Sunday, January 29, 2012

VERMONT Curry with Chickpeas & Apple!

VERMONT curry is a brand of Japanese curry that contains apples and honey, which was originally formulated to be kid-friendly (kids love sweet stuff, amirite? ;D) This recipe contains apples and is relatively mild, hence the name.

It is not, however, your usual Japanese curry, since it lacks most of the spices found in Japanese curry (Tai is sensitive) and the thick roux.



For more on Vermont curry, check out this super-informative history of Japanese curry from House Foods, which produces Vermont Curry. This article also contains a breakdown of some of the spices used in curry, and their health benefits!

Also, on my web-adventures finding out the history of Vermont curry, I came across this ADORABLE commercial:

I did not know this before, but I guess cheese is an acceptable accompaniment to curry. I THOUGHT I WAS THE ONLY ONE!!! Now my idea for a curry hot-dish is legitimized. MUST DO IT.

Read More......

Wednesday, January 25, 2012

Bailey's Dark Chocolate Brownie Cupcakes

These cupcakes are not for the faint of heart.

They are VERY dark, VERY rich, VERY chocolatey, and VERY VERY VERY much filled with Bailey's.



Shown frosted with Cookie Dough Dip


We made these in normal cupcake tins, which resulted in MONDO cupcakes. When I make these again, I will definitely use mini tins -- they are that rich and fudgy.
Read More......

Festive Tomato Ramen

Originally created this during the Christmas season, hence the green ramen and red tomatoes :D

Actually, we had nothing else in the house except tomatoes (from making curry) and spinach noodles. And snacks. And I can't subsist on snacks. xD


Read More......

Sunday, January 22, 2012

Vegan Steamed Banana Cake

I've been making this cake weekly at the Taipei Compassion Field for almost 2 months now. It's pretty awesome.


Read More......

Wednesday, January 18, 2012

Steamer Recipe: Mung Bean Dessert Soup

I had some extra mung beans from the Mung Bean and Mushroom Curry, so I threw together this dessert soup. By the time we were done with lunch, it was perfectly steamed!

Mung beans are usually eaten in the summer because they help 'cool' your body; in order to compensate for that (since it's now winter), I added ginger, which is a 'heating' food :) I think I should have added more ginger though, it wasn't spicy enough for my liking.

Johnny Walker approves of this dessert. Keep Walking ;P



Read More......

Sunday, January 15, 2012

Mung Beans and Mushroom Curry!

It's like the Colourful Chickpea Curry with EVEN MORE VEGETABLES!!! And fungi!

Read More......

Wednesday, January 11, 2012

Miso Soup with Carrot, Broccoli Greens, and Tofu

Keeping with the conservative theme of the previous post, this soup uses the scant handful of leaves that invariably accompanies every head of broccoli.

Colourful AND Tasty!

Read More......

Sunday, January 8, 2012

Broccoli Stem Pickles

Waste not want not! After cutting off broccoli or cauliflower florets turn that leftover stem into a tasty side dish!

The trick is to cut off all the woody outer bits and just keep the sweet inner pith --you'll end up with about half as much stem as you started out with.

Tasty tasty stems!

Read More......

Wednesday, January 4, 2012

Asian Cowpea-Broccoli-Sprout Salad

It's been unseasonably warm these past few days (or least, it was when I wrote this post) so a cool salad was in order.
On a side note, broccoli is relatively expensive in Taiwanland (in comparison to other greens like...bok choi, or yam leaves), but there was a sale at the local grocer so we nabbed a fat head for a mere NT$15.



Read More......

Sunday, January 1, 2012

Miso Tofu a.k.a. Soy Stack

Super-tasty protein-licious and stupid-easy, what more could you ask for? It's just soy topped with soy drizzled with soy garnished with scallions.

You can tell exactly what is going to happen by looking at this picture


Since it's such a simple dish it's important to get top-notch ingredients. Also, since it's a cold dish and I'm paranoid about germs, I autoclave steam then chill the tofu if I get it from the market. If your tofu comes from a vaccuum-sealed plastic tub you're probably fine :)

Ingredients:
Tofu
Miso
Soy paste
Scallion

Method:
1. Put the tofu on a plate.
2. Put the miso on the tofu.
3. Put the scallion on the miso it sticks better and you can make artistic shapes this way!
4. Put the soy paste on the scallion, and elsewhere, but try to keep in on the plate. Read More......