The Bounty of Vegetables Are Wonderful
It has been such a blast doing Vegan Month of Food again this year! I love vegans, plant based eaters/supporters, animal loves and omnivores alike. I suppose I love everybody. What I desire is to show as people as I am able that being vegan isn’t cardboard and sawdust tasting. It is my desire to educate as many as I can, as well as remind as many as I can from all over the world of some of their veggie roots.
I have been deeply touched by those who reached out to me and humbled at how difficult this entire process of composing recipes considering that I don’t measure anything. I basically eyeball and dump how ever much I believe she go into the dish. With that being said, I offer two recipes that can be used as banchan or side dishes.
The first dish is simply Smothered Cabbage and Tofu.
I took from my Cajun roots and simply smothered cabbage with baked tofu that’s seasoned with onions, garlic, ginger, and black pepper. Smothering is basically cooking an ingredient in it’s juices. Cajuns tend to do a lot of smothering basically Koreans do the same thing in a faster amount of time simply because their cuts of meat are cut smaller as well as there’s high heat involved in stone pots.
The second dish is Korean Radish and Green Beans.
This is just a simple sauté of Korean radish and green beans seasoned with red bell peppers and gochujang. Both recipes also have been kissed by soy sauce or tamari and sesame oil.
There is nothing like a really good bowl of something hot and filling on a chilly night. Yet sometimes, chili is just good on some chips with vegan cheese for nachos. Over some cornbread. Or some rice crackers. Rice noodles are great. Even over rice. Sorry, I gotta have my rice everyday.
Chili is one of those meals like soup that has the protein base with tomatoes in there somewhere. Different vegetables are also tossed in, as well as some kind of broth, beans, and spice choices. All combined and served with biscuits, cornbread, or even tortilla chips.
For something more hearty, I chose to use tempeh instead of just beans or tofu. Usually, I bake the tempeh to help add another depth of flavor. The browning or roasting aspect helps deepens the flavor; it builds a base, a foundation that sets the entire stage for the chili.
Beans add extra protein as well as fiber. I chose black beans for their heartiness as well as their slight sweetness. While adding corn for a hint of sweetness, as well as corn is a good source of vitamin C and fiber. Still, be careful not to eat too much corn, it’s high in sugar content and will blow you up – inflame you, cause you to appear bigger than you really are. Yet when you balance foods, it lessens the effects of a single food on it’s own. That is why when you eat things that are flour, sugar, fat and fried (all inflammatory), it creates a reaction within your body that has damaging effects when eaten regularly.
There are times when which tend to be most of the time that I need to make something that I don’t have to stand over. Or involved constant attention. Something that I can throw together quickly and walk away for at least thirty minutes.
All that’s needed to do is scramble some tofu with onions, garlic, ginger, bell peppers, maybe some celery if you like, and mushrooms. Enhance those natural seasoning flavors with some umph — gochujang or black pepper. A splash of soy sauce or tamari. Add some leafy greens to the mixture placed into a lovely pocket of filo. Serve with a salad of fresh goodness and you are set to have a great evening of television viewing, book reading, whatever delights your soul!
Also, you can add other vegetables like the basics of onions, celery, bell peppers, and garlic. Then add ginger, carrot, and shiitake mushrooms. If you really want to go wild once you’ve added you greens of choice, you can add some sea vegetable or some black olives. Add some turmeric not only for color yet for it’s medicinal uses. One popular way is for the treatment of arthritis.
Sweet potatoes and Korean radish can even be included in this dish. The possibilities of ingredients are endless and making this one of the most versatile meals anyone could possibly prepare. The mixture is then all bundled up in filo. Really the filo can be changed out for another vegetable like zucchini or eggplant thinly sliced.
On a recent visit to one of my local Whole Foods Market, the search of the soy yogurt that is so loved by my daughter. She usually eats her yogurt for breakfast with fruit and a cup of green tea.
We purchased fruit flavors to have as a nice treat after dinner instead of for breakfast. the sweetness of fruit yogurts these days makes it very easy to consume them as a healthy dessert instead of sweet goodies.
The packaging drew me in – bright vibrant color coded containers with pictures of the fruit within the container. Inside a nice creamy texture. Upon the first taste, I wasn’t sure if it was pleasure or confusion. I just didn’t get an almond taste. It was more of a fruit then something else. Mostly that something else has a super sweet taste. As well as the mouth feel just came across flat.
I am going to have to give it another try. I just didn’t enjoy the flavor. Maybe it was just that I was expecting one flavor and my mouth obtained another, causing me to react in a not so positive way.
Next time I will try a different flavor. I’m not exactly ready to give up just yet on this product. I like to give all vegan products that I come across a chance. Simply because those who take the time to develop these products are doing so to fill a need that isn’t being filled in the mainstream grocery market. There are more people out there than just omnivores.
I’m not saying no to this product, I’m just saying we’ll see.