When I asked Thomas yesterday what he’d like to eat in the next few days, he asked me to make the yummy sandwiches I accidentally came up with a while back trying to recreate the Sam or I sandwich from Angelica Kitchen in New York. Instead of the kraut and seaweed that appear on said sandwich, I use oven roasted carrots and onions, and some steamed greens. For variety, any of their sandwiches can easily be made into a bowl, by serving over a grain instead of bread. All of the recipes come from their cookbook, Angelica Home Kitchen (available cheapest on their website). I was happy that at least if we were eating cooked food, we’re eating some quality macrobiotic deliciousness! Regardless, after eating some of the leftovers for lunch today, I couldn’t help but notice the difference in how I felt eating cooked food again. I missed the lighter feeling of eating raw, and am thinking lunch is probably a great time to continue to do so.
The recipe for Soba Sensation sauce makes a lot (a whole spaghetti jar’s worth) but I’m going to use the rest of it over a package of soba noodles later in the week as a bed for some [made from their cookbook] Candle 79 crusted seitan. Oh and P.S., Thomas is making seitan this week, the long way, from actual bread flour using Candle’s recipe. So wish him luck! ; )
Baked Tofu with Lemon-Rosemary Marinade, pg. 105
I made a double batch because there is a tofu eating monster that lives in my house, and also because the other recipes make so much!
Oven-Roasted Onions and Carrots, pg. 168
Steamed Greens, pg. 99 (Just steam them for 5 minutes. That’s it.)
Soba Sensation Sauce, pg. 209
That’s a tasty sandwich! Served on sprouted grain bread.
I think this dinner was inspired by my receiving the brand new, hot off the presses, I had it on pre-order, Candle 79 cookbook. That and my parents had given me two avocados from their tree, and they were perfectly ripe!
This was basically a deconstructed avocado salad. I made a side salad out of lettuce, yellow bell pepper and avocado, lightly dressed with balsamic vinaigrette, and served it with brown rice and marinated tofu. It’s amazing how delcious brown rice can be next to a flavorful protein when only prepared in water & a pinch of sea salt. This seemingly light dish was super filling and did not dissapoint. The tofu marinade was lemon juice, balsamic, braggs, olive oil, rosemary & pepper. I prepared it just slightly differently from the directions, leaving it in bigger pieces and flipping halfway for maximum flavor. We ate this while watching, It’s the Great Pumpkin, Charlie Brown. : )
(Sorry for all the over exposed pictures!) And here are the kittens wishing every a Happy Halloween last night. ; )
Next on my list of things to try from the Angelica Kitchen cookbook was the Three Bean Chili w/Seitan, pg. 98. Black beans, kidney beans, green lentils and seitan give the chili its variety of flavors and protein punch. Dried ancho pepper, chipotle peppers (I put in 3 instead of just two, and left the seeds in for extra heat) and sun-dried tomatoes make up the base of the sauce without any chili powder at all. At the restaurant, they serve it with a huge piece of the Southern-Style Cornbread, pg. 158, so I made sure to cook a batch in a skillet while it simmered away. I ended up using all of the cooking water from the beans for the chili and it was still pretty thick, so I simmered it covered for almost all of the time. I thought it could use a little sweetness, and added about a teaspoon of tomato paste, but I could have used more. Once served, the sweetness of the cornbread provided a nice contrast.
3 kinds of legumes, ready to boil & soak
sun-dried tomatoes & chiles getting hydrated
I used about 1/4 - 1/3 of this double batch of seitan i made a couple of days ahead
ground to the perfect consistency
cornbread makes everything better!
all. together. now!