this is my white person hippy ramen and it hit the spot! it’s good for cold days when you feel like you need some clean veg stuff but you want it to taste really good. our garden produced one tiny delicata squash so i used that, but if you have a regular one, you’ll probably only use 1/3 of it.
Since realizing that making sichuan food at home is easy and do-able i decided to tackle other restaurant-only dishes. so, DIM SUM. i am very lucky that there is vegan dim sum in Vancouver and I can go fill myself with buns and gluten for about 10 dollars but i wanted to see what was within my own culinary reach. First test was turnip cake, a dim sum favourite of mine.
again this is from Fuchsia Dunlop’s Every Grain of Rice (surprise!). I did some vegan tweaks on it, but i take little to no credit here.
sorry for my absence! do people read this? i have no idea, if you do i’m sorry for the absence. i’ve been making the same couple things over and over again, which seems insanely boring to post but then i realized i haven’t mentioned it even once. I’ve been making my own tofu (and soy milk) and working on hand pulled noodles.
since we got the BBQ up and running for Thor’s 10th birthday that’s pretty much the only way i’ve been cooking. hanging out in the yard, picking our vegetables, cooking em up, lounging around. summertime barbecue garden times. here are some good vegan grilling ideas and tasty treats we’ve been eating
go eat a food 