Saturday, August 31, 2013

Vegetarian Tofu Tacos


I know, you're thinking What?! You don't post for almost two months and then you post twice in one week!? But it's really not ever planned - I don't ever think I should make something so that I can have something to write on my blog. Usually it's the other way around - I make something first and if the process and/or the end result is the right degree of inspiring/wowing, it goes on the blog. The mood has to be right. And the fact that I just satisfied my hungover feel bad self with vegetarian tofu tacos meets the criteria for wow, so I share with you!

I do not own the book Veganomicon. However, I borrow it from the library pretty routinely. I should probably just buy it because these vegans know what they're talking about, and they are good at helping readers follow their leads. Earlier this week I made something like their vegan tofu ricotta (I blended 1/2 lb firm tofu, 1 t lemon juice, 1 clove garlic, pinch salt, 1/4 c fresh basil, 2-3 t olive oil, and 2 T nutritional yeast flakes in the food processor. The final ingredient is optional if you can't find it.). I carried this "ricotta" (which actually does taste strikingly like the real deal) for lunch with rye crackers and sliced heirloom tomatoes a couple of times this week. And just now, when I thought to myself I may pass out from hunger, I put it in a corn tortilla taco with cheddar cheese and chopped avocado and tomato. ...and then I made another.

Tuesday, August 27, 2013

Tomato Season!

This summer has been a busy one! Between working two jobs and transitioning to new one (phew! one! only one!), and getting engaged (!!!), I've been consumed with many other things than the blog. Sorry blog! Sorry blog readers! That said, the CSA Mr. Ripe and I decided to participate in has turned out to be no less than amazing. Each week we have gotten not 7 heads of cabbage and not pounds upon pounds of potatoes, but a variety of squashes and pole beans and root vegetables and corn and heirloom tomatoes and herbs. Not only are these organic farm fresh vegetables packed with flavor, but they smell. so. good!! Take tonight for instance - I blanched our kale and some haricot vert and tossed them with garlic, onion, heirloom tomatoes, olives, and chickpeas, all over a big of whole wheat pasta. For real. So good.

Seasonal Pasta Salad (very loosely based on Moosewood's Pasta with Salsa Cruda)
1 clove garlic, minced
2 T onion, diced
1 T red wine vinegar
2 T olive oil
2 large heirloom tomatoes, chopped
1 bunch kale
2 handfuls of haricot vert
1 1/2 c cooked chickpeas
12-16 oz pasta of your choice
1/4 c basil, torn into pieces

Bring a big pot of water to boil. Salt it heavily (it should taste like the OCEAN). While it heats to boil, mix garlic, onion, vinegar, and olive oil in a big bowl. When water is at a rolling boil, add kale and haricot vert. Count to 30. Remove vegetables from water and put into ice cold water. Now add the pasta to the still-boiling water. Cook according to instructions. Squeeze green veggies to dry and chop  into 1" pieces. Add to bowl along with tomatoes and chickpeas. When pasta is done, drain it and then put it back into the pot. Add bowl of vegetables. Season with salt and pepper to taste. Add basil.