Friday, March 15, 2013

Banh Mi! (no banh)

No Banh Banh Mi
I have put on a few ellbees recently and in order to get back on track I am trying to eat more whole foods hence the banh mi on red rice instead of on a roll. I think I prefer it this way. K had his the old fashioned way on a baguette and we both agreed that it was going in the regular rotation. In fact, we made this twice in one week! I rehydrated soy curls in veg broth for about 30 minutes and drained then squeezed out as much liquid as I could. Next I marinated them for a bit, stir fried it and boom!

Soy Curl Marinade
2 Tbs. tamari or soy sauce
1 Tbs. sesame oil (I used toasted)
1 Tbs. rice vinegar
1 tsp. grated ginger
a squirt of agave
red pepper flakes
tad of salt

Himalayan red rice is new in our house and we love it! Much more substantial than white rice and more flavorful than brown. K doesn't like brown rice, which I find insane. The dressing drizzled on top of the veggies is veganaise and sriracha mixed together.
So cook up some rice, chop up some veggies, stir fry some protein and dig in!

All the Cheese

Veggie Pizza
These are the results of the cheeses I made from the Artisan Vegan Cheese cookbook! Of course I made pizza! I used the meltable mozzarella and meltable cheddar on this pizza. I have to say it took a lot of planning to get to this point, there are very many steps to make these cheeses. Are they worth it? Yes and no.
I used to eat the heck out of some cheese and I still miss it a lot sometimes but I haven't given into temptation, yet. I had been vegetarian since I was 15, but I never liked eggs or milk type things, oh but cheese was a different story. I have been vegan for a couple of years (with a cheese relapse for a bit in there) and I have been on a quest (as a lot of us are) for a good cheese sub.
I think with more experimenting with these recipes I could get it close. All that said I have not remade any cheese since the first batch. Do what you will with that info.
My omni partner really enjoyed the mozzarella and made a caprese salad with it. He said it tasted like fresh mozz, so there is that. I think if you are willing to experiment with it and you have shit-ton of patience, give it a shot! I also made the quick parmesean recipe and added it to pasta and salads and I absolutely loved it.

Caprese Salad

Red grape and Parmesean Salad