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…)
This was a use of leftovers to be proud of: We had leftover pitas, spinach, and thinly sliced purpleonion 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.
I used this recipe (Popsugar.com, Jenny Sugar) with the following minor edits:
Spinach instead of kale (just because it’s cheaper), and a lot more than the recipe says, since it shrivels down so much.
One large sweet potato, not small.
No onions (BFs request. Sad for me but love is love.)
Cook the sweet potatoes a bit longer and hotter, pre-tofu-adding, than the recipe says; I think it’s good for them to be a little crisper because they’ll go back to being soft-ish when you add the tofu, and steam the spinach.
I quadrupled the spice amounts (except salt; I kept that the same mostly). Why? Because this makes a BIG pan of food and there is no way that a mere quarter of a little teaspoon of garlic (etc.) is going to suffice, in my opinion. I admit that sweet potatoes taste great just on their own (or with only a little salt and black pepper), but that tofu needs some flavors to suck up, so I made sure I spiced enough.
This tasted delicious and looked lovely on the plate, too, all bright and yellow and “Good Morning!”-looking.
By the time The BF met me, he already spent years trying to perfect his pad see ew (pad si u, phat si-o, ผัดซีอิ๊ว, etc.) recipe. Lucky me! Well, actually, it’s evolved into something more like pad kee mao (“drunken noodles”), since we add basil and bell pepper. Whatever it is, it’s delicious! The way we make it, it’s also vegetarian (and vegan). (more…)
‘Twas the night before a long camping trip, so we’d been avoiding buying new groceries for home, and there was almost nothing to eat. Then I discovered a couple of corn tortillas that were going stale, chopped them roughly into triangles, and fried them in vegetable oil. We didn’t even have salsa and still, with nothing but salt, these were *so* good!
This corn soup recipe is from Leanne Brown’s Good & Cheap (free PDF version available here). Like chili and many other things, it’s a great thing to store in the freezer for later. Having made it four times now, advice I can add (which will make sense if you’re looking at the recipe) is this: (more…)
Do you remember my pico de gallo post? Well, the recipe I used also talked about mixing it with guacamole, so here’s what that looks like. My own preference is to have the pico de gallo by itself—because I can’t bear to dilute it!—but that’s silly of me, because combining with avocado is definitely wise! Photo taken Jan. 2014.
I suppose lemonade barely even counts as a “recipe” (water, lemon juice, sugar or sugar substitute + ice), but that’s just the point: It’s easy, convenient, cheap–especially if you use lemon juice out of a bottle–and tasty, but (I feel) under-appreciated. It’s probably an especially wise juice choice for college students (since it’s cheap and since lemons take up no fridge space, and lemon juice takes up less space than an actual container of lemonade). Photo taken Dec. 2012.