Wednesday, May 26, 2010

Thai Curry, Mashies & Cabbage, Tomato Quinoa Red Pepper

Last week my fi was eating all his meals on the company dime due to some conference, so I decided to indulge in eating things he wouldn't like. 1. was just some basic "I am lazy pasta" with sauce. Turns out, it was too boring for me too! Plus I had to eat a ton of it since the eat-o-matic was not there to share it with me. Sigh. Anyhow, onto my next adventure, 'beefy' seitan with mashed potatoes and purple cabbage sour kraut. Well, it was not exactly sour, but it was kinda sweet cabbage from a jar. I was hoping just for purple sourkraut, but unf. I didn't really read the label. Next time. Actually the dish was really good and I felt extra good because it was purple so probably had some purple nutrients I don't normally get. Made the seitan with faux beef broth instead of water (to mix with powder stuff). So it had a nice flavor. Need to work on tenderness though, texture was kind of like the offspring of a rubber band & a sponge. Friday, at WF I found a can of bamboo shoots by native essense I think the brand was? Anyhow, I do enjoy them in a curry at restaurants, so I thought I would try this brand. It was quite good! I used the usual thai curry paste from the thai grocery store (looks like a cat food can, but has thai writing on it and curry paste inside!), added a can of coconut milk, brocolli, matchstick-cut carrots, the can of bamboo shoots, simmered that till slightly tender, and then poured that over some short grain brown rice. BTW, I shall now mention my almost militant stance against white rice & white bread. I grew up eating the stuff, but then when I read all about whole foods and how they are better, over time I learned to love the brown rice & ww bread. Now I can barely stand white rice or white bread. How odd is that? I do use white flour for baked goods, because they aren't good for you anyhow so lets stop pretending, but I do like to use ww pastry flour as well - usually a mix of white and whole wheat pastry flour works well. We've discovered you really can't go 100% whole wheat for a pizza crust and expect it not to be dry and gross.