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!
Imagine if President Obama were vegan! He would look like this….
Political Hummus Creation and Image Credit: Sabra Hummus and Kirk Rademaker
Actually, I simply don’t have an accompanying photo for this recipe, and I googled “hummus monster” and the hummus John McCain turned up, and I went from there.
Onto the dip!
I first made this Yellow Curry & Squash Hummus on a whim for a I LOVE 2002! party last month. I was already making Smoked Paprika Hummus from The Urban Vegan, had more chickpeas, and beans dips are easy, inexpensive party food. You can go classic, or you can go creative. My brain went…..remember a week or two ago when you made Yellow Curry Squash soup? Let’s work with those flavors and add chickpeas! You’re out of tahini anyway so use you have to use peanut butter. And it happened.
I decided to make it again and play with the recipe for the refreshments table at my presentation on Local & Vegan Eating at the library recently because a) it’s fairly creative b) party food for a crowd! and c) hummus is SO vegan. I easily subbed mashed sweet potato for the squash on round #2, since I had it on hand.
Yellow Curry & Butternut Squash (or Sweet Potato) Hummus
(aka what would happen if you pureed yellow curry with chickpeas)
- 4 cups of rinsed chickpeas (canned or cooked)
- 1/2 peanut butter OR 1/4 cup tahini + 1/4 cup peanuts
- 1.5 cups roasted sweet squash (or sweet potato – roasted or canned)
- 2 heaping teaspoons yellow curry paste (I use local Thai & True brand, also available from Food Fight! online)
- 5 cloves of garlic
- 1/2 tablespoon – 1 tablespoon ginger (if you like more, use more)
- 1-2 teaspoons of Sambal Oelek or other heat source (crushed red pepper, hot sauce, etc.)
- 1/4 water or coconut milk
- 1/4 cup tamari (you can obviously sub soy sauce, but this keeps it gluten free)
- 3 tablespoons peanut oil
- juice of one lemon
- 1 teaspoon agave or brown sugar
- pinch of dried basil, or a few leaves of fresh basil
- optional: 2 tablespoons flaked coconut (especially if you’re not using the coconut milk)
- generous pinch of freshly ground pepper
- dash paprika
- Dipping instruments, such as pita bread, tortilla chips or crudites
- Puree oil, chickpeas, peanut butter or tahini and peanuts, and garlic in a food processor or blender, until smooth. Use a spatula to wipe down the sides a couple times.
- Add everything else, blend well!
- Transfer to serving bowl and garnish.
Garnish: Toasted sesame seeds, diced fresh basil
Garnish, if you’re not me: sliced green onions, cilantro
And one more thing - Crossant with chocolate chips from Back to Eden Bakery & Boutique =
Out of this World, Vegan Awesome.