Wednesday, August 08, 2007

You're the inspiration..

I was suprised at how many comments I got on my last post. Maybe 4 isn't that many for a seasoned blogger, but for someone just starting out, it is inspiring. Thanks everyone for all of the nice comments! It feels good to be accepted as part of the blogger world. You are all so incredible. Now to the food..I had been wanting to make curry for quite a while, but wasn't in the mood to stand over a hot stove when it is reaching 100 degrees outside. I came across this wonderful recipe for Karina's Healing Curry at Gluten-Free Goddess. Like most curries, it is versitle in the types of veggies you can put in. Mine had carrots, celery, bok choy, red cabbage, sweet potato, apple, onions, garlic, and chickpeas. I also added a bit more curry powder, and didn't add raisins or cilantro. I served it over Forbidden rice, which added to the sweetness. It took hardly any effort, and was delicious and filling.

I also made Mock Tuna Salad for dinner one night, with plenty of leftovers for lunches for the week. I pureed all of the veggies to give it a smoother consistency like I enjoyed when I ate real tuna salad. Delicious on a sammich, with greens and mustard. (Note: trying to get fancy with the garnishin'..didn't really eat all of that parsley)
Onion dip I made to go along with the sammiches. Served with raw broccoli and cauliflower. Very easy recipe- sautee onion and garlic til browned. Put into food processor with 1 pkg. mori nu silken tofu. Puree until smooth. Add a couple splashes red wine vinegar, some chopped parsley, chopped scallions, salt and pepper. Puree until combined. Eat eat eat away! Sooo freakin delicious.

Sweet potato and spinach enchiladas from our tex mex themed dinner the other night with my girlfriends family. They were having cheese enchiladas, so I made a small dish of these. I made them up as I went along. The filling is something like- sauteed garlic, adobo chilies, and cumin, mixed with cubed and roasted sweet potato and baby spinach. Then I mixed in the remaining onion dip that I had (about 1c). Spoon mix into corn tortillas, lay them in a dish and pour the cheeze sauce (from Barefoot and in the Kitchen- with mustard and onion powder added) on top. Bake at 350 for about 30 minutes. These were suprisingly good, considering I had no idea what I would add next.

I'll be in Austin for a couple of days for job interviews. Geez, I can't wait until I can just live there. I hope to try out a new (to me) restaurant while I'm there. Satay sounds really good. We'll see what I have time for inbetween the 4 interviews I have scheduled so far!

4 comments:

Vegan_Noodle said...

Yay for the comments! I've found it takes a little while for others to start vising, and it helps a lot to comment on other blogs. Your enchiladas sound yummy. Good luck with your interviews!!

Vegan*asm said...

I know what you mean. In the beginning, when I wasn't posting much, I felt too self conscious to post on other peoples blogs. Now I try to comment on at least a couple everytime I make my rounds.
Thanks for the luck. I'm gonna need it!

springsandwells said...

Cool!
It will be fun to live in Austin, because there are a few other vegan bloggers there. You gals should form a vegan-blogger group! Get together for vegan lunch once a month or something...
at least, that's what I would do if I lived in the same town as any other vegan bloggers.
:)

Karina Allrich said...

Thanks for the shout out on the curry- glad you liked it. It's a versatile recipe that changes everytime I make it. ;) Cheers!