• Veggie eggrolls over vermicelli…. yummy (@ Pho Saigon 2 in Richmond) http://bit.ly/Z0wDA #

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• Dim sum yum (@ Legendary Palace in Oakland) http://bit.ly/16VDNR #

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• dinner w/ the gf (@ Chez papa mint plaza in SF) http://bit.ly/2RKIx2 #
• Watching Wicked (@ Orpheum Theatre in SF) http://bit.ly/15c0bv #

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• Food…………. (@ Midori Sushi in Sunnyvale) http://bit.ly/N7m1g #
• Waiting for Mary Anne Hobbs (@ Agenda in San Jose) http://bit.ly/syGxN #

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• Lunch at La Med – http://twitpic.com/8llr7 http://bit.ly/AYLaP #

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Friday nite gelato run to Gelato Naia in Berkeley. Soy pistachio & Schaefenberger for the win!

Korean Noodle
Telegraph Ave.
Oakland

Friday night’s dinner centered around a can of black beans. I had purchased bell peppers and onions at Trader Joe’s the night before, had some fake beef strips and rice already, so decided on a Mexican theme for dinner. The beans were heated with a little onion and garlic, sauteed the beef strips with some bell peppers and onions and found a very simple recipe for Mexican rice that I adapted a bit.

Mexican Rice

1 cup white rice (not minute rice)
Fresh Garlic, 1 clove, coarsely chopped
Red Bell pepper, 1/2 cup, chopped
Onion, 1/2 cup, chopped
Salt to taste
1 cup Tomato sauce
2 tbsp. Vegetable oil

Heat the oil in a quart sauce pan. Add rice when oil is hot. Toast rice, stirring constantly, until slightly browned.
Add garlic, onion and bell pepper. Saute for a few minutes.
Add tomato sauce, 1 cup water, salt to pan.
Bring to a boil, cover and simmer over low heat for 15 minutes.
Fluff and simmer for 5 more minutes or till liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff before serving.

mexicanrice

tags: mexican, rice

There’s this veggie Vietnamese place near my house that makes the best “chicken” drumsticks. Leslie and I have been wanting to make our own and we finally came up with a decent version.

“Chicken” nuggets w/ sweet potato frittes

“Chicken” Nuggets

Soy chunks
Powder egg replacer
Flour for dipping
Panko breadcrumbs
Oil for frying
Salt and pepper to taste

Depending on the amount of soy chunks you have, make enough egg replacer to cover all pieces.
After coating the soy chunks in egg replacer, dip in flour and then in the breadcrumbs.
When the oil is hot, drop coated soy chunks in and fry till golden brown.
Place pieces on paper to cool and salt to taste. Seeve warm with dipping sauce of your choice.

Sweet potato frittes

2 medium sized sweet potatoes
Oil for frying
Salt and pepper to taste

Slice sweet potatoes into long thin strips.
When oil is hot, drop small batches in and fry till golden, approx. 4-5 mintues. Remove from oil, drain on paper and let cool until ready to serve.
Right before serving, heat oil again and drop small batches in. Fry for an additional 2-3 minutes. Remove and drain on paper.
Serve with paprika ketchup or your favorite dipping sauce.

sweet potato fries

tags: fake meat, frittes, sweet potato, vegan

Being vegan usually means missing out on some really good food…. cheese, a good piece of meat, etc. I found a recipe online for Vegan Creme Brulee and after making it, I just had to share it.

You can view the recipe at Vegan Visitor. Check it out.

Creme Brulee

tags: creme brulee, vegan