Vegan Pho with Crispy Tofu

Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.

Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables. Cravings have a way of leading us down unexpected culinary paths, don’t they? As I found myself yearning for something entirely outside my usual palate, a distant memory surfaced – the tantalizing aroma of…

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Meatless Fridays: a waiter explains to patrons of a restaurant about the first "meatless" day observed here in 24 years, October 9, 1942. Only fish and vegetable plates were on the menu, designed to help cut the consumption of meat by 21 per cent as requested by the government in order to make rationing unnecessary. It didn't work. Meat was rationed in January 1943.

FN: Apparently, people were no better with apostrophes during the Golden Age than they are today.

Photo: Associated Press

Mushroom Polenta (Vegetarian)

This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!

Ingredients (serves 2):

2 tablespoons dried porcini mushrooms

1 cup boiling water

1/4 cup skimmed milk

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

½ cup polenta

4 heaped tablespoons crème fraîche or sour cream

Parmesan

Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.

Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.

Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.

tonight’s creation since i’ve haven’t shared any thing i’ve made lately

Tortang Talong - Eggplant Omelette

The grilled whole eggplants are dipped in an egg mixture and pan-fried to create this traditional Filipino omelette. The simplest ingredients—egg, salt, pepper, and eggplant—can produce great flavors. This dish is usually served by my father for breakfast on the weekends. One of the numerous foods my father prepares that I love.

“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde, A Woman of No Importance

i never talk about veganism on here cause theres not rly a point cause i hate internet fighting now but yea it does blow my mind ppl actually eat meat daily and some people with every meal 🤢

Wrapy z jajkiem na twardo, rzodkiewką, kukurydzą, ogórkiem konserwowym i majonezem

Paczkę tortilli warto mieć w lodówce. To takie koło ratunkowe na sytuacje awaryjne.

Można do nich włożyć prawie wszystko: od najpopularniejszego smażonego kurczaka z pomidorem, cebulą i sałatą, przez ciepłe farsze z mięsa, fasoli i ryżu à la burrito, po wszelkie wariacje sałatkowe, i będzie smacznie. Od wersji skromnych, śniadaniowych, po sycące, obiadowe. Od wegetariańskich, przez rybne, po mięsne.

Zdarzało mi się - w chwilach napadu głodu i braku chęci stania przy blacie kuchennym - wpakować do środka resztki różnych serów, złożyć na pół, zapiec na patelni i nakarmić nimi córkę i siebie. Albo - nieco już podeschnięte pszenne lub kukurydziane placki - pokroić na kawałki, skropić oliwą lub olejem, obsypać przyprawami, ostrym serem, podpiec w piekarniku i schrupać jak chipsy.

Tym razem tortille posmarowałam częściowo serkiem topionym z czarnuszką, na tym ułożyłam liście sałaty kędzierzawej, a na wierzchu sałatkę z rzodkiewek, jaj na twardo, kukurydzy z puszki i ogórków konserwowych z dodatkiem majonezu.

Zjadłam tylko jednego zawijańca, choć miałam ambicje pokonać dwa. Mój wymyślony przyjaciel miał znacznie pojemniejszy żołądek. Nieoczekiwanie puste opakowanie po wrapach powędrowało do kosza.

Składniki (na 4 sztuki):

4 pszenne tortille mała puszka (170 g) kukurydzy 4 jaja 4-5 ogórków konserwowych 7 rzodkiewek 2 gałązki szczypioru główka sałaty np. kędzierzawej 2 łyżki majonezu płaska łyżeczka musztardy Dijon ser topiony (u mnie domowy - przepis wkrótce) czarny pieprz i sól do smaku

Wykonanie:

Jaja ugotować na twardo, obtłuc skorupkę, poturlać po stole, jak cytrynę i obrać (nie wiem, jak Wy, ale ja lubię ten proces). Pokroić metalowym sitkiem w kosteczkę.

Rzodkiewki umyć, pozbawić ogonków, liści i pokroić w niedużą kosteczkę. Ogórki odsączyć i pokroić w podobnej wielkości kostkę. Kukurydzę odcedzić na sicie. Szczypior posiekać drobno.

W średniej wielkości misce połączyć powyższe składniki z majonezem i musztardą. Wymieszać i dosmakować solą oraz pieprzem.

