A delicious little Malaysian-inspired noodle soup full of bok choy, red peppers, and tofu. Very light and fresh, and incredibly easy to make (if you microplane your ginger, which is the only way to mince it without wanting to kill it).
Tuesday, August 25, 2009
Thursday, August 20, 2009
Isa is back to posting recipes for us to test, and it's time for me to get up off my lazy arse and get in the kitchen. Since VeganMoFo is coming up in October, I really should start working out my skills. That means more cooking and more blogging.
She posted a slew of stuff, but this is what I had all the ingredients and patience for this evening.
Open Faced Portobello Reuben with Thousand Island White Bean Spread.
I wish diets were always this delicious.