Cooking Less Meat Again
After three weeks of travel, and not cooking much, I have been back home for a week. Truthfully, for the last few days on the road, I was eating quite a bit of real junk food, including several McDonald's hamburgers. So it feels good to get back to my ongoing experiments cooking with less meat -- or no meat.
Jamaican Curried Tofu
Tofu is really an unfamiliar food for me, and it's taken quite a few experiments to find ways that we might enjoy it. My approach is to view it as a food in itself, not as an imitation of meat, because it's nothing like meat. This week, I tried a recipe for a Jamaican curry using tofu, and it was not bad at all. I was inspired by a blog called From the Comfort of My Bowl, written by Jhanelle Golding, a native of Jamaica who now lives in the US. I was inspired by a recipe called Vegan Jamaican Curry Tofu (Traditional Recipe!)
|The ingredient prep -- I didn't use the Scotch Bonnet pepper, which would have|
been true Jamaican, because it would be too hot for us.
|I added a few snow peas to the original recipe.|
|The final dish: tofu, vegetables, and brown rice. Quite enjoyable!|
Mushroom Pancakes, Broccolini, and Gochujang Sauce
What's new here is a box of gochujang paste that I found in the supermarket Asian section. I was inspired by several recipes for a gochujang dipping sauce, as well as for some recipes for Korean pancakes. Since I was using up sourdough discard for the batter, I prepared my normal savory pancake recipe and added lots of green onion and a few mushroom slices for each pancake. I stir-fried broccolini as the vegetable for dipping -- and we also dipped the pancakes. And I improvised a cucumber salad.
Ingredients for dipping sauce:
2 tablespoons gochujang Korean red chili pepper paste
2 tablespoons rice vinegar
1 tablespoon agave nectar
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
|Vegetables: broccolini, chopped green onions, mushrooms.|
|Mushroom pancakes, stir-fried broccolini, gochujang sauce, and cucumber salad.|
Spaghetti Squash with Lemon-Olive Sauce
I don't remember ever cooking spaghetti squash before. Several food writers mentioned that this vegetable may look like spaghetti, but the texture and the taste are not in fact like pasta. I was warned! So I tried to find a recipe that would highlight the squashiness. My source recipe was from Food and Wine Magazine. Using an immersion blender, I emulsified lemon juice, oil, lemon zest, chopped green olives, and scallions, as the recipe suggested. I added some parsley as well. In addition to the garnishes of toasted almonds and feta cheese, I used some sunflower seeds (for part of the almonds) and additional lemon zest and parsley. We enjoyed the resulting dish.
|The sauce, the nuts and seeds, the lemon zest and parsley, and the feta cheese.|
|Spaghetti squash roasting in the oven. The recipe says to boil the squash.|
I think boiling squash halves sounds dangerous -- and not as tasty.
|Squash: just out of the oven and spooned out of the skin.|
|The finished dish with a glass of white wine to share with the bloggers at Elizabeth’s weekly blog get together.|
Mother's Day by Len: Tortilla Española
I'm not the only cook in the house! For Mother's Day, Len made me a Spanish potato omelet: Tortilla Española. He found a recipe that used lots of onions and lots of olive oil, so it was really delicious.
|He flipped the tortilla and slid it back in the pan,|
just as it should be done.
|Of course we had some wine with the tortilla.|
blog post © 2022 mae sander