&;2 tbsp patis
4 jumbo eggs
2 eggplants (be sure to skin after broiling!)
Salt and pepper
Vegetarian green curry:
4 big pumps of green curry
2 cans of coconut milk (first can simmered, second can added with the veggies)
Red bell pepper
Vegetarian Shiitake Ramen
Is it just me, or has the weather in the Bay Area been playing all sorts of tricks on us? In particular, July has not been it’s usual warm self, and has instead been cold, muggy, and windy! I’ve had to employ my huge comforter for an extra three months this year, or so it seems. Where’s our summer weather, man?
So, as random as it may sound, ramen sounded like a good choice today. I followed the below recipe to a “T,” and the broth tasted AMAZING!!!
Strawberries (and sweet ones, too!) are in abundance at my local farmer’s market, and I always manage to buy at least a little basket of the beautiful berries :) Problem is, I frequently find myself with one, too many, and have to quickly find recipes to help me use them up, else my Ninja takes over and I resort to smoothies. Mmmm.
I found via TheKitchn.com a recipe by Oh, Ladycakes for Vegan Strawberry Shortcake. I didn’t follow the recipe to a “T”, which is maybe why the cake turned out flat (literally) and more like a rice cake than the fluffy, buttery cake I was expecting. Nonetheless, the dessert was really fun to make, especially because it called for homemade coconut whipped cream (or whipped coconut cream, in my case!). Check out the recipe, below!
COCONUT WHIPPED CREAM
1 can full fat coconut milk, refrigerated overnight
1-2 tbsp powdered cane sugar
1/2 tsp pure vanilla extract
Open the can of coconut milk and scoop the top layer of white, fatty goodness into a decent sized mixing bowl (discard the coconut water or save it for smoothies). Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns to liquid. Sift in the powdered sugar (amount depends on how sweet you like it) and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Whipped cream is best served immideately, but can be stored in an air tight container for up to three days. It will harden in the fridge, so when ready to serve, simply blend with a hand mixer on high speed until creamy again.
Yield: about 1 1/4 cups
Sushi #foodspotting (at Ozumo)
Azteca Chocolate Cupcake #foodspotting (at La Luna Cupcakes)