A tender crumb:
I also made up a big batch of veggie chili. I bought a few different types of dry beans (kidney, pinto, black) and cooked them up, then added onion, a couple carrots, some celery, corn, a handful of quinoa I had sitting around, and a couple serranos:
And for more unphotogenic food, I made an experimental dish. I've been toying with the idea of a cornbread casserole (instead of the typical biscuit/dumpling crust). I cooked up some chunks of tempeh, onion, and eggplant with Italian spices, salt, pepper, nutritional yeast, and combined it with a small can of diced tomatoes and some soymilk to make a creamy sauce. I made some tofu ricotta from Vegan with a Vengeance, then plunked all of this into a casserole dish. Cooked it in a 350 degree oven for a while, then added a cornbread crust and cooked it a while longer. I tasted a bit of it, it's not perfect yet, but I think it's a minor issue of seasoning and the amount of sauce (not enough!). Bubbling fresh from the oven:
Mmm I love not having to cook during the week. Hurray for mass baking and cooking efforts on the weekends!
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