June « 2012 « What the heck do vegans eat?

June 2, 2012

stacey- honey visits DC!

June 2, 2012 - stacey. Tags: Uncategorized

dinner at mandalay with katherine, eva, david, and shelley: this is one of my favorite restaurants. the salads and desserts are the best parts

salads (both salads can be made vegan): the salads were the best dishes we ordered. both are amazing! i liked the ginger one better, but some people preferred the green tealeaf salad. salads shared between everyone.

Gyinn Thoke (Ginger Salad): Shredded fresh ginger, cabbage tossed with Burmese dressing, garnished with
fried garlic, crispy yellow peas, and carrots
Let Phet Thoke (Green Tealeaf Salad) Fermented tea leaf, tomato, and cabbage tossed with Burmese dressing,
garnished with fried garlic and crispy yellow peas

entrees (shared between eva, katherine, and me):

Nyat KaukSwe Gyaw: Flat rice noodles stir-fried with yellow beans (Vatana), bean sprouts, romaine
hearts, crushed peanuts, and lightly fried tofu
Tofu Ohnno Hin: Lightly fried tofu cooked with coconut cream curry sauce ($1 extra for green
pepper, onion and tomato)

desserts:

Sticky Rice with Brown Sugar & Coconut
Coconut Ice Cream: Coconut milk based ice cream in coconut shell (upon availability)

Comments (1)

recent recipes:
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  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
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  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
- Mustard, Lemon Baked Tofu
  
  2 blocks of tofu
  
  2 tbsp soy sauce
  
  4 tbsp olive oil
  
  4tbsp lemon juice
  
  4 tbsp dijon mustard
  
  2 tsp sugar
  
  2 tsp dried basil
  
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  1) mix all of the marinade ingredients together
  
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  - 1 c dried quinoa
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  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
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  - 4 cloves garlic, minced
  - an inch of ginger, minced
  - 10+ leaves of fresh sage, minced
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  - 1 apple, chopped into small cubes
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  Cook quinoa according to directions.
  
  In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
  
  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
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