cupcake time
today we made chocolate mint, crimson velveteen, pumpkin chocolate-chip, and mexican hot chocolate cupcakes – all from the famous VEGANCUPCAKESTAKEOVERTHEWORLD.
mushrooms, orzo
chicken-of-the-woods, hen-of-the-woods, and king oyster mushrooms sauteed in olive oil with garlic, salt + pepper, over orzo (with chopped tomatoes too, which are buried there in the photo)
apple coogen
some photos from my bakin’ time with matt moore this mornin’…
>> (vegan APPLE COOGAN RECIPE here) <<
tempeh sandwich
yesterday, I made a sandwich at work, for lunch:
smoked tempeh
avocado
cucumber
tomato
basil
red onions marinated in balsamic vinegar
red pepper relish
(lil bit of) hot pepper
(excessive) vegannaise
on a baguette
foraging on bike
Well I went on a wild urban foraging bicycle tour of boston the other day led by the greenhorns group. It was great. There was a lot of stuff we found, and unfortunately I didn’t think to photograph most of it for some strange reason, but below are a few…
my bike lounging in the grass with some wood sorrel
A LARGE AMOUNT OF chicken-of-the-woods woooooaoahahh
apples apples apples apples apples apples apples
not foraged, but this locally-made stone-ground chocolate was donated to us and its deliciousness blew me away.vegannnnnnnnnn <3 <3 <3
massachusetts
maybe I will blog about what I eat all the time.
lunch today!
I went on a wild city foraging tour in boston the other day and got a whole buncha chicken-of-the-woods which is absolutely incredible, let me tell you. It is delicious. And it is not a chicken, it is a mushroom. so great.
So I stir-fried some of that with purple carrots from the farmer’s market in olive oil and I think I put some salt in, and nothing else. Also had some [local] kale with two other kinds of wild greens whose names I can’t remember, sauteed in [local] garlic and olive oil with berbere and dukkah, and salt.
It is very good, and very local except for the fact that I think I’m gonna eat the leftovers with vegannaise. Not local but it is so delicccioususs.ss
nachos
fuckin vegan nachos.
what’s in there? some avocado, vegan cheddar and mootz by follow-your-heart, fried-up fake beef stuff, cilantro, I think some onions in there someplace, and of course various heirloom tomatoes.
look at this tomato.
incredible.
okra, puppy
HUGE OKRA! from the Lawrence, Mass farmers market. so pretty. by far the largest okra I’ve ever seen. so I roasted it in the oven with some olive oil, red pepper flakes, and salt, the way I’ve done a hundred times with okra.
unfortunately it came out super tough and I was only able to eat the seeds inside, which were so big they were like corn kernels. oh well.
in other news.
my roommate got a puppy.
summer sandwiches
been really into sandwiches this summer! so I thought I would share my sandwich ideas with you:
GUACAMOLE SANDWICH
- avocados
- red onions, chopped
- cilantro, chopped
- garlic, minced
- dried chipotle pepper, ground (I used a coffee grinder)
- lime juice
Mash all that up together, spread it on some bread, then add sliced tomato and some kale or lettuce and maybe some more cilantro!
SALAD SANDWICH
somewhat similar to a vietnamese bánh mì sandwich
- carrots, shredded
- radishes, shredded
- red onions, thinly sliced
- rice vinegar
- agave nectar
- toasted sesame oil
1) Combine the above and let sit for at least an hour.
2) Spread a generous amount of vegennaise and some sriracha sauce on your bread.
3) Pile on a nice slab of fresh tofu, slices of avocado and cucumbers, your carrot mix, and a few sprigs of cilantro.
If you happen to be in the Boston area, I highly recommend buying the following local items like I did:
- 21st Century tofu from Jamaica Plain (at City Feed and Harvest)
- Iggy’s Bread from Cambridge
- carrots, onions, garlic, cucumbers, and kale from the farmers markets.
Everything is so much fresher and more incredible when it’s local, and fresh produce is pretty bleak here in the winter so eat up now while you still can!!!