I made this drink for a hot summer day. I used a couple tablespoons of rose syrup, 1 teaspoon of basil seeds soaked in water, and chilled almond milk.
Monthly Archives: July 2018
Here’s the recipe. Naturally, I made a few changes. First, I halved the recipe. Second, I used canned chickpeas, as I had a tin which was about to expire. Third, I used the Chinese cabbage I had left over in place of green cabbage. Fourth, I did not add the water that the cabbage was cooked in, but drained the cabbage before adding it. No doubt some vitamins are lost this way, but it also serves to diminish taste of sulpher that would otherwise come from cooking the cabbage a long time. Of the options given, I used carrot, added rosemary, and used water rather than stock.
I had some mung beans left from my last sprouting, so I decided to riff off of mung dip yum. I made a lot of substitutions to work with what I had on hand: a Madame Jeanette chili instead of a Jalapeno, soy sauce instead of tamari, leftover peanut sauce from my lettuce wraps instead of creamy pecan sauce, Chinese cabbage as the green leafy vegetable, glass noodles instead of rice noodles, and different proportions of most of the main ingredients!
I liked this because the taste of the bean sprouts was mild and the broth had a lot of flavour.
Chanterelles are one of my favourite mushrooms. When I find them for sale, I like to enjoy them prepared simply. For breakfast I used 100 grams of chanterelles pan-fried over low heat with butter. I added an egg whisked with milk, with a bit of salt and black pepper added. I like to cook the egg and mushrooms on different sides of the pan so that the egg cooks fully and doesn’t cling to the mushrooms, then mix them together after the egg is cooked. To this I added some freshly hulled peas which I had blanched.
I meant to make fresh spring rolls, but the wrapping material I’d purchased was too thick. So I settled for wrapping in lettuce around blanched sprouted mung beans, glass noodles mixed with soy sauce, carrot, sweet pepper, cucumber, basil and mint.
The peanut dip was really tasty and was made by mixing the following ingredients in a saucepan: one chopped shallot, about one cup of peanut butter, juice from one lime, two minced cloves of garlic, 1 tablespoon of maple sugar, salt to taste, 1 tablespoon of soy sauce, 1/2 teaspoon of red pepper flakes, 1 tablespoon of frozen grated coconut, 1 tablespoon of olive oil, and enough water to allow me to blend the ingredients. I simmered it for about five minutes until the ingredients were all mixed and the excess water had evaporated.