OK 150TH POST. here it is! i was going to go all fancy and make a big cake for it but then i decided why not just post my favourite foods! they aren’t fancy but goddamn they’re delicious. also it’s cold and rainy and i keep making meals instead of dessert. so here you have:
HOT + SOUR SOUP. hands down my all time favourite soup. of all time.
CREAMY AVOCADO TOFU SCRAMBLE. who loves brunch more than i? nobody.
CINNAMON BUNS. sweet nutty bread. i’ve always loved cinnamon buns, these are my first go at them in a loooong time.
I’ve posted a hot and sour recipe before, but i’ve been tweaking it and i’ve got it pretty figured out now. it’s the best rainy cold time thing and i could eat it for every meal.
HOT + SOUR
- 8 dried shitakes soaked and sliced thin
1 dried snow fungus, soaked and chopped into bite sized pieces
1/2 c dried cloud ear mushrooms (black fungus), soaked and sliced thin
3 tbsp oil
2 tbsp ginger, finely grated
6 cloves garlic, finely minced
4 scallions, sliced (whites and greens separated)
3 garlic stems, finely sliced
3/4 c bamboo shoots, cut into thin strips
1 c fresh enochi mushrooms
1 large or 2 small carrots, peeled and cut into matchsticks
1/2 block medium firm tofu, cut into strips
1/2 potato, cut into matchsticks
1c finely chopped nappa cabbage
8 c broth
2 c water + 2 c of shitake soaking liquid
1 tbsp chili paste
1/4 tsp chili flakes
1 tbsp soy sauce
1/3 c cornstarch in 1/3 c cold water
1 tsp sesame oil
1/4 c black vinegar
1 tbsp white vinegar
cilantro to garnish
First thing, soak your mushrooms! Soak the cloud ear and the snow fungus together in a big bowl of hot water and soak the shitakes separately in 2 c hot water. Let them sit for 30 minutes, but you can get started on all the cutting and peeling. Heat oil in a large pot and saute garlic, garlic stems, ginger and the white parts of the scallions. Cook for 2 or 3 minutes until it all just starts to brown. Add tofu, chili flakes and stir. Cook for another couple minutes then add hot broth, water and the soaking liquid from the shitakes (strain it, there might be some grit at the bottom). Bring to a boil then add all remaining vegetables, fungi, chili paste, sriracha and soy sauce. Once it’s almost boiling again, add the cornstarch slurry and bring to a boil then cook for a few minutes just until it thickens. Take off the heat and stir in vinegars and sesame oil. Garnish with cilantro.
Note: when reheating this soup, make sure to heat it until just under boiling. If it boils the soup cornstarch will stop doing it’s job and it will go thin!
CREAMY AVOCADO TOFU SCRAMBLE
sounds weird but its good! a new take on the same old scramble.
1 red onion, diced
1 tbsp turmeric
1/8 tsp chili flakes
1 tbsp soy sauce
2 tbsp nutritional yeast
1/4 c. broth
4 cloves garlic
+ whatever veg you like, i threw in some brocco
crumble the tofu and toss with spices, soy sauce and nutritional yeast. heat oil in a pan and saute onion until soft and translucent. add tofu and garlic, cook until browned. add broth and scrape up all the brown bits and cook for another minute until the broth is all absorbed. remove from heat.
1/2 a ripe avocado
zest of 1lemon
2 tbsp lemon juice
2 cloves garlic, chopped
1/4 tsp salt
1 tsp dijon
1/8 c nutritional yeast
1/8 tsp black pepper
4 tbsp olive oil
blend it all up! Once scramble is done, pour overtop and stir to coat. serve with chopped scallions!
i can make no claim to this recipe, i followed a recipe here.
i used whole wheat flour instead of all-purpose and i added 1/4 c. chopped walnuts. delicious!