Sorry guys, no pictures tonight since dinner was leftovers, the Baby Corn & Peppers Stir Fry. I am also not making a bunch of new food this week, since my TeddyBear has