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Mostly Meatless Snapshots

I suppose if I had to classify myself as an “-ian”, it would be as an “almost vegetarian”; that is, someone who uses meat, fish or animal products in his cooking as flavoring rather than as the main event. That being said, I would be very careful about painting myself with a broad brush as I can be quite the carnivore sometimes, when I choose to.

Only three pictures today with the barest minimum of text, enough to give context to them. If you’re joining us here at Simple Kitchen Seasons, “snapshot posts” are my version of Wordless Wednesday. Perhaps at some point, they will eventually be really wordless, but I haven’t been able to succeed at that just yet.

Broccoli con aglio e acciughe, scalloped tomatoes

Broccoli con aglio e acciughe, scalloped tomatoes

The broccoli was simmered in lightly salted water, then cooked in olive oil with garlic, some oil-packed anchovy and a pinch of red pepper flakes. The tomatoes are a type of gratin. You might think of them as a “hot panzanella”; the recipe can be viewed here, and I highly recommend it. It’s a lovely dish that makes a delicious offering for a light lunch, dinner or even, breakfast.

Hiyayakko tofu, pickled red onion, scallion

Hiyayakko tofu, pickled red onion, scallion

Hiyayakko tofu is a Japanese appetizer that typically consists of cold or chilled silken tofu, sliced into cubes, which is then served with a variety of toppings ranging from shaved bonito flakes, seaweed, ume plums, scallions or toasted sesame seeds. This is a non-traditional version that contains pickled red onion (pickled in a 1:2:1/2 solution of apple cider vinegar, sugar and sea salt), scallions, sesame oil, light soy sauce and a scant pinch of cayenne pepper.

7 replies »

  1. I’m on the verge of a broccoli blowout. Those dishes look so good. My wife hates the stuff and I have become used to the lack of it in my house. Those pictures get me thinking.


    • It is, but I do draw the line at “fake meat”. Meatless doesn’t have to be boring or predictable, and it certainly doesn’t need to mimic the thing you’re not eating.

      I have never quite gotten the point of vegetarians and vegans eating something that imitates the appearance and/or texture of meat. It’s like they want to have their cake and eat it too. Does not compute.


  2. The minute I say we don’t eat much meat, it seems to be up front and center in my mind, showing up several times a week. So I’ll carefully avoid classifying myself…Love the broccoli you’re enjoying and thanks for the reminder to eat more tofu. I’ve only had it eating out — never in. Need to fix that!


  3. Loving the look of that broccoli — needs to be on the dinner menu tonight. And thanks for the tofu reminder. I’ve only had it eating out — never cooked anything myself with it. Go figure!


    • I don’t eat that much tofu either, Kelly. But when I do, they tend to be in Asian preparations, like ma po dofu or hiyayakko. A seasonal (winter) Japanese favorite is broiled tofu with miso paste and seaweed like nori or dulse. It’s not for everyone though.


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