Wegan Wofu Wurry Woodness

I don't mind admitting that I forgot about this curry simmering on the back burner.  So the beans are not photogenic.  Big deal.  It's still pure tofu coconut curry vegan comfort food with nuts on top.  I think I've said enough.

Wean Woat Woup

This soup is more than the sum of its parts.  Somehow, it becomes more than soy sauce, sesame oil, minced garlic, red pepper flakes, vegetable stock, bean sprouts and green onion.  It's nourishing, nutritious, and flavourful.  It's kongnamul gook.

Woo's Ween Weating Wy Wuffed Weppers?

Once upon a time there were five red peppers.  They lived in Maggie's crisper and were mostly content.  Then one day, they met some green onions, feta cheese, couscous, cannellini beans, oregano, garlic and a lemon and learned that life could be more than perfect temperature control.  So, they all spent some time together in a crock pot, and became all they could be.

Welicious Wugly Walafel

I am aware that this falafel sandwich does not look like anything much.  I may have added more parsley than the recipe actually called for.  Also I used cilantro instead of coriander.  I couldn't find a leaf of mint in our whole city.  That's ranch dressing, not tahini.  And those sesame seeds were probably not pre-toasted.  Maybe you wonder why I use a recipe at all.  Sometimes, I do too.  But then I realize that whatever it is I'm doing, it's working for me, because this ugly falafel sandwich was incredible!

Wankful Wor Wofurky

On Monday, I marked Thanksgiving with potatoes, squash, and, for the first time, Tofurkey.  I will not say that it was the best thing I have ever put in my mouth.  It was salty.  And squeaky.  But it was filling, gave me a good excuse to eat cranberry sauce, and, most importantly, complemented my traditional post-holiday breakfast hash--mushrooms, onions, leftovers sautéed in butter.

Woasted Wauliflower Woup

I really love broccoli.  Carrots are wonderful.  But, I've always thought cauliflower boring...until now.  Roasted cauliflower is the best thing to come out of my oven in a long time.  It's better than fries, it's better than pizza, and it has more vitamins than burnt cookies.  Plus it makes great soup.

Wot Woup With West

I've tended to think soup rather labour intensive.  And I suppose it can be, but this one wasn't.  About half an hour after I walked in from the cold carrying sacks of spinach, broccoli, lemons and cream, I was scraping the bowl.  It was delicious, and pretty, and warmed me right up...quickly.

Wack Wean Woup Wand We--Wogether Wagain

I used to be a soup person.  Before I had children who hate soup, I ate soup all the time.  I loved the  whole process, the chopping, the simmering, the seasoning, the horfing.  At some point the soup person got left behind.  I found her today.  We made this soup.  We like it best with diced sweet potato.

Wo Wisdom Weeth? Weat Wummus!

If you suggested that I had my wisdom teeth out as an excuse to eat hummus, you would not be far off.  Of course, if you added tomato soup, mashed potatoes, chocolate pudding, apple juice, and ice cream to the list, you'd be closer.

Hummus

 

Put the following ingredients in the blender

 

two and a half cups of cooked chickpeas

three tablespoons tahini

three tablespoons olive oil

two tablespoons lemon juice

a clove or two of garlic

a third cup water

salt to taste

 

Blend



Wofu Wurry Weekly?

My husband calls his number one principle of grocery shopping, Principia Varietatas.  Variety is so important to him, that he has to say it in fake Latin.  Also, he is not fond of tofu.  But this week, I made Rachael Ray's Tofu Coconut Curry and it was so rich, flavourful, delicious, that he said something I never thought I would hear him say, "We should have this every week."

Wi Wove Wou, Wofu Wandwich

I have loved this tofu sandwich for almost fifteen years.  I would eat it everyday if it lived next door.  It doesn't.  It lives at The Good Food Emporium in Halifax.  For this sandwich, I walked across town regularly during my first year or two of university.  I dreamed when I moved away.  I got a parking ticket when I came for a visit.  I pressed my nose against the glass when the restaurant happened to be closed every time I was in town for the next ten years.  I snuck around the Harbour twice last week while on vacation.  And once, several years ago, I made a complete fool of myself. 

It's just that it had been so long.  And the restaurant was finally open.  And I was excited.  I walked right up to the counter, "I would like a tofu sandwich, please."  Only, the server didn't say, "Which bread would you like," or even, "Shall I pack that up for you?"  He said, "Oh, it's Saturday.  We don't serve tofu sandwiches today."  I wasn't quite prepared, you see.  It just slipped out.  Loudly.  "Are you kidding?  I have been trying to eat this sandwich for ten years!"  We were both a little shocked then.  He spoke first, "Just one minute."  When he returned from the kitchen many minutes later, he had good news, and a grin, "He's going to make you a tofu sandwich."  I babbled a little while we waited, "I'm so sorry!  I wasn't intending...I don't usually...I didn't mean to be pushy."  And that guy handed me my sandwich and said, "You were not pushy.  I was pushy on your behalf."  I thanked him.  I tipped him.  And I found a bench with a view on which to eat my lunch.

