Heat a large pot of boiling water. Then, cut off a good amount of the stem, leaving only an inch or so stump. Also cut off part of the crown, getting rid of most of the spiny tips. When the water is nearly ready, dump several sloshes of lemon juice all over [...]
Archive for the ‘meatless’ Category
Artichokes California style
Posted in meatless, tagged artichokes on May 1, 2008 | No Comments »
Pasta with Morel Mushroom Sauce
Posted in Mediterranean, meatless, pasta, tagged italian, morel, mushrooms on April 5, 2008 | No Comments »
Page 94 from the April 2008 issue of Cooking Light. The original called for homemade pasta, but barring this, we just used penne. The only other modification was a whole can of tomato paste and instead of pure truffle oil, we used truffle infused extra virgin olive oil. I can only imagine it was maybe [...]
Spicy Tofu Udon Noodle Bowl
Posted in East-Asian, meatless, soup, tagged noodles, pan-Asian, tofu, udon on March 29, 2008 | No Comments »
Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.
The flavor was really interesting though. It had the Asian zen (balance) of [...]
