08
May
I’ve seen the real thing brewing before, I’m giving this vegan version a try tonight. I’ll let you know how it turns out.
06
Feb
I haven’t uploaded any food I’ve made lately. Here is tonights dinner, Sexy Tempeh Avocado Arepas from ¡Viva Vegan! along with some slaw made with pickled jalapeños and red cabbage. It is the second or third time I’ve attempted arepas, and I think they turned out the best this time, I just have to not get worried when the pan starts to smoke a bit during the grilling.
28
Nov
While eating isn’t the only thing we’re doing, it certainly has a big place. I’ll post more words and pictures when I have more time, but there was just a knock on the hotel door that I think means it is time for breakfast.
25
Sep
That’s awesome.
Food stamps are now worth double at farmer’s markets in Michigan. Lovely. Congrats to the Fair Food Network for spearheading a pilot in Detroit, successfully executing, and then expanding the program to the entire state. That’s hard work, especially politically hard work.
via poptech19
Sep
I haven’t posted any food in a while, but here is an attempt and cooking a dish I have had at Little Szechuan in St. Paul, dry fried green beans. The process is pretty much exactly as it sounds, you fry up green beans in oil until they start to pucker and turn brown in spots. Although I didn’t have the right kind of rice in the pantry (this is basmati), it was tasty.
20
Jun
Mom and Brian got me a Toddy coffee pot for my birthday. Now the Seward needs to put Peace Coffee Yeti blend back on special, please.
27
Apr
Beet Potato Salad from Moosewood Classics for Robert’s “Welcome Spring!” barbecue, which proved to be more of a “Welcome Back Winter!” barbecue.
I think I made this salad for every potluck I attending during the summer of 2007 or 2008.
26
Apr
In preparation for my trip to Chicago in a few weeks, I was checking out the Chicago Diner website. “Meat free since ‘83.” When I was there this fall I had something with “corned beef,” I think it was seitan made with beet juice then marinated in soy sauce so it had a pink in the middle, seared brown on the outside appearance when sliced. Lindsey had a California Ruben, which I tried to make last week.
Anyhow, while looking at the menu, the Balsamic “Steak” Salad stuck out as what I wanted for dinner tonight. Too bad I’m in MPLS not CHI. So, I had to make it on my own. I started with the Vegan with a Vengeance simple seitan recipe for my beef base, and then I marinated it a red cooking wine, a dash of toasted sesame oil, and garlic. While that was marinating, I cooked some onions in olive oil forever, adding a bit of that very same cooking wine a few times for good measure, before finally adding the sliced, marinated seitan and garlic to the pan and bumping up the heat.
I also made a lil dressing with some tasty mustard I have (I can’t remember the brand, but it has a bit of a kick, and I’ve been putting it on everything lately), balsamic, sugar, and olive oil. I tossed romaine, carrots, and red cabbage in there. Finally, I plated up the salad, steak and a bit of blue cheese I had left over from something else.
I’ll go to the Chicago Diner when I’m there in a few weeks, and let you know how it compared, but I think it was pretty tasty.
More food soon, since I have been snapping the pictures but not posting them lately.
