Recipes Worth Making
If you’re looking for vegan taco meat that closely resembles ground beef, look no further. This recipe uses a combination of soy curls, onions, garlic, walnuts, and spices to make the perfect ground beef substitute. Instead of keeping the soy curls whole, you grind them in the food processor with the rest of the ingredients. Super easy to make, super tasty, and nutritious!
This slaw is full of flavor and texture. It works great as a side salad or as a topping for sandwiches, burgers, and wraps. I recommend making a few hours ahead to let the flavors meld.
Mediterranean Herbed Lemon Tofu
A bright, zesty tofu that is the perfect addition to any Mediterranean-inspired dish. I use 1/2 teaspoon of salt in the marinade and find it to be plenty salty. I bake the tofu at 400 degrees for 20 minutes (easier cleanup). If I want a crispy exterior, I’ll throw the baked tofu in a pan and sauté the cubes for 5-7 minutes.
White Bean Hummus with Tahini and Coriander
An interesting spin on hummus. This recipe uses white cannellini beans instead of garbanzo beans, which makes the hummus extra creamy. The miso paste adds a savory richness to the hummus and the coriander paired with the lemon juice gives it a nice pop of citrus flavor. This hummus pairs perfectly with the Mediterranean herbed lemon tofu and Mediterranean salad mentioned above.
So simple, yet so delicious. This one pot meal uses few ingredients but is full of flavor. It comes together quickly, requires minimal cleanup, and is great as leftovers. Serve with crusty bread (sourdough is my favorite). So good!
Another salad that is full of flavor and texture. Baking the quinoa after its cooked gives it a slight crunch and enhances its nutty flavor. If you aren’t a big fan of quinoa, give this method a try. I think it will change your mind.
I much prefer this tempeh bacon over the prepackaged kind you can find at the grocery store. I found that baking the tempeh at 400 degrees for 15-20 minutes yields a similar texture to pan-frying and is a lot less messy. Be careful not to overcook; the tempeh will continue to harden after cooking.
Ideas Worth Considering
But when we observe, we are forced to pay attention. We have to move from passive absorption to active awareness. We have to engage.
Source: Maria Konnikova
Reflections
I’ve always had somewhat of a love-hate relationship with photography. I appreciate how taking a picture allows you to revisit a past experience, but it often feels like an unwelcome interruption to the present moment.
In a way, pressing pause to capture the moment changes the nature of your experience. As you step behind the camera, you move from the standpoint of the participant to that of the observer. In a sense, you’re no longer living in the moment, but rather outside of it.
Until recently, I disliked taking the role of the observer as I felt it took away from my experience of the moment. I was of the mindset you couldn’t be the observer and be fully present at the same time.
My recent dabbling in food photography helped me see this isn’t actually the case; in fact, it’s quite the opposite. I’ve learned that as the observer, you must be fully present to truly capture the essence of a moment (an idea that extends well beyond the world of photography).
My journey into food photography has opened my eyes to the joy that comes from being the observer. It’s amazing that we as humans have the ability to shift our perspective in a way that allows us to reflect on our experiences, whether that be through the lens of a camera or through the mind’s eye.
This is one of the first pictures I took as I ventured into food photography. My knowledge of the subject has grown since taking the picture so as I reflect on it now, I’m inclined to find all its flaws.
I guess therein lies the purpose of sharing my creative efforts; it gives me the opportunity to reflect on my work and inspires me to continue perfecting my craft.
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