u/DryDrawer2412

breakfast potatoes:
- yellow potato diced and soaked in water for 20 minutes
- sauteed shallot and garlic
- salt, pepper, paprika
- cook covered in cast iron skillet until soft

mushrooms + chard:
- chopped up mushrooms, chard, and onions
- saute mushrooms, onions, and stems first, add leafy parts of chard near the end

scrambled tofu:
- extra firm tofu hand squeezed to get the crumble texture
- oat milk, nutritional yeast, other seasonings to taste
- cook the tofu in a skillet til heated up, add the liquid mixture, combine and cook long enough to reduce moisture and allow tofu to absorb mixture.

enjoy!

following a recipe in jj pursell’s “master recipes from the herbal apothecary,” i made my first herbal capsules.

as i tend to have a sluggish digestion with bloating, i decided on a digestive focus.

1/2oz each of caraway seed, fennel seed, marshmallow root, and catnip. the catnip i pulsed fine from dried herbs, the rest i bought as powders. the marshmallow root powder i purchased locally, the rest online. i would ultimately like to make all from herbs purchased/sourced locally rather than buy any powders online. but its a start!

this breaks down into four parts: tofu, vegetables, sauce, noodles.

tofu:
- extra firm. i cubed it then gave each cube a firm squeeze. there isnt too much water in extra firm.
- heat up olive oil in a cast iron skillet until shimmering and hot. put a few tablespoons of corn starch directly in the oil and stir it around. place the cubed tofu into the oil and cook, turning pieces over for even cooking, until all are browned.

vegetables:
- minced shallot and garlic
- broccoli
- red onion
- red bell pepper
- celery
- heat a wok until its smoking. i start heating it once ive placed all the tofu in the skillet. once the wok is smoking, add avocado oil and slide in the garlic and shallot. wok fry that until it just barely starts to brown. add in broccoli, red onion, celery, bell pepper in that order. 1-2 minutes per vegetable.

noodles:
- this is a pack of stir fry noodles that i microwaved. super easy. i started them in the microwave as the tofu and veggies were getting close to done.

sauce:
- 4 parts soy sauce and 4 parts rice wine vinegar to 1 part maple syrup and 1 part chili crisp oil (make sure its plants only.) stir it up good.

bring it all together:
- remove the tofu from the skillet and toss into the wok of vegetables, mixing them together. add the noodles and stir in well. finally, pour the sauce over everything, stir once more, and you’ve got dinner.

homemade tortillas ✅
soyrizo sauteed w mushrooms and onions ✅
garnish to taste ✅
hot sauce ✅

- dice and saute half a yellow onion until soft and beginning to brown
- slice some mushrooms and add, doing the same
- crumble a block of pressed (i hand squeeze) firm tofu into the skillet
- add: cumin, cayenne powder, ceylon cinnamon, paprika, salt, and pepper and saute until done.

- warm up a can of pinto beans in a pot

- to a skillet add a can of green (or red) enchilada sauce and heat up (i use hatch medium)

- steam (i use the microwave) corn tortillas and dunk in the sauce

- layer tortilla, tofu, beans, and repeat x3 or x4 (shown is 4)

- garnish with tomato (i used a yellow heirloom), red onion, lettuce, avocado, and hot sauce (i use la victoria hot) if you want more heat.

the result is spicy, rich, messy, and absolutely delicious.

chickpea salad on homemade sourdough bread that’s been lightly sprayed with olive oil and broiled. served with garden salad dressed with homemade vegan ranch.

basic recipe for chickpea salad:
- 2 cans of chickpeas, drained, rinsed, soaked in water with outer skins removed.
- chopped fresh dill
- nori cut into little confetti pieces
- fresh squeezed lemon juice
- yellow mustard
- vegan mayo
- salt and pepper
- mix all together and serve on bread (paprika dusting for color and mild flavor)

hella flavorful, bright and fresh. perfect for summer.

tempeh: crumble into pieces, braise for 5-7 minutes. pan fry (i use cast iron) for another 5-7 in a little olive oil. set aside.

sauce: 1/4c soy sauce, 2tbsp rice vinegar, 2 tbsp coconut sugar, 1 tbsp gochujang. mix up and set aside. if this sounds familiar, the tempeh+sauce is a modified nyt cooking recipe.

veggies: diced up garlic, shallot, and ginger. matchstick carrots. broccoli florets, sliced mushrooms.

noodles: i buy fortune brand noodles, they’re precooked and ready to go.

in a wok stir fry the aromatics in a little avocado oil, then add broccoli, then carrots, then mushrooms, cooking each a minute or two at a time. add in the tempeh, pour in the sauce, stir it up, finally add the noodles, stir it all up really well. serve!

some nice additional flourishes could include green onion, sesame seeds, peanuts, cilantro, lime. this was a functional, work night dinner that took 30 minutes start to finish with the help of a partner to chop the veggies.

-slice up an eggplant and soak it in salted water for fifteen minutes.

-cut tofu (i used tj’s extra firm sprouted) into triangles and boil for five minutes in salted water.

-remove both from water, pat dry, and toss lightly with cornstarch.

-make a pot of rice.

-finely chop and saute in olive oil: onion, garlic, and ginger. (i use cast iron skillet)

-add tofu, saute until somewhat crispy, set aside.

-add eggplant and more oil and saute for several minutes.

-whisk together 1/4c soy sauce, 1 tablespoon rice wine vinegar, 1-2 tablespoons of brown sugar, and 3/4c warm water.

-after eggplant softens somewhat, add back in tofu. toss together and let cook for a minute, then pour sauce over top and toss and let cook for another minute.

-serve over rice, garnish with garlic chili crisp oil and sesame seeds.

-bonus, i was out of scallions but if i had them i would have used the white parts in place of onion and the greens for garnish!

i have oatmeal every morning, but oatmeal is just the base. this bowl has wheat germ, flaxseed, ceylon cinnamon, walnuts, raspberries, blackberries, blueberries, and an aprium.

soyrizo-pinto beans-mushrooms-shallot-red onion-garlic forms the base.

i’m looking to sell this pista sei giorni that i purchased in portland oregon in 2015. i believe it is all original except for the handlebar with added brake. i am still trying to track down the original handlebar which i thought i had kept, i have moved many times since then and might be in storage. currently living in seattle metro area.