Wednesday, December 9, 2009

Inching Forward

Question:  Remembering my post of a few days ago, you may be wondering where is all that vegan/vegetarian cooking I was going to embark upon?

Answer:  Still in the cookbooks.

But this morning I went out to find some of the ingredients I will need to make marinated, grilled tofu; wasabi mashed potatoes; chipotle, corn and black bean stew; "Fronch" toast;  olive, tomato and millet-stuffed zucchini; tofu dill salad sammiches; baked cajun french fries; roasted brussels sprouts with toasted garlic;  horseradish and coriander-crusted tofu and more...  (I think those sound don't?)

I was steeled for a frustrating experience (as I've endured in the past, searching for not-the-usual ingredients) but today's trip turned out to be a breeze!  Most of what I needed I easily located in the Asian section of aisle two in Publix:  tamari, mirin, rice wine vinegar, sesame oil, Asian chili sauce, wasabi powder.

For the first time ever I also bought fresh ginger, and promptly came home to research online how best to store it (zip lock bag in crisper).

So, I've got the cast iron skillet, sauce pan and baster, the recipes, and now some of the ingredients.  Tonight (or maybe tomorrow) I cook!

(Stay tuned..................)

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