Tuesday, July 7, 2009

4th of July Cooking pt II

uhm so yeah, I kept cooking.... vegan...

Laotian Eggplant with tomatoes and mint
This came out like a “minty Asian ratatouille”. I don’t think I have had ratatouille so I can’t confirm that comment. Nonetheless, this is a great recipe, really quick and fresh. Mint is one of my favorite herbs(along with basil, dill, and tarragon), so I’m a bit biased(plus I made it…)

Braised Zucchini with sesame mint pesto
I like mint. The pesto is so good!! It’s made with fresh olive-bread crumbs, almonds, sesame seeds, garlic and mint (and a street lime). I ate the leftover pesto with some slices of raw zucchini, so yummy-but awful garlic breath… Used a melon-baller instead of trying to stuff the pesto in the slices(yea! Used a melon-baller!!). The zucchini came out really tender, but definitely going to half-braise then bake next time.
Chilled Vietnamese Noodle Salad with Mangos
A bit of a twist on a classic rice noodle salad using mangos and marmite instead of fish sauce. Loads of herbs(Thai basil, mint(I like mint.), cilantro) and veggies(carrots, cucumbers, bean sprouts, jicama, red bell pepper). The mango and fresh roasted peanuts (roasted in a coffee roaster!) really made the dish.

Vegan Coconut Pineapple Pancakes
I can’t make vegan pancakes. I think this is my third attempt, and it was not that good. The batter was great- fresh pineapple, coconut, almonds, touch of nutmeg- but the damn things won’t cook properly. Thankfully, I had the King of Pancakes (a real Canadian, no less) there to save the morning-after an absolutely delight argument about the cooking temperature. I will dominate pancake making-going to practice, need guinea pigs. Stay tuned for the Pancake Showdown…

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