I’ve been MIA the last few weeks due to a busy schedule and lots of visitors. But I have found time to take pictures of the food I’ve been eating! I haven’t cooked much, but here are some pictures of yummy things…
My sister Julia visited two weeks ago. Kettlecorn from the farmers’ market:
Lunch in Half Moon Bay. I got fruit salad and French toast; Julia got a veggieburger with fries.
Bobby visited this past week. We went to this amazing Japanese delicatessen called Delica rf-1 in the Ferry Building in San Francisco. I got three delicious salads. The first, the bottom one in this picture, is a hijiki seaweed salad. I actually tried to recreate it today, so I’ll post my approximated recipe later. It had hijiki, mixed greens, soybeans, edamame, wolfberries (not sure what these were – they’re red), daikon, konnyaku, and some kind of fake meat. The salad on the left is spinach with a sesame dressing and lots of sesame seeds. The salad on the right was a burdock and lotus root salad – it had burdock, lotus root, mixed greens, carrots, celery, konnyaku, and white onion. This place is my new favorite restaurant. Everything was delicious.
Closeup of the burdock and lotus root salad:
We went to Ciao Bella for dessert and got sorbet and gelato. The gelato was pear and the sorbet was cinnamon!
I think I have an obsession. I went to the farmers’ market again today; this time it was in the parking lot of the Newpark Mall. I have pictures of my loot:
And there is more. A ten pound bag of fresh oranges, more clementines, more and more apples, napa cabbage, some leafy green that has small yellow flowers (“can only eat when has flowers!” said the vendor excitedly), and other veggies from yesterday.
I love the market. Everything is local, organic, and FRESH.
Since I have pounds and pounds of apples at this point, I decided to make apple muffins. Next time I may grate the apples, but the chunks came out very nicely as well.
Chunky Apple Muffins – and they’re vegan!!
1 1/4 cups oats
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup applesauce
2 large chopped apples (I actually used 5 very small apples, but I think it would be equivalent to 2 large ones)
1 1/2 cups vanilla non-dairy milk (I used almond)
1. Preheat oven to 350.
2. Mix together dry ingredients. Then add the apples, applesauce, and milk.
3. Fill cupcake molds and bake for 20-25 minutes or until a toothpick comes out clean.
These were so good. So, so good. The apples are moist and the muffin absolutely melts in your mouth. What’s amazing is that there is NO fat in this recipe. And it’s completely delicious.
This morning I went to the Union City Farmers’ Market. It was beautiful. The weather was perfect and the produce was so tempting.
I got apples (Pink Lady) from an adorable old farmer man who was wearing his war medals. We talked about commuting and working and he said he’s there every week.
I also bought clementines, carrots, broccoli (3 heads for $1!), celery, tomatoes, orange and yellow peppers, and pears.
The tomatoes were so ripe that I had to use one for lunch today. I’ll have to use the others soon. I decided to do a variation on my kale and seaweed salad and do “tomato and seaweed salad”. It was quick, easy, and refreshing (words I use a lot to describe the food I eat 🙂 ).
I finally figured out how to do close-ups with my camera! I figured out about 10 minutes after I took the pictures of the pancakes last weekend. But I can give you nice pictures today!
Tomato and Seaweed Salad
1.5 tablespoons soy sauce
1.5 tablespoons rice vinegar (I actually used a different, spicy vinegar but I’m not sure what it’s real name is – it’s from an Asian grocery store)
1/2 teaspoon maple syrup (this is really good!)
1 huge, fresh tomato
1/4 cup dried seaweed
sesame seeds for sprinkling
1. Soak the seaweed in water until it’s fully hydrated.
2. Chop the tomato as you like. Halved cherry tomatoes would also work well for this recipe – they always make for a particularly appealing presentation.
3. Mix together the first 3 ingredients to make the dressing.
4. Mix the tomatoes and seaweed together; pour the dressing overtop. Garnish with sesame seeds and eat!
I had this with some of a hot-pot that my housemate made. He’s a great cook and is always making things that I want to eat. Luckily for me (and my other housemates), he loves to share. He always tells me if there is meat in the recipe and tries hard to make things I can eat.