I’ve been tinkering around with the eventual recipe for Division Street* Pho, which is traditionally identified as a pho chay, for months now. Tinker, tinker. I found myself on what became an epic quest for vegan pho chay in Portland last winter (which I’ll be compiling one of these days), and really studying the flavors in the bowls in front of me…. Continue reading
I’ve been perusing Serious Eats (and wishing they’d read my mind and hand over my own vegan column already, jeez) quite a bit lately, and had to borrow one of their regular features as a title here, and hand it … Continue reading
A note for those who came here via the PPK 100 of 2012 – Thanks for stopping by! The following is an account of how to make your own bitters via individual tinctures. If you’re looking to make your own syrups … Continue reading
After a few years off, I found myself visiting the ‘ol home state not once but twice in late 2012. I’d been perusing those tempting fare alert emails, talking snow withdrawal with J. Legume, and the next thing I knew, we … Continue reading
I’ve returned yet again from sneaking the heck out-of-town for the holiday mess. This time last year, I was sipping from young coconuts in Cambodia, while this time last week, J. Legume and I were singing carols to rats scurrying … Continue reading
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 … Continue reading
Even when I’m alone, I am obsessed with plating style. Frankly, even more so when I’m alone. The style above was inspired by a casual but unforgettable Angel Curry special I ordered at In The Bowl in Seattle a couple of years back. I haven’t returned since, but I see no way around this on my next venture north. It’s time to forget Highline and skip a buffet at Araya – I miss that curry and want to see if my fond memory can merge with reality.
The recipe for this red curry comes from Appetite for Reduction and features lots of tofu cubes and Thai basil. The vegetables I used were zucchini, broccoli raab, carrots and cremini mushrooms. Speaking of healthy living and eating, photographing one’s food is still fairly odd to me (all these years later, despite it being so automatic) but healthy minded, in my opinion. It always reminds me to stick to my set portions and up the greens. Now, photographing your food in restaurants – well, that’s another story and a rant for another time. Seriously.
I came to the soul-tingling realization yesterday in New Seasons, that if I allow myself to buy quality curry pastes for Thai cooking, I could try the same, just once, for Indian cuisine. Perhaps it would prove handy and delicious over lazy and under-spiced, right?
Ridiculously, I had stocked up on various curry-related spices earlier in the day, but knowing my curries never quite taste how I want them to and that I didn’t have quick access to a few unique ingredients I had yet, and intended to incorporate, I rationalized the whim and picked up a jar of Patak’s Madras Curry paste. My dedication to making nearly everything from scratch be damned, I made a satisfying and spicy Madras curry for dinner and the teaspoons stayed hidden. Plus, the sweet and golden diced potatoes helped counter the heat of the curry. I loosely followed the recipe on the back of the jar (which was a hoot to do), substituted cooked chickpeas, red pepper and carrots for beef [using extra vegetables], and pureed Muir Glen tomatoes for diced.
So, there ya go. Sometimes I’m a little bit lazy. Or normal.
Boring story short, I was out on the suburban west side yesterday for an appointment, and the redeeming factor follows:
Northwest baked Veggie Buns!
The brand is based in Seattle, WA and these buns are refrigerated, alleviating the mysterious and often gross frozen food factor.
I have been on the search for more-than-decent (and non-frozen) steamed buns for years in this city! Thank you, Uwajimaya – please come downtown, soon.
These seem near identical, if not a little smaller, than the faux pork buns served at Van Hanh, and formerly, Nhut Quang, RIP. Annual visits to Vegetarian Dim Sum in New York are always wonderful, but it’s nice to know I can have a little store-bought steamed bun action at home, too. The filling is nothing remarkable, or very discernible, but they’re indeed, more-than-decent (and convenient!) with an accompaniment.
The mini haul: Coconut Nectar juice (which I picked up because it didn’t have added sugar – sadly, it’s still gross), udon noodles, Sencha green tea – which I’m on my 4th or 5th cup of the day of, the Veggie Buns, non-GMO Mellow White Miso, and the indulgent purchase of Taiwanese Peanut Mochi.
Please don’t suck.
Needless to say, I have acquired a new camera, and I am fairly content so far (despite these photos being taken in a half dark kitchen).
Khao Soi Yellow Curry Noodles with Tofu and assorted vegetables
Adapted from the Thai-Burmese style recipe on Veggie Belly and various others, based on my available ingredients and whim. Inspired by the notion of cauliflower + curry, a field trip in deep SE Portland to the Lents International Farmers Market for produce, great pour over-style Ethiopian Yirgacheffe from Nectar Coffee Co., and onward adventures to Fubonn. I’ve had curry noodles on the brain since dining at In the Bowl in Seattle this past Spring.
Khao Soi Yellow Curry Noodles with Tofu
- 1 tablespoon canola oil
- 1 clove of minced garlic
- 1/2 cup sliced yellow squash (I did half circles)
- 1/2 cup sliced carrots
- 1/4 head of cauliflower, chopped into florets
- 1/2 cup shredded swiss chard (including stalk)
- 1 diced jalapeno
- 1 tablespoon yellow curry paste
- 1/2 teaspoon Indian curry powder
- 1 tablespoon + 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon vegetarian fish sauce
- 1 teaspoon brown sugar
- 1 cup coconut milk or light coconut milk
- 1 cup water
- 3-4 oz dried vermicelli rice noodles (use more or less depending on how soupy you want the finished product)
- 1-1.5 cups of sliced fried or fresh tofu
- handful of torn fresh basil leaves
- Chopped basil or cilantro (look, I’m only typing it because it’s traditional in this dish)
- Lime wedges
- Sauté the garlic in oil over medium heat for 1-2 minutes.
- Stir in the curry powder and paste.
- Add all of the vegetables, and cook for 7-10 minutes. Stir frequently; lower the heat if anything starts to burn.
- Pour in the coconut milk, sauces, brown sugar, tofu and water. Mix in and bring to a boil.
- Lower the heat, stir in the noodles, incorporate with tongs, cover with a lid and simmer for an additional 5-10 minutes on low.
- Alternately: Use pre-cooked rice or wheat noodles and add in at this point. Don’t cover the pot if you do this.
- Add torn basil or cilantro leaves, incorporate and serve.
- Garnish individual portions and add soy sauce, lime and/or hot sauce as desired.
Just pretend that’s cilantro on top…
From the Lents Farmers Market:
Utilized Sauces, etc:
The small Fubonn haul, which most certainly includes a smoked vegan ham tube. Plans forthcoming. Isn’t Ota’s new package adorable?
Some more from Lents:
I picked up beets and jalapeño peppers at the farm below (currently infusing cayenne and jalapeno tequila at home).
This is my patience. Bell peppers, please!