In case you were getting worried

The reason we haven't updated in several days has to do with my computer going through repair. We're currently sharing this teeny laptop that isn't ideal for uploading photos, but we'll certainly return shortly.

Lazy already? Possibly always

I swear, we've been cooking a plentiful bunch of stuff since Kay moved in. A recurring problem we've had is that dishes mysteriously disappear before anyone gets to photograph anything, and even when I manage to snap one I forget to use it for a post.

Today I made a quick lunch for two, with a bit left over for my roomate to take for her first day at work (Yay, Kay!) As you will soon discover, I'm notorious for eyeballing and giving vague instructions. here goes:

Sesame "beef" with cashews and broccoli

2-3 cups worth of beef style t.v.p. slices (dry)
enough warm water to reconstitute said amount
1-2 tsp Marmite extract
3 tsp concentrated tomato paste
dash of garlic powder
1 tsp roasted sesame oil

a large handful of raw unsalted cashew halves

2 T roasted sesame oil
1/3 cup mirin
lots of soy sauce, to taste (i used braggs)
2 tsp chili garlic sauce or sriracha
2 tsp tomato paste
1 tsp maple syrup
2 tsp rice vinegar
1 1/2 tsp minced ginger
3-4 cloves garlic, finely chopped
1 small onion, cut in strips
1 head of broccoli, cut into florets (i was actually using leftover vegetables - half a head of broccoli and a handful of red bell pepper strips. works either way)

2 T roasted sesame seeds


In a large bowl, dissolve the marmite and tomato paste in the warm water, stir in the oil and garlic powder, and add the soy slices. Add more water if the slices are not fully covered, then set aside for at least ten minutes until they fully rehydrate.

In a large non stick pan or walk, toast the cashews on medium-high heat until they start to golden, then remove from the pan to cool.

Heat the sesame oil in the same pan over medium heat, add the liquid seasonings (from mirin to vinegar), the ginger and garlic, and cook for a minute or two to let the flavours merge.

Remove the t.v.p. slices from the merinade and add to the pan. Add the onion and increase the heat to high. Stir fry for about five minutes, making sure that the sauce doesn't evaporate. Add the vegetables and continue to stir fry until the broccoli is steamed through but still crisp. Stir in the cashews, turn the heat off and sprinkle the sesame seeds. Serve hot!



We had it with a bit of leftover jasmine rice (kept nice and warm in the rice cooker) and the entire meal took less than 20 minutes to prepare, not including the mess that I always leave in the kitchen. Since it's one of those "not enough left to take a photo of" recipes, here are some other pictures for your viewing pleasure:





This is a bagel I had for a late breakfast the other day. Lightly toasted everything bagel with garlic herb Tofutti cream cheese (reduced price hurrah!) multiple layers of thinly sliced cucumber (kind of like these without the pretty) and a lovely mound of baby onion sprouts.





and this is our evil little roomate at night and daytime.

Hello!

I'm Kay and I think vegan food is awesome.


I just moved into this new apartment, and now I have this amazing vegan room mate (thephnee). We've been making a LOT of food lately.

This is a delicious smoothie I made from a banana, a peach, several frozen strawberries and blueberries, a container of YoSo vanilla soy yoghurt, and a splash of soymilk. I could drink one of these every day.