Skip to content
Posts
What’s the secret?
This recipe is very similar to this one so I won’t go over all the details. The main difference is the choice of vegetables, and replacing the peanut sauce with green thai curry paste and coconut milk (or coconut cream). To this version, I also added some lotus seeds, which is an amazing addition to this dish.
To make homemade tofu, check this out.
It has been more than five years since I ate good Indian yogurt. So, I decided to make some from scratch using soy milk. With the yogurt, I made some curd rice.
This. Is. Bliss.
Vegan Yogurt Making vegan yogurt is very simple.
Buy any vegan brand of yogurt Add 2 tbsp and 16 oz of westsoy soy milk (this brand only, as it has no preservatives or gum that interferes with the curdling process) to a mason jar Keep the mason jar in an instant pot in the “yogurt” option for 12-15 hours Curd rice Heat oil and add a bit of garlic, mustard seeds, curry leaves and chopped onions and heat it until it’s brown (I added some lotus seeds but this is optional) Add equal parts of steamed white rice and yogurt.
I got some Japanese yuzu on my way back to Seattle. If I’m going to drink, might as well make some good food to pair with it. I decided to make vegan nachos - salsa, guac, queso and put it over rebaked store-bought nacho chips. MMMmmmmm.
What’s the secret?
Guacamole Add finely chopped onions, tomatoes, avocadoes, salt, coriander leaves, jalapenos and squish it haha
Vegan queso Mainly cashew based with some nutritional yeast.
Menasukai is a traditional south Indian dish that is supposed to make you taste multiple flavors at once. The sauce is based on red chillies and coconuts. It’s pretty hot if you have it by itself. However, it also has jaggery and pineapple which complements the heat by bringing in tangy and sweetness to it. Add some tofu for protein and this will elevate your food experience.
What’s the secret?
After experiencing coffee at Vietnam, I just HAD to get plenty of beans on the way back to Seattle. I also got myself a Chemex for brewing fresh pour over coffee.
What’s the secret?
Grind fresh beans (I like mine light to medium roast) until it has a soil texture Place it on the chemex filter (mine is metallic, so I don’t need to wet the papers first) Pour some hot water (not boiling) slowly, in circle, and let the coffee breathe and rise for a few seconds Once the coffee blooms, continue to pour water evenly on the coffee Serve it black, or with sugar!