Well, if it wasn't for VeganMoFo, I probably wouldn't be blogging at 10:30 at night, right after getting back from a long drive and a weekend away from home. But this is the month of vegan food, darn it, and I'm nothing if not dedicated!
Tonight, I want to talk about "veg on veg" - one of my favorite types of meals. Veg on veg is a meal that simply involves vegetables, vegetables, and more vegetables. Anyone who knows me knows that I love grains, beans, and tofu. They know that tempeh holds a special place in my heart and that I love experimenting with seitan. They know that I love baking, whether a big loaf of bread or a decadent dessert.
But sometimes, you don't want any of that. Sometimes, your vegan heart just wants to sing about the love for produce. Pure, unadulterated, produce. So you end up with a meal like what you see above.
This was a meal that Daiku and I shared last week, consisting only of produce. The main course was a dish of roasted vegetables: butternut squash, potatoes, carrots, and onions. I love throwing onions into roasting winter veggies, because they caramelize and lend a great sweet flavor to everything. The veggies were very simply seasoned with olive and chili oils, salt, pepper, a dash of cinnamon, and a touch of sage.
To go with them, we had a simple green salad dressed with a robust dijon vinaigrette. The slight heaviness of the dijon mustard and white balsamic vinegar paired well with the heartiness of our roasted veggies.
As a final accent, we had a dish of fresh cranberry sauce that I whipped up while the veggies were roasting. I cooked some cranberries with orange zest and frozen apple juice concentrate until the berries had burst and the sauce had thickened up slightly. (Cranberry thickens up even more as it cools and sets.)
So there you go: veggies, veggies, (fruit), and more veggies. Veg on veg, one of my personal favorite aspects of veganmofo.
Tonight, I want to talk about "veg on veg" - one of my favorite types of meals. Veg on veg is a meal that simply involves vegetables, vegetables, and more vegetables. Anyone who knows me knows that I love grains, beans, and tofu. They know that tempeh holds a special place in my heart and that I love experimenting with seitan. They know that I love baking, whether a big loaf of bread or a decadent dessert.
But sometimes, you don't want any of that. Sometimes, your vegan heart just wants to sing about the love for produce. Pure, unadulterated, produce. So you end up with a meal like what you see above.
This was a meal that Daiku and I shared last week, consisting only of produce. The main course was a dish of roasted vegetables: butternut squash, potatoes, carrots, and onions. I love throwing onions into roasting winter veggies, because they caramelize and lend a great sweet flavor to everything. The veggies were very simply seasoned with olive and chili oils, salt, pepper, a dash of cinnamon, and a touch of sage.
To go with them, we had a simple green salad dressed with a robust dijon vinaigrette. The slight heaviness of the dijon mustard and white balsamic vinegar paired well with the heartiness of our roasted veggies.
As a final accent, we had a dish of fresh cranberry sauce that I whipped up while the veggies were roasting. I cooked some cranberries with orange zest and frozen apple juice concentrate until the berries had burst and the sauce had thickened up slightly. (Cranberry thickens up even more as it cools and sets.)
So there you go: veggies, veggies, (fruit), and more veggies. Veg on veg, one of my personal favorite aspects of veganmofo.
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