Tortille z jednej strony smarować niezbyt grubo serem topionym. Domowy można śmiało zastąpić kupionym, o ulubionym smaku. Na to układać liście sałaty oraz wzdłuż sałatkę. Zwijać tak, by końcówka tortilli była podwinięta, inaczej będzie wyciekał z niej sos.

Zazwyczaj od połowy długości zawijam wrapa w papier śniadaniowy lub folię aluminiową, wówczas ograniczam bałagan.

Spinach Mushroom Quiche

Gross, unnecessary: Meals made with heavily processed bean paste reconstituted into some approximation of meat.

Cool, fine, normal: Meals made with a variety of vegetables, beans and/or grains that are simply cooked without trying to make them into something they're not.

EATING IN SEASON

Eat in season. Eat local.

Happy Spring! Yes it is, according to the Celtic calendar. The wheel of time rolls into the time of new life: lambing, breaking ice and snowdrops poking through the snow. Blessings of Imbolc, Celtic spring, which begins on St. Brigid’s Day, February 2nd. Should you remember, since my career has less of a hold on my life, the rhythm of the earth instead of the corporate structure determines my…

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Can you tell I bought a truckload of fresh figs this week?

This is my third recipe so far — I can’t resist fresh figs when I first see them in the market. So, we’ve had two versions of salad (with figs of course) and one pizza — I’ve made this pizza numerous times since I first posted about it last year.

One of us, as usual, added some fresh arugula on top and one of passed on that.

Follow me on Instagram @RonnieVFein

Fig, Caramelized Onion and Cheese Pizza

2 tablespoons olive oil

1 large onion, sliced

1 tablespoon Balsamic vinegar

cornmeal

about 15 ounces of pizza dough

3/4 cup ricotta cheese

5-6 fresh figs, cut into quarters

2/3 cup mozzarella cheese

2 tablespoons Parmesan cheese (or 1/3-1/2 cup crumbled blue type cheese)

arugula, optional

Balsamic vinegar, optional

Preheat the oven to 450F. Preheat a pizza stone if you have one. Heat the olive oil in a saute pan over low-medium heat. Add the onions and cook for 15-18 minutes, stirring frequently or until the onions and beginning to turn golden. Add the Balsamic vinegar, stir and cook another 10 minutes or until the onions are soft, well glazed and golden brown. Set aside. Place some cornmeal on a board or on parchment paper and stretch/roll the dough into a circle (Mine was 12-inches but you can make it 11-13-inches depending on how thick you like the crust.) Spoon the ricotta cheese evenly over the dough surface, leaving about 1/2-inch at the edge. Cover the ricotta cheese with the onions. Top with the quartered figs, placing them evenly round the surface. Scatter the mozzarella cheese over the top, then the Parmesan or blue cheese. If you have a pizza stone transfer the pizza to the stone using a pizza peel; or, transfer to a large baking sheet with the parchment paper underneath. Bake for 15-20 minutes or until the crust is crispy and browned to taste and the cheese is melted and bubbly.

Makes one large pizza

cooking for yourself and love- which is of course the same thing

9 Easy Vegan Depression Meals For Low-Energy Days

9 vegan depression meals for low-energy days #vegan #mentalhealth #loweffortmeals

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ZENB Plant-Based Pasta

What did I think of ZENB plant-based pasta? I thought it was fantastic. If I didn’t know it was plant-based I wouldn’t know it was plant-based.

ZENBE (ZEN-bee) is created from the Japanese expression, zenbu, meaning, whole. I love pasta…so much that I am heading to Florence, Italy, in a few weeks for the purpose of eating great pasta. Unfortunately, I can’t often fly off to the beautiful country of Italy for some of the best pasta in the world, so I must find options here at home. I am a big fan of carbs – something I wish wasn’t true…

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Meatless Monday

Cooking this vegetarian dish, Pinakbet with Tofu reminds me of my dad's vegetable garden. Dad, an avid gardener, grew all kinds of vegetables in our backyard. My dad came from a poor family, so gardening for my dad's family was not a hobby to enjoy, but a means to put food on the table. Growing up, I had fond memories of the times he would have me pick some vegetables like tomatoes, green beans, and eggplants, and they would be part of a wonderful meal he himself would cook.

“Anything made with love—bam!—it’s a beautiful meal.” – Emeril Lagasse