Friday, September 27, 2019

What I Ate This Week

Hello, blogosphere. Nice to see you again.

Aside from that superfast, super low quality post from yesterday, I have not had time for blogging lately. Lots and lots of stuff has been happening. I got a new job (it's boring). I got a new place to live (it's beautiful). I got new roomies (I love them). And I completely forgot how to feed myself, because sometimes my brain is stupid like that.

Luckily, I have lots of people who care about me, and they have kept me from keeling over while my brain has been on the fritz.

Most notably, one of my friends took me to The Little Grill Collective in Harrisonburg, VA on Sunday and we shared a whole pile of delicious vegan food.

It looked prettier before we ate it, I promise.

Our meal included buckwheat pancakes, some kind of fried potato hash thing with mushroom gravy, a chunky tofu scramble (made from local tofu, no less), a soy sausage patty, and veggie chili. Everything was great; I would definitely go back again.

For me, the best part was actually getting to share food with someone. I love it when people eat vegan food with me, but this was the first time I'd ever sat down in a restaurant and been able to split dishes with someone. It was fun to taste different things and talk about them and pick favorites together.

I've also eaten things at home, a fair number of which I have managed to screw up in one way or another.

For example, I made zucchini carbonara from Hot for Food, because it's delicious and I love it.

Except I undercooked my pasta and didn't bother to measure half the ingredients, so it turned out a little less than ideal. It's still one of my favorite recipes, but...definitely follow the recipe.

In honor of the first day of fall, I ate all kinds of autumnal things the first half of the week. I veganized my pumpkin muffins and they were outstanding. I drank sparkling cider and munched on apples. I even attempted a pumpkin pie smoothie, but here's the thing about pumpkin pie smoothies: when you make them, you should definitely not accidentally add half the ingredients for a pumpkin pie smoothie and half the ingredients for a Chunky Monkey smoothie and then blend it all up like nothing's wrong and try to drink it. It won't be good. Take my word for it.

I also made curry, partly because I wanted curry and partly because I bought naan and let it expire and then had to scramble to find a way to feed a bunch of people a bunch of naan before it went moldy. If you want to try it for yourself (expired naan or no), I have the recipe posted here.

Aside from that, I've just been surviving on hummus. Like all the rest of the vegans.

Hope you're doing well, blogosphere. Catch you next time.

Thursday, September 26, 2019

Curry ala Greg

Once upon a time, there was a guy who thought veganism was stupid, but he wanted to get into my pants, so he cooked me curry.

His name was Greg.

This is his recipe.

Full disclosure: This is not some kind of love potion curry. It's delicious. It's totally worth making for yourself or sharing with a date. And maybe you'll get lucky. But Greg didn't, and I make no promises for anyone else who makes it.

Here's what you'll need:

2 onions
3 carrots
Sweet potato (one big one or two little ones)
Seasonings: ginger, garlic, turmeric
1 head broccoli
1 can chickpeas
1 can diced tomatoes
1 can coconut milk
4oz red curry paste
Peanut butter

Here's what you do:

1. Cook some rice. Whatever kind you like. I don't judge. If your auntie lets you use her rice cooker, do it that way.

2. Chop all the veggies.

3. Put the onions in the pot with the oil and let them do onion-y things until they are soft. Shake in some seasonings until you think it smells good. Then dump in all your cans of stuff and all your veggies and maybe some water if the cans of stuff don't cover the veggies, and cook it until the veggies are soft. This is a very specific recipe.

4. Stir in a big spoonful of peanut butter.

5. Serve over rice.

That's it. Best wishes for your curry-related conquests. You got this.