Look, just 'cause we don't do gifts doesn't mean I can't make J a fancypantsy steakhouse* dinner for Valentines Day.
(*Vegan, of course.)
Here are the plates. Clockwise, from the top of the lower plate: grilled marinated tofu "steaks", "creamed" spinach, caramelized onions, and in the center, fresh tomato salad with organic julienned basil from our herb garden. And a dessert wine. Yeah, for dinner: we're sophisticated like that. (Which is clearly further shown in the bottom of the image, by J dressing up for dinner in her very fancypantsy painting scrubs.)
We apparently liked the food. This is after seconds for both of us.
I have to say I didn't like the creamed spinach as much as some past recipes I've made, but it was still pretty good, and J liked it. It was a little sweet for me from the soy milk (I used plain, but next time will go get some unsweetened.)
And here are another couple random things I've been making lately. On the right is a big ol' jar of homemade sauerkraut, which turned out delicious. And on the left, cayenne infused olive oil, with cayenne peppers from my friend L's farm in Kentucky.
Here is some of the sauerkraut plated, along with a tempeh breakfast wrap, the likes of which TSA is so concerned about. We initially feared it would taste strongly of anise, which the mason jar a friend gave us smelled heavily of, but it's actually just a tiny little hint. J's sister A (ummm, let's make her A3) liked it, and a little more biased, I think it's fantastic.
I'm going to continue experimenting with fermenting foods, in part using a recent purchased book I'm very excited about: Wild fermentation: the flavor, nutrition, and craft of live-culture foods, by Sandor Katz. I'd really like to make the red miso on p.60, but am not at all sure I have the patience (or pantry space) to wait out a full year of fermentation. For comparison, the sauerkraut fermented in the mason jar on the counter for about three weeks before I liked the flavor well enough to put it in the fridge.
(*Vegan, of course.)
I have to say I didn't like the creamed spinach as much as some past recipes I've made, but it was still pretty good, and J liked it. It was a little sweet for me from the soy milk (I used plain, but next time will go get some unsweetened.)
I'm going to continue experimenting with fermenting foods, in part using a recent purchased book I'm very excited about: Wild fermentation: the flavor, nutrition, and craft of live-culture foods, by Sandor Katz. I'd really like to make the red miso on p.60, but am not at all sure I have the patience (or pantry space) to wait out a full year of fermentation. For comparison, the sauerkraut fermented in the mason jar on the counter for about three weeks before I liked the flavor well enough to put it in the fridge.
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