I cannot recall the last time I cooked meat...it's been about two months, I think. Since meat used to comprise the centerpiece of my meals, this veggie cooking thing has been a challenge. I'm experimenting with things I've never cooked before (see seitan post below). I've grilled tofu (a disaster...next time I will use a nonstick pan), developed an affinity toward smoothies and soy protein powder, and experimented with soups that contain a mishmash of leftover veggie-type products. I am totally amazed at how quickly meals come together without meat. Here are a few things I have concocted over the past couple weeks:
Avocado, Tomato, and Feta Salad with Soy Ginger Vinaigrette
This is pretty basic. The name of the salad basically tells you everything that's in it.
Thai Broccoli with Caramelized Onions
I caramelized a sliced onion in a little garlic and oil, added two heads of broccoli, and a couple of tablespoons of chili paste. It made me sweat a little, but it was mighty tasty! To take off some of the burn, I drank one of these:
Frozen Sangria
I can't remember what kind of red wine I used...I think it was a Shiraz. I threw in a couple of handsful of frozen strawberries and pineapples and gave it a whirl in the blender. A nice, refreshing drink but I still much prefer my wine unadulterated.
I didn't make this little beauty, but I will do so one day this summer. I had this fried eggplant, tomato, and mozzarella tower at our culinary school's showcase a couple weeks ago. The students worked magic that night!
