Every time I pick up a package of crackers, the minute I see the ingredient list, alarm bells go off in my head. All those multi-syllabic words on a never-ending list that ultimately makes me mechanically return them back to the shelf where they belong. What’s funny is that I’d never thought to make my
…
Category Archive: ‘Vegetarian’
Can you feel it guys? The days are getting shorter, the air cooler. I can smell the hayrides, apple cider, and pumpkins all the way from Beijing. In other words: summer is nearly over, my favorite season is on the horizon, and I have scarves and flannel shirts at the ready. But my nemesis, aka summer—with its white-hot
…
When Kaitlin was here in Beijing last week (TWOL newcomers: click here for context!), she took about 2 whole pounds of almonds and ground them up into almond meal. After this moment of lapsed judgement that has of yet been left unexplained, she didn’t end up actually doing anything with the almond meal, leaving me with 2
…
This vegetable lo mein isn’t so much a takeout dish makeover so much as just a really simple, versatile noodle dish that can be a staple vegetarian meal or a go-to meatless Monday dinner. Vegetable lo mein is healthy, tasty, and very easy to make. In China, fresh eggless hand-pulled noodles are readily available (understatement), so that’s
…
So after we munched on the glory that was our first Frizzled Chive Flower Flatbread, we were definitely looking for other ways to cook our in-season chive flowers. And what could be better than a little chive flower Japanese tempura? We were inspired by the fried zucchini blossoms of the Mediterranean, and it turned out
…
For the last couple of weeks, I found myself back in Beijing with the family. This always means food, food, food–lots of it and super cheap! We always have the list of places we go back to time and again, but this trip we discovered something new at our local wet market. Chive flowers! And
…
Chicken fingers tend to bring back childhood memories of meals at the museum, picnic tables at Disney World, and weekend stops at local diners–our daughters’ childhoods, that is. Judy and I remember the chicken finger request often, whether it was standing at the snack stand at the town pool, or glancing over the kids’ menu at almost ANY restaurant in
…
The idea for these tofu tacos was 1) My dad’s, and 2) Of the rather harebrained variety. When he first suggested it to me–distant memories of dry, cardboard tofu cubes from the barren wasteland that was my college dining hall’s “Vegan Station” suddenly resurfacing–my initial gut reaction was just… “no.” When he threw out the idea
…