Hacked By Imam
Fried polenta with warm tomato sauce. Comfort food that’s a tiny bit fancy.
Hacked By Imam
Day 3 of the cleanse brings a promise from me.
I promise to post about something else as soon as:
1) This cleanse thing is over; OR
2) I have a day where I forget to take photos; OR
3) I have a day in which I eat all stuff I’ve already posted about.
But in the meanwhile, here’s the food for day 3 of the cleanse.
Breakfast: Fried O’Brien potatoes, homemade ketchup, watermelon, and V-8
Lunch: Big salad with homemade sesame dressing (mixed up sesame oil, rice vinegar, agave nectar, grated fresh ginger, wheat-free tamari, and grated garlic to taste), topped with sesame salt; fresh cherries
Snacks: Nuts, seasoned seaweed, and Oh, so much fruit. More than I can show you here, but among the bounty was more watermelon. Also, white peaches so ripe it’s making my mouth water to tell you about them. And more cherries. And so on. Plus a latte made with decaf espresso and homemade soymilk. (The soymilk maker is still in the testing phase. I’m working on it.)
Dinner: Tamale pie. The plan was for chili, but I was waffling on finding a good vegan, gluten-free cornbread, and James suggested I just make some more polenta, add olives to the chili, and make tamale pie. Those of you who’ve been around a while know that James is big on suggesting yummy and time-consuming things for me to make, so I was happy to oblige with this relatively quick and easy dish.
I also added some olive oil and a fair bit of garlic and nutritional yeast to the polenta before pouring it over the chili (which I dished into the baking dish with a slotted spoon so it wouldn’t be too soupy). The chili is based on the Moosewood recipe that Susan V. adapts here, but I left out the bulgur and used some olive oil in the preparation.
So there it is. There’ll be more Mom Food when this is over. I promise!
When you hear “vegan and gluten-free,” do you feel a pall of dullness wash over you? Let me show you it doesn’t have to be that way!
When I’m doing one of these fun/silly diet challenges (not “diet” in the sense of weight-loss, which I’m not into, but “diet” as in “what I eat”), the best time to do them is a time like this month, when I’m working at home and have all the time in the world to cook. You can expect to see lots of posts this month; brace yourselves.
Breakfast: Tofu scramble; fried O’Brien potatoes; agave ketchup (recipe below)
Morning snack: Figs and raspberries
Lunch: Salad with vinaigrette (olive oil, cider vinegar, a touch of agave nectar)
Afternoon snack: guacamole and chips (James made the guacamole with onions, jalapenos, and garlic. He asked me if I wanted him to clean it up for photos, but I said Nah, we’re just gonna sit and watch movies with it; this is how it looks.)
Dinner: Polenta with wild mushrooms. The morels didn’t look good, so I got porcini, chanterelles, and baby buttons. Cooked down with onion, garlic, olive oil, salt, pepper. Served over fried polenta sticks. I used this method, but left out the animal products and added olive oil and a little bit of nutritional yeast for “cheesiness.”
These photos are by way of saying that even if there’s a food you don’t or can’t eat, you don’t have to sacrifice abundance. I don’t believe in deprivation, and there’s no reason a vegan, gluten-free life has to be dull and drab.
Oh, and here’s the recipe for the ketchup. Let me know if you improve on it. I love ketchup!