Wednesday, June 11, 2008

the results of a cornucopified fridge

Well... like a lot of bloggers it seems I have to bear the news that I may not be able to keep up with commenting or even posting quite so often as before (still often - blogging gets my sillies out, and is thus very vital!). I think it's a summer thing. Also, much MUCH drawing to be finished, books to read, hanging out to do... the usual.

Anyway, that craziness up there is natto! Weird food, but strangely delicious. It's a fermented soybean that they eat a lot in japan, with brown rice, chopped scallion and soy sauce, and I've gotten kinda hooked on it. It's full of B12, too (the absorption of which is still in debate, but I'll take my nutrients as I get 'em).

And I tried, oh I did, to give up the oatmeal thing in the morning, but I was crazy hungry by 11 am and went screaming for banana oatmeal bread - go figure. So I'm back, but I'm switching up the flavours and it's so much more fun this way! So far I've tried it with gomasio, kelp and toasted sesames (very good, savoury... completely unphotogenic though), and this morning was amazing - ginger, nutmeg, cinnamon, candied ginger, dates, flax seeds and lots of perfect fresh blueberries.

Dinner number 2! Clockwise from the left, it's leftover paratha; sliced mango and avocado; steamed kale; smoky red bean and quinoa croquettes; Vcon gazborscht; big green salad; and get this ---- Aux Vivres chana masala!! P brought it from work and it's the exact stuff they put in my favourite menu item there, the chickpea chapati wrap. It's fatty and addictive and hee hee! We have secret restaurant food! :DD

*sexy shot of the oh-so refreshing gazborscht with homegrown cilantro*

*sexy shot of the quinoa croquettes* (recipe follows, ooh!)

Smoky Red Bean & Quinoa Croquettes (makes about 15, maybe... I'm guessing)

1 1/2 cups cooked red quinoa
2 cups cooked red beans (or blackeyed peas)
2 cloves garlic, minced
2 scallions, diced
1 small sweet potato, diced and steamed
1/2 red pepper, diced small
1 cup spinach, minced
1 jalapeno, minced
1/2 cup bread crumbs
2 tbsp gluten flour
2 tbsp flax meal
1 tbsp almond butter
1 tbsp Braggs or tamari
3/4 tsp chipotle powder
1/2 tsp marjoram
1/2 tsp cumin
1/4 tsp chili powder
juice of 1/2 lime
1/8 tsp Liquid Smoke
2 tsps olive oil
salt and pepper to taste

1. Mush half of the beans and leave the rest whole. In a large bowl, combine everything together along with the beans and mush with your hands until it forms a very thick paste.

2. Scoop out about a 1/3 of a cup and form it into a patty. Repeat, repeat.

3. Heat a bit of olive oil in a heavy skillet over medium heat and cook for about 4 minutes each side, or until nicely browned and slightly firm. Serve with guacamole and chips, or fresh corn, or mango.


Alicia said...

I've seen natto before, and I would love to try it, but... I've seen it only in books and blogs... I guess I'll have to wait till I go to Japan! (one day, not that I have concrete plans yet, hehe).

Love your summer food!

And oh, yes, commenting is much harder now, even though the days are longer and I feel I should have more free time!

Anonymous said...

Those croquettes sound really freaking good-thanks for posting the recipe!

The gazborscht is soo purdy :] I need to try that recipe, too.

Anonymous said...

Whoa, I have to admit, natto is a little too hardcore for me. I am slightly frightened by it. Everything else looks delicious though, I'm totally jealous of your huge communal vegan meals.

LizNoVeggieGirl said...

Oh my, those croquettes are GORGEOUS!! They look so hearty!!

Anonymous said...

Oh my goodness, could those croquettes look anymore delicious?!

And there is nothing better than homegrown cilantro. I eat it almost every day and it's just so overflowing with flavour!

Lindsay (Happy Herbivore) said...

1. I looooove the bowl your oatmeal is in... 2. the croquettes look awesome and 3. I'm still starring at the gorgeous red coloring in gazborsch

Anonymous said...

OMG, those croquettes look sooooo tasty. I want to make some RIGHT NOW!

Anonymous said...

Yeurghh, no offense, but natto absolutely makes my skin crawl..! I just can't handle that mucus-like texture!

But the rest looks tasty, as always.

Lizzy said...

That sticky stuff somehow really appeals to me. I should check out the asian supermarket and see if they carry it!

I love the spices you used in your oatmeal, fancy! All I ever use is cinnamon and maybe nutmeg from time to time. I should try ginger, too!

And WOAH, can I please get an invitation to join you for dinner one day? Everything looks delicious! And you totally made me want to make that Gazborscht, it's basically screaming my name!
The croquettes look and sound fantastic... I haven't seen red quinoa anyway around here. Would regular quinoa work too? Or does the red one have a different taste?

tofufreak said...

I'm not the only one who has had savory oatmeal?!?!?!?! gasp! i cant be full when i have sweet oatmeal. i have no idea why. even when its loaded with bunches of other toppings, if it's sweet, i will be hungry in 1/2 an hour. if its savory though, i usually last till lunchtime. curious, no?

Sarah P said...

natto! I've always wanted to try it!

Meg Wolff said...

I am a natto fan too. A good tip when first trying it is to put each small spoonful, or chopstick full into your soup (could be miso) to dilute it.