August 15, 2016
We had our annual block party recently, and I decided to make two dips. Most of our neighbors are pretty traditional in their food choices, and we're the only vegans, so I made something everyone would recognize, and not consider weird — hummus. I also made a slightly more exotic carrot dip. It was rich with cashews and garlic, and extremely delicious. Everyone who tried it seemed to like it, but I had accidentally made about twice as much as I intended, so I held back a container in the refrigerator for another use. The next day, I used the leftovers to top pasta and steamed veggies for a delicious dinner.
The pasta is pretty interesting. The all-organic ingredients include chickpea flour, brown rice flour, tapioca starch and pea protein. The brand is Explore, and we bought it at Costco. It doesn't taste like wheat pasta, but it tastes pretty good.
I've been having sushi cravings that pop up suddenly, and don't seem to include the craving to make sushi myself. So, we've been getting sushi take-out from a neighborhood Japanese restaurant that is relatively vegan-friendly. The sushi isn't as interesting as the sushi I've had at vegan sushi places in other cities, but it's tasty and convenient.
The tofu cubes I made in my oven on the convection setting, using a bit of Bragg's but no oil. It was crispy on the outside but a bit dry on the inside. I've found that firm tofu works better in the convection oven than extra-firm in that it stays moist on the inside. In my efforts to get a crispy crust, I over-baked the extra firm tofu, and it was a bit too dry on the inside. Still, in spite of being extra chewy, it was good.
Here's a better photo of the tofu cubes. The oven was set at 400˚F, and I turned the cubes every 10 minutes for about 30 minutes. I fear my experiments are leading me to want an air fryer even more, but I'm trying to resist another kitchen appliance. I think I can resist. I think I can.
Here's a quick dinner thrown together when we couldn't think of what to make. It's soy curls with tomato sauce served with kale and pasta. Soy curls to the rescue yet again. And what would we do without pasta?
Summer is a great time to eat salads, and I'm still making my oil-free salad dressing of the week to top them off. One of these days I'll write down a recipe to share — with you and with myself so I can remember what went into the ones I like best! Walnuts and baked tofu strips give the salad staying power.
I do love a good salad on a summer day. The salad has chickpeas and pasta with tahini dressing.
I especially love summer and don't want it to end. I love being warm, wearing lightweight clothes, and eating homemade ice cream. Hope you're enjoying your summer!
Sometimes, when we're not eating, we're hiking. The sculpture in the photo is located in Carkeek Park in Seattle. It's part of a temporary sculpture exhibit located along one of the hiking trails. This particular piece contains 1008 moving mirrors. It was quite a beautiful site with the Olympic Mountains and the Sound in the background.