Buckwheat porridge with roasted cabbage wedges and crumbled garlic tofu. Topped with a yogurt-dill pickle drizzle.
Photo credit: ambient apartment lighting and my iPhone SE.
| Blog | Https://www.laurentia.place |
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Ryan Weberling
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Peripheral academic. Home cook, amateur food and ecology researcher. Mostly vegan, sometimes raw, interested in bioregional cuisines, sustainable urban living, cottage industries, etc. Moved from the Great Lakes to the Boston area in 2011. Blogging at https://www.laurentia.place
Tried the split pea fritters from my new Abra Berens cookbook (Grist). Relatively easy and a nice variation on falafel. I fried some, as called for, and baked the rest like savory green cookies. Served with a roasted koginut squash and a kale salad. #vegan #homecooking
Details for the cookbook: https://bookshop.org/a/86532/9781797207131
Scorched zucchini spears with tomato-chickpea stew, herbes de provence chili crisp, and a leftover veggie nugget from my two-year-old.
[Image: overhead view of the dish presented on a blue and white plate, with the spear stacked cross-cross and a smear of chili crisp beneath.]
[Image: overhead view of the dish presented on a blue and white plate, with the spear stacked cross-cross and a smear of chili crisp beneath.]
Join us for a live episode of @[email protected] this Wednesday! Co-hosts @[email protected] and @[email protected] will have a spirited discussion with author and @[email protected] professor @[email protected] about what's good for our bodies and the planet. šš½ļø
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Mostly improvised a chocolate pumpkin pie with almond flour crust. No sugar so the flavor wasā¦ subtle. But the filling had the best texture of any egg-free pie Iāve ever made: pumpkin purĆ©e, cacao powder, coconut milk, juice from an orange, and arrowroot powder.
Iām basically mushroom illiterate but found these on a walk this morning (Iām in coastal Massachusetts).
Vaguely #southern sweet potato and black-eyed pea stew with bell peppers, celery, mushroom, and spinach, and lots of thyme and smoked paprika.
[Image: overhead close-up of a red pot holding cooked stew.]
Made some veggie stock from my freezer scraps, which were heavy on purple cabbage and bell pepper this time. Beautiful color, flavor isā¦ interesting. Any suggestions for what I should do with it (approx. 4 cups)?
More broadly, what are your favorite things to have in a stock/broth?
[Image: hand holding a glass jar of dark purple veggie stock in front of a sunny window.]
Ooh, #vegan shepherdās pie with mashed celery root and potatoes on top was tasty last night! The celeriac adds a nice sweet-earthy flavor. And thereās nothing like a savory mid-November casserole.ā©Image: overhead view of a black rectangular # pan holding a baked vegan āshepherdās pieā casserole.