I decided to take photos of the meals that my husband and I typically eat during the week and post them on my personal journal, to answer the question I hear so often--"What can you eat?" I've been watching vegancooking for years and I hope that the members will take an interest, or at least enjoy the food-porn. While the meals I feature may not be particularly complex, I think there is value in discussing the "normal" and everyday vegan diet. By "normal" I mean meals we make often without using a recipe or list to shop. I will admit to you that Paul and I rely too heavily on processed foods, so our everyday diet is not perfect, but we try.Unlike the debauchery of Philly "Cheese Steak" night, Stir Fry night offers a variety of vitamins and fiber. I cannot think of a more versatile and easy meal for a vegan to cook quickly than stir fry. Our stir fry has evolved through several incarnations: We used a store-bought peanut sauce, until that was discontinued. We used coconut milk and a curry powder, until I had to buy a larger size of pants (I suspected the culprit was too much coconut milk.) At one point, we simply used lots of minced garlic to flavor our mixture. Not only has our "flavor profile" (I watch Top Chef too often) changed over time, but also we have tried a variety of ingredients: tofu, tempeh, broccoli, onion, peppers, waterchestnuts, baby corns, pea pods, sprouts. What the stir fry consists of depends upon how motivated we are to change things up.
At the current moment, my husband (Master Spicer) has successfully mimicked the flavors in a Thai dish he orders when we order fish sauce-less takeout.
His secret is the toasted sesame oil and basil, of all things. He starts the stir fry out by heating the oil, Braggs, garlic powder, basil, pepper and crushed red pepper in our wok.
On the side, we cook up some brown rice. It takes fifty-five minutes, but if we start it right away, the rice is done by the time our wok is ready for it. Paul cooks the tofu with the onions and peppers so that the tofu absorbs the flavors. He throws in the broccoli for a brief time before adding the rice. We don't like overcooked broccoli.
Next, the Master Spicer implements a unique technique. He rests the cooked brown rice on top of the veggies and tofu, sprinkling the same spices he used on the bottom of the pan, on top of the rice. That's my man!
He believes in keeping the wok over high heat and the ingredients in constant motion.
This is one piping hot plate of wonder!