What’s for dinner Micronesian vegan?

Knock on wood, but I think we might finally have working internets that won’t wildly vary and drop out all the time. Now there’s just the near-daily power outages to get between me and some quality blog time. So many stories of lizards, the gym in the jungle, boat trips and new jobs, but this…

The taste of Autumn

According to Practical Japanese Cooking, Yudofu, or simmered tofu, has become so synonymous with Autumn that the word is now considered a ‘season word’. Essentially just blocks of tofu simmered in barely flavoured water and served with condiments, I thought this dish was likely to be too bland for our salt-addicted household. Boy was I…

BBQ Tofu, Mash and vegies

Night three of American food was BBQ tofu, mashed potato, and orange glazed carrots and greens. I used the BBQ Tofu recipe from Vegan with a Vengeance, although not having access to Liquid Smoke, I used the Jack Daniels smokey BBQ Sauce instead. I did the mash my ordinary way (mar, soy milk, salt, nutritional…

Plov, kutaby, and eggplant rolls

The first night of vegan Azerbaijani food featured Plov ( a la keira), Greens Kutaby, and eggplant rolls. The food was tasty, and successful (looked like it was supposed to, didn’t fall apart or burn), but it probably wasn’t at all familiar to someone actually from Azerbaijan. It was more about getting into the spirit,…