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Old 06-24-2013, 12:53 AM   #183
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Hi Jeanne,

Thanks for your recipe tips. I bet your su choy is delicious. I don't think I have had it, but love bok choy.

Like your idea - a foodie-inspired rally!
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Old 06-25-2013, 05:00 PM   #184
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The su choy bedding plants were given to me by a gardening neighbour. If there's a way to tell it apart from bok choy, I am not sure what it is.

We tried the kim chee at lunch next to some leftover broiled salmon-- I think it worked out well.

Speaking of Asian food, I have a Japanese cookbook with recipes for grilling tofu. We tried this and it definitely improves the tofu! Basically you just put flattish rectangles of tofu on 2 long skewers or a special Japanese grilling fork (inserted lengthwise), grill on both sides till lightly browned (ideally on a hibachi,) then brush on a miso glaze. Grill for just a moment on both sides, as the glaze burns easily.

For the glaze:

1/3 cup miso paste (either "red" or "white")
3-4 TBS mirin (Japanese cooking wine) or sherry
1 TBS sake (we had none on hand, so skipped it)
1 TBS sugar
1 egg yolk

Cook the indgredients together over low heat for a few minutes. It is done when smooth and thick.

The two-skewer system seem to do a better job of keeping the tofu from sliding around. The Japanese name for this dish is "dengaku."

Here's a more elaborate recipe with a photo: Tofu Dengaku Recipe: Bon Appétit

We're having a vegetarian guest next month, so I thought we'd serve this with an assortment of grilled veggies.
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Old 07-17-2013, 11:09 PM   #185
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This is a wonderful recipe from VegWeb.com
Black Bean and Sweet Potato Chili
2 onions chopped
5 cloves garlic chopped
2-3 TBS olive oil
2 cans (4 oz) diced green chills
2 TBS spices (cumin, chili powder, cinnamon, cocoa powder to taste)
1 large lime (or 2 small), zest and juice
2 large sweet potatoes, peeled and chopped into 1/2 inch cubes
28 oz can whole tomatoes, chopped ( I like Muir Glen fire roasted)
4 cans (15 oz) black beans, rinsed
2 chipotle chiles (canned chipote in adobe sauce), chopped
1 bunch cilantro
1/2-1 cup water as needed ( I use the juice from tomatoes and chiles instead)

Saute garlic and onion in oil til limp. Add limp zest, sweet potatoes, 1/2 lime juice, and spices and cook ocvered for 15 minutes. (Add water or juices or oil if sticking). Ass tomatoes, chilis, black beans and cilantro and cook until sweet potatoes are tender. Add remaining lime juice and more spices if needed. Simmer covered for 10 minutes.
Can add vegan or other sour cream if desired.
(serves 8)

I tried vegan for many months-very hard unless you cook everything yourself. Now I just try to eat low on the food chain. But no one else in the family is on that path... so I try to cook so flavorful items that we will all like.

Highly recommend Michael Pollen's book The Omnivores Dilemma.

Happy Cooking!
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Old 07-18-2013, 05:54 PM   #186
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Hi TCA (Trans-Canada Airlines?) and GPO,

Your recipe sounds fabulous. The cocoa reminds me of a Mexican mole. Ole!

Thanks for submitting. Will definitely try!
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Old 08-01-2013, 06:57 AM   #187
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Vegan here. Hub is a sometime pescatarian, but I don't cook any meat at home, so he sometimes will get fish when we go out.

Almost anything is good grilled. I will have to try grilling asparagus. I like it roasted in the oven, so grilling should kick it up a notch.

We don't have our AS yet. First have to get a tow vehicle. We are transitioning from a house to full-timing - planning on a Classic 31 as our next home.
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Old 08-02-2013, 07:49 PM   #188
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Hi Pagey,
good luck on your airstream hunt.
I tried vegan for awhile-really hard to do so admire the commitment.
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Old 08-02-2013, 09:17 PM   #189
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Quote:
Originally Posted by Bruce B View Post
OOPs, I had a cheeseburger today ...and clam chowder at the Black Pearl in Newport RI!
Actually, my wife has introduce me to a healthier way of eating much of the time but I refuse to give up some of my old favorites, just nowhere near as often. I find that if I try to deny myself all of the old cravings, I am much more likely to "revert" at some point. I think the difference for me is that I am actually liking my new healthier eating habits and the food. I don't have the recipe but Dorsey does a black bean, sweet potato burrito that is fairly healthy if not low in calories....
Bruce
It is good to see you are willing to try. I'm the part-time vegan and my wife puts up with it. Thank God it is easy to grow sprouts on the road! I'll have some fish or chicken once a week but "road food" is a challenge.
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Old 08-02-2013, 11:13 PM   #190
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Originally Posted by Pagey View Post
Vegan here. Hub is a sometime pescatarian, but I don't cook any meat at home, so he sometimes will get fish when we go out.

Almost anything is good grilled. I will have to try grilling asparagus. I like it roasted in the oven, so grilling should kick it up a notch.

We don't have our AS yet. First have to get a tow vehicle. We are transitioning from a house to full-timing - planning on a Classic 31 as our next home.
All the best as you embark upon the full-timing lifestyle. Also admire your committment to veganism.

I was interested in the raw diet, but I would not find it sustainable during a Canadian winter when the soul craves a steaming bowl of soup.

Aren't grilled veggies wonderful?

A recent meal; it doesn't get much better than this.....

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Old 08-03-2013, 06:35 AM   #191
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You create such beautiful photos, FAN.

How's that cookbook coming?


Maggie
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Old 08-03-2013, 05:26 PM   #192
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It is hard enough to go to a restaurant as a lacto-ovo vegetarian, especially in western Colorado. I can't imagine how vegans ever go out. An admirable commitment.

Gene
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Old 08-04-2013, 09:29 PM   #193
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You create such beautiful photos, FAN.

How's that cookbook coming?


Maggie
Hi Maggie,

It's very time consuming. About 20% is done. By the time it's finished, people might have lost interest, including me!

Right now I'm working on a chapter entitled, "The Road to the Trailer Park is Paved With Tin Cans." Everything in this chapter can be made with a can of whatever. Am using a lot of my mom's recipes; she could do anything with a can of soup or tuna fish.

The book is definitely not gourmet. I want the recipes and presentation to be funky and easy.
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Old 08-04-2013, 09:37 PM   #194
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It is hard enough to go to a restaurant as a lacto-ovo vegetarian, especially in western Colorado. I can't imagine how vegans ever go out. An admirable commitment.

Gene
Gene,

I guess one can always find a 24 hr. breakfast cafe or pancake house for a cheese, tomato, or mushroom omelet - although many of those places aren't very good.
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Old 08-05-2013, 12:54 AM   #195
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The advantage of your AS is being able to skip restaurant food and keep to your special diet.
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Old 08-05-2013, 08:42 AM   #196
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Originally Posted by Fly at Night View Post
Hi Maggie,

It's very time consuming. About 20% is done. By the time it's finished, people might have lost interest, including me!

Right now I'm working on a chapter entitled, "The Road to the Trailer Park is Paved With Tin Cans." Everything in this chapter can be made with a can of whatever. Am using a lot of my mom's recipes; she could do anything with a can of soup or tuna fish.

The book is definitely not gourmet. I want the recipes and presentation to be funky and easy.
Tin cans are a good thing.

Some of our favorite on the road meals are made from something fresh combined with a couple of shelf-stable items from our little pantry area.....i.e. tuna, tomatoes, black beans, corn.

We have begun cooking and enjoying farro, for a meatless, main dish alternative. Cook in water or broth, mix with sautéed onion and baby portobello mushrooms. Delicious, nutritious and guilt-free. A side of fresh spinach and dinner is served.

Maggie
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