Cathy

The First Amendment to the Consitution of the U.S.

Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press; or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances.

CX and Frisbee

What a day! Two Cyclocross races in Longmont and a disc dog play day in Broomfield. Needless to say, I didn’t cook except to microwave some falafel. Vitamin Cottage has been stocking these yummy tortas for awhile, but I don’t think they sold well. They seem to be on sale at every store that has them, and near their expiration date. They’re a pastry like, cracker made in Spain.

[I’m not sure why, but now the camera on my phone isn’t working so the only way I can take photos is with Photo Booth on my Mac which only does very low resolution. Hopefully I can find a loaner camera for the rest of Vegan Mofo.]

Tempeh scramble

I had some boiled potatoes and when I came in from early morning bike intervals I was ready for a hearty breakfast. Probably the tempeh should be marinated, but I used it right out of the package. The flavor didn’t really perk up until I added a bit of soy sauce at the end.

Put non-stick pan over medium heat. Stir as you add:

1/2 tsp olive oil
2 Tbsp. onion chopped over pan
1/3-1/2 pkg tempeh choped over pan
liquid smoke dropped over tempeh
2 small boiled potatoes or 1 med boiled potato chopped over pan
a few cherry tomatoes (green/red peppers or carrots would also be good, add after onion)
dash black pepper, more or less depending on your taste
2 Tbsp water
2 Tbsp red wine
1 tsp soy sauce

Time: about 10 min.

Vegan hash?

Whenever I return home after visiting my family it takes me a day or two to get back in the routine of cooking and eating well. I needed something easy to get me going. I soaked some black beans overnight and cooked them yesterday morning. Chili sounded good, but I was out of tomatoes, fresh or canned, so I dumped a box of Fantastic Foods taco filling into the pot. Then I added diced potato and a splash (~1/4 c. of red wine) and simmered about an hour. It doesn’t make for very good photos, but it was very satisfying and reminiscent of the beef-potato hash my mother used to make when I was a kid.

[I lost my camera while I was away, so I only have photos from my phone for now.]