french green beans, onions, garlic, and trumpet mushrooms, stir fried in a green-curry spiked coconut oil with (super firm) tofu. (the french green beans add the "green" flavor you're looking for but are sweeter than the snake beans you're supposed to use.)
and since i recently got re-excited about green curry thanks to Anna's pie & thai house party, here's just the coconut curry:
again with green beans, garlic, onions, and green curry, but this time adding japanese eggplant and all boiled in green curry and vegetable broth. poured in coconut milk (2/3 can) at the end, and served with baby basmati rice. (which is delicious, but very very dense.)
on the side, a soy curls, romaine, mung bean sprout, and mandarin salad with a peanut vinaigrette:
not so into the soy curls. i marinated them in the vinaigrette (peanut oil, rice vinegar, garlic, ginger, and veggie broth) for about an hour beforehand. they have a very distinct processed soy flavor, like the aftertaste in tofutti, maybe greasier? in any case, it lingers too long in your mouth, and so far i haven't found a way to cover it up. half a bag left before i get to give up...i spent $6 on those things at sidecar pigs for peace when in seattle for bumbershoot, so i don't get to just toss them. (yes, i'm cheap.)
another recent addiction to the menu is cashew alfredo, adapted from tofu mom's blog. i found it while on a search for a vegan benedict sauce, a future adventure that i've enlisted my benedict specialist friend Tia to help with.
it's not really all that adapted, honestly. on my second time making it, i just added about 1/4 tsp of cardamom and 1/2 a tsp of salt, which made an insane amount of difference. this night i served it with red pepper spaghetti noodles, artichoke hearts, great northern beans, and cherry tomatoes. not to mention generous amounts of fresh ground pepper, because i'm a pepper fiend.
other things on the radar?
at today's farmer's market, i got edible flowers, pea shoots, and 5 pounds of grapes (among other things). pea shoots will invariably become some sort of stir fry, and the grapes will likely be snacked up before i have a chance to do anything with them. the flowers, however...
my aunt used to throw tea parties a lot when i was a kid, and her favorite thing to do was add random things you'd never think to eat to the menu. nasturtiums, candied pansies, lavender, and marigolds were some of her favorites. thinking about eating flowers still makes me unreasonably happy, so i'm brainstorming...
1 comment:
That scramble looks so unbelievably GOOD. Especially with the trumpet mushrooms. You take the best pictures of food, you know.:)
ps--can you believe I've never even had fried squash blossoms, let alone any other kind of edible flower? This needs to be rectified.
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