• Marius snapped a picture

    Pesto with Tofu and Sauteed Veggies

    This was soo good!!

    So, you need to marinade your tofu first, I used a single block of extra firm cut into seven chunks. Toss it into a container with a splash of oil and a few good splashes of balsamic vinegar and then stick it in the fridge for a bit.

    After you are done marinating, preheat your oven to 425 degrees fahrenheit and start encrusting your tofu. I use sesame seeds because they are better for you than bread crumbs, but whatever gets you off will work. Just roll them around in your stuff and slap them on a cookie sheet with tinfoil and then bake until golden.

    For the veggies you want to start with the prep, cutting the yam and squash into thin discs and the broccoli down to bite size. In a pan place down your yams and cover them with water until submerged completely, tossing in some rosemary and then bringing it to a boil until all of the water is cooked off or repeating until the yam is nearly done. Add a splash of oil, oregano and thyme, reducing to medium heat and add the rest of the veggies. Cook until the squash is done to your liking.

    I usually just bullshit my pesto, with basil, italian parsley, garlic and pinenuts. Chop it all up, add a liberal amount of olive oil and then go to town with your mortar and pestle. I like to bullshit rather than measure, unless it is my first time making something. Pesto is pretty hard to fuck up, so I am sure you can do it, or buy some at the store if you really want.

    0 comments

    June 6th, 2010

  • Marius snapped a picture

    Light and Dark Mandarins

    If you happen to have a can of mandarin segments laying about, this simple dish is a really refreshing dessert!

    Now, that syrup they pack them in is nasty as hell and gives me headaches, so since it off in a colander and then plate the segments in whatever way you choose, preferably something that isn't flat because we are going to give them a few splashes of Rice Wine Vinegar to add some acidity, as they are really savory due to being processed and sugared out.

    Then, sprinkle a good amount of black sesame seeds on top. I never skimp on my black sesame, I love them and the more the merrier. End with a few shakes of mint, or if you have fresh mince a few leaves and evenly disperse.

    This dish is really just the essence of light and refreshing, the mint really taking it to the upper flavour notes with the sesame serving as a textural component that contrasts with strong base notes.

    12 comments

    May 29th, 2010

  • Marius snapped a picture

    Apples and Cremé

    A simple dessert or appetizer consisting of sliced apples and a cream dressing made from coconut milk!

    To thicken coconut milk, just pour a car into a container and refrigerate it over night! Then, add in sugar and mint to taste with a whisk, whisking minimally so as to not flatten the cream.

    Slice up your chunks of apple, and there you have it!

    I really love apple paired with coconut creams, especially really savory apples, the sort that are not very acidic, because the apple aftertones really compliment the light, near watery complexity of the cream.

    2 comments

    May 29th, 2010

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About

This is @Qaiel's food blog!

I love love love food. If you know me in real life, you would know that I adore cooking, and that my tastes vary greatly in terms of ethnic variety and exploring often unused ingredients.

So, this is an exploration in my life of food. You will never see any meat or dairy products, as everything is vegan and healthy, but more importantly YUMMY! If possible, the recipes or a link to the recipes will be included in the blurb so that you can try out some of the stuff yourself!

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