I made the most fantastic dinner last night. But I didn’t come up with the idea myself. Actually, dinner goodness was thanks to two great blogs: The Vegan Crew and A,B,C, Vegan.
Usually when I see a recipe online, I start thinking about ways to make it different, or better, or how to remove animal products to make it vegan. But this was perfect – Mushroom Alfredo Sauce with Chik’n and Mushrooms. I didn’t change a thing, other than using a product other than Beyond Meat because I can’t get that in the backwoods of New Hampshire. I also threw a little crushed red pepper on top because I like my sweet with spicy.
Paul said it was one of the best dinners I’ve ever made. I agreed!
I want to put this pumpkin alfredo on more things. I want to eat cauliflower rice more often (our cauliflower is usually mashed). I want to eat chik’n and mushrooms with spinach.
Thank goodness there are leftovers!
I’m back from a week of traveling, and boy is my stomach tired. I ate a lot. So much, in fact, that I should maybe lose some weight. I’ve started exercising and paying attention to how much I eat and maybe someday I’ll be skinny again. But anyways, this isn’t a weight loss blog!
When I was in Rochester for a business trip, I found this place called India House near my hotel in Victor. I went there and it was really nice. The dining area was wide open, and get this – the menu had vegetable vindaloo on it. I have only ever seen vindaloo with meat chunks, so I got really excited and ordered it with some guava juice and chapati.
It was mostly cauliflower with some other stuff. Potatoes I think. Anyway, I need to find a recipe for vegetable vindaloo since it had never even occurred to me and I like it so much.
The guava juice was also really, really good. It tasted kind of metallic like it came out of a can, but since I’ve never had guava juice I couldn’t tell you if it’s supposed to taste like that. That wasn’t bad at all, though. It was still tasty.
So yeah, if you know of any good vegetable vindaloo recipes let me know!
So I think Bret’s been eating food. But he hasn’t been posting and that makes me sad. EAT SOMETHING, BRET!
I’ve been eating. A lot.
I made a really simple curry type dinner the other night, because I like making simple curry type dinners. This one was tomato based rather than creamy coconut milky based.
I made a lot so I would have leftovers to take for lunch during the week. I tend to bring smelly foods to work but I’m unapologetic when it comes to curry.
2 tsp. olive oil
1 large onion, halved and sliced
2 tsp. minced garlic
1 Tbsp. curry powder (a heaping tablespoon!)
4 cups fresh cauliflower (about a small head)
1 1/2 lb. red potatoes, cubed
1 cup crushed tomatoes
2 tsp. ginger juice
1/2 cup water
1/2 cup cilantro, chopped and divided
1 cup frozen peas
Heat the oil in a big pan, and cook the onions until they’re soft. Add in the curry powder and garlic and cook that until it smells good. Add in the cauliflower and potatoes and cook that for about five minutes or so. You’ll want the potatoes to get a little bit softened. Once they are, add in the crushed tomatoes, ginger juice, water, and half of the cilantro. Cover the pan and let it simmer for twenty minutes or so until the vegetables are soft. Taste it and add in more seasonings if you want. I added black pepper and cayenne to mine. Stir in the peas and the rest of the cilantro and cook it until the peas are heated through.
Since there’s quite a bit of potato in this I didn’t figure it needed any rice or anything to eat it with. But I do like starch so I grabbed one of my wheat tortillas that I happily found do not have animal bits in them to sop up the sauce.
I’m going to suggest using fresh ginger if you can. I’ve been not buying fresh ginger because I bought a bottle of ginger juice not too long ago and want to finish that up. It’s really, really not a good substitute for the real thing.
Other than that, yum!
Oh hey. Remember me? I write food blog posts. Well, I finally have some money again and I want to get back into cooking tasty and healthy things that haven’t been collecting dust in my cupboard for a few months, so ta-daa. Roasted veggies!
Whoops. That’s a little blurry.
Ellen gave me this idea. I had all sorts of asparagus in my fridge from some pasta that Ellen made and I had a head of cauliflower since my grandma likes to give me food and this is what she gave me when she visited. So Ellen told me how to roast vegetables which I’d done once before with brussel sprouts but had forgotten and away I went.
I got a roasting pan, threw in some cauliflower, some asparagus, and some mushrooms. I sprinkled olive oil, lemon juice, salt, black pepper, and garlic on top. Then I put it in the oven at 450° for 40 minutes. It was really, really good. Roasting vegetables brings out some really good flavor that you otherwise may not meet.
Now I gotta find something else to do with the rest of this asparagus and cauliflower…