All posts filed under: Lunch

Vegan MoFo: Savory Summer Squash Tart with Thyme and Rosemary

The Vegan MoFo gods have prompted: “OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?” Well, he is the president, after all. So I figured I should try to make something somewhat fancy. I didn’t think my usual bowls of random grains and beans would do. I wanted something composed. But also seasonal, and preferably local, because hello, Michelle’s totally coming, too. Enter: tart. In my opinion, tarts are elegant, but not too elaborate. Something you could easily prepare for dinner, but still requires a bit of know how. I started out preparing the tart shell, which is a mixture of whole-grain spelt flour, oat flour, vegan butter and olive oil. The mixture is meticulously pressed into a tart pan (this is where a bit of skill comes in), and then parbaked. I then got to work on the filling. I originally wanted to use brown lentils as the base, as they lend a meatiness and earthiness. However, I was out. That’s when moong …

Vegan MoFo 2015: Black Peppercorn Tempeh

Alright, folks. Day 2 of Vegan MoFo has arrived. The prompt of the day is: Recreate a meal from your childhood. Back in the day, when I ate meat and was a wee youngin’, I loved my mom’s Black Peppercorn Chicken. She would make it for dinner quite often, using a McCormick marinade packet. It was tangy, with a distinct spiciness from the pepper. Alongside, she would mash up baked sweet potatoes with butter and brown sugar, and serve up some green beans or corn. Yum. But now that I am a vegetarian, I haven’t experienced the black peppercorn taste profile in a while. It was only when I was grinding up some peppercorns for an Indian recipe that I recognized the zingy smell, and pondered my mom’s holy Peppercorn Chicken. I knew then that I had to vegetarianize the recipe. This tempeh is actually quite easy to prepare. You steam (braise?) it in a water and spice bath, and then coat it with the homemade peppercorn spice mix. It then goes into the oven …

Spicy Thai Eggplant with Mint

Summer is here in all its glory. This is truly the time of bounty, the time where I spend all of my money on heirloom tomatoes, and hobble back from the farmer’s market with heavy bags of stone fruit, corn, and peppers. Me being a farmer’s market fiend (along with a veg fiend, but of course) adores ogling all the vibrant colors of the produce, and I also dig that everything is grown locally. When I am up at the stand making my choices, I can actually chit-chat with the farmer who grew these very same fruits and veggies! Crazy, right?! Sadly, it is pretty crazy in our day and age. But let’s keep the farmer’s market love going. Try to support your local farmers- whether by attending a market, or even just by shopping at the grocery store. I’ve noticed Wegman’s, Whole Foods, Stew Leonard’s, and Trader Joe’s have had local produce available, with signs detailing where the fruits and veggies are grown. Bravo 🙂 Hopefully, more grocery chains will start to incorporate locally …