what the hell _does_ a vegan eat anyway?: Ramen with Cabbage Gyoza

Monday, May 16, 2011

Ramen with Cabbage Gyoza

Dinner 5/16

Ramen

Cabbage Gyoza

As usual we made a batch of shiitake mushroom stock (with kombu and miso added to finish) as the base for the ramen. Rounding out the bowl was tea-smoked tofu, carrots, red bell pepper, baby corn, leeks, shiitake mushrooms and noodles.

Topping off the ramen was a quick dumpling filled with sauteed cabbage and shallots, seared in a wok, then steamed with a little tamari.

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Monday, May 16, 2011

Ramen with Cabbage Gyoza

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