Dinner last night was pad thai. We made it according to the Brooklyn Pad Thai recipe from Vegan With a Vengeance, a wonderful cookbook.
Only differences last night: We were out of lemongrass so we omitted it. We used lemon instead of lime. And we added red bell pepper, which was OK but didn't really tie in with the flavors or textures--maybe because I'm so attached to Brooklyn Pad Thai as we usually prepare it. I generally use Splenda for the sweetener in the sauce, and Sri Racha Thai chili sauce for the hot-sauce ingredient (though a little less than they say, because Sri Racha is super potent).
If you haven't cooked rice noodles, ask someone who has. They're really easy but there are a couple tricks to getting them just right.
The best way to prepare this dish is by the book, which mentions to prep in two batches, otherwise the pan would get too full to stir. As you can see from my second picture, we divide the ingredients as we're chopping, half on each of two plates. Same with the sauce: I put half of each ingredient in one small bowl, half in another small bowl.
Then I prep one batch and put the pan in the sink to soak, we eat dinner, and then I go back and rinse the pan and cook the second batch to put in Tupperware for lunches.
365 days of dinner: Jan. 5, 2009
January 6th, 2009 at 06:36 pm
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Before that, our main standby cookbooks were Vegetarian Cooking for Everyone, Vegan Vittles and the How It All Vegan series. Oh, and I still use the nutritional yeast cheeze recipe from The New Farm Vegetarian Cookbook, an adorable book by a 70s hippie commune.
January 8th, 2009 at 10:11 pm 1231452711
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PS: I have yet to make seitan successfully, so I just use canned mock duck. I think that recipe I mentioned is Brussels sprouts and seitan.
January 10th, 2009 at 06:01 pm 1231610475
If you have a food processor, use it to make the chickpea cutlets. It makes it a million times easier and they turn out better.
January 11th, 2009 at 06:47 am 1231656427