Wold Wummer, Wot Woup

This morning, I woke up to a chilly, rainy day...again.  I put on my warm socks, my heavy, long-sleeved shirt, and my down-filled vest, and reminded myself of the age-old adage, "When August gives you a cold nose, make carrot soup."

Wegan Womfort Wood (Wor Wotato Wurry)

Sometimes (like when it's so cold that I need to wear fleece even though it's August), a girl (or a fully grown woman) just wants potatoes (mixed with cauliflower, peas, onions, turmeric and other beautiful spices).  For those times (it rains all summer where you are too?), may I recommend (I'm going to anyway because that's how I roll), this curry (I skipped the lemon juice and cilantro, and added frozen peas, a couple of extra tomatoes, and way more spice--other than that, the recipe's perfect the way it is).  It really is delicious (although better with hot naan).

Wandy Wis wa Wegetable Woo

I'm at Young Women Camp this week.  But I still marked Wegetarian Wednesday. Hey! You call it candy, I call it meatless.

Wabouli Weeds Warsley

Couscous and I just weren't finished with each other, so I made this tabouli.  What sets it apart from other taboulis, is the couscous, the lemon zest, and the mint, cilantro, parsley combination--so refreshing.  If you don't like couscous (we can probably still be friends), use bulgur wheat instead.  If you don't like lemon zest (most people face this at least once), leave it out.  If you don't like mint (b-b-b-but it's so lovely), skip it.  If you don't like cilantro (I forgive you...sniff), omit it.  If you don't like parsley, maybe choose a different salad.




*This post is part of series.  I'm thinking about how I do meat and giving it less space on my plate.  On Wednesdays this space is reserved for wegetables.*

Wouswous Wikes Wolives...Wand Wi Wike Wouswous

Couscous and I have avoided each other for more than a decade.  I've been fine with that.  Until now.  This salad has brought us together.  I didn't know couscous was so quick and easy to prepare.  Bring water to a boil.  Add couscous.  Cover.  Remove from heat.  Wait five minutes.  Fluff.  Really.  That's it.  Why haven't we been close all these years.  Maybe because I didn't know that when I ate it with red onions, kalamata olives, feta and arugula I would fall in love. 

We're going to stay in touch.




*This post is part of series.  I'm thinking about how I do meat and giving it less space on my plate.  On Wednesdays this space is reserved for wegetables.*

Wiveled Womato Wiped Wasserole...Welicious

"My, what a peculiar casserole you have there, Maggie."

"Thank you."

"The tomato stripes are kinda shriveled."

"Mmhmm.  I'm so pleased.  Shriveled tomato stripes are my favourite part of any really good casserole."

"Are you sure you want to feature it on your blog?"

"What do you mean?"

"Well, you can't even really see the vegetables.  They're hidden under a melted layer of golden parmesan and fresh mozzarella."

"Yes.  Yes, they are."



*This post is part of series.  I'm thinking about how I do meat and giving it less space on my plate.  On Wednesdays this space is reserved for wegetables.*

Wegetable Wushi

I made these sushi rolls today.  I've made sushi before.  I tend to add too much rice.  I know this about myself.  When cooking, I'm strongly opposed to scantiness.  This stance works against me with sushi.  So today, I committed to take it easy on the rice.  I rinsed, and measured, and chopped, and the whole time I was thinking, "Hold the rice, Margaret."  Well, I think I spread the rice to just the right thickness.  Insert pat on back here.  Unfortunately, I added too much vinegar and too much seaweed.

Wold Wanish Woup...Wazpacho

This gazpacho comes from my Aunt Julie.  She used to make a large batch of it every week through the summer.  I can see why.  It's refreshing, delicious, and easy.  And it's my new summer tradition...or it will be when I've continued to make it all summer every summer.

 

 

If you would like to do the same, put the following ingredients in your blender.

 

four large very ripe tomatoes

a medium onion

a cucumber

a medium pepper

a cup of tomato purée

a tablespoon of olive oil

half a tablespoon salt

a tablespoon lemon juice

a tablespoon wine vinegar

a dash of tabasco

two cloves of garlic

 

Blend.

 

*This post is part of series.  I'm thinking about how I do meat and giving it less space on my plate.  On Wednesdays this space is reserved for wegetables.*

*Aunt Julie got the recipe from Margo Oliver's Canadian Cookbook*


Wotato Wizza.......What!?

Two things that might be against my religion are things you have to cook twice, and things that pretend to be pizza.  The word parboil is not in my vocabulary.  In fact, parwhat?  Plus I just want food to feel free to be itself around me.  If you're not pizza, you don't need to pretend. 

I may be expanding my doctrine (and my vocabulary).  This 'pizza' is more of a hashbrown made of potatoes that are partially cooked, then grated, then baked.  And I love it.  It really didn't take that long to boil the potatoes first.  And even though it looks like pizza, but isn't pizza, I put it in my mouth without hesitation.  I mean c'mon.  It's crispy, golden, crunchy and covered in cheese. 


*This post is part of series.  I'm thinking about how I do meat and giving it less space on my plate.  On Wednesdays this space is reserved for wegetables.*