here is a new barbecue sauce! it is delicious and NOT FOR THE FAINT OF TANG. boy is it tangy. TANGY! there are fewer more satisfying combinations than saucy spicy BBQness with creamy slaw and cornbread. i had leftover celeriac from the lasagne so i used it up in this slaw and it is so good raw.
celeriac! i’ve had lots of lasagnas and cannelloni using potato in place of pasta, and they are delicious (notably at Grub in vancouver. they do it a lot but they do it so well). i decided to mess around with some celeriac because it’s always staring me down at the grocery store.
i made the most sushi the other day. i like to just prep a bunch of fillings and figure out combinations as i go. this is mostly a suggestion of fillings for you to try out! I used the spicy tempeh filling from my last sushi as well as the new seitan, eggplant and shitake fillings. any one of these three will make for fancy times in your sushi life.
so this recipe is an oddity for this blog, it’s a pepper soup. have you ever noticed that i don’t use peppers? ever? in anything? well its true and it’s because i just don’t really like them. poblanos seem to be an exception to my pepper-gross-out rule. SO HERE YOU GO. it’s a really subtle soup but has great flavour.
i ate so many things in 2013, and so many of them were delicious. i started Thor’s Secret Soups and published my first cookbook, Thor’s Secret Soups + Salads (2nd run coming ASAP). also VegNews reblogged my avocado fries! to wrap up my happy food year, here are my top 5 (in no order): posts, meals i’ve eaten, food discoveries/ingredients. WHAT? yes. i’m going all out. so here we go…
go eat a food 