Last year I read about Tomato Sushi and attempted my own version over the summer. I read online that it was simply skinned tomatoes in a marinade, cooked sous vide. My attempt was ok, but the flavor was mostly soy sauce and nori.
A few weeks ago I purchased Earth Balance with added omega 3. I was put off by the strong fish smell from the algal oil, but I was determined to find a good use for it, as I hate food waste. I saw a post on Instagram that was of the real tomato sushi and thought, “well, there’s a use for that stinky fish butter.
I saw this recipe for vegan ribs and knew I was going to have to try it. We’ve had it twice since, because I purchased a massive package of yuba sheets from my local International store. Miyoko calls for dried bean curd sticks in her recipe, but yuba sheets are an easy substitute and you can control the size of your ribs.
I subbed a barbecue sauce a client of mine gave me. She finally got back to me with the recipe, so I’m able to share it here! There’s a bit of spice and Asian flavor which make this recipe awesome with a good IPA. However, if you’re lazy, use your favorite bottled sauce.
After a full weekend of indulging at Thanksgiving, all I wanted was something light and brothy last night. I have two cans of no-chicken noodle soup around, but miso soup sounded so much more delicious.
Sometimes when I get a stomach ache I like to make a quick version with just vegetable broth and miso, but since I had time, I simmered the kombu to make a vegan dashi stock, which adds more flavor and depth to the soup. I also used some thinly slice nori, since I didn’t have wakame to add to the soup. I prefer wakame, because it unfurls and is softer, so if you can find it, definitely use it. I also added shiitake mushrooms back into the soup after making the stock, but they are completely optional. Button mushrooms would be nice too.
A while ago I worked right next to a Noodles and Company-it was less than a two minute walk away. I was such a regular there they had my order memorized-Japanese Pan Noodles with extra sauce and extra extra extra cilantro.
Yes, I really do like cilantro that much. Unfortunately, my local market didn’t have any fresh cilantro today, so I had to do without.
The original recipe calls for udon noodles, which you can find fresh at some Asian markets. I’ve also found some in soup packages at my local grocery store-they look a bit like this. I substituted rice noodles, but if you can find udon noodles, feel free to use them.