Hi all! Back this time with a recipe! Whoohoo! Just a quite simple recipe for basil tofu soup served over some lovely soba noodles. Hope you guys enjoy :D


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I'm going to a party and thought I'd bring spring rolls since they're fancy looking and I imagine spring rolls are a food everyone likes.

The trouble is, I've never made them.  It seems all the recipes I see use very thin rice paper to make them, like a Vietnamese spring roll, though the Thai restaurant by my work (where I eat spring rolls every ( Read more... )

I always liked the idea of southwest egg/spring rolls, but in restaurants they always seem to have at least one non-vegan ingredient. So, obviously, I had to veganize it and add my own twist by doing potstickers instead. I served them with a garlic cilantro vegan mayo, but pepper jam, salsa and other dippers would be good, as well.
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Sorry, no pics, but this recipe was in yesterday's paper. It was excellent! There's an 'ideal' picture behind the link ( Read more... )

This is Mark Bittman's recipe from How to Cook Everything Vegetarian, slightly adapted. Even before I went vegan this recipe impressed me by tasting as good if not better than the meaty version. It's easy to make, too.

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I make curry all the time, but I have only made it using the packaged powder or flavor cubes. I'd really love to be able to make it from scratch! I have been unable to find any recipes and a lot of times if you search for curry recipes "from scratch" they still include using the flavor cubes :(

So.. does anyone have a recipe for making Japanese

Here's a Japanese-ish menu I made for a couple of pescatarian friends (one of whom is a professional chef) over the weekend. I had two menu options, one a more European one featuring a centerpiece of mushroom-potato cabbage rolls, but my friend requested soba so here is what I served.

• Nori Crisps
  
• Miso-glazed Sweet Potatoes with Toasted Black Sesame ( Read more... )