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.
last day! LAST DAY.
MMMMMMMM. i have an insatiable craving for vinegar at all times. this is my favourite restaurant thing that i’ve been trying to peg for a while. this isn’t PERFECT but it’s pretty delicious.
WHAT!! WHAAT?!?! THIS IS SO DELICIOUS. this recipe makes 3 big pastry braids that you can eat many times. i somehow ate them all already but i want a hundred more. one braid is 2-4 servings, depending on whether it’s a stand-alone or side. along with this, is a recipe for the artichoke olive tapenade, which is good on pretty much everything. sandwiches! crostini! dip! pasta! everything! ARTICHOKE OLIVE TAPENADE (pretty much from Smitten Kitchen) […]
go eat a food 