Sunday, September 9, 2007

After 4 whole days of school, it's so nice to be cooking again! This weekend, I've really done a lot of improv lunches and dinners, and boy has it been yummy.

Friday night: I made a 'curry' stir-fry with a vast rainbow of veggies:

I started off by sauteing the red chili, onion, and garlic with some yellow curry paste. My awesome littlest sister helped me out by adding the next vegetables when I asked for them (Ok, now mushrooms! Tomatoes! Carrots! ...)

Once the veggies all almost done, I added some warmed-up soymilk. I then let that reduce (uncovered of course), and I ended up with a creamy skillet of tastiness.

I ate the whole thing. Yes, that's right. The WHOLE THING. :D

Saturday's lunch: No pictures, sorry, but I made a lovely onion, mushroom, and lentil stir-fry, then put that on top of some romaine lettuce and steamed broccolini. I'm really loving the stir-fry-on-top-of-salad thing that I've been doing lately- lots of contrasting tastes and textures. Mmm! You don't even need to use a salad dressing, either.

Saturday's dinner: 4 different kinds of salad... we went to my great-aunt's 70 birthday party and I was perfectly happy to fill up on leafy greens and raw veggies. Plus, I made a hefty bowl of apple-cinnamon oatmeal before, so I was fine.

Sunday/today's lunch: Another stir-fry+salad. This time, I used a Moroccan spice blend with bell pepper, tomatoes, kale, mushrooms, an onion, and some frozen white beans I found kicking around in the freezer.

Now, on a bed of romaine lettuce and raddicio, with nori strips:
It was very fragrant (I used a bit too much of the spices), but very delicious and rich-tasting. The nori was a random addition and didn't go well with the flavours of the dish, so I'll leave it out for sure next time.

Finally, we just had some roasted veggies (cauliflower, onion, broccoli, garlic, garden carrots, bell pepper) for dinner, as well as a plethora of other things.. Mostly leftovers. Yummy all the same. :)

I found a chunk of tofu in the freezer, so I defrosted it and it's currently all chopped up and marinating in tamari, vinegar, ginger, Chinese 5-spice, and some other things that I just threw in there...

Don't you love how frozen tofu gets all those cool little air-holes?

For this next week's lunches, I have some leftovers in little containers so I should be ok. Also, I'm probably going to assemble some rice-less sushi and I'll find another yummy soup recipe for my mom to have fun with. Yay for being vegan and NOT going hungry!


VegMomma said...

What beautiful veggies!

maybepigscanfly said...

MMM the curry stir fry is my favorite!

What do you think of brocolini? Do you prefer it to brocoli?

healthnut said...

Everthing looks so colorful and good for you! I love those kinds of dishes and I'm glad you found time to cook which is something I struggle with now that school's started.

Peggy the Veggie said...

Thanks for the comments!

Broccolini is nice because it has a milder, less strong taste than broccoli does. I think I like broccoli better raw, but broccolini better cooked. It's a tie! :)

Anardana said...

Indeed- frozen tofu is spongy-licious!

Peggy the Veggie said...

Haha, you know you're vegan when 'spongy' makes food (well, tofu) sound yummy!

Johanna3 said...

great post!