Thursday, September 10, 2009

Szechuan green beans

...from Robin Robertson's Vegan Planet, packed with extra garlic, ginger, and red pepper flakes, plus brown rice stir fried with big chunks of fresh tofu, and zucchini cakes (this time I grated the zucchini and let it sit with a little salt for 20 minutes or so, squeezed it out, added besan flour and pepper, and fried it--even though I said before that you don't have to squeeze your zucchini, you get a crispier cake if you do). A salty, spicy, oily treat of a supper...

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