#2 just read the bottle and it has been processed with fish
I AHTE that this happens. The only reason it does is because other people eat boned fish, so fish bones are a cheaper source of filtering material than anything else, so that's what they use. It's other people's fault, not yours
#3 I have been very lazy with labels lately and so I am sure I have been consuming far more animal products than necessary.
Don't worry about it! It's a pretty tiring life choice sometimes.
#4 Have been craving meat. Like chicken and fish. I hate tv after 7pm when they start all their goddamm food ads.
Can you go out and get some fake stuff?
Speaking of mock meats, Kuan Yin in the Valley has a new menu and it is about a thousand times better than the old one
Hey, Mel, so many people have asked me for a notebook full of recipes that I think maaaaybe it's time to start a blog. I feel a little weird about doing so, because so many of my recipes are just plagiarised then adapted, but it's what I eat.
I finally made my vegie pasties last night. I put them off on Tuesday, because I fll asleep and didn't have time to do them in the end. So instead we had sour spicy rice noodles:
Make a sauce with 3tbsp tamarind puree, juice of 1 lime, and 2 tbsp soy sauce (I also used vegan shrimp paste) Add 1/4 cup water.
Heat 2 tbsp peanut oil in a wok on high heat
Add 1 block Nutrisoy Tofu, cut into 1.5 cm cubes, lower heat, and then gradually increase back to high until tofu is golden brown.
Meanwhile, boil water and cook rice stick noodles. When they're done, drain and refresh with cold water.
Back to the wok. Add paste made of 3 cloves garlic, 2x1cm piece ginger, 3 dried chillies
Add a stack of mushrooms, stir around for a minute or so (Mel you mgiht wanna use eggplant or something else here)
Add thinly sliced snowpeas and carrot strips.
Douse the whole lot with one tablespoon of the sauce.
Add the rice noodles, then the rest of the sauce and shovel it round til it looks good.
Remove from heat, serve.
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