Mehrinara sauce.

Sometimes I want to make pasta, but I don't want boring ol' marinara or tomato sauce. Instead, I go with an herbed olive oil toss. Mmm...

Pasta, onion, garlic, zucchini, mushrooms, tomato, Twin Oaks veggie chorizo sausage, sunflower seeds (I often use these where expensive pine nuts would be used), nutritional yeast, lemon juice.

I love one pot/one dish meals. Can you tell?

Got my veggie box yesterday. This week, I got... tomatoes (see above), zucchini (see above), golden delicious and gala apples, swiss chard, okra, Anaheim peppers, and a small pumpkin. I have gained a small obsession for munching on fresh okra. I never knew it was so tasty! The things society hides from us... tsk tsk. Oh, also, I have never cooked with real pumpkin (as opposed to the canned stuff), so this should be fun! It can't be too different from any other squash... and I'm stoked about the prospect of pumpkin pie in my near future.

Mmm... pie.

Currently playing: Beirut- Elephant Gun, Romantic Gorilla, Adele- Rolling in the Deep (do I even have to link that one?)

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May I introduce...

...my go-to vegan chef, Isa Chandra Moskowitz.

Yes, it is quite predictable, but every food niche needs their celebrity chef. The French cooking enthusiasts had Julia Child, there was Betty Crocker... well, Betty Crocker was a name for a brand- it's not even a real person. And then there's Rachael Ray... I'm not even sure what she does other than make obnoxious acronyms.

I'm getting sidetracked.

Ah! Yes, Isa. Isa is a chick I can relate to. With the help of Terry Romero, also pictured above, she started off with a public-access television cooking show, The Post Punk Kitchen, and moved on to publish cookbooks and maintain a rockin' website. Well, maybe I can't relate with any of that stuff, but that kitchen looks a lot like mine, and I like punk rock too!

I felt the need to introduce you to Isa because you will see many of her recipes pop up in my meals, whether they're just influences or full on replicas. Actually, you already met one of her recipes- the banana pancakes. I just added the flaxseed powder... all by myself, woo. Well, here's another one:

I still had mushrooms and green beans left over from last week's farm share, which naturally sounds like it needs to be made into a casserole. So, I made this recipe, but I didn't really have enough green beans. Also, I knew I wanted to make lentils with this dish, but I couldn't figure out how I wanted to cook them. So, I'm stuck with a casserole with too much sauce, and lentils with nothing to go with them. Hm. Screw it, just mix 'em!

Now, I feel very much like being recumbent and reading, cuz that was heavy.

Soundtrack for the preparation was Deftones- Around the Fur and Mastodon- Blood Mountain. There also might have been a little bit of Boys Night Out- Make Yourself Sick. Okay, fine, there was a lot.

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Blog title origins.

You can blame the following dish for my retarded pun of a blog title. The terrible photos, however, are entirely my fault. I will perfect the white balance settings one day, promise.

Twin Oaks herbed tofu, onion, broccoli, and Trader Joe's wild rice/Basmati rice/dried veggies blend. 

Okay, so you will realize very quickly that I "cheat", but this ain't no vegan chef blog. Well, it kind of is, but I'm not original. Just hungry. OM NOM!

On Thursday, I got my weekly farm share from The Farm Table. This week,  I got golden delicious and gala apples, sweet potatoes, kale, green beans, tomatoes, mushrooms, and green bell pepper. I abducted some tomato, kale, sweet potato and bell pepper for this:

It also contained onion, Twin Oaks veggie chorizo, jasmine rice (ran out of brown), black beans, tomato paste and a dollop of Veganaise on top. You heard me! Secret ingredient: homemade carrot lime habanero sauce that Mo and Jeremy from The Wingnut gave me. It's like the crack of hot sauces- even more so than Sriracha. (Gasp!)

Saturday morning, a sleepy Webber awoke and stumbled into the kitchen and find these:

Banana flaxseed pancakes with apple compote.

A few hours later, we got hungry again, and we wanted to make sushi. However, we didn't really have the time for tedious rolling. This is where a bowl comes in handy. Actually, I can think of a few other times, but this is most relevant:

Yeah, I totally obscured the layers, but it tasted awesome. Sushi rice + zucchini and carrots sauteed in aforementioned hot sauce crack and tamari + avocado + spicy sauce (Veganaise, Sriracha, sesame oil) + nori + rice sprinkle stuff.

My weekend of noms in a nutshell. Now, I am off to New York Deli for mug night. Next time I will try to make it a little bit more wordy and less picturey. Ha! Yeah right.

You hungry yet?

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