Mediterranean Lunch

Today's lunch: Pita with hummus and mixed greens, and a healthy serving of Couscous Confetti Salad. (I left out the raisins because I didn't have any on hand.) Delicious. Note: If you do make this couscous salad,  I highly recommend getting someone to help you chop vegetables. That's where most of the prep work goes.

I've started saving vegetable scraps to make my own soup stock. When I have about a pound of them or so I'll share my stock-making adventures.

Now Playing: J.S. Bach - Double Concerto in D minor

1/16/12 - Food and Old Friends

Today I went to see my friends Jordan and Jillian. We've known each other since the fourth grade but don't usually see much of each other since I was living in a different state for about five years. Today I had a great time catching up and playing music.

Jordan is much better at finger picking than I am.

Of course, hanging out with me always involves food because I'm one of those people who has to eat roughly every 20 minutes (that's why I have a food blog in the first place). Jill is also a vegetarian and Jordan's gluten intolerant, so we went on an adventure to Whole Foods to acquire something quick, vegan, and gluten free.

Vegan Blueberry Muffins... not so gluten-free.

The Bombay Potatoes are my favorite from Tasty Bite. They're vegan, free of MSG and preservatives, and best of all, fucking delicious. Seriously, if I could only eat one meal for the rest of my life, this would be it. Probably. (I'm a sucker for Indian food.)

Bombay potatoes with basmati rice. Yum.

Now that we're living in the same town again, I look forward to many more days of food and music - maybe next time with more actual cooking involved. Jordan and I talked about writing music together while I'm here. I think we can both learn a lot from each other because we play completely different styles of music.

I remember when she was a puppy - now she's getting a gray muzzle. But she still jumps on me.

Until next time~

Now Playing: Depeche Mode - Enjoy the Silence

Recipe: Carrot and Red Pepper Soup

This is my second PCRM recipe adaptation. The original recipe put a few instructions in a curious order, and I thought it lacked complexity of flavor - but it could just be because I think everything's better with a little peppery kick. This soup has a wonderfully fresh, smoky-sweet flavor and goes great with a grain or pasta dish on the side.

Ingredients


1 white or yellow onion, chopped
6 carrots, peeled and thinly sliced
2 cups vegetable stock
2 red bell peppers
2 cups unsweetened soymilk
2 tsp. lemon juice
2 tsp. balsamic vinegar
dash of Tabasco sauce
salt and pepper
paprika, for garnish

In a large saucepan, bring the vegetable stock to a boil. Add onion and carrots and reduce heat to low. Cover and simmer until carrots are tender, about 20 minutes.

While the carrots and onion are cooking, cut the bell peppers in half and remove seeds. Place the halved peppers skin side up under the broiler until the skin is well charred - check them roughly every five minutes or so. When the skins are blackened, remove from the broiler. Set aside and let sit, covered, for about 15 minutes. Remove the charred skin - it should peel off easily.

In a large blender or food processor, blend the carrot mixture, soy milk, and bell peppers, adding small portions of each until completely blended. Note: If your food processor is getting full, back off on the soymilk. Return to the pot and stir in remaining soymilk, lemon juice, and vinegar. Season with Tabasco, salt, and pepper, to taste. (I tend to use quite a bit of Tabasco, but I like everything spicy.) Heat slowly until steaming, but do not boil. Serve topped with paprika - don't skip this! I promise it makes it all come together. (Well... I guess you could skip it.... just don't tell me.)

And there you have it. :) A delicious blended soup for all seasons.

Now Playing: Killing Joke - Follow the Leaders

1/5/12

Lunch today: Amy's Indian Dal Curried Lentil soup, and a slice of Rudi's whole wheat toast with Earth Balance vegan butter. Yum~

Staying with my mother at the moment - I lost my house back at the end of October due to roommate issues, and I have things here to sort out anyway (i.e. all of the things from my childhood and adolescence that are lying around cluttering up the place.) My mother is going on a new diet to eliminate chemical additives in food, so with luck I can get her to eat more plant-based meals. If only I could get my sister to eat my cooking I swear she eats McDonald's practically every day.


Well, I plan to be cooking as much as possible, as well as checking out the vegan options at some local restaurants. An old friend of mine from high school gave me some recommendations, so I'm hoping to check it out soon.

Now Playing: Christian Death - The Blue Hour

Recipe: Apple-Cinnamon Oatmeal

This is my first recipe adaptation from the PCRM 21-Day Vegan Kickstart. This breakfast is simple and tastes quite like apple pie. The original recipe suggested quick-cooking oats, but any proper foodie can tell you that's sacrilege. Trust me, it's much better this way.

To tone down the apple flavor, reduce the amount of apple juice concentrate - just make sure that the total amount of liquid adds up to 2 cups.

Ingredients


1 cup old-fashioned rolled oats
2/3 cup apple juice concentrate
1 1/3 cups water
1/2 teaspoon cinnamon
dash nutmeg

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, cover and cook for 3 minutes. Remove from heat and top each serving with a sprinkling of cinnamon. Serve with fresh fruit or  raisins.