On February 27, 2002, I wrote in my SoyLent Diary: I had a lunch that I've found is very convenient for work: pack a food-storage container about 3/4 full of leftover rice or pasta and put a frozen veggie burger on top. The burger thaws slowly during the morning, so the whole thing can be … Continue reading Veggie Burger Lunch, Version 2.0
Recipes
Zucchini Tofu
Here is my favorite tofu recipe. Although it's sort of Chinese-like, I cook it more slowly over lower heat than an authentic Chinese stir-fry, which gives the onions a very different flavor. Quantities are very approximate; basically it's "season to taste". When zucchini is not in season, you can use frozen zucchini, thawed and drained--but … Continue reading Zucchini Tofu
Cabbage Nengkan
This is a story about how I cook. I hope it will provide some insight to people who cook only by following recipes, or who "don't know how to cook," as to how one can go about figuring out what to do with the main ingredient that happens to be available. If not, maybe my chaotic cookery will … Continue reading Cabbage Nengkan
Don’t forget the lemonade!
How come people don't serve lemonade more often? And why is it that, when people do serve lemonade, it's usually the fake kind made from a powder? Yeah, squeezing lemons is a lot of work. But lemon juice comes in a bottle! You can make lemonade with just bottled lemon juice, sugar, water, and maybe … Continue reading Don’t forget the lemonade!
Spreadable Butter
This isn't a recipe, exactly, but more of a food-related tip: I grew up seeing that butter or margarine was always stored in the refrigerator. Therefore, I assumed that it would spoil quickly if left out. Shortly after I moved up to Pennsylvania for college, a friend who'd grown up nearby invited me home for the weekend. I was astonished to see that … Continue reading Spreadable Butter
What to Do with Half-Eaten Fruit
Anyone who spends time with young children is familiar with this phenomenon: "I want an apple!" [eats four bites] "Let's save it to later. NO, Mama, don't eat it!! I will finish it next time." [next day] "I want a banana! No, not an apple, a banana. NO, Mama, don't eat my apple!! It's for … Continue reading What to Do with Half-Eaten Fruit
Pumpkin Cornbread
A couple of weeks ago, I wanted to make something that could bake along with the Honey Baked Lentils and could be eaten with them to add some Vitamin C to the meal to improve our absorption of the iron from the lentils. We didn't have any squashes to bake, but canned pumpkin is a staple … Continue reading Pumpkin Cornbread
Potato-Turnip Thing
This is a great side dish for any food that is dry and/or bland, because you can dredge that food in the excess oil, and it's a healthy fat. Add sunflower seeds, nuts, tofu, tempeh, or nutritional yeast flakes (huh?) to make this a main dish. There are no measurements in this recipe because it's … Continue reading Potato-Turnip Thing
Honey Baked Lentils
I've seen this recipe floating around vegetarian and thrifty discussions for the past year or two, but I didn't get around to trying it until this past weekend. It was delicious and very easy! It will be ideal for us now that Daniel is working at home, because he can spend just a few minutes … Continue reading Honey Baked Lentils
High-Protein, Vegan Pasta Salad
After some experimentation, I developed this ***NEW!!!***IMPROVED!!!*** more nutritious Pasta Salad. Note that you can reserve some of the cooked pasta and veggies for the Original Recipe treatment and use the Improved Recipe on the rest, thus pleasing a variety of palates or just giving yourself some variety as you eat leftovers. Both versions of Pasta Salad are extremely versatile as to which vegetables you use, which makes this an ideal recipe for summer when your garden or farm-share crate is overflowing and you've got an array of random vegetables to use.
Spicy Peanut Dressing
UPDATE: I'm linking this post to Real Food Friday in 2016 because we still enjoy Spicy Peanut Dressing frequently! We just made a batch last night to go with a big salad made from lettuce, spinach, and green onions we received in the summer's first box of local, organic produce from our community-sponsored agriculture farm! … Continue reading Spicy Peanut Dressing
One Portable Feast
Nicholas and I recently spent a wonderful day at the Carnegie Museum, which included lunching in the sculpture garden. We brought our lunch from home. It was tasty, healthy, and affordable and produced very little garbage. I've been hearing lately, from real parents and in the media, that packing a meal or snack is just not feasible because … Continue reading One Portable Feast
Organic Chocolate Made Cheap & Easy!
by Ben Stallings [Becca's brother] I've just discovered the simplest, cheapest way to make really good organic chocolate! I like chocolate a lot, but I've cut way back since I learned that most chocolate that isn't certified organic and/or fair trade is made from cocoa processed by child slaves in Cote d'Ivoire. When I asked … Continue reading Organic Chocolate Made Cheap & Easy!
Tomato Toast
It may be a while before we get around to updating The Earthling's Cookbook, but I don't want to wait any longer to share my favorite summer breakfast with the world!To make 1 serving, you will need:2 slices of bread or 1 bagel (whole-wheat or poppy-seed is particularly tasty)butter or margarine2 Tbsp. nutritional yeast flakes … Continue reading Tomato Toast
Sweet Potato Burritos
I love sweet potatoes; I love burritos; just because I never would have thought of combining the two concepts doesn't mean it's a bad idea! Turns out it's a really good idea! These can be frozen and reheated in a microwave or toaster oven.
Red & Green Pockets
This recipe started from one in Diet for a Small Planet by Frances Moore Lappe, a book I highly recommend to anyone who's concerned that a vegetarian diet can't give them enough protein. She focuses on getting multiple sources of vegetarian protein into one meal, in this case peas, peanuts, whole wheat, and yogurt. My modification is more convenient but still delicious, with plenty of protein and vitamins. Our son has loved Red & Green Pockets since he was a toddler!
Barbecued Tofu
Not barbecued on a grill, just barbecue-flavored and easy to make in the oven!
Jeremy’s Breakfast Pitas
This is the kind of hearty breakfast food that, with some fruit and coffee, gives you steady energy for many hours. It's pretty good for lunch or dinner, too!
Pumpkin Snack
This tastes like a dessert but is loaded with Vitamin A, plus significant fiber and iron!
Becca’s Broccoli Casserole
We love broccoli but aren't so crazy about the typical broccoli casserole that contains scary "cheese food" and such, so I came up with this recipe. It's a tasty way to turn leftover rice into something completely different, and I bet you could use other cooked grains if that's what you happen to have on hand.
The Earthling's Handbook 