But now, I'm back...to let you know...I can really cook it down.
With that Contours-inspired lead-in, I want to give you a glimpse at the kitchen happenings over the hiatus. See something you MUST eat? Post a comment with your request, and I'll post additional recipe or source info as needed. Hope you are well, and I hope that this blog may continue to be a resource for you as you facilitate your health and happiness in 2011!
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| Christmas Dinner: VwV Gnocchi and Tomato Sauce with Garlic Knots and Chopped Salad (Yes, homemade gnocchi and rolls!) |
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| Mom's Cinnamon Rolls and QEVB Pea, Tarragon and Cream Cheese Tart |
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| Couple's Cooking #2: Black Bean and Squash Empanadas from VEGANOMICON |
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| Beyond yum (and you can even freeze them for later yum!) |
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| Couple's Cooking #1: Completely Homemade Ravioli (Yay new roller attachment!) |
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| Ravioli stuffing: Pinot-sauteed mushrooms, VwV ricotta, and fresh spinach |
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| Plated |
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| Pretty darn spectacular, especially since this was the first use of roller and first time making ravioli! |
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| Couple's Cooking #3: Look out Brown Sugar -- our adaptation of VwV's Pad Thai |
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| VegTimes Jan./Feb. '11: Spiced Quinoa and Red Lentil Soup and Sweet Potato and Leek Gratin |
Welcome Back - we missed you! The ravioli is beautiful.
ReplyDeleteThey all look amazing ... my mouth is watering. You have a gift girl!
ReplyDeleteThe veggie pad thai looks divine-- will you share the recipe?
ReplyDeleteI found the recipe for the pad thai on The Vegan Forum website. http://www.veganforum.com/forums/showthread.php?16443-Pad-Thai. It is originally from Isa Chandra Moskowitz's VEGAN WITH A VENGEANCE, "Brooklyn Pad Thai," pg. 180-181.
ReplyDeleteIn my version of this dish, I followed the sauce instructions exactly (using lime juice and hot sauce). If you don't have tamari, you can use whatever soy sauce-esque item that works (I think I used Bragg's liquid aminos).
I prepared the sauce, noodles, and tofu as directed. I didn't have many of the other items on hand, so I omitted the lemongrass, bean sprouts, onion, cilantro, and lime wedges. I subbed about 1.5 c. carrot peels (top layer peeled off and then just peeled instead of chopped) and 1.5 c. chopped broccoli (aim for 1/4 -1/2 in. pieces of floret). I did do the half the recipe for cooking as suggested. So... I sauteed the garlic and broccoli for 30 sec. then added the sauce...and added the rest of the ingredients as directed from there (so adding carrots when sprouts are called for). Notably, I also didn't have peanut oil, so I used regular olive oil. I did make this dish another time with the sprouts, and it was delicious.
I like a lot of veg. in my pad thai, so I think next time I would add even more (perhaps from the original suggestions) or just .5 c. more each of the broccoli and carrots. Certainly, this recipe does take some time, but it is DEFINITELY worth it and fun to make with two people!