Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday & Catching Up

In the Vegan Air Frying Facebook group I’m in, someone posted about air frying matchstick carrots.  I tried it with grated carrots, and used it as a topper for Morningstar Farms Buffalo Chik burgers.  The carrots add a sweet flavor.

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Other things I’ve tried recently include soy sauce eggs, marinating hard-boiled eggs in a water & soy sauce mixture.  I only used about 3 tablespoons of soy sauce to 2 cups of water, so the flavor was subtle.  I’ve seen a recipe based on Momofuku that calls for 3/4 cup of soy sauce.  To me if you are going to use that much you might as well just drizzle it on the egg.

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I tried the egg on  ramen.  It was a nice change.

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I also tried cauliflower rice.  Instead of using the regular blade in the food processor, I used the grater, which made the pieces more uniform.  It also kept me from going to far with pulverizing the florets.  Here is the “rice” on a bowl of bean chili.  It is “Rachael Ray” style with the rice on top, instead of the beans ladled over the rice.

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My birthday was a few weeks ago, and I cooked up Beast Burgers in the grill pan.

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Served on ciabatta.  I load up on buns when they are on the clearance rack at Walmart.  On the bun are homemade pickles and pickled jalapenos.  The fries are air-fried.  I always have ketchup because when I was a kid, I adored Olga Korbut and ketchup was her favorite American food.

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Lastly I tried a different way of making granola, adding a batch of streusel to the oat mixture.  It’s a little sweet to eat as cereal but is good as a yogurt or ice cream topping.

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Meatless Monday – Soy Curls & Potatoes

I belong to a vegan air-frying group on Facebook and one of the people there posted a recipe for diced potatoes, onions and soy curls.  Basically you cook the diced potatoes for 12 minutes, then add rehydrated soy curls and onions, and cook everything for 8 minutes more.  I added green beans and mixed the soy curls with leftover chili sauce plus gochujang.  I think cooking the soy curls with everything else helped keep them from getting dried out.  It was just what I wanted.

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Last night I made a “clean out the refrigerator” quiche with green onions, mushrooms and broccoli.  I have been buying lots of milk and eggs at Aldi because it is so cheap.  A dozen eggs is like 14 cents and a gallon of milk is $1.02.  I used an old Julia Child quiche “ratio,” with 1/2 cup total of liquid per egg.  For example, add an egg to a measuring cup and top it off with milk to make 1/2 cup.  So for 4 eggs, you should have 2 cups of milk mixture total.

Anyway, I dolloped on some salsa and added chopped pickled jalapenos too.  Leftovers for later this week!

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Baked Vietnamese Fries

I follow Vegan Richa on Facebook and her photos always look so yummy.  The latest one is for Baked Vietnamese Fries.  I only used the recipe as a template, since I didn’t have cilantro or bean sprouts.  I cut thin fries and cooked them in the air fryer.  I was afraid matchstitck size would burn so mine were a little bigger.  For toppings I added grated carrots (with the quick pickling in the recipe), grated broccoli and thinly slizedded brussels sprouts.  Drizzle with chili sauce  and thinned sriracha mayo.  The chili sauce really made the dish.

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Something I’ve been making a lot is taquitos in the air fryer.  I microwave corn tortillas until they are soft, spread with refried beans and cheese, then cook for about 10 minutes.  I stuffed each end with sliced avocado once they were done, and have been using the packets of hot taco sauce I’ve collected from Jack-In-The-Box.

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