Play With Your Food: Veggies & Legumes

You know what I just realized? Nearly everything looks better when presented upon white plateware.

Though vegetables and other whole foods look pretty tasty as they are unplucked from the trees and bushes, it’s still nice to dress up every once in a while — in sauces, oils, spices, herbs, and nice plateware.

Backstory on this series:

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.

Part 5: Veggies + Legumes

Roasted cauliflower + apricots.

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Steamed broccoli & plums + raspberry walnut vinaigrette.

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Veggie + tofu stir-fry.

Chickpea + corn + fresh rosemary/basil + tomato.

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“Saladdin’s Magic Carpet Ride.”

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Baked sweet potato + parsley.

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Baked zucchini/squash + dressing (balsamic vinegar, dijon mustard, EVOO, onion powder, minced garlic, thyme/basil/oregano).

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Garlicky greens.

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Garlic veggie saute. Oh, and sprouts. Can you tell? Did I use enough sprouts? I think it needs more sprouts.

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Another take on Texas caviar. Again I will reiterate: Texan I am not, therefore culturally accurate this recipe may not be.

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Mozzarella-ish roasted sweet corn + cilantro.

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“Hip to the Beets” on mashed potatoes + spinach + lemon.

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Spinach + baby brown mushrooms + cucumber + hemp hearts + bandera sauce + liquid aminos + wakame kimchi + coriander kimchi.

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