I got tired of making rice dishes and using egg as protein, and tofu can turn into mushy pablum, especially the next day, when used as a mix-in for dishes like this, so I decided to go with cubed Morningstar Grillers veggie burgers. This is now my favorite of the Morningstar products I've tried, although their veggie sausages are a close second. The flavors aren't so much trying to exactly imitate meat--which usually fails--as trying to capture a general meaty savor that tofu can't give you. The cubed Grillers (which I chose over "Mushroom Lovers'" and "Original Garden Veggie") were perfect for the sticky rice bowls (other ingredients: rice, mushrooms, red bell peppers, fresh cilantro, scallions, garlic, red onion, ginger, soy sauce, rice vinegar, sesame oil, served with a salad with a peanut-ginger).
Because I once again completely forgot to photograph dinner (it was pretty, though) and because I'm not baking anything tonight (still got 3/4 of a cheesecake left, if anyone is interested), instead of waxing lyrical about how awesome my [insert dessert here]-making skills are, I'm going to ask your opinion on something. What do you think of making a watermelon gazpacho? It would probably involve a high watermelon-to-tomato ratio, with some avocado either cubed or blended in (probably cubed), and a little garnish of chopped cucumber, red onion, and cilantro on top. I'd add a little splash of some sweet vinegar, but only a tiny bit, and season it with pepper, maybe some chili powder, and either cilantro or Thai basil.
mm, watermelon gazpacho... what if you forgo tomatoes entirely for, say, tomatillos in that one? either way, definitely worth the experiment and subsequent post.
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