The other night we ate green. Everything was green. The kale salad, herby quinoa tabbouli, and sumac tofu with baby bok choy and broccoli was delicious and the perfect image of what my dad imagines me eating every day. If only I could eat this every day. Kale salad is one of my favorite things and the tabbouli was a great way to use up lots of fresh herbs from our CSA (maybe a little unconventional with cilantro but it worked really well in contrast to the parsley). I purposefully bought sumac last week to make this tofu after seeing Amey post about it here. All in all an awesome meal.
The tabbouli was based on the one in How to Cook Everything Vegetarian, the kale had a golden beet, tahini, soy sauce, and maybe lime juice? Too many kale salads to remember specifics.
There’s a bit of a challenge on the PPK going on right now where for a week you use a cookbook that for some reason has fallen by the wayside. This week is Vegan Planet, which was actually my first vegan cookbook. But I was so overwhelmed I made a handful of recipes before putting it away. I’m really liking it now though so I doubt it’ll get shoved to the back of the shelf again.
The first thing I made was the adzuki bean and winter squash saute. The nice thing about this book is there is something for whatever ingredients you have on hand at the time. And this is what I had on hand. I fiddled with the spices a bit, because I always do that. Spices shouldn’t be listed in measurements, just ideas.
Tonight I made the Indian spiced quinoa with raisins and pinenuts. A few months ago I got some red quinoa from Paul’s Grains. Probably the cutest farming family ever. The dad once told my friend and I “A day without cornbread is like a day without sunshine.” They have all sorts of grains and cereals, all organic. But back to the food. Delicious. The raisins make it awesome. I also added split green peas, leftover adzuki beans, and some carrots.
And here’s the taco salad I made last night. I was lazy and this was easy, perfect combination. Just a pile up of lettuce, beans, red peppers, onions, salsa, and chunks of FYH Monterey Jack. This is from the first package of vegan cheese I got. I really liked it in sandwiches and salads. I want to try other brands now.