Here I Yam!

It's highly unfortunate that I don't post my photos until about 4 months after the food has been consumed, digested, and recycled back to the earth and atmosphere, because I have such a terrible track record for writing down recipes (umm, I don't), and I have long forgotten what goes into each delicious dish. Not very helpful to you, the viewer. Still, I thought I'd get a few of these (poorly lit) out of my backlog box, in hopes that it will create the vacuum necessary to get my slackin' fanny back into the kitchen, creating and documenting a new slew of terrific disasters.

This here is some of the best stuffed zucchini I've ever shoved in my spit-hole in my life!

It's hard to tell from the yellowness of the photo what-all went into it, but I'll try to make a few edumacated guesses: onions, corn, sundried tomatoes, bread crumbs, oregano, a layer of red pepper/cashew "cheese", and a couple of other veggies that have slipped my mind. Not a pretty picture, but you can pretend to salivate anyway.

This is one of my favorite dishes from Rosetta's Kitchen in Asheville, NC, an awesome vegetarian/vegan soul food spot that's open long after the bars close. It's called peanut butter tofu, and it's one of those things that you either love or you despise (like cilantro)...I have to have it every once in a while, and more often than I make it up to Asheville. Basically, you cube and freeze some extra-firm tofu, thaw it, then toss it with a mixture of peanut butter, shoyu, miso paste, olive oil, and little bit of sweetener. Their recipe calls for sugar, but you can easily substitute maple syrup. Bake it in the oven for about 30 minutes, until everything gets brown and a little crunchy. I like to serve it with a mess o' spicy greens, and here I've made blue corn crepes and threw in some sliced avocadoes.

Rainbow Slaw.

2 different kinds of cabbage in a salt rub, red and yellow bell peppers, toasted mustard seeds, brown rice vinegar, sesame oil (toasted and raw), and shoyu were the basics.

Roasted red pepper, marinated shiitake, and lettuce norimaki.


Raw vegan lasagne kicks all kinds of summertime ass!
Layers of zucchini, yellow squash, spinach, sundried tomato sauce, cashew "cheese" (pinenuts work well, too), portobellas, a walnut meaty layer---and I mean that in a Bible sense, as in "I give ye these nuts and fruits and seeds as your meat"---, and of course(!) a nice slathering of pesto sauce. Add any other thinly sliced veggies you like, wrap it and let it sit a few hours, then slice and gobble up (and watch your carcass-eating friends have embarrassing orgasmic attacks and beg for more).


This one looks good, but it's too bad I don't remember the flava-rings. Potatoes, tofu, daikon, squash, and orrechiete over lettuce? I wonder what it tasted like...

Well, that's all I've got time for today, folks. Cross your fingles and maybe I'll be back!