Photo by Fireweed
) in the foreground
Photo by Fireweed
My Szechuan Tofu (doufu)
Photo by Fireweed
Pelka's silky black bean rice noodles
Pelka's silky black bean rice noodles
Photo by Fireweed
My Buddha's "Chicken" (made with yuba/beancurd sheets)
Photo by Fireweed
Sarah's grilled eggplant with miso-- delicious!
Photo by Fireweed
Ellen's yummy cashew rice
Photo by Fireweed
Fireweed's delectable baked, rolled yuba (beancurd sheets) with lemon sauce
My steamed dumplings (they were supposed to be fried, like gyoza, but I made so many that I just oven-steamed them in broth in large shallow pans covered with foil for 20 minutes) served with a spicy dip
My steamed dumplings (they were supposed to be fried, like gyoza, but I made so many that I just oven-steamed them in broth in large shallow pans covered with foil for 20 minutes) served with a spicy dip
My "Lion's Head"-- braised cabbage with "meatballs" (in this case I made a version of the "meatballs" I have developed for the Field Roast cookbook)
(My recipes, except for the cake, of course, were all from my vegan Chinese cookbook
. You can see some reviews here.)
. You can see some reviews here.)Last, but not least, a cake I made for Pelka, the "birthday girl"-- a rather over-the top 2-layer, heart-shaped chocolate cake with orange/chocolate icing (topped with candied ginger), a filling of orange marmalade and chocolate mousse, and decorated with orange/ginger dark chocolate truffles.
**I'll post a few of the recipes in a day or so!**
Happy Lunar New Year!
My, does this all look absolutely wonderful! I've made several of these dishes from your cookbook, which I love, and now I'm eager to try the others as well.
ReplyDeleteI can't believe you didn't invite me. (Even though you don't know me and I live many hundreds of miles away.)
ReplyDeleteIs the Field Roast cookbook out yet? I've been looking forward to it.
ReplyDeletenot yet, I'm afraid... David is a very busy guy with his growing company, so it's going slowly. The recipes are done, but we have to merge our work and we don't get to work together very often. But it's coming! I'll keep you posted!
ReplyDeleteBryanna, that dinner looks incredible. So glad that you had a great time. :)
ReplyDeleteThis looks amazing. I am in awe of your skill in pulling things like this off.
ReplyDeleteThanks, Eileen! Everything that I made except the sweet and sour was made ahead and could be reheated or eaten at room temperature (the cake was refrigerated). For the sweet and sour, I had the TVP chunks fried ahead of time and the cooking sauce made and all of the vegetables cut, so it just took a very few minutes at the last minute. And, as I mentioned, I oven-steamed the dumplings in large shallow baking pans.
ReplyDeleteWow, wish I lived closer! Your meals are always devine. I am glad to hear that you are done with the recipes for the field roast cookbook. I can't wait... seriously I can't wait. hehe
ReplyDeleteGreat to see you had a great time! My CNY feasting at my mom's place, in comparison, was much simpler:
ReplyDeletehttp://www.flickr.com/photos/mrsbudak/sets/72157623345529163/
Nothing "snakey" about that most delectable looking feast Bryanna! I have some dried yuba sheets that I had NO idea what to do with in my pantry. I just bought them on a whim because they looked full of possibilities. I am going to pull my copy of your Chinese cookbook off my shelf and tonight I am going to have a go at making that gorgeous Budha's roast chook/duck. Cheers for showing me what to do with that yuba! Now I know what to do with it, let the experimenting begin! :)
ReplyDelete