A few days ago I was scouring Lady and Pups’ website for recipes that use black sesame. For some reason a recipe of homemade wontons swimming in this peanut sauce came up, and I knew that I had to make it immediately (the black sesame creation will be coming soon!). Not only did the peanut sauce look amazing, but I’ve had a bag of peanuts sitting on my shelf for months now. We’re moving soon and I am trying to get through all of the dry ingredients that I have stockpiled over the months (same reason that I was looking for a black sesame recipe!). Out of all of the nuts that we go through on a consistent basis, peanuts is not one of them and I couldn’t think of any better way to use them up.
Homemade pasta is not a regular thing around here. In fact, pasta is often one of those “I can’t think of anything else to make,” quick dinners, that gets thrown together in as fast as it takes for the noodles to cook. However, when I have a little forethought and time, fresh pasta is a whole other experience than that quick dinner. The texture of fresh pasta can’t be beat, but even more, being able to stuff your pasta with whatever you want changes everything. Like dumplings, fresh, homemade stuffed pasta is not even close to what you buy at the store. You can taste what’s inside. These ricotta and basil tortellini therefore taste like just that: ricotta and basil.
I am back in Montreal this weekend visiting family and friends and me and my sister decided it would be fun to collaborate on some blog posts. She has a YouTube channel, which means she is the jelly to my PB&J sandwich when it comes to digital media. I can’t figure out how to film a video for the life of me, but she has the system pretty much down to a science. So, as soon as I arrived, I came up with a few recipe ideas, headed to the store to get the ingredients and we proceeded to cook up a storm, dirty 100 dishes, and make a few videos recipes that I’m excited to share here over the next couple of weeks. This is the first one and it is probably the one that I will make the most often when I get home: a cold soba noodle bowl.
I have been wanting to post about this meatless bolognese for ages now. What’s been stopping me? Well, when I used to make it all of the time in Montreal, I used to get this fake ground meat product that I used as the base. I have since learned that you could also use Textured Vegetable Protein for the mock meat flair, but after going to three grocery stores looking for it, and about to try a fourth, I realized: if it’s so hard for me to find the stuff, why would I send you on the same wild goose chase? There had to be a better way. So, I put my thinking cap on. The mock meat was really just used for the texture. It was always unseasoned, so all of the great flavor came from all of the vegetables and herbs that I used in the sauce. I never used to use mushrooms in the sauce, but that’s the place my mind goes when I want something chewy and ‘meaty’, so the new and improved (because we can all actually make it) vegan spaghetti bolognese was born.