15-Minute Vegetarian

It was the hottest day so far this year, peaking at 95, so I decided to make three things that involved slaving over a hot stove. Fortunately, they are all from the book 15-Minute Vegetarian so the slaving was in short bursts.

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I did an appetizer of battered tofu with ginger dipping sauce, so first up was the sauce. Quick and easy, and pretty tasty. Spouse loved it (child never got beyond sticking her tongue on a piece of tofu.) Later I started the main.

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Apart from chopping, this comes together pretty quickly. There was also the bonus of using canned chickpeas and getting to drain off the liquid for later use. I’ve been wanting to try some things with aquafaba.

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My only issue with this recipe was that it needed more, or more likely fresher curry powder. With a whole 6oz can of tomato paste, it was very tomato-y.

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No pictures plated. I had a complete failure with the pasta and ended up composting the whole batch and making more. I wish we had enough whole wheat spaghetti as I would have used that instead.

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The tofu, on the other hand, was a complete success! I used a 1/4 cup aquafaba instead of egg and it battered up nicely. With some non-dairy milk in the batter, this could have been a completely vegan meal.

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Who doesn’t love fried food?

So I think I would do the curry again if  I were cooking for others and wanted something no one would really hate. The tofu was great and I would do that again but try different sauces for variety.

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Why garnish with parsley when pea tendrils are in season and delicious?
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Mediterranean Lentil Salad

I had an unexpected Friday off and got to use it for some serious self care. After dragging Spouse out of bed to go do our monthly parent teaching at Child’s nursery co-op (it was his turn), I got to have a leisurely cup of tea in a quiet house. I had almost forgotten what that was like. I also indulged in a pattern sale at Colette.

Since Spouse shambled out of the house without his keys and wallet, I dropped those off on my way to the gym (I try to go once a year whether I need it or not), with a little play time too since the school is fine with parents dropping in and staying.

Then a trip to a closing fabric store for whatever they had left, some new sneakers bought for me and for Child, a lunch with cocktails  all by myself, and back home for a NAP! After I picked the kiddo up from school, it was time to prepare Mediterranean Lentil Salad from  Moosewood Restaurant Cooks at Home.

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This came together really quickly. I wish I had gotten some thyme from our neighbors on the way home since ours did not come back this year, but I had dried, so that was okay.

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Child decided to play a game of hiding all the vegetables for me to find. I probably would have had everything prepped before the lentils were finished if it hadn’t been for that, plus a bit of hide and seek with her

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Hidden Child behind the vine on our porch

 

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Still, this was super fast and easy. I also reserved the tomato soaking water and froze it for later use in soups.

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Of course once it was ready, I wasn’t particularly hungry. I did have a spoonful and it was delicious. And it didn’t go to waste as Spouse ate ALL OF IT! Picky child had minimalist dinner. She ended up making me cook more chicken and then went for a bunch more strawberries for dessert.

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With luck I’ll get to eat more of the next meal I cook.

 

 

Warm Spinach and Asparagus Salad

We went from drizzly and cool to hot and sunny. So salad time!

I actually started prepping Tuesday night without taking any pictures. Knowing it would be hot it seemed a good opportunity to try the Ginger, Strawberry, Mint Limeade from this month’s Vegetarian Times. Rather than steep the citrus zest, ginger and mint for an hour, I covered it and left it on the counter over night. I had a taste in the morning and would be content to drink just that.

But we’ll need more than just beverages (we’re not Frank and Sadie Doyle, after all) so Warm Spinach and Asparagus Salad from the same issue, plus chicken for spouse and child and a “chicken” and apple Tofurkey sausage for me.

Since Spouse would be going out on his weekly group bike ride, I though I’d Child involved in making dinner. But then that didn’t happen. Instead, we ended up out at a restaurant with friends and then meeting up with Spouse after his ride.

But all was not lost on the salad front! I just made it Thursday. And didn’t involve the child. Or take pictures. So a bit of a fail on the blogging front, but success in terms of cooking. It was delicious and filling. Part of the latter was probably due to it being four servings that were eaten by two, but I didn’t have anything but the salad, so there’s that.

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The only photo I managed to take. And then I ate it.

Edit: I was going to link to the recipe but it’s not up on the Vegetarian Times site yet. So here (please don’t sue me):

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