Tonight I came home determined not to satisfy my hunger with either meat or food-I-bought.
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Saturday evening I felt that the vernal equniox deserved warm-weather food, so I made some. I had bird chiles and brown beech mushrooms lying about, so I made tom yum soup and a thai salad. I posted the recipes with some commentary at Mostly Plants.With the omission of fish sauce, both recipes are entirely vegan. For those who require soy-free, ( Read more... )

Recipe at Mostly Plants.

The meatatarians should try it with chicken instead of tofu. Those who support fungus amungus should tell me how it works out with shiitake mushrooms, since I forgot to add them. And lemongrass, because I didn't think to put it in until the meal was already done, and I had no lemongrass. But I'm certain it would go

For all of my pickly friends, and those who like Indian food: you can make your own hot lime pickle (mango, whatever) relish with nothing but a pair of mason jars, a knife, and some spices. Here's the full story at Mostly Plants

The short story: it's not made from food, it's made from trans-fat.

Read the slightly longer story at Mostly Plants