I want to start trying out new recipes. Whenever I/we cook we seem to stick to almost the same things each time. Tofu/bean/veggie stir fries and/or cold salads with rice or some sort of grain. Now that its Summer I like having real simple meals, mainly raw veggies and I’ve cut my consumption of tofu down. I used to always add it to veggies as my source of protein, but recently I’ve become a bit turned off by the bad rep tofu is getting. A lot of the soy that we eat is genetically modified and contains a high amount of pesticides. Here’s an article that explains better then I could why soy may not be all that healthy for us. Is Soy Healthy
I still buy organic soy milk and enjoy edamame, but I don’t consider it as my staple of protein any more.
Anyway, I’m veering off topic of my original post so, back to that.
I want to try a new recipe or some sort each week (we’ll see if that’s possible) to change up our current dinners at home. And perhaps along the way I’m hoping my cooking will also improve.
Motozo and my eating style is quite different. I like a lot of my meals to be raw, give me a cold salad and I’m happy. But Motozo likes his food warm, cooked and flavorful. Not that I don’t like cooked foods, but more so in Winter.
So tonight I tried a dinner to please us both.
I made a raw vegan sauce to go over quinoa and cooked vegetables. It basically was a zucchini sauce over zucchini. In theory it looked real good and easy. I found the sauce recipe online and magically had all the ingredients already on hand. I was even able to use the coconut milk that I bought a while back on a spur of the moment and never knew what to do with it.
When trying out a new recipe I usually stick to the exact measured ingredients. Even though I know fully well that my stomach and taste buds dislike raw garlic (cooked is ok) I used the 2 cloves that the recipe called for. That was a BIG mistake! I should have used 1 clove, tasted it and adjusted the taste from there. Anyway, the sauce came out WAY too garlicky for my liking, so I had to adjust the taste with balsamic vinegar, more coconut milk and more raw zucchini. I was able to make the taste eatable for my standards. But could not taste the zucchini at all! Thus the small amount of sauce over the red quinoa and vegetables.
Luckily, Motozo didn’t find it too garlicky and seemed to have enjoyed it more then I. I enjoyed the dessert peaches and a couple glasses of Sparkling Wine.
We toasted to Rumi and Jesse’s first born child Kanon, then we toasted to ourselves (hell, why not!), then to Lilia and Maxim’s soon to be born child.
So the dinner wasn’t a complete failure. It was healthy and unintentionally almost fat free (which turns out to be good for me to help counter balance all the nuts I snack on throughout the day – too much!)
Ok, my stomach has not felt well since and I don’t think I want to eat any garlic for the next couple of days, but I’m interested in making this sauce again because in theory it sounds like it should taste good. I now know that I need to adjust the amount of garlic from the start.
But before that I need to figure out how I can use up the heap of leftover garlic sauce…maybe I’ll make it into a soup and add carrots or something.
Anyway, it was fun to use my blender to make the sauce and I think I’m going to try using my blender and juicer more this summer…..mmmm, I’m thinking banana ice-cream now. Time to pop a few bananas in the freezer.