If there has been one constant in our lives since moving to Steamboat, it has been cooking! And cooking, and cooking and cooking. We typically enjoy a home cooked dinner with Hunter and his dad about 5-6 nights out of the week. Sometimes it'll be a 10 minute meal while others can be up to 2 hours worth of prep time (homemade pasta how we love you so!). We've made note of how complex and well we eat night after night, but it wasn't until we invited some of Bob's friends over and cooked for them and hearing them discuss over and over the "gourmet" dinner we prepared for them that we noticed that hey! we do pretty well for ourselves on a nightly basis. Two of our guests asked if they could come over for cooking lessons from Bob and I. Ha! I tend to keep a well stocked (understatement) vegan recipe Pinterest board, so it's pretty easy to come up with dinner ideas in a pinch. We are also faithful Door to Door Organic (yay for Steamboat delivery!) & Bountiful Basket customers, so fresh vegetables and fruits are always in abundance in the Madfield Casa. Below are a small tasting of recipes we've tested out. I've said it before and I'll say it again: Thank You Vegetable Gods for allowing Hunter and Bob to be so patient and kind with my vegan cooking!
2//shiitake & napa cabbage gyoza + spicy orange tofu and peppers
3//spinach & artichoke wonderpot
4//vegan stuffed shells/lasagna
5//poblano and portobello mushroom fajitas
6//sweet potato vegetarian chili
7//thai coconut curry soup
8//portobello burgers w/spicy slaw & pickled onions + paprika hashbrowns
9//black bean burgers
10//lime cilantro portobello tacos
12//quinoa & black bean salad
13//baked southwestern egg rolls + quinoa chili
14//pan fried pork dumplings 86 the pork
15//hummus vegetable pizza + stuffed mushrooms + zucchini rolls
16//green detox soup
17//veggie quinoa enchiladas
18//vegan pho + tofu spring rolls
Our simple dimple dishes that require no recipe (or thought for that matter) include:
//flatbread pizzas using boboli as our base and a variety of toppings/sauces including buffalo sauce, barbecue sauce, red sauce, pesto, tofu, onion, peppers, cilantro, roasted red peppers, roasted garlic, black olives, spinach
//salads for days and days using any variety of spinach, aragula, romaine lettuce, cabbage (red and green), peppers, chickpeas, mushrooms, basil, tomato, avocado, tomato, roasted sweet potatoes, corn,
//risotto we keep arborio rice stocked at the house along with a bottle of white wine + vegetable stock, so risotto is pretty easy for us to throw together at a moments notice mixed with some asparagus, mushrooms, roasted red peppers, caramelized onions.
//stir frys served with a quick peanut sauce along + lightly sautéd onion, peppers, carrots, mushrooms enjoyed on a bed of rice or solo.
//homemade pasta The best/worst decision we made was purchasing pasta attachments for our Kitchen Aid. Best because the flavor and love that goes into homemade pasta is simply unbeatable. Worst because the time that goes into making the pasta is beatable. Ha! But so worth it.
//curry using the same idea as our love for stir fry above but with an added kick of spice and heat.
//frozen burritos are quite popular with us for breakfast, lunch and dinner.. My first frozen burrito inspiration came from Budget Bytes. I use that recipe as a base but add quinoa, refried beans, tofu, tempeh, plethora of vegetable combinations...really whatever we have left to use up in the fridge.
I really miss writing my I Made This series from last summer - I'm hoping to slowly bring it back to the blog throughout the summer. Bon appetit, friends!