Tom Kha Gai

We’re having a thai food bonanza over here, and this was tonight’s meal: Vegan tom kha gai (you know, that coconut milk broth soup that always has a million mushrooms floating in it?), using the recipe [here] of Megan over at TheseThingsILove. (Credit also goes to my BFF, for showing me the recipe.) I cannot believe how good the broth tasted and smelled even before we had all the ingredients in. (more…)


Peanut Sauce Pita

This was a use of leftovers to be proud of: We had leftover pitas, spinach, and thinly sliced purple onion from a falafel night, leftover sautéed carrots, broccoli, and radish slices from a tofu-rice-veggies (or maybe it was gyoza-rice-veggies), and the peanut sauce for cold & spicy thai noodles. I put them all together (after pre-warming everything but the spinach and onion) and had a great pita meal. Vegetarian & vegan.

Bagel Sandwich #2

Today I have for you another bagel sandwich (see previous bagel sandwich post, from way back). This one has bacon, tomato, roasted yellow bell pepper, avocado, and of course cream cheese. It also has toothpicks holding it all together! (I cut it into halves, then remove the toothpicks as I eat. If you’re worried about eating a toothpick doing that, you should at least use them during the cutting, since it makes a huge difference.)

Just a little BLT

I need to go shopping, because I’ve been craving BLTs! I typically make them with turkey bacon, not because I flat-out prefer turkey bacon to regular bacon (I don’t, in terms of taste), but because it’s cheaper, healthier, much less messy to cook, and great for BLTs because it stays flat. And I know it takes precisely five pieces to make a perfect BLT, at least when your bread is regular-sized boring white sandwich bread. Six pieces is even better though…

Photo taken in 2012. Now I *really* want a BLT!!!

Green Curry Fried Rice

We love making Thai curries (our go-to brand of curry paste is Maesri, which The BF orders on amazon, and we use all different brands of coconut milk). To make it slightly different this time* around, though, we made the rice fried in the curry sauce rather than just the bed for it. In the end, it wasn’t all that different-tasting from our usual way of making it, but it sure was good! Especially since we had fluffy bits of battered/fried tofu (instead of regular firm/semi-firm tofu that we fried ourselves). *Meal cooked Feb. 2015.