VegInDC

This was Anne's go to order at our favorite Thai restaurant in North Carolina. I don't know why I never tried to make this before, but I found some inspiration in a cookbook we have had for ages, Real Vegetarian Thai. I had all the ingredients on hand except for some fresh peanuts which would have been the garnish on top. 1 package extra firm or firm tofu, drained, and pressed 1 14-15 oz can unsweetened coconut milk 3 tablespoons red curry paste **check ingredients to be sure it doesn't have fish sauce 2 tablespoons vegetable broth 1 tablespoon brown sugar 1 teaspoon salt 1 teaspoon soy or tamari sauce 1/4-1/2 cup organic creamy peanut butter 1/2 cup trimmed string beans, in about 2 inch pieces 10-15 Thai basil leaves 1/4 cup or so crushed peanuts for garnish Pre-heat oven to 375. Drain, press and cube your tofu in 1/2inch cubes (or whatever shape you like!) Arrange on a cookie sheet covered in parchment paper.  Bake the tofu for 20 minutes or so, until they are golden. Set...

 I had some leftover kale from making my African Peanut stew this week. I was looking for recipes that would feature the kale and other pantry staples so I didn't have to get anything special. It was really delicious! 

  A few years ago I was looking for something different for dinner and my wife loves anything peanut AND she loves African food. I went down a rabbit hole looking for some sort of peanut stew. I ended up with this recipe, which is always a hit with everyone who tries it. The key Ingredients 1 small can of whole tomatoes (about 14 ounces) 1 small white onion 4 cloves of garlic 1 inch piece of ginger 1 tray extra firm tofu, drained/pressed 1 teaspoon paprika 1.5 teaspoons cumin 1/2 teaspoon cayenne pepper (to taste) 2 cups vegetable broth 1/2 cup smooth, organic peanut butter salt and pepper to taste 3 heaping cups chopped kale roasted peanuts, for garnish (my wife says, "Only Georgia peanuts!") lime wedges, for garnish (and squeezed for taste!) Preheat the oven to 400 degrees. Cube the tofu into approximately 1 inch cubes then place on a cookie sheet with parchment paper. Roast for 40 minutes or so, shaking pan every ten minutes or so to get the tofu to brown evenly.  Meanwhi...

 I didn't eat store bought hummus until I went to college! My parents always made it in the food processor. But my tastes have changed and I do appreciate the ultra smooth store bought hummus that is common on grocery store shelves today. This recipe doesn't quite mimic that exactly, but it's a nice bridge between the courser hummus my parents made and the smooth, store bought stuff you get today. It's super easy and it is cheaper to make with some on hand essentials.  1/3 cup tahini 1/2 cup lemon 2 small peeled garlic cloves 2-3 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1/2 cup chopped kalmata olives 2 cans chickpeas, drained and rinces 1-2 tablespoons cold water salt to taste In a food processor, combine the tahini and lemon juice and process for a minute or so. Whipping the tahini helps the end result be smoother. Scrape down the sides, and process another 30 seconds. Add the garlic, 2 tablespoons of olive oil, and cumin, and process again for about ...

  In honor of Indigenous Peoples' Day, we had a delicious meal using foods from the Americas. We made the meal with ingredients we already had in the house, but next time we will be more mindful to have succotash and maybe something including pumpkin! We also realize that the finished picture should have had some tomatoes from our garden on top for color. Everything is a work in progress. Three bean chili (with peppers, pinto, kidney and black beans.) Yellow grits with vegan butter and skillet cornbread. The skillet cornbread recipe is below, it's my new favorite way to make cornbread. 

Our local Senoia Farmer's Market had a vendor this summer who was practically giving away cucumbers. I got a whole giant box for $20. I needed to figure out what to do with all of these cukes! I pickled some using my own recipe here . But I wanted to try something different. Since it was the summer, it was the perfect time for a cold noodle dish with tofu. This is really easy to come together and make with pantry staples. The noodles are gluten free and low cost from Costco.

Tonight my wife and I attended a Zoom lecture for Tu B'Shvat by Jewish Veg ( Jewishveg.org ) on "Modern Eco-Kashrut:Ethical Eating for Today's World". It was informative both historically and interesting to hear people's questions about veganism. Anne became vegan in 2005 and I became vegan in 2013, our dogs eat a vegan diet and we love sharing vegan cooking and illuminating kind choices for animals whenever we have the opportunity. While on the Zoom call, we realized how we need to update this space more! So, thank you to Jewish Veg, our friend, Sibyl Kleiner for hosting, and to our new blog friends - we will be updating things more here with not only traditional Jewish recipes, but things that are working their way into our rotation. Meanwhile - new favourite cookie to try: Siete Mexican Wedding Cookies - both gluten free and vegan ... but addictive!