Hashed Brown Potatoes, Grilled Daiya Cheddar Cheese Sandwich
I love to cook and teach vegan cooking. In March 2006, I was inspired by cooking blogs like Vegan Lunchbox to post my dinner plate pictures. I do my family's cooking. Since I met my wife in June 2004, I'm proud that I've not repeated a dinner for her; we weren't together every night, but since fall 2005, we've shared most dinners. I think I can keep up the unique creations through spring 2006 - maybe beyond! (Still going in March'08!)
I came up with the idea of using a tube of prepared polenta and chopping it quite fine in the Vitamix blender. I did just that, using
Today we received our box from our "online farmer's market", Papa Spud's, and it included baby red beets with greens (which are even more nutritious than the roots!) intact, as well as green beans (and avocados, kale, tomatoes, and strawberries). I decided to use the beets and most of the beans today, plus one of the tomatoes.
Like I described in March 2007 and again in July 2008, I made a steamed beet dish. I simply cut the very bottom and very top from the beet roots, cut the roots in half, and put in a vegetable steamer for 25 minutes. About 5-6 minutes later, I started beans, with the very ends cut off, in the steamer so they would steam for about 20 minutes. In the last 5 minutes, I put in the beet greens (well, they were a deep red color, so -- "reds"?!). I served with just a little salt.
For the main dish, I cut up pieces of tempeh and dipped each piece into a bowl of liquid jerk seasoning, then dredged in bread crumbs. I started sauteeing, and a few minutes later added thin half moon slices of red onion, also dipped and dredged. When the tempeh was crispy and brown, I drizzled in three tablespoons or so of canned coconut milk. We both liked dinner (my daughter had already eaten)!
Tonight is going to be my last dinner probably till Monday; we're lucky to live in an area with great festivals, such as Full Frame, the country's largest documentary film festival, which is on essentially 10a-midnight this Thursday-Saturday, and 10a-9p or so on Sunday. I am a film reviewer for a magazine, and always look forward to covering this event. My film schedule is pretty packed and some days I barely have a few half hour breaks - I hope that the press room has some reasonable vegan vittles.