I'm not a fan of spinach. Unless it's with a lot of cream cheese, I cannot eat it with a genuine happy heart.
But I married a Popeye. And now I often find myself staring at bouquets of spinach and wondering to myself, "what should I do with you?" I usually just blanch them for my husband and he eats it with some flavored soy sauce; but you can never make me eat it that way. Haha!
So one night, I cooked peppered pumpkins and thought I should try doing that to spinach. Then I did.
I think you caught me here. Yes, I was fantasizing about meatball spaghetti.
I was watching Cloudy with a Chance of Meatballs for the sixth time since it was released (you can't blame me, I love seeing food) and I just couldn't help but wonder how it would feel like eating ****balls while eating pasta. I kept on thinking, wouldn't it be inconvenient to eat such food? Your spaghetti twirled on your fork, how the heck can you eat a chunk of meatball with it? Will you squish it with your fork so tha...
If regular cheese come out of shrubs, root crops, trees or clouds, I could have been vegan. I know all about those vegan cheeses: the expensive ones sold at vegan markets and the pretty-time consuming homemade ones. That's why I had been vegan, but just for two months. Now I just try to cook and eat more vegan meals (as you perhaps have noticed, most of my recipes are under vegan/vegan option category).
Lucky thing is, my husband is not a cheesaholic. That's why I didn't have cha...
Well, here we go to two great recipes that I learned from my husband and from his mother.
This peppered pumpkin is one the my husband's favorite way of eating pumpkin. I've never seen pumpkin prepared this way until he cooked it, and I instantly fell in love as much as I fell for him. Uhm... maybe I'd choose the pumpkin. *evil laugh*
I've heard about tofu burgers before but my first time to cook it was after I actually watched my mother-in-law prepare her own version. Which was also her first...
Fried tofu on gingery cabbage topped with stir-fried shiitake mushroom is a simple-tasting yet delicious dish that is perfect for freshening up your taste buds specially after a series of excessively flavorful meals.
Inspired by the Filipino soup, nilaga, the cabbage layer of this dish is flavored quite similarly with the said soup. However, since this one was also meant to be included in my husband's bento, I made this one as "dry" as possible. I just lightly stir-fried the cabbage on ginger,...
This is a recipe I would love to serve to my best friend, who's a big fan of both vegetarian fish and carbonara. Should I prepare this on your birthday this month? Yay!
In this recipe, I used frozen soy fish because the canned soy tuna I used to buy has been out of stock for several months now. Whenever I use the canned soy tuna, I usually make my own white sauce out of flour, butter and milk. I find it too rich when I use cream because the canned one is very flavorful.