8/19/2012 0 Comments Cooking Together, Cooking ApartA while ago, Renee asked me to keep a look out for Korean rice cakes so she could make some of this stew you see to the left, which is from Herbavoracious' site. We found the Tteok first at the big Chinese grocery on University (not Sam's, sadly). Then, we found out that the Oriental Superstore (which is pretty tiny, but packed with goodies) in Jacksonville has 'em. If you decide to make this, you will also need to purchase some kochujang, which I have to say we haven't used in anything else yet. Instead of fresh shitakes, we wound up using two packages of dried, refreshed sliced shitakes. This was pretty tasty, although I think either the kochujang or the shitakes gave it kind of an odd after-taste. I did like the rice cakes, and they made me think of orecchiette pasta a little. Any time I find them, I have to get some round dumpling, Gyoza, wrappers. I made some vegan potstickers this past week. Inside is TVP, cabbage, onion, garlic, ginger, and carrots. You get a dozen wrappers for only 170 calories, and I only used 180 calories worth of TVP in the filling for the entire batch (52 dumplings), so for 12 dumplings, it will run you probably in the neighbor hood of 300 calories. Not bad for lunch. I've got a lot of pictures of the process on this one and on the stew above that Renee and I made together--I may do longer blogs on those later. I made the vegan "goat cheese" from Vegetarian Times recently. It reminds me of Boursin cheese. Dani's comment was "tastes like cashews. It tastes good, but like cashews." No big surprise there. We ate half of the batch on crackers and then I made a vegan goat cheese and Italian "mocksage" (Isa Moskowitz's Italian Feast Sausages from Vegan Brunch without the oil in them) pizza. I would do this again. The goat cheese is not low fat and it's kind of a pain to make, but it was yummy. Tonight is pizza night again, but I think it's back to veggie shreds for now. This was dinner last night and was transformed into lunch today: Hatch Green Chile polenta (with a splash of Raimondo's chipotle oil in it), topped with garlicky sauteed kale and black beans that were also bathed in some of Raimondo's jalapeno vinegar. On top of all of that is some raw tomatillo salsa. This is one of the best things I've put in my mouth in a long time. We had the polenta cut in triangles and browned at lunch today, but topped with the same stuff.
0 Comments
Leave a Reply. |
The Two Fat SistersRenee and Angel welcome you to their blog. Hopefully we can change our name some time. In the meantime, watch as we try to get there. Archives
March 2018
CategoriesAll All Change Cholesterol Cookbooks Cooking Diet Eating Food Healthy Ldl Lifestyle Links Recipe Travel Vegan Weight Weight Loss |
Proudly powered by Weebly