So what shall my first blog post of Vegan MoFo 2014 be ? I don't have any great food pictures to post at the moment, despite having basically cooked all weekend. Jamie came home Friday, after being away on a business trip for nearly two weeks. He arrived with a pretty intense cold that has now, on Labor Day, about run its course. On Saturday I made him a huge bowl of ramen with lots of veggies, including daikon and bokchoy. Thankfully, plain, unfried ( even organic ) ramen noodles are readily available to make your own soup and season how you like it. We make a simple soup with what veggies we have on hand, seasoning with soy sauce, ginger and garlic. He likes flakes of red chili pepper in his, I like some wakame seaweed in mine.
I made a batch of Coconut Bacon and a batch of vegan ham from Chef Skye Michael Conroy's The Gentle Chef Cookbook and then we picked tomatoes from our backyard and ate enormous sandwiches, dripping with all the goodies.
Sunday I made a giant coconutty curry with some homegrown veggies ( squash, tomatoes ), veggies from a friend ( swiss chard, kale, peppers...thanks Sharon ! ), and from the farmer's market ( carrots and extremely wonderful silky eggplant, onions and garlic). I chopped all the veggies up and roasted them in the oven with couple of tablespoons of oil , made the "gravy" and then tossed it all together with various spices. Also a big pot of Moong Dal and a pot of basmati rice. We will eat from all of that for days ! I love that Indian food is so forgiving and veg-intense.
Today, Monday, I made mushroom gravy and baked a batch of Peanutbutter Blondies and Fran Costigan's Very Fudgy Chocolate Chip Brownies to mail off to my Dad, who lives alone on the East coast. The gravy gets frozen and sent off in a little cooler, the cookie bars are fine going Priority in a box. Not all of the brownies are going t fit in the box...guess some will have to stay behind :)
Tonight, it's left-overs!
I found an iPhone picture of some of the veggies getting ready for the curry....look at that gorgeous Swiss Chard !