yum_burnt_toast

oh there was pita and aubergine just not in the photo. i also intended to make a tzatziki but the cashew yogurt had gone off. i had used to stuff the pita when i was single, but as a family we stack the ingredients on triangles, mostly so my four year old is less focused on why she doesnt have the same amount of pita as everyone else.

after emptying the whole jar, i knew there was no turning back.

haha, thats close to the truth. its about a half bowl above the rim

thats the way i like it, but my wife prefers less rice. this picture was taken before the deluge of gochujang sauce since it, despite tasting great, would hide the ingredients.

thanks! ive been enjoying sharing here as cooking and the vegan diet have become increasingly important parts of my life, and as ive been in a bit of a rut lately it is nice to have a creative outlet.

i always have polenta in the pantry and love cooking with it, especially during the colder months. i like how much it expands, i usually cook it at a 4:1 liquid to polenta ratio but i have to be careful how much i make so we dont have a weeks worth in the refrigerator.

ah, sorry for phrasing, i made a pizza at home with my wife last week and had made a tomato sauce with garlic and oregano.

looks great! and yea, that miyokos is pretty good. i went to a pizza party at a friend's with a wood fired oven, it went over pretty well with the non-vegans.

sure!

the mushroom topping is chopped oyster mushroom, sauteed until quite brown and slightly crispy, to which i added the sliced whites of six scallions until softened, and about a tablespoon each of yellow miso and bean sauce (chile bean sauce/paste/doubanjiang if you want spice, but as my meal plan includes a pre-schooler i used a bean sauce without chiles and added chile oil to the finished soup).

the tare was two tablespoons of shiitake mushroom powder, between a third and a half cup of sesame paste, a generous tablespoon of yellow miso, a standard tablespoon of dark soy sauce, and as much grated garlic and ginger as i thought my family would tolerate, which amounted to about 4 garlic cloves and a half thumb of ginger. i added it all to a sautee pan thinned out with some sesame oil and a bit of coconut sugar and warmed just enough to melt the sugar, hydrate the mushroom powder, and mellow out the raw garlic/ginger flavors.

when ready to put together, its just broth (tare + soymilk), noodles, mushrooms, cucumber, and scallion greens. you can either mix the broth per bowl or do it all together. there is a local tofu company near me that makes a soymilk (labeled soybean juice) which is more savory in flavor that lends well to the broth, but any soymilk would be fine. the picture was slightly paler than i would have liked, so make sure to taste until its where you like it. for the amount i made it would be about 1.5 litres. if youre cool with msg that would make a good addition to the broth as well.

yea pretty much! it is a japanese version of dan dan noodles but with a sesame-heavy broth. there is a great local tofu producer near me which sells soy milk that definitely has a savory almost funkiness, and i use that to thin out a fairly strong paste of miso, sesame paste, dark soy sauce, ginger, and garlic. a nice make ahead dish for a hot day!

damn, hearing it from someone else hits different. sometimes i yearn for the closeness of intimate friendships but the anxiety at the vulnerability of expressing a genuinely held opinion wont let me do anything else

so this was all done at the same time as that nights dinner (tofu cauliflower curry) and two prepped weeknight dinners (red lentil curry) for two adults and a pre-schooler, all of which took about 4 hours with breaks to eat dinner, wash a few dishes, help with a mini tantrum, read a bedtime story, and use the bathroom, so maybe 1.5-ish hours just for the lunches (not including the 3 hours hydration time for the farinata batter).

thank you! its is essentially the same batter as socca, but this week i went for an italian theme so i poured it thick and called it farinata. it is usually described as chickpea pancake or flatbread. you have to let the batter sit for a few hours for the chickpea flour to hydrate, and it oddly pours out quite thin, but 30-40 minutes in the oven have it coming out solid enough to slice.