Today’s post is my second Project Food Blog entry (see my first entry here). The challenge? “The Classics”. Each contestant must pick an ethnic classic that (s)he is unfamiliar with. We’re supposed to keep it as authentic as possible.
Ethnic food? Nothing new to me. Authentic ethnic meals? Okay, now you’re onto something. I make a lot of so-called “ethnic” dishes, but they are not usually true to the traditional recipe. I’m always modifying and Maggie-fying dishes, sometimes to the point that they are unrecognizable by the end. I always enjoy the outcome, but I will admit that I can’t follow a recipe to save my life. So this challenge is very… well, challenging for me (as it is supposed to be). The main reasons that I usually change a recipe are:
- I don’t have all the ingredients and I make substitutions
- I healthify recipes by reducing the amount of oil or adding extra vegetables
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Welcome to any new readers! Check out my links in the sidebar to the right (must reads), or my tabs above (the salad story, yoga + fitness, recipes, and my recommendations).
I updated my recipes page. All recipes are waist-friendly, most are vegetarian or vegan, many are raw or macrobiotic – there are tons of options. I will be updating the layout of the page soon (I hope) to make it more navigable and sortable, but for now I am so happy that ALL my recipes are actually listed. Go look! There are 214 recipes on there as of today. I am really happy that I have that as a history of my cooking for the last 3 years. Here is #214.
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This recipe is from my week of failed menu planning. It was my second noodle dish of the week (first – Miso Eggplant Soba).
This is “Vietnamese” only because I added fish sauce and because cucumbers are vaguely Vietnamese (because lots of Vietnamese dishes have them; they don’t come from Vietnam). Vegan/vegetarian alternatives to fish sauce include (but are not limited to): vegetarian fish sauce, papaya juice, other fruit juice, rice vinegar + sugar, apple juice, and so on. I made this dish for lunches, and it was just as good as the other soba dish I made last week. Again, I don’t usually do noodles for lunch, but this was satisfying. I would probably have it for dinner (or even breakfast!) too.
Maggie’s Cold Vietnamese Soba
- 1 bundle soba noodles (1.5-2 servings; they come in bundles)
- 1 tablespoon olive oil (could cut this down)
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