…but turned out ok. At least the color is really fun. I used what I had in the fridge and cupboards, not too much stuff, but I was too lazy to go shop for groceries. So, this is rice cooked with soy sauce, onions, celery, red cabbage, canned jackfruit and some walnuts that were previously boiled. It’s filling, kind of healthy and my favorite color :).
I was so busy these last few weeks and it seems that all I did was go to school and than wait for the evening to come so that I can go to sleep. Not all the time, I also met friends several times this month and I did embroider and draw a little, but still I had low energy levels in general. But I hope in December I will have more energy to do fun things, too. We had a national holiday and days off from work and we finally tried making sushi rolls, something I wanted to do in a long time. We used rice mixed with apple vinegar with sugar and salt, avocado, carrots, peas and fried shiitake mushrooms. They came out a bit wonky, as we needed some practice for the rolling part, but they tasted absolutely great! And of course, we had the rolls with soy sauce, wasabi and pickled ginger.
One of my friend’s aunts gave her some things a couple of weeks ago. These beautiful embroidery threads are aaall miiine :). She also gave my friend some antique fabrics (the aunt is ninety and she has hand woven fabrics from her own grandmother), but I’ll post about those some other time. This thread is maybe from the seventies or eighties. I clearly remember the labels from my childhood, but they could be older because the graphics of packaging use to change very little and very rarely in socialist times. There are so many colors and nuances in the box. The light was not so good for taking photos these days, but I got tired of waiting for both good light and time to take the photos. Today I had time, so here there are a lot of not so in focus photos of beautiful thread. I hope to use them for lots of embroideries this summer.
Both vegan, of course. We made soooo many cabbage rolls yesterday, we have two big pots that we cooked for this time and the content for another pot in the freezer for another occasion. They are really good. The stuffing is made with chickpeas, soy granules, onions, carrots, pleurotus mushrooms and champignon mushrooms. The cake has nuts and bananas.
It’s vacation already and even if I still have things to do, it will be nice to sleep longer in the mornings. I also plan to draw things, mostly everyday stuff from our home.
My friend made the veganized version of this very usual dish. A comfort food for me and something that I used to eat all the time before being vegan. This version came out delicious and very similar to the non-vegan one, only cruelty and guilt-free.
These are the ingredients: 4-5 potatoes (boiled in their skin and then diced), 1 sliced onion, 4-5 mushrooms finely sliced, the juice of 3 smaller lemons, olive oil, salt, pepper, homemade vegan mayonnaise.
We sliced the mushrooms and marinated them for an hour in the lemon juice and olive oil with some salt. We kept them in the fridge, while the potatoes were boiling and my friend made the mayonnaise.
For the mayonnaise she used corn powder, 4 spoons of boiling water, half of a boiled potato, 3 spoon of mustard, salt, pepper and sunflower seeds oil. She mashed the potato (while the potato is still hot), added the boiling water and then she added the corn powder. Mixed everything and then she added the mustard and the oil, the salt and the pepper. It is a very nice vegan mayonnaise.
At this point all that was left to do was to mix the diced potatoes, the sliced onion, the marinated mushrooms and the mayonnaise and she added a bit more salt and pepper. It was very delicious and comforting.
This is another random dish I have made using all the things I have found in the fridge. It turned out quite delicious, so I write this here to be able to replicate it sometimes. I have used for this dish:
4 small diced onions, 1 large diced carrot, 1 small diced potato, approximately half of a medium sized pickled cabbage that I shredded, 1 smaller cauliflower that I cut in small, rice like pieces, 1 cup rice, cooking oil, some salt (not much, as the cabbage is very salty too), 1 spoon curry powder, 1 spoon smoked paprika powder.
I stir fried the onions, cabbage and carrot with the curry powder, salt and smoked paprika powder until the onion became translucent. I added the cauliflower, the potato and the rice and water to cover everything up and I let it boil till the rice and potato were cooked. It was very tasty and creamy. We added later chickpeas from a can (not pictured in this photo) for some protein and texture.
While many improvised vegan dishes that we make go undocumented :), I randomly took photos of this soup I cooked yesterday. Actually my friend really liked it and she said I should post it here so that we can make it again sometime. So, this is a very simple soup, made with the few ingredients we had in the house on a Sunday afternoon when everything is closed.
The ingredients are: 4 chopped onions, 6 chopped garlic cloves, 4 very large carrots sliced, 1 large parsnip chopped, 6 diced potatoes, cooking oil, salt, 1 tablespoon curry powder and 1 teaspoon cumin.
I stir fried the onions, garlic, carrots and parsnip with salt, curry and cumin in some cooking oil. When the onion became transparent, I added the potatoes and water and let it boil till the potatoes were cooked. That’s it :). It’s the simplest soup, but the taste is interesting, quite sweet from the carrots and flavorful from the curry powder and cumin.