Dinner

Build Your Own Dinner – Cooking Though COVID-19: Part 8

Cooking Adventures (blog)
Crispy lemongrass tofu, sauteed veggies, rice noodles, pickled carrot and dikon
Rice noodle bowls
Four types of homemade pizza
Pizza party
Corn tortillas with beans, vegetables, guacamole, and roasted sweet potatoes
Taco night

Cooking is how I show my loved ones that I cherish them. Sola I eat a lot of pasta, lentil soup, and oven fries. Serving a meal that’s designed to be customizable is a great way of accounting for a variety of food preferences. My favorite kind of meal has lots of little dishes where you have an idea of what the final product is meant to be, but you and your dining companions are essentially building your own dinner (BYOD). Perhaps I love this so much because I lived with my parents for many years, and since each of us preferred a different ratio of carbs to veg to protein, it became easier to make several different (easy) components and then let each person assemble their own meal. 

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Suppertime Special – Cooking Though COVID-19: Part 7

Cooking Adventures (blog)
Mojitos
Mojitos
Tortillas, salad, beans, hot sauce, roasted sweet potatoes, guacamole
Taco night

Passover is drawing to a close and I am so excited to celebrate the end (and my successful adherence to its particular dietary laws) with carbs and cocktails. Tomato sauce simmers on the stove, the 72hr pizza dough I started Monday is on the counter coming to room temperature, and I have a plethora of toppings ready to go. Food normally takes center stage at gatherings as we celebrate momentous events and bring people together, exactly what we’re told to avoid at the moment. I don’t want to give up those special feelings that come about when you’re eating a good meal in good company. And now it’s easy for the days to blur together, especially since many people are either eating solo or sitting down with the same people over and over again.

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Fried Rice – Vegan/Vegetarian

Cooking Adventures (blog)

fried rice

Fried Rice – serves 2 (generously) or 3 (normally)

I’m well aware that the point of fried rice is use up leftovers, but I make this most often as a planned ahead-yet-super-lazy-supper. Though the days are getting longer, it’s still chilly out and we’re all craving delicious, carby, comforting foods (and even I am starting to out-noodle myself). Running to the grocery store to grab a few veggies for dinner becomes much less enticing between the coat, boots, hat, scarf, gloves, and four flights of stairs (no elevator in my building), so I need meals that I can make with ingredients I always have on hand.

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Miso Soup – A Cozy Speedy Supper

Cooking Adventures (blog)

miso soup simple fast vegan dinner

The last two days in Montreal were marked by intense rain storms, winds of 100km/hr, and power outages. I slept over at my parents house in order to help them host a family lunch… we ate in the dark by candle light after running outside to stop our neighbour’s carport from rolling into our car. It was a close call. Needless to say, Fall is turning to Winter and that means it’s time to add easy, delicious, and satisfying soups to our repertoire.

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Tomato Tofu – My Favorite Vietnamese Meal

Cooking Adventures (blog)

Tomato Tofu

I spent three wonderfully intense weeks in Vietnam this summer. Big cities were an endless whirlwind of motorbikes, street food, and humidity. I didn’t expect to be so blown away by the beauty in the North, from the overcrowded boat tour through limestone pillars in the Cat Ba Archipelago, to the serene beauty of the Ha Giang Loop, a three day scooter ride on vividly green, winding mountain roads through farm land… Vietnam took my breath away.

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