A Pseudo-German Feast

Brown rice, cabbage and apple, and tempeh ’sausage’!  The cabbage and apple dish I based of memories of something my brother made a few years ago.  I sauted onion and purple cabbage, then added red wine vinegar (and a bit of apple cider vinegar too), salt and pepper and the apple slices.  For the tempeh, I cooked them up in the cast iron with a big hit of soy sauce and a generous sprinkling of Penzey’s 4S salt mix (which is also amazing on popcorn, with nutritional yeast, natch!).

Chickpea Salad

It’s that time ‘o the month – when my stamps run out and I’m left digging in the dusty corners of my cabinet for stuff to eat.  Hence, this cobbled together chickpea salad, made with red bell pepper, chickpeas and shredded carrots and doused in mustard vinagrette.

Trip to Fubonn

Sorry it’s been awhile!  Here are pictures of my trip to Fubonn, the asian mall in Southeast Portland!

Rachel having a snack.

My treats!  The tea is for iced Jasmine Green tea (with agave), one of my favorite summer drinks.

Another favorite treat: green tea bubble tea with lychee syrup.

Boobie Cupcakes!

Boobie cupcakes I made for Kevin’s potluck, using the basic chocolate cupcake recipe from Isa’s Vegan Cupcakes Take Over the World.  I was going to pipe the ‘butter’cream icing but the bag kept breaking, and we were out of canola oil so I had to use applesauce instead.  They still turned out okay though!

Fantastic Salad

Salad is probably my favorite food and all spring and summer I throw together the most ridiculously awesome ones.  This early spring salad is only a hint of what’s to come … radish, chick peas, smoked tofu (local), greens from the co-op, carrot, avocado, pumpkin seeds … dressed with red wine vinegar and bulk olive oil.

Tofu Scramble and Beernanas.

What’s better for a Saturday afternoon hungover breakfast than tofu scramble, soysage and beernanas?  John, Paris and I whipped this up after the usual round of “I’m never drinking again”s.  Paris introduced us to the beernanas, which sounds horrible, right?  It’s actually not bad.  Here’s the recipe:

Beernanas

4-5 Bananas

1.5 12 oz. cans of cheap beer (we used PBR, Wisconsin, what!)

Throw the bananas in a blender until they’re good and liquidy, then stir in the beer.  Makes enough for three hungover folks to drink while watching Ren and Stimpy.

My current food obsession: pasta salad!  Here is more:

Kitchen Sink Pasta Salad

My food card ran outta money pretty quickly this month!  I made this pasta salad with the last little bits left in my cupboard.  Here is the recipe:

Kitchen Sink Pasta Salad

1/2 bag of shell pasta, cooked and cooled

2 carrots, grated

1 green (or red or yellow) pepper, chopped

1 cup white beans, cooked

3 or 4 tablespoons of olive oil

3 or 4 tablespoons of balsamic vinegar

dill and garlic, to taste

a handful of slivered almonds

a handful of pepitas

a healthy pinch of sea salt

Put everything in a big bowl and stir it together.  The first batch I made I added some leftover dried cherries too.

Isa’s Rejects

Last week I got a job baking cookies to be photographed for Isa Chandra Moskowitz’s new cookie book!  It was fun baking all those cookies (I did 12 batches), a lot of work and challenging too, but definitely fun.  I took some pictures of some of the ones she didn’t take.

Friday Cookout!

Last Friday was the first really, really nice day we had this spring, so of course my housemates and I had a cookout.

Rach and I treated the veggies pretty simply; just olive oil, sea salt and black pepper.  I’m not sure what they put on the shrimp kebabs … it’s not like I was gonna eat them!  But they looked real pretty.

Getting nice and charred!

John doing some basting.

My dinner!  A red pepper, vegan burger and pinapple sandwich, with TONS of ketchup of course.  The grilled zucchini was to die for.

Dekum surveys the meager leftovers.

Blueberry Oat Muffins and Pizza

A couple random things to get out of the way here.  First the blueberry oat muffins which I made using this recipe.  It’s no joke that it’s an easy recipe, those guys can be whipped up in no time.  I added some brown sugar to the top for a little added sweetness.  I’ve been making A LOT of blueberry muffins, since Rachel brought home about eight half-pints of them from work.

And the other photo is my lazy (but very delicious) pizza dinner I made, using pre-made crusts and sauce.  I bought the pack of two crusts from Whole Foods and with the sauce, shrooms, olives and veggies it came out to about 8 bucks for two pizzas.  Good deal!  The meal reminded me a little of eating pizza with my family, ’cause my mama always insisted we had some veggies with our pizza and the veggies were usually carrot sticks.