I lost my MoFo mojo at the end of last week - I ended up working extra at my internship to get ready for the final, schmancy Saturday night event and barely peaked at my computer when I was at home. In hindsight I should have written my posts early and had them set to update, but now I know for next year's MoFo to try to plan ahead just a tad more. Anywho, with my nights opening back up I have a lot of cooking and baking to do - there are so many yummy ideas coming from VeganMoFo I can hardly stand it! I'm getting a year's worth of inspiration reading through everyone's updates/meals/adventures! I'm thinking of posting a few of my faves here, if only to help clean up my bookmarks - my dash is becoming cluttered with recipe links.
Above is a quick dinner I whipped up Friday evening - cabbage rolls. I made these a few weeks ago and had been thinking of them since, so I made them again with what we had on hand. I slow cooked seitan, onions & garlic, carrots, chick peas and broccoli in veggie broth for about 40 minutes - adding seasoning here and there - I didn't measure a whole lot and just kept adding a mishmash of spices. I rinsed off the cabbage, heated up some leftover couscous, and voila! Cabbage rolls! Part of the original inspiration for these came from not only my new-found love of cabbage, but trying to master C's talent for one-pot wonder meals. He is the king of throwing everything in one pot or pan and creating the most amazing dishes - he absolutely hates following recipes. He just gets ideas and whips things together and I'm always in awe. Since I'm doing a bit more of the cooking now I'm trying to emulate his one-pot meal style. For the most part I've enjoyed the process and especially love how handy this cooking style is for for finishing up leftovers or bits of veggies lying around, and it's always a time saver. I imagine between C and myself we could make a One-Pot Meal cookbook if it weren't for C's aversion to measuring ingredients. Who wants to read a recipe that goes 'Throw whatever you want in a pot, let simmer for 40 minutes, use whatever spices you want, serve.' But oh my, the lameness of that recipe is conquered by the delicious-ness of whatever it produces, as evidenced above. Yum.