Case in point, this recipe for bibimbap from last week's New York Times. An easy recipe for the Korean hot rice salad that happens to be relatively low fat and vegan --- and did I mention not requiring any compromises on the palate?
The recipe is pretty forgiving. I don't have the patience to julienne on a weeknight -- shredding in your Cuisinart will be fine. I didn't have time to hit the grocery that stocks fresh shiitake mushrooms -- just soak some dried ones in hot water and you'll be all set. No short-grain rice? I used long-grain jasmine. Trust me, you'll be fine. Just remember not to regard the steps of the recipe as strictly sequential. You pretty much do steps 2-6 while the rice is cooking.
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6 comments:
You should try to make the Potato and Kale Enchiladas, if you haven't already. The filing is okay but the sauce is where it's at. It's amazing!
One could draw the conclusion that you in fact have not cooked (and therefore possibly not eaten!) since May. I find this somewhat worrying...
Thank you for this blog- one of my main problems with Veganomicon is the lack of pictures. I know it is way more expensive to make a cookbook that way, but I'm a visual person when it comes to food and it's hard to get excited about the recipes without pictures. Thank you for filling in the blanks :)
I realize you may not have looked at this blog in over a year but I recently stumbled upon it. And I love it! Your witty, honest, concise writing is easy to read and follow. My stomach rumbles with the possibility that you will continue your blog with fresh vigor. Until that time, I will be working my way from the beginning :)
Victoria, thanks for the encouragement. The blog will be back within the next few days -- possibly even tonight if I can get a few things together.
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