[[groovy musics: ]]

11:27 a.m. // 20 February 2003

Stuff I cooked lately:

Fava beans and tofu

  • Soak like 0.64 lb. of dried fava beans overnight.
  • In the morning de-husk them or whatever you call it to take the hard outside skin off. This is a slow and fun process.
  • Cook them in boiling water like any ol' beans, until they are just about tender.
  • In a wok with a dab of peanut oil, stir-fry a ton of minced ginger and a clove or two of garlic, minced, and a block of firm tofu (salted and pressed and diced, into fava bean-size chunks).
  • Drain the beans and add them, plus a bunch of soy sauce, black pepper, a bit of rice vinegar or rice wine, and Thai fish sauce. (Obviously, this makes it not vegetarian, therefore I am a bastard for making what would be a vegetarian recipe into something not vegetarian. If you are vegetarian I guess you can use like vegetarian hoisin sauce or vegetarian oyster sauce or something.)
  • Keep cooking until it's good and done. Serve with chopped green onions on top!
  • Notes: I was making my own version of a tasty dish from the vegetarian Buddhist temple-restaurant in New York. I think they use fresh green fava beans. I don't know a lot about fava beans, but I think you can eat them young (when they are green and small) or dried and old (big mofos).

    Soup for a sick person, made with things I usually have lying around the house. This is vegan, duh.

  • Boil THE LIVING HELL out of some brown rice, with a lot of water and vegetable stock. If you start with dried rice, this will take an hour or longer. I think you can also start with cooked rice, or old rice soup. You will probably have to keep adding water/stock as it cooks. The rice grains will soak up all the excess liquid and burst, kind of.
  • For each serving, you need one carrot and one clove of garlic and a stub of ginger. Mince the ginger. Cut the garlic clove into a couple pieces to throw in the soup for flavor (but remove before serving). Whittle the carrot into thin slices so they'll cook fast and look purty.
  • Stir-fry these in a little peanut oil, until the carrot is crisp-tender. Ha! I just used the word "crisp-tender."
  • Dump in the rice soup and add more stock if needed to make it soupier and some black pepper. When all is hot, turn off the heat and add a spoon of miso for each serving, or to taste.
  • Serve with chopped parsley and green onions on top. Give it to somebody sick.

    I am 80 percent hipster. This is dumb and/or funny.


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