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What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
I'm all about recipes that are delicious, simple, and use as few pots/pans and esoteric ingredients as possible.
Gochugaru Salmon With Crispy Rice (NYT Cooking — 'gift' link provided)
Made this for a small dinner party and it was a hit.
Don't let "gochugaru" scare you off! Gochugaru and gochujang are actually easy to find in many urban supermarkets nowadays.
Very easy to make. And the technique of crisping already cooked white rice in leftover fat and oil in a cast iron pan is simple yet produces delicious results. The rice came out with a very bibimbap-like (Korean stone bowl rice) quality.
From now on, I'm going to crisp white rice in a cast iron pan.
French omelette
Buttery, custardy, delicate, and totally delicious. This is probably my new favorite way to cook eggs for breakfast.
It cooks much faster than any other egg preparation style, and the technique is very simple.
They keep pushing that salmon recipe on The Daily.
As a salmon lover, I thought it was a very good and interesting recipe. The rice vinegar offers a mellow, sweet acidity in place of the sharp acidity offered by lemon juice which is traditionally paired with salmon. The spiciness of gochugaru is quite mild and fruity. And this is all underlined by the sweetness of the maple syrup.
The reason why I posted about Beans last night was actually because I made something delicious almost on accident. I was supposed to be making a chickpea salad when I realized I didn't actually have most of the flavor ingredients the recipe called for. What I ended up with was something like a crunchy spicy hummus thick enough to be put between toasted bread to make a sandwich.
Here's the super vague recipe:
Roughly mash the chickpeas. Do not overmash; you want some of the texture to remain. Then mix everything together. Don't forget to taste and adjust to your personal preference.
That's quite literally it. The one I made also had a small amount of date syrup because the original recipe called for a sweetener, but I would suggest leaving it out. Everything in this already has natural sweetness.
The hardest thing about a whole foods plant based diet is that there's very little convenience food. You can snack on fruits and vegetables and nut and seeds, but they don't really make for a satisfying meal by themselves. This is something super satisfying that can be made fairly quickly with the stuff I regularly stock and is super fulfilling.