veganizzm

[veganizzm]

a vaguely mediterranean chickpea salad i've been making a lot lately, best made directly in tupperware so you can save it to put on toast, mix in with pasta, or eat all on its own standing at your counter in your underpants. loose recipe is: rinsed chickpeas, halved cherry tomatoes, dill, chopped english cucumber (i ran out), basil, tofu (could be regular) feta, red onion (if you aren't repulsed) and a little dijon mustard/olive oil dressing. if you're looking to use up garden or CSA vegetables it's a pretty good boy 

[veganizzm]

happy mutha. fuckin. friday. i just found a used qtip on the seat i was already sitting in on the train #stayclassychicago but also #earhygieneisimportant, so i respect the process. i've been making enchiladas a lot lately and don't have a real recipe but i'm writing the closest thing i have in the comments. the trick to vegan enchiladas is making really good, kind of gloppy (lol sorry for that word) filling so they stick together. you can use vegan cheez (#gary) if you want, but a ton of nooch on top works well too. oh, and definitely get a jar of pickled jalapeños. it makes everything better. love you, mean it. https://www.instagram.com/p/BiE36_8gThM/?utm_source=ig_tumblr_share&igshid=1tt6p5s0y5q2i

[veganizzm]

spring, come thruuuuuu (please, i’ll do anything). sitting inside on this tropical 37 degree chicago spring day thinking about summer tomatoes and making avocado tlts with @lightlifefoods fakin bacon tempeh 🥓 and a pesto aioli. i can’t wait until the tomatoes are really good and i can eat outside and cleo doesn’t want to jump off a cliff and/or eat my face because she’s cooped up inside all day. what are you most excited to make when it gets warm? #TTLA https://www.instagram.com/p/Bhmp9a2lgvV/?utm_source=ig_tumblr_share&igshid=11njr6pem8o1r

[veganizzm]

based off of what i post on instagram you might think i eat pasta for 75% meals but you’re WRONG. i eat pasta for 95% of meals. pictured here is some pasta business w/ gardein meatballs and a fuck ton of #NOOCH. also, why didn’t anyone tell me snap peas are bae in salads?! i am a little mad at you all for concealing this from me, but i will forgive you eventually

[veganizzm]

my solution for everything in life right now is JUST PESTO IT, BITCH. it's too hot to do literally anything so i take whatever i have in my fridge (cooked pasta, chickpeas, lentils, my will to live), top it with a bunch of pesto and sundried tomatoes, maybe a little lemon juice, swirl it around, and eat it in my bra and underwear next to the air conditioner like the lady that i am. i'm starting to consider adopting this philosophy for all things in life because i think this never-ending project at work could use a little attitude adjustment and a little pesto, swish swish bish #justpestoit

[veganizzm]

i haven't posted a recipe in a while mostly because the world is a literal dumpster fire and sometimes it just feels pointless to talk about the best way to dry tofu, you know? but i've been thinking about it and for me, focusing on cooking good meals and sharing them with people i care about and sitting around eating and talking is important, too. so i'mma try to get back to sharing recipes more frequently in the hopes that you might try some of them and eat and share and talk as well. last night i made sesame peanut noodles with cukes/red bell peppers/scallions/cilantro/spaghetti and a ginger-garlic-peanut butter-sesame oil-chili paste-maple syrup sauce. i didn't measure but it's about 1-2 tablespoons of each thing except the ginger and garlic. i added a bunch of kimchi to make it ✨zesty✨. it's good cold so i recommend you bring it to a picnic and eat it while you figure out how to bring down fascists. #pleasesendnoods

[veganizzm]

strawberry raspberry pie (using the @cooksillustrated pie dough recipe, like always). it's @benbobthebaker's first pie! can i get a slow clap? cleo is a shell of her former self in the heat (🌭) but i'm liking this summer thing just fine. ok, last thing: settle an argument: what kind of pie is the best pie?

[veganizzm]

ben and cleo have been out of town this weekend and i thought i'd be kind of sad, but i'm actually just super into dat #me #time. i did laundry and watched like 23 food documentaries and went to the planetarium because space is cool. ☄️🌎🌛 i also made chana masala using #madhurjaffrey's excellent and easy to make recipe. (i posted it in my stories if you want to make it, too. i eat it with tortillas rather than making naan because let's keep this shit realistic.) i might make ben and cleo leave me alone more often? #byebitch #byeben #50waystoloveachickpea

[veganizzm]

ok ben did 99.7% of the work, i took pictures and petted cleo and ate them which are the 3 most important parts of any baking project i'm pretty sure? they're yeasted donuts rolled in cinnamon sugar and are actually mad easy to make! well, they looked easy from my vantage point on the couch 🧐 just google "vegan yeasted donuts" and you'll find a zillion and one recipes that are all approximately the same because they end up with a fried sugary thing on your mouth and ain't nobody mad about that

[veganizzm]

making donuts with @benbobthebaker and cleodore t. darby #badgalclecle

[veganizzm]

if you SEVERELY misjudged how to dress today throw your (possibly frigid, permanently clamped in a terrifying claw) hands in the ayyyurrrr ✋. i only realized my error when i stepped off the train wearing a tank top and passed someone in some tsunami/end of times survival gear. spring where u be? i wrote a post about how to make good baked tofu because my body is straight up 76% tofu at this point and i'm not mad about it. link is in my bi0oO #tofu #lyfe #◻️

[veganizzm]

happy mutha. fuckin. friday. i just found a used qtip on the seat i was already sitting on on the train #stayclassychicago but also #earhygieneisimportant, so i respect the process. i've been making enchiladas a lot lately and don't have a real recipe but i'm writing the closest thing i have in the comments on instagram. the trick to vegan enchiladas is making really good, kind of gloppy (lol sorry for that word) filling so they stick together. you can use vegan cheez (#gary) if you want, but a ton of nooch on top works well too. oh, and definitely get a jar of pickled jalapeños. it makes everything better. love you, mean it

[veganizzm]

spring, come thruuuuuu (please, i’ll do anything). sitting inside on this tropical 37 degree chicago spring day thinking about summer tomatoes and making avocado tlts with @lightlifefoods fakin bacon tempeh 🥓 and a pesto aioli. i can’t wait until the tomatoes are really good and i can eat outside and cleo doesn’t want to jump off a cliff and/or eat my face because she’s cooped up inside all day. what are you most excited to make when it gets warm? #TTLA

[veganizzm]

i like getting back to cooking regularly because when i cook i guzzle cardonnay like it's water. this is chickpea pasta/pesto/kale/sundried tomatoes/peppers/pasta water/salt/a lot lot of black pepper #yeahbaby

[veganizzm]

based off of what i post on instagram you might think i eat pasta for 75% meals but you’re WRONG. i eat pasta for 95% of meals. pictured here is some pasta business w/ gardein meatballs and a fuck ton of #NOOCH. also, why didn’t anyone tell me snap peas are bae in salads?! i am a little mad at you all for concealing this from me, but i will forgive you eventually

[veganizzm]

kimchi baked tofu (a glorious combination of every weird, mostly-empty, slightly-scary-looking jar in my fridge). it’s actually so good and i’ll try to share a recipe with quantifiable ingredients soon. baked tofu is my absolute favorite thing and if even one of you tries to @ me about that please sashay away #veganizzm

[veganizzm]

the week is more than half over which means i’ve upgraded to drinking my wine out of a big gulp container instead of a glass #feelingmyself. this is pasta with a creamy white bean sauce (it’s blended white beans, tahini and lemon so we might just call that hummus 🤔🧐) w/ roasted red peppers/sweet potatoes/spinach/lemon. larry david voice PRETTTTTYYYYY PRREEETTTTTYTTY PRETTTTY GOOD