Wednesday, October 7, 2009

Pan-Asian Stew and Slaw

The Chef: Elizabeth and Joseph

The Menu: A variety of Asian-cuisine-inspired vittles. Joseph had prepared a mixture of red quinoa, red Bhutanese rice, and jasmine rice, which Elizabeth used as a base for a Thai-inspired curry with sweet potatoes, tempeh, bell peppers, and coconut milk. On the prettier side of the plate you see a Napa cabbage slaw, which was literally just cabbage, red bell pepper, mirin, agave, a little apple-cider vinegar, avocado, black sesame seeds, and salt.

The Goods: OK, you caught us. Maybe Elizabeth was inspired by today's Recipe Club to make this Thai-ish stew. Maybe the fact that we had a leftover grain blend sealed the deal. Maybe we'd be remiss, considering that it's now October if we didn't share this joke with you: What do vegan zombies eat? Graaaaains. Feel free to leave your favorite vegan jokes in the comments!

5 comments:

Le Tige' said...

Le Tige' me gusta thai! Oui, oui!
Mais ce qui est pan-asiatique?

Preston F. said...

What's a daikon for?

The Vegan Food Snob said...

red bliss :)

WholeFoodVegan said...

Your edamame so fat...

balunov24 said...

Good recipe. Thanks for sharing. I follow your blog.