We made another recipe from The First Mess tonight. Tasty enough, but unfortunately we were unable to work in any animal products. We are now off to gorge on ice cream and bacon lard.
We made this recipe from The First Mess last night. It worked out very well. As per usual with vegan recipes, we manages to sneak in some chicken stock.
Ingredients: Extra firm tofu Tufo Marinade 3 cloves garlic 2 shallots 2 tbsp Dijon mustard 2 tbsp Soya sauce 1/4 cup balsamic vinegar 1 tbsp honey 1/2 cup olive oil Instructions: Tofu: cut the tofu length wise into two pieces and … Continue reading
A great little sushi place in the Beach (http://www.yumeisushi.ca/). Pictured here are spicy salmon, mushroom tempura, and avocado rolls.
Buy your rainbow trout at Snapper’s on Durie St. Then marinate it with garlic, salt, pepper, olive oil and white wine vinegar, and bake for 20 mins at 400.
Potatoes are cut in half, tossed in olive oil, salt and pepper and baked for 40 mins at 400.
Cut the brussel sprouts in half, saute in olive oil with garlic and the zest of half a lemon for about 10 minutes. Finish with a liberal sprinkling of shaved parmesan.
Ingredients (serves 4 very hungry people):
1.25 cups couscous
2 chicken breasts, cubed
1 onion, juliened
1 red and 1 yellow pepper, juliened
5 or 6 tomatoes
1 large zucchini, diced
Juice of 1 lemon
Juice of 1/2 a lime
Crushed red papper
A generous bunch of basil, sprinkled on top of the finished product
Salt and pepper
Bring to a boil: 1 cup vinegar, 1/4 cup water, 1 tsp salt, 1 tsp corn starch, 1 tsp sugar, and as much dill, ginger, mustard seed as you like. Add a pint of pickling cucumbers, then immediately seal in a sterilized jar. For beets, boil for about 20 minutes and peel before adding to the pickling mixture.