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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Preferably not super sweet, i don't really have a taste for sugar in excess, bonus points if it includes tofu bcs I've been really getting into the groove of using it for tons of new things lately
Attached image so i get more upbears and more recipe suggestions
A go-to vegan dish I make is this north African veggie stew. Cube one large or two medium eggplants into one inch cubes; cut two bell peppers into strips (removing the stem and seeds); drain a can of chickpeas; dice an onion; crush or finely chop a couple cloves of garlic.
In a saucepan, add a good amount of olive oil, heat on high until it just starts to smoke. Add in the eggplant and immediately turn the heat to medium-low, cook for ten minutes stirring regularly.
In the stew pot, heat a tablespoon or so of olive oil on medium heat, then add the diced onion and peppers. Cook until they soften, then add the garlic. Cook until the garlic gets fragrant, then add a couple large cans of crushed tomatoes. Add in the eggplant, chickpeas, some paprika, salt and pepper. Simmer for 10-15 minutes, just enough to meld the flavors. Turn off the heat and then add some chopped parsley and cilantro (this part is optional/adjustable; you can do both, one or the other, or neither).
The recipe calls for stirring in some harissa when serving, but I’ve found that most hot sauces/pastes will work with it, so I’m sure the gochujang will work. Serve with rice or quinoa.