Recipes. Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce. In this good news-bad news scenario, I’ve already given you the bad news in Pad Thai Recipe – Part Two in which I opine that it’s not the way Pad Thai is seasoned that makes or breaks it; it is how well or how badly the noodles are cooked. And what makes this bad news is that getting the noodles right happens to be the hardest part about Pad Thai. There are too many variables and too many scenarios generated by the combinations of these variables. The key – and this will be addressed more fully in the final post in the series – is to use heat and moisture in such a way that you end up with well-seasoned noodles that are soft yet chewy and not clumpy, soggy, or tough.
This sounds simple, but is not easy. Now the good news. The level of difficulty in seasoning your Pad Thai well, in my opinion, is in reverse proportion to the level of difficulty in getting the noodles right. If you’re going to worry a lot about something when it comes to Pad Thai, I hope it’s the noodles. Author: Leela.
Recipage. Why Vegan? | Vegan Black Metal Chef. This is an important question and defiantly deserving of some sort of explanation… I will give it to you in two answers. One of a quick feeling, emotive and sorta common sense answer. and the second, an in depth explanation of why Veganism is perhaps the most beneficial non spiritual (and sometimes spiritual) thing you can do. I ask that if you are going to comment here or elsewhere about this that you read both reasons and not just throw out “knee-jerk” responses. It will be interesting to see how discussion unfolds across the Internet.
Don’t you love living in the Future!? The fast reason I tell people why I am vegan is that I do not believe in the exploitation of animals. Of course not each and every animal is treated like this, but it is such the majority case that its time to bring consciousness to this area and decide if we want any part of it once and for all. *Its all about brining consciousness to your life and actions Here is the 2nd more in depth reason. 8 Great Vegan Cake Recipes! (Tips Included) (Page 5) From special celebrations to weekend treats, the art of baking a cake from scratch is a worthy endeavor. If you’re looking for a vegan fruitcake recipe, zucchini cake, delectable crumb cake or one of the other eight delicious recipes from Incredibly Delicious: Recipes for a New Paradigm, that I’ve selected, you are bound to be pleased and delighted!
I’ve included a mix of simple recipes to whip up when unexpected guests arrive and more complicated recipes for lazy days when you want to fill the house with warmth and mouthwatering smells. Before you begin, here are a couple of simple tips to make sure your cake turns out as planned: 1. Read through the entire recipe before starting and add ingredients in the order suggested. 2. Mix your wet and dry ingredients separately. 3. 4. 5. 6. Double Broccoli Quinoa Recipe.
This double broccoli quinoa bowl is a favorite of mine. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice meal and I hope you like it as much as I do. If you don't have quinoa, you can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work, barley, pearled barley, or even your favorite brown rice. If you're in the mood for something a bit more substantial - let's say for dinner or something - I do different versions. Sometimes I serve the broccoli quinoa over an omelette, other times I might have it with a poached egg on top.
I should mention that I do like this served with a bit of feta crumbled on top. Heat the quinoa and set aside. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Serves 4 - 6. Print Recipe. Amaretto-spiked Chocolate Mousse Recipe. As if last weeks chocolate bender wasn't enough - here we go again. I have a couple classes coming up this fall (shockingly right around the corner), and this Amaretto-spiked chocolate mousse recipe will be pon the menu.
In the Viking catalog I called it a pudding, but really - it is so rich, velvety, and decadent I think I will change my mind and call it a mousse from here on out. Chocolate mousse reminds me of the 80s. My mom doesn't cook much, but there was an era in our household when the only recipe she would make was chocolate mousse - it was a big ordeal. Don't tell anybody, but this recipe is really easy to make. Variations: If you want a more ploppy, pudding-like consistency, add another 1/4 or 1/3 cup chocolate soy milk to the recipe in the beginning. . - More Chocolate Recipes - Pour the chocolate milk into a small pot and bring to a simmer.
Add the soy milk and silken tofu to the melted chocolate chips. Makes 6 decadent servings. Print Recipe. Orange Pan-glazed Tempeh Recipe. This might be the best tempeh recipe I've highlighted to date. It features a simple ginger and garlic-spiked orange glaze that plays off the nutty earthiness of pan-fried tempeh beautifully.
Unlike many other tempeh recipes, there is no need for a long marinade time with this one, making it great for a last-minute weeknight meal. The recipe comes with a bit of a story, originates in a book I suspect many of you haven't seen yet, and started with an email I received one morning last September from Australian cookbook author (and natural foods enthusiast) Jude Blereau. It read, Dear Heidi, My name is Jude Blereau and I'm a Natural Foods Chef and author from Western Australia. I'm currently in San Francisco, having a fabulous time(...) I'd love the opportunity to have a chat with you and meet you.
The name sounded quite familiar to me, I did a quick scan of my cookbooks, and spotted her book immediately. And thank you for reaching out Jude, I look forward to visiting you in Perth someday. Cucumber Peanut Salad Recipe. In addition to the Sharpie pens, the half-full mug of tea, the snapshots, the magazines, the letters to be mailed, and the stamps to go on those letters, I have two new cookbooks on my desk. Two books to really dive into. I've mentioned this before, but a number of us have been choosing cookbooks to focus on, and we've just chosen these to be next. So, if you happen to have Nigel Slater's Tender V. 1 and/or Sanjeev Kapoor's How to Cook Indian, please feel free to join us. These are the picks for the next two months, which should give you enough time to buy them or check them out from the library if you like. We did Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery last, and Moro East and The Essential New York Times Cookbook before that.
Today's Cucumber Peanut Salad was my first foray into Sanjeev's book and it doesn't disappoint - chopped cucumbers, spices, toasted peanuts, coconut, and green chiles come together in a refreshing but surprisingly substantial salad. Serves 4.