Have you ever snapped a photo of a meal you made and/or ate, then later looked back on it only to think, “Wait, what the heck was that?”
Sometimes it doesn’t look quite as good as you remember it tasting; or maybe you can’t remember what it was called in the recipe/on the menu and fear you’ll never find it in real life again; or it simply doesn’t appear to have any discernable ingredients you can name.
These are meals we made at home that, looking back on their images, cannot be drawn up in my memory as to what category they fit into best (pasta? Side dish? Sandwich?) — or in some cases what ingredients I used (other than the fact that they were vegan, per matching of the images’ time stamps to after the start of our veganism).
So here we have, the Anonymous Club.
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 8: The Anonymous Club
Tofu + chik’n scramble + peas/carrots/onions.
“Christmas Tree Bowl.”
Broccoli + cucumber + red/green bell pepper + goji berries + breaded chik’n bites.
Vegetable potato pancake + stuffed peppers + sweet corn salsa.
“Serengeti Spaghetti.” A baked bean noodle-y canoodle.
“The Tofu Hash Tag.”
“Ginger Spice Rice.” Ginger beets + cabbage + rice + avocado/edamame/red onion salsa.
“Mushroom Moons & Meteor Shower Sauce.”