Not for the Wimp Bad Ass Pad Thai: Veganizing Le Fish Sauce

I am a cultural mutt. But neither of my ethnicities have anything to do with Thai. But I know good food when I see it, smell it, and eat it. I am horrified at the many attempts out there to recreate Pad Thai that have nothing to do with the original, whose flavor depends on a mixture of tamarind juice, palm sugar and fish sauce. Yes, I am aware we live in a Western centric society and that our diet is starting to harm those that partake in it in the East. However, that is no... Read More

Vegan Tempeh Lettuce Wraps

I have to acknowledge that indeed, P.F. Chang’s China Bistro has an acceptable selection of vegetarian and vegan menu items. Their tofu lettuce wraps have been a recent addition, but I believe mine are better, because most home cooking should be, and because I use tempeh and wild mushrooms. A perfect summer appetizer, light lunch, or meal, one can add a myriad of different accompaniments other than the lettuce cups to create exotic flavor combinations and textures. The... Read More

Asian Breakfast: Mu shu Tofu Scramble with Oyster Mushrooms & Bok Choy

I just bought a new wok. Although sometimes I am tempted to find the toy with most gadgets, this time, I was allured by the simplicity of a timeless cooking vessel. None of the non-stick coating bull crap but rather the traditional iron thing that needs to be seasoned and treated like a prized possession that gets passed down from generation to generation. Read More  Read More