A weekend of Photos

T made mushroom fajitas:

And then I went snow shoeing:

Then there was a nice sunset:

And some french onion soup and delicious hasselback potatoes with spinach cashew pesto:

It was a nice weekend

How bout yours?

xox

b

Veg Recipe: General Tso Tofu

This recipe is SPICY! It’s one of T’s favourites, so we made it this weekend on one of the two days he was in town (can I whine a bit about long distance again please?)

I’m not sure if these are Japones Chilies but this is what they have at the grocery store. I can’t eat these because they are SOSOSOSOSOSO hot.

And in case you don’t know Sirachia (Known in my house as rooster sauce) this is what it looks like. We buy it at the grocery store too. It is also very hot.

Here’s the recipe from Veggie by Season.

xox

b

Veg Recipes: Roasted root veg and bread salad

I made this for dinner last night and it was delicious. I’m usually not really a salad kinda girl. Just not enough oomph for me. But this salad is warm and delicious. And you should make it.  My iPhone photo skills don’t do it justice.

Here’s the recipe.

Thanks for all the comments this week on the veg posts. I think I’m going to try to post a veg recipe a week. I’ll also try to take better pictures

I thought I’d link a few of my favourite recipe/vegetarian sites to end my 1 year veg-a-versary.

101 Cookbooks (tons of vegetarian recipes)

Smitten Kitchen (not all veg, but searchable by vegetarian.)

Vegetarian Times (I get a daily vegetarian recipe in my inbox. Also lots of veg info)

Again, if anyone’s got great links, leave them here!

xox

b

Veg Recipes: Butternut Squash Mac and Cheese

Ok, warning. This recipe isn’t overly healthy. I mean, it’s healthy for mac and cheese, but it’s still mac and cheese.

It is however absolutely delicious, despite the fact that I don’t overly like butternut squash.

Here’s my dinner:

And here’s the recipe.

(I used almond milk instead of cow’s milk and tossed in a half teaspoon of cayenne pepper)

xox

b

Veg Recipes: Jamie Oliver Stirfry

When the Food Revolution was on TV earlier in the year Jamie Oliver made this stirfry. His has beef in it, but I changed it up a bit and now it’s a stand by in my house. It’s quick and easy. We can throw extra veggies in. It’s really yummy.

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Jamie Oliver Stirfry (adapted from JO’s Beef and Vegetable Stirfry)

Serves 4

1/2 pkg dried medium egg noodles (about 3 handfuls)

2 garlic cloves, minced

a thumb sized piece of ginger, grated (I buy already grated stuff in a jar – I use about 2 tsp)

1 tsp red pepper flakes (more if you like it spicy!)

1 cup bean sprouts

soy sauce

1 TBS sesame oil

juice of half a lime

1 red pepper, finely sliced

1 handful of pea pods

1 can baby corn

6 green onions

1 brick extra firm tofu

Directions

Preheat oven to 425F. Drain tofu, squish dry between two paper towels (or a clean kitchen towel). slice into cubes, drizzle with soy sauce, salt and pepper and place in oven. Bake for 10 minutes and then flip. Continue to bake until crispy on the outside, about 10 minutes.

Boil water for the egg noodles and cook according to package directions.

Heat sesame oil in a wok (or large frying pan if you don’t have a wok) and add garlic and ginger. Add all veggies (except the green onion) and stir fry til tender (4 or 5 minutes?) and then add noodles. Add soy sauce (1/4 cup?). Do a little taste test. Add more soy sauce if needed. Add tofu and mix all together. Finish with lime juice and green onions.

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Who’s got stir fry recipes?

xox

b