce
• 1 T rice vinegar
• 1/2 T gochujang
• 2 T sugar

• 1 green bell pepper, sliced
• 6 garlic cloves, sliced
• 1/2 cup loosely packed mint leaves

Press the tofu for 20 minutes and cut into 1/2"-1" cubes.  Combine soy sauce and rice vinegar in a bowl and marinate tofu for 10 minutes.  Meanwhile, mix together soy sauce, rice vinegar, gochujang, and sugar.  Coat tofu cubes with corn starch and fry in coconut oil until crisp and golden brown.  Remove from pan and drain on a paper towel.

In another large pan, heat 1 T coconut oil over high heat and sauté green peppers until they start to brown.  Add garlic and let sizzle for a minute.  Place reserved tofu cubes and mint in pan and pour sauce over.  Toss to coat and serve.

Vegan MoFo: Day 11 - Things I Made on Sunday

Broiled butternut squash

Basil-parsley walnut pesto pasta with garlicky sautéed kale

Persimmon!

Mmmmm.

Vegan MoFo: Day 10 - Things I Made on Saturday

Hey guys, it's a really really busy week.  I have three problem sets, two short essays, a longish paper, and a talk to put together, so y'all will have to deal with just pictures for a while.

Chopped purple basil

PPK Puffy Pillowy Pancakes with purple basil syrup

Pantry zucchini rancheros in the pan

Vegan MoFo: Day 9

Pumpkin alfredo, breaded tofu cutlets, smokey sautéd red chard.

Vegan MoFo: Day 8 - Soup for a Rainy Day

Rain in Pasadena is always exciting.  Coming from Boston, I thought I wouldn't miss rain ever, but now rain reminds me of home.  When it rains, I always crave either dal or soup.  Since my grandmothers are back in Boston and DC, dal is out of the question.  As a child of Indians I live in constant fear of attempting dal and it not being good enough.  So I decided on soup.

• 4 carrots with tops
• 1 stick celery
• 1/2 red onion
• 1 large russet potato
• 4 cups chickenless broth
• 1/2 cup soy milk
• 2 T chopped parsley
• salt and fresh ground pepper
• canola oil for sautéing

We first separate the tops and chop the carrots and celery and slice the onion into half-moons.  Then, sauté in a 4 qt pot until onions are translucent.  Meanwhile, chop the potato into 1/2 inch cubes and add to pot with the broth.  Salt to taste, bring to a simmer, and cover until potatoes are soft.  Chop carrot tops and add with parsley and soy milk, simmer 5 minutes more, and serve.

Vegan MoFo: Day 7

With great deliciousness comes a great number of dishes to wash.  But deliciousness is always worth it.

I roasted some sweet potatoes and mashed them with a good amount of sautéed garlic and minced serrano peppers, soy sauce, and a couple drops of toasted sesame oil.

I then breaded some tofu cubes Isa style with shichimi togarashi instead of the herbs.  She's right.  This was definitely the quickest and easiest part of my dinner.