thanks! we had a warm spell and i needed something that required minimal cooking

thats what i usually call it but i live in a city with a significant vietnamese population and ive seen it listed as salad rolls, summer rolls, and hand rolls in english on the menus

my pleasure! it is fun for a group gathering but i would definitely recommend a decent sized table to fit a water bowl for hydrating the wraps.

oh there was pita and aubergine just not in the photo. i also intended to make a tzatziki but the cashew yogurt had gone off. i had used to stuff the pita when i was single, but as a family we stack the ingredients on triangles, mostly so my four year old is less focused on why she doesnt have the same amount of pita as everyone else.

after emptying the whole jar, i knew there was no turning back.

haha, thats close to the truth. its about a half bowl above the rim

thats the way i like it, but my wife prefers less rice. this picture was taken before the deluge of gochujang sauce since it, despite tasting great, would hide the ingredients.

thanks! ive been enjoying sharing here as cooking and the vegan diet have become increasingly important parts of my life, and as ive been in a bit of a rut lately it is nice to have a creative outlet.

i always have polenta in the pantry and love cooking with it, especially during the colder months. i like how much it expands, i usually cook it at a 4:1 liquid to polenta ratio but i have to be careful how much i make so we dont have a weeks worth in the refrigerator.

ah, sorry for phrasing, i made a pizza at home with my wife last week and had made a tomato sauce with garlic and oregano.

looks great! and yea, that miyokos is pretty good. i went to a pizza party at a friend’s with a wood fired oven, it went over pretty well with the non-vegans.

yea pretty much! it is a japanese version of dan dan noodles but with a sesame-heavy broth. there is a great local tofu producer near me which sells soy milk that definitely has a savory almost funkiness, and i use that to thin out a fairly strong paste of miso, sesame paste, dark soy sauce, ginger, and garlic. a nice make ahead dish for a hot day!

so this was all done at the same time as that nights dinner (tofu cauliflower curry) and two prepped weeknight dinners (red lentil curry) for two adults and a pre-schooler, all of which took about 4 hours with breaks to eat dinner, wash a few dishes, help with a mini tantrum, read a bedtime story, and use the bathroom, so maybe 1.5-ish hours just for the lunches (not including the 3 hours hydration time for the farinata batter).

thank you! its is essentially the same batter as socca, but this week i went for an italian theme so i poured it thick and called it farinata. it is usually described as chickpea pancake or flatbread. you have to let the batter sit for a few hours for the chickpea flour to hydrate, and it oddly pours out quite thin, but 30-40 minutes in the oven have it coming out solid enough to slice.

i do like radicchio normally, but any strong food can usually be softened by soaking it in water for a bit, which is also how i take the bite out of red onion for people who like it less pungent.

i have not prepped farinata ahead of time like this, but from what i hear it is decent. if it turns out awful i will let you know

thanks! i work four ten-hour days, and i make enough for my wife to eat for lunch as well, so i always plan for 8 servings. sometimes i come up short, but close enough where at the worst case i can buy a piece of bread to make it filling.

thanks! ive been meaning to share for a while but i keep taking pictures with my daughter, and i dont really want to post those on the internet.

thanks! overall it was pretty easy, this week was one of my less intense preps. flour wasnt necessary, but i also do like the texture of a quiche to be a bit softer, and i have access to a silken tofu from my local asian market which is not packed in water and so doesnt require draining or any special drying techniques. the texture of the filling was like thick hummus before adding it to the pan so it did not have too far to go before it was where i like it.

sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.

the crust was half almond and half wheat flour (only because i have a bunch of almond flour im trying to get rid of), a flax egg, 1/4 cup vegan butter, and a little oat milk, all pressed into the pie pan and prebaked for ten minutes at 375.

the filling was two blocks of silken tofu, the packages i think were about 350g each, 1/4 cup of nutritional yeast, maybe half a teaspoon of turmeric, a splash of apple cider vinegar, a decent couple pinches of salt, all run through the food processor til smooth with some oat milk to a good consistency. to that i added two melted leeks, then mixed and added to the pie pan and topped with sundried tomatoes.

i baked it for about 40 minutes until it felt pretty quiche-like, firm with a slight wobble.