I used king oyster mushroom, rehydrated black fungus, rehydrated Shiitake mushroom, and chestnut mushrooms in this soup. I opted for vegetable stock and green onions. I also took the opportunity to use up some frozen spinach instead of adding fresh spinach.
Category Archives: Just pictures
I used this recipe, but significantly reduced it to use just three purple carrots. I had to trim the tops off as they’d gone bad. I also decided to cook the cabbage in the simmering sauce, because it had a lot of tough bits and I didn’t want it crunchy. Finally, I decided that white sesame seeds would look better than black ones, given the darker carrots.
This recipe for drunken noodles (which contain no alcohol) is from Thailand. It was good, but a bit too oily for me.
I have never been fond of baby corn, so I chose to replace it with ordinary corn.
This dish comes from Caribbean Vegan by Taymer Mason. It was interesting for me to note how some aspects were similar to an Indian dal (tempering at the end), while in other ways it was different (adding green onions).
It’s quite different from a classic like dal tomato, but quite good in its own way, and has become part of my rotation. The second time I made it, I used a mix of green and yellow peas, and added okra for the last 15 minutes of cooking.
This is an extra post because I’ve written about fatoosh before. The hot weather has me reaching for some familiar favourites. Now is a good time to remember all the wonderful summer dishes I haven’t eaten for months. I’ve been making pita bread to eat with all sorts of dips, and this is how I used up one leftover bread, for lunch.