Simple salad made with whole ingredients for lunch today because simple is often best. For as long as I can remember, I’ve always been a fan of wild rice and guess what??!! It’s super healthy for you!
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If you like food, we'll get along *^_^*
Simple salad made with whole ingredients for lunch today because simple is often best. For as long as I can remember, I’ve always been a fan of wild rice and guess what??!! It’s super healthy for you!
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I wasn’t sure how to call this one. Is it a soup? Is it a bowl?
Since I didn’t make a “bowl” category, this went in the soup section. Searching for something easy to make, filling, healthy and super delicious? …Or, like me, you just came across a BIG bag of carrot at the grocery and you need to use it asap?
The recipe calls for carrot “noodles”… to make them, use your hand grater and like if you were to remove the first layer of skin, continue grating more and more of your carrot till you arrive at the core. Personally, I don’t use the core for “noodles” because the taste is a little too strong in my opinion but by all mean, save the planet, don’t be picky like me and use the whole thing. *^_^*
Hope you enjoy this recipe,
Bon Appétit! 🙂
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Burmese tofu was such a revelation…
On my quest to become 80% vegetarian (i’m saying 80% because I love food too much and I can conceive cutting so many things from my diet), I’m searching for protein alternatives that aren’t made of soy. Don’t get me wrong, I LOVE regular soy tofu but researches shows that it can be bad for you health. Even worst, it’s also bad for the planet and as new obsessed gardener, I take these things to heart. If you are curious to learn a little bit more about the whole soy problematic, I found this very well written and informative post from Wellness Mama and I have to admit that I’m hoping that it will maybe change some of your culinary habits. After all, we only have one planet, let’s take care of it as much as we can *^_^*
It is a “tofu” that is made of besam flour (Garbanzo Bean flour) aka chickpea flour. It has more in common with polenta because of the way it is made but also because of the soft texture of the end product. Don’t worry, you can still use it as you would do for regular soy based, tofu. Fried, grilled, in soups or in salads, you wont be missing ideas once you taste it… well, I hope so *^_^*
This is not an original recipe, only my own twist on this Burmese cuisine classic. One thing I learned from all my failed attempts at making the best batch of burmese tofu is that it’s all about the ginger powder! Ginger will absolutely “neutralize” the rough chickpea after taste and leave you with a silky smooth tasting tofu. Also, the longer you cook and stir it, the firmer it will end up. So take it as a mini work out and don’t cheap out on the stirring time!
You can keep your Burmese tofu in the fridge, in a plastic bag, wrapped in absorbing paper. Once every 2-3 days, change the absorbing paper to avoid a quit mild formation. I usually keep my tofu for 2 weeks in the fridge.
Hope you like this recipe *^_^*