Does anyone have a good recipe for thai basil stirfry? (sometimes on menus as "crispy basil") It is one of my favorite thai dishes, and I got a bunch of thai basil from my CSA, so I figured I ought to give it a whack!
Sooo... Chard. Everyone seems to like chard. Posts here and in other vegan communities are full of chard raves. I had chard once last summer, and I think it tasted like dirt. DIRT. I like other greens (especially kale and collards) but I am scared to make chard again.
I think last time I probably sauteed it with garlic and olive oil. Usually a fool-proof preparation for almost any veggie! I noticed in the comments of a post with the card tag someone suggesting a coconut milk curry... that would at least hide the nasty dirt taste?
I dunno. Save me!!
Edited to add: Maybe RAW?! I LOVE raw kale, maybe uncookin' is the way to go here.
Someone gave me two gallons of soymilk - one light vanilla and one light plain - that I don't know what to do with. I was planning on making biscuits and such but that only takes a cup or so...basically I need to get rid of this stuff before it goes bad (they're already opened).
Things I am not interested in making: smoothies, sauces. I don't like creamy things so this is kindof difficult beyond basic baking recipes. Also, this is random but I have no freezer space so nothing that requires freezing. Thanks guys.
I don't like milk, or milky things. Thus pudding, cereal, etc are not an option.
I've discovered that I'm in desperate need of a food processor. How have I made it this long without one? Doing everything by hand is for the birds!
I'm looking for a decently large capacity, ease of use, dependability and value. My budget is about $200.
Do you have a machine you love? Is it better to go with a bigger capacity just in case? My (possibly flawed) logic is that it's probably better to have too much space than not enough.