Agaricus bisporus! And “Fabanaise”, rofl.
Category: Cooking
Peasant Meals
I have become addicted to what I am calling peasant meals: fresh local veggies, some savory spices, all sauted and served on a bed of rice or pasta. Today’s menu: local farm fresh okra and onions breaded with herbs and pan fried to perfection, on basmati rice:
Some other recent dishes are on this recipes page…
Vegans on the loose
Here’s the 17 pounds of food we ate tonight…
Christmas requires cookies
…and these Russian tea cakes are classic, yummmm…
Larry shares Indian delights
The Gillespe’s had us over for dinner, Larry worked his many-spiced magic, mmm. We watched “it’s complicated”, which was fun. But the food was the real entertainment…
A Surprisingly Delicious Gingerbread House
There’s not much left of it today…
Andrea heads to the beach
Andrea packed her bags and headed to the beach with her book club buddies this weekend. The girls and I (and Grammy on occasion) had fun playing Age of Mythology, Tribes, soccer, wrestling, cooking cinnamon rolls, walking the dogs, getting takeout at the Gillespies (including Guitar Hero and Carcassonne games), going for pizza with the Prevosts… wow, we did a lot! :>
Rei and Dad cook: Miso theme
Today Reiley and I shopped (and shopped and shopped – took us three times to remember everything :>) and cooked a full-course meal, with the common ingredient being miso, a delicious bean paste popular in Asia. The menu:
- appetizer: Michigan Navy Bean Soup
- entree: Seitan Stroganoff
- side: Steamed Kale with Lemon Miso Sauce
Wren and Dad cook: Pepper theme
About two weeks ago, Wrenny and I prepped a full-course meal. The theme: peppers! We used green and red and orange across three recipes. The menu:
- appetizer: Seitan Shish Kebobs
- entree: Cuban Black Bean Stew
- side: Divine Corn Chowder
- desert: (we cheated and bought vegan ice cream sandwiches) :>
Seitan from scratch
My favorite cookbook is called Friendly Foods, by the best vegan chef I know, Ron Picarski. I’ve sworn to cook everything in it before I die, but I’m not even halfway done. Ron turns non-vegetarian fare into “friendly” fare with style – his goal is not to imitate but to improve. One important ingredient he uses is called seitan, a great meat alternative made from the protein in flour. I’m currently obsessed with cooking, and because my zeal is an order of magnitude beyond reasonable, I attempted to make seitan from scratch.