June 24, 2010


June 24, 2010 - .  

breakfast: shredded wheat with soymilk; espresso

lunch: leftover egg salad on bread with tomato, raw bok choy, and sauteed red onion with black pepper; leftover brownie bits with vegan cream cheese frosting; Nantucket Nectar apple juice

a few of Jonah’s cashews

dinner: spicy basil rice sticks (click for the recipe); bok choy sauteed with garlic, ginger, and olive oil; cornmeal-crusted tofu (I followed this recipe, adapted from Veganomicon. It was very good and quick to prepare.)


  • 1 pound frozen rice sticks
  • 1/4 red onion, chopped
  • 2-3 cloves garlic, minced
  • chuck of ginger, minced (about the same amount as garlic)
  • 1 T sesame oil
  • 1/2 c shiitake mushroom broth (add hot water to dried shiitakes and soak for about 10 minutes)
  • hot chili oil to taste (about 2 tsp, depending on how spicy you want it)
  • corn chopped off one cob
  • vegan oyster sauce to taste (about 2 T)
  • 2 handfuls fresh basil (Thai basil if available; if not, regular basil is fine), chopped up a bit
  • fresh lime (optional)

Cook the rice sticks per the directions (mine were frozen, I cooked them in boiling water for about 5 minutes, then drained).

On medium heat, saute the onion, garlic, and ginger in sesame oil.  Once the onions are about cooked (~3 minutes), add the rice sticks.  After a minute, add the mushroom broth and hot chili oil.  After another minute, after most of the water from the broth has evaporated, add the vegan oyster sauce.  Stir and cook until a couple sides of the rice sticks are starting to brown.  Then add the basil, stir, and cook for one or two more minutes.  Sprinkle fresh lime on top.

more brownie bits with vegan cream cheese frosting


  1. marcy's comment:

    what is a rice stick?


    katherine's reply:

    Based on how full it made me, I believe it is extremely compact rice. Each rice stick makes you feel like you had 5 huge spoonfuls of rice. They’re probably made out of rice flour. I bought them a long time ago out of wonder alone, but cooking them was a little less intriguing because I recently ate some at a Korean restaurant.


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