Play With Your Food: East Eats

Part 1: East Eats

Behold, some vegetarian/vegan lunches and dinners we made at home and enjoyed with our mouths and bellies over the past few years. This is part of a short series that will catch up on past home-cooked dining experiences before I start posting current meals.

Mostly organic, mostly vegan*, mostly on the same plates.

Sorry, no recipes.** I didn’t much like rules back in these largely spontaneous and experimental cooking days shared here.

We made these meals with what was in the pantry and fridge, a few minutes of forethought, some fire, a feeling of goodwill toward the animal kingdom, and the inspiration of our appetites.

*Some of these were made when we were still vegetarian and not fully vegan. I included only ones I recall to have been vegan, but I don’t have a time machine so can’t swear on anyone’s grave about it.

**I’ll be sure to include ingredients and recipes with future creations, though.

Baked tofu + cashews + etc.

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Ginger sesame tempeh + veggies over buckwheat soba noodles.

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Marinated bok choy, edamame + sesame veggies.

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“Nice Rice.” (Oh hush, it’s a good name).

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Sweet miso lo mein.

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East SesaMe-ets West Mango” bowl.

Grilled eggplant + seitan + Asian cabbages on toasted carb.

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Potsticker ravioli with garlic-onion sweet potato filling, marinated mushroom/cabbage + basil marinara.

Teriyaki chik’n + quinoa + veggies.

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