We hosted a lovely couchsurfer who had just come to Berlin from a year teaching English in South Korea, so we hit the Asian Market and she made some delicious noodles and introduced me to some Korean paste I’d never heard of before and sweet potato noodles, my new favorite. I controbuted these summer rolls with rice noodles, shredded carrot, shredded cucumber, peanuts and seaweed inside. Prepare while listening to K-Pop for full effect.
I doubled the peanut sauce recipe from the new Oh She Glows cookbook that arrived earlier that day and it came out amazing! I foresee much cooking from this cookbook to come! I like that most of the recipes are simple and don’t call for any ingredients that are too hard to find.
Some rice gnocchi I brought back from my last trip to Prague. I love this stuff. If you don’t have rice gnocchi at a store near you, it’s worth trying to make your own! I fried it up with some garlic, peppers, mushrooms and onions and topped with Sriracha. Yum!In an ongoing quest to use up the ingredients that have been shoved to the back of the shelf for ages, I decided to make my own pasta with some old semolina flour. It was WAY easier than I thought and came out well texure-wise, but the flour was very old and apparently stale and it messed with the taste. Lesson learned: Flour does go bad, it’s not a myth!
Here’s a guide to get you going, no fancy kitchen gadgets necessary, just a knife and some elbow grease! Just learn from my mistake and use flour that’s less than a year old!
No recipe used here. I had some frozen chopped spinach with onions in the freezer and we were about to defrost the freezer and fridge. Just sauteed some mustard seeds, onions, garlic, curry powder, added some potatoes and water, spinach and mixed it up with some cooked brown rice, topped with chopped tomatoes, onions, cilantro and Sriracha.I had a can of pumpkin I brought back from America over a year ago and I figured it was time to use it even if it wasn’t autumn. I used the pumpkin pancakes recipe from the Vegan Brunch cookbook and topped with toasted pecans, maple syrup and a sprinkled with powdered sugar. So good! Guess what, pumpkin still tastes good when it’s not autumn!
I also made my own crepes from Vegan Brunch! The hardest part was getting them out of the pan to flip them, I’ll have to practice a bit I think. I need to get one of those things you dip into the batter, seems much easier!
That’s it for now, more foodporn from Dubai soon! I’ve gorged myself on Mexican food, found a dim-sum place with vegan options, ate more raw food and scoured many grocery stores for vegan goodies!