[[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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