Hello from Brooklyn! I’m not sure how, but after a cross-country red eye, hard morning nap, renewed day of sightseeing, lackluster (for shame!) dim sum, Chinatown grocery shopping and subway dancing, we kept the VeganMoFo spirit of Dinner with Jules alive with a homemade dinner with Jules…and Jen (and her boyfriend and myself) last night. Go figure, our grocery choices resulted in what was basically a curry noodle soup structure meets the flavors of Khmer amok, vegan style.

Dinner with Jules….and Jen: Cambodian-inspired curry noodle soup

The Cambodian-inspired noodle soup featured a lemongrass-heavy broth with plenty of minced garlic, ginger, jalapeño and habañero peppers, freshly ground black pepper, mellow miso, coconut milk, soy sauce, fresh lime juice, a great pinch of amok powder picked up at the Siem Reap night market, thin rice noodles, baked tofu, sliced potatoes, carrots and sesame steamed yu choi, which was a wonderful find. My sister and her boyfriend don’t have much time for cooking, and when they do, it’s Italian, so it was fun to treat them to something homemade, with such extraordinarily different flavors.

I remain, regretfully, between cameras, and thank dear J. Legume for the following:

Everybody takes a stir.

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Life with basil.

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Classy noodlin’

Bagel bonus.

Sun-dried tomato tofu cream cheese on a toasted sesame bagel, Bagelsmith @jdfunks instagram

Sometimes it pains me how much no other bagels compare to the thick, chewy classics of my home state.

Rambutan: New York’s latest street food trend.