CK came over this evening and AM made bánh mì sandwiches, which are a real favorite. To make fully veganized ones we use Veganaise (AM likes to add a little Maggi in it to give that tangy bite that fish sauce creates in the non-veg variations). Add slices of tofu seared with mushroom sauce, mung bean sprouts, avocado slices, and pickled veggies (jalapeno & banana peppers, daikon, and carrot). Top the whole thing off with some fresh coriander (cilantro), Thai basil and a squeeze of fresh lime. Hold on with both hands, because if you try to put it down it will explode, and enjoy with friends (because they won't laugh, much, at the mess on your face).
I picked a pocket full of jalapenos from the garden, the one plant that has really produced a lot, and we made Dave's recipe for poppers. We all gathered downstairs to enjoy our delicious, messy sandwiches while watching the football game on DVR. The game wasn't very exciting, except for all the injuries, and the commentators were annoying (as usual).
All the while I worked on my experiment with apple preserves, based on the recipe I read in the NYTimes. Will make some notes on that in the cooking blog after I've tried it and decided what I think. I'm enjoying playing with making my own preserves, that's for sure!
NEW NO-COOK CREAMY LOW-FAT VEGAN MAYONNAISE WITH OR WITHOUT EXTRACTED OIL (can be soy-free and/or nut-free) - I had a cooking accident last week. I was getting ready to make my low-fat vegan mayonnaise and it had been a morning of solid cooking by the time I go...
2 days ago