Do I ever have interesting posts here about anything other than food these days? Probably not. I don’t mind though, because I have great fun to report:
Crazy Asian Tofu Dessert
Oh. My. God. My boyfriend and my friend Stephanie think I’m a little weird for being so head-over-heels in love with this stuff, but I really CANNOT get enough of it. It makes me school-girl giddy. I even talked to my cats about how great it is.
Every Saturday, one of our local Asian markets makes homemade soft-set tofu, which they sell warm and water-packed in quart containers. You also get a side of ginger honey syrup (honey is a non-vegan thing I do have occasionally). People apparently wait in line for it! You dish some of this watery tofu out into a dish and pour a little sweet syrup over it, mix it about, and eat. It reminds me of a soft custard, which I always used to love. And the best part is that it’s only $1.85!
What is this stuff really called? Is it a traditional Chinese dish? Or did this tea house/market just invent the best thing ever?
Side Note:
This market is better than the other I frequent by leaps and bounds! It’s cleaner and bigger, and has lots of great tofu products. PLUS, it doesn’t smell overwhelmingly of fish. Only downside: it was jam-packed and had long lines.
Just Like Honey Rice Nectar
This is a honey-flavored syrup available online at places like Pangea and VeganEssentials. And it tastes just like honey.
Ricemallow Fluff
Made by the same company as the honey-clone above (and available in the same places), it’s just like the Marshmallow Fluff stuff in the jar. I plan to have my first Fluffer Nutter sandwich soon — they apparently passed me by in childhood.
Pigeon Peas
Thanks to Ines, I sought these out at a local grocery with a great Goya section. I’ve learned that Pigeon Peas, aka gandules, are also the what the Indians call “toor dal” when skinned and split. Except that the Indian varieties seem to be yellow instead of green…and they also sometimes call them red gram dal. Yes, confusing.
Regardless, they’re very good! Fabulous made with rice. They could be my new favorite bean. Downside: I’ve only seen them in this one particular store, which is known for its great selection of latin foods.
Xocolatl
Whoa! This stuff is spicy! It’s dark chocolate infused with chilis, cacao nibs, maca, vanilla, and nutmeg. I think I remembered them all. It would be hard to eat a lot of it, but it’s interesting and is a fun change of pace. It’s made by Dagoba Chocolates, and is available at VeganEssentials if you can’t find it in your local HFS.
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I think I’ve hit everthing I wanted to mention. Tonight we’re having our favorite pesto & tomato sauce pasta dish.
Tidbits: (have I mentioned this before?)we make the pesto with cashews instead of pine nuts, because they’re cheaper and because they make it kind of creamy.
We also use this incredible product from Bionaturae. They’re strained plum tomatoes in a 24oz. bottle — you can make a great simple tomato sauce in a very few minutes. Great flavor!
We’ll also be having a bottle of Kenwood Zinfandel, which is now my second favorite zinfandel after Gundlach-Bundschu’s Morse Valley 2001 Zinfandel, which we discovered on our vacation to Sonoma.
Okay. Enough about food. I’m going to go write!
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