Something with lemongrass.

(or the day I joined a gym and went swimming for the first time in, like, 15 years. It was awesome.)



















We went grocery shopping today. We try to go only once a week. Our grocery store is seriously great. Your Dekalb Farmers Market. But it is a vehicle drive away, so we are only willing to drive out every 7-9 days.

Walking in, it is nothing but produce. From everywhere and all kinds. I usually just buy what I know. We are trying to venture out and try one new thing every week. This time I bought TWO new things. Lemongrass is one of them.

It smelled great, but I'm not certain what it added to this slightly-overly creamy dish. Tempeh with coconut milk. (also used leeks in this recipe, which I don't often use, but actually really like.)

I'll give it another shot later this week.

Something gross.

(or the day I tried to be overly-domestic-y and it totally backfired.)






















Let me preface this by saying, I love "The New Farm Vegetarian Cookbook." It was one of my first vegan cookbooks. I've had it for that long. And you can tell by looking at it that it has been well used. I've made lots of stuff out of it and it has all been good. Most notably the oatmeal cookie recipe. The best.

I've always been intrigued by the sections that instruct you on how to make soymilk, tofu and yogurt from stratch. I had never been intrigued enough to actually try them, but I liked thinking that some day I could. Well, I finally did. I made the soymilk from scratch. It was gross. I think I let the beans soak for too long, because it was very sour.

Except for the fact that it was undrinkable, it was sorta fun to try. Maybe I will try again. Or at least look into a soymilk maker.

Something from the BBC.

(or the night I rely on the English for a tasty meal... and it works.)



















One of my favorite new ways to find recipes is google. Simple do a search for the main ingredients that you want to use. (Comes in especially handy when you have little left in the pantry and don't know what to do with what you've got.) Tonight I googled "cauliflower tomatoes coconut" and this Goan Coconut Gobi recipe is what I got.

So thanks to the BBC, we now have a new favorite recipe.

On the top is oven-baked curry tempeh, and on the bottom is steamed kale.

Something like sunshine.

(or the day I suggest, no implore, you to make butternut squash soup.)






This has become a new staple. Which is a little shocking, considering my aversion for multi-step meals. But this is so so so so worth it. (And actually really easy, I just hate cleaning a baking dish AND a pot AND a blender for the same dish.)

1. peel and de-seed butternut squash. I cut into quarters, lightly oil all sides and place into a baking dish.
2. roast for about 40 minutes at 400. Or until soft and starting to brown. Let cool enough to handle and then cut into large cubes.
3. In a big pan, saute in oil a thinly sliced shallots and 2 minced serrano peppers. Add the squash and about 3 cups of vegetable stock. Let cook for about 5 minutes.
4. Run it all through the blender, adding water (or stock) as needed. Put back into pot and salt/pepper as needed.

The variations are endless. You can take it into a more indian realm by adding curry and garam masala. Or into the mexican side with cumin and garlic and a little chipotle.

Seriously, if you don't make this already, you really should. I can't believe it took me this long to make this.

And so very cheap. What? like $5 for the entire huge delicious pot? Yum.

Something mushroom-y.

(or the day I wanted something savory, because after reading this article on the evils of high fructose corn syrup, the last thing I wanted was something sweet.)























Mushroom Ginger Soup

1 T. olive oil
1 shallot, thinly sliced
2 T. ginger, minced
1 c. white mushrooms, thinly sliced
1/2 c. dried shiitake mushrooms, reconstituted in hot water
5 c. vegetable broth
2 t. tamari
1 t. chili garlic sauce
green onions for garnish

Heat oil over medium-high heat. Saute the shallots for about 5 minutes, add the ginger and continue to saute for another minute. In go the mushrooms, and saute to desired softness... about 5 minutes. Add the broth, tamari and chili garlic sauce. Bring to a simmer for about 10 minutes.

Serve up and top with green onions.

Something tasty.

(or the day I "caramelize" the hell out of the sweet potatoes.)


















Again with the oven-roasted vegetables. They are so good and easy! And once the weather heats up, I won't be turning on the stove, so I better get it in now.

Sweet potatoes with onion. With lentils and kale. And...

Roasted BBQ Cauliflower
(inspired by the much-beloved BBQ Cauliflower at Soul Vegetarian... their version is better because it is deep-fried. But this was pretty good, too.)

1 small head of cauliflower, cut into florets
1/4 c. olive oil
1/4 c. white vinegar
1 T. (or so) barbecue spice mix (we used McCormicks)

Place cauliflower in a single layer into a baking dish. Mix together the oil, vinegar and spice. Pour over cauliflower and stir to coat. Coat at 400 for about 30 minutes.




I recognize that sweet potatoes aren't really "low-glycemic," but I kinda figure that the nutritional value is worth it.

Favorite curry.

(or how I manage to not work on my website but take a photo of my cooking prep instead.)



















Red Lentil Coconut Curry
1 small white onion, diced
1 red pepper, diced
2 serrano chiles, minced
2 garlic cloves, minced
1 t. fennel seeds
1 t. crushed red peppers
1 T. ginger, minced
1 C. dry red lentils
1 t. ground cumin
1 t. ground coriander
1/2 t. turmeric
1 T. curry powder
1 t. garam masala
3 c. water
1 14 oz. can coconut milk
1 large crown of broccoli
cilantro for garnish

Saute the onion and pepper over medium-high heat until translucent and starting to brown. Add the chiles, garlic, ginger, fennel seed, and crushed red peppers. Saute another minute. Add the lentils and spices. Continue to saute for another 30 seconds, or until fragrant.
Add the water. Bring to a simmer. Cook until lentils are soft, about 10 minutes.

Steam the broccoli separately.

Once the lentils are cooked. Turn off the heat. Mix in the broccoli and coconut milk. Let sit for several minutes to let flavors blend.

Top with cilantro.



















Kenn eats rice with his curry. I usually eat it alone or with kale. (No, seriously, kale and curry are really good together.)