August 7th, 2004

wine glass in hand

Bok Choy

My very sweet Asian neighbor grows bok choy in her garden and seems to love to bring some to me at least once a week. It always seems to go bad before I can use it or wilts in my refridgerator. I feel bad about having to throw it away so often and since she barely speeks english I have a hard time trying to get anything other than "thank you" accross to her (plus I'd really like to use it!). I've never really cooked with it before and really have no ideas for what to use it in.

Anyone have some good recipe ideas for using up bok choy?
pants

(no subject)

GINGERBREAD!

this recipe was taken from one of the 70's moosewood cookbooks and slightly adapted.... watch the cake - it's easy to burn, in WAY less than the suggested cooking time. (as i learned today, via one charcoaled version) however, it's delicate temperment is made up for by the absolutely-freakin'-christmas aroma and taste.


½ cup margarine
½ cup sugar
1 cup molasses
1 egg replacer

2 ½ cups flour
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp ground clove

1 cup hot water or hot coffee
1 tsp baking soda

preheat oven to 350 f

blend margarine and sugar together, add molasses and egg replacer. Set aside.

Blend dry ingredients together, then pour into the marg/sugar mix. Dissolve the baking soda in the coffee, then pour over top. Mix ‘vigorously’ (to direct quote the cookbook) for a few minutes. (it’ll be soupy at first, but smooths out) pour into a greased 8X8 cake pan and bake for 30 min. (watch it carefully…. Mine was a bit dark on the outer edges when the centre finally cooked)
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    elliott smith

(no subject)

Success! I just slipped some creamy vegan fettuccine primavera past my omnivore boyfriend and he did not even notice (not having a label on the fresh soy parmasan helped!)

I adapted a very standard recipe from great cookbook I picked up from a library discard sale last month. It is called The Classic Vegetable Cookbook by Ruth Spear. It is not vegan or even vegetarian but the focus is of course on vegetables and the author, a produce enthusiast, makes many references to vegetarianism, including many adaption suggestions. I just used vegetable broth instead of chicken, Tofutti sour cream in place of cream (I guess I could have used Silk creamer but I do not have any) and soy cheese, as I said. I think it worked better than dairy since there was no curdling with the lemon juice I added. I also added some veg the recipe did not call for. Even he agrees, "the more, the better."

Yay!
yellow dress

(no subject)

Im cooking dinner tonight- a-la-romantic style Ive got the fake turkey n rice covered but Im stumped on what to grill my veggies with- so far Ive got portabellos and other veggies cut up and ready to go- what would be more interesting than just olive oil to grill them with?