My favorite thing about tacos is the toppings. They often have all of the flavor and texture anyway – who needs meat? But sometimes, it would be nice to have a filling that is good for the environment but also protein packed to make the meal feel hearty. I’ve been inspired by my vegan sister to eat more tofu recently. Here I used the tofu crumble method from blogger It Doesn’t Taste Like Chicken to make something approximating ground meat, then COMBINED it with one of my favorite taco recipes from EmilyC on Food52. It’s crucial to be patient with this method to make sure the tofu is dried out enough that it gains the texture of cooked meat.
Asparagus, Ricotta, and Arugula Pizza
Ahhhh pizza. This is not my first pizza recipe on this site and it won’t be my last. It’s just so versatile and easy, I find myself relying on it when I can’t think of what to make, especially when I have a bunch of odds and ends left over in the fridge. Today, I go for a pesto sauce – one of my favorites, and try the whole salad on top of pizza thing that has been popular for a while.
Buffalo Cauliflower Pasta
Let’s face it, I always have a craving for buffalo wings. They’re spicy, they’re fatty, they make my face hurt, they are a huge mess to eat. And they’re so inextricably tied to atmosphere – game day, out with friends and family, having a boisterous fun time. On top of that, I lived the first 10 years of my life in Buffalo, NY, so one might say they’re my native food. The only thing not to like is that they’re so bad for you – fried meat and no vegetables (the celery doesn’t count)! I have a hard time justifying eating them when it’s not a special occasion. To satisfy these competing desires, I developed this pasta recipe to try to get the feel of buffalo wings on a weeknight. Does it look like buffalo wings? Definitely not. Does it taste like buffalo wings? Let’s find out…
Butternut Squash and Broccoli Pizza
Guys, I have a confession…
When I was a kid, I hated pizza. I’m not sure why. Maybe it was the strong spices in the delivery tomato sauce. Maybe it was that I was slightly lactose intolerant. Maybe I just liked being difficult… At any rate, I was the bane of kids’ birthday parties for a long time, until I hit college and realized that pizza is the most reliable source of free food – one of my favorite things! Since then, I have learned that pizza is much more diverse than the simple red sauce-mozzarella-pepperoni slices you find in dorms. In Italy, pizza is really all about the crust, with a light swirl of fresh tomato sauce and cheese. But in the US, pizza toppings run the gamut and really offer an opportunity for creativity, for taking advantage of local and in-season ingredients, and for using up odds and ends left over in the fridge (my favorite). I have come to appreciate pizza in many of its forms, although I still won’t eat it cold, and I think warm pineapple is weird. What can I say? I’m still a work in progress!
Vegetarian Tomato Sauce (with Pasta)
Welcome to my first recipe attempt! Through the writing of this blog I hope to learn how to develop my own recipes (and inspire you to try it yourself!) based on my 5 tenets of recipe development.
I decided to start with a simple pasta and tomato sauce for the following reasons:
- I love pasta. A lot. And I make tomato sauce fairly often.
- Pasta is cheap and can be vegetarian or vegan (yay environment!)
- Tomato sauce follows one of my tenets (CONFINE) pretty well – if all you do is pour tomatoes into a pan and add salt, it will probably turn out ok. That’s an excellent foundation for creativity.
- The scariest part of cooking without a recipe is getting to the end and having produced something inedible, or just not great. For that reason, tasting along the way as much as possible will help mitigate some of these risks. Some recipes, such as tomato sauce for pasta, lend themselves to this more than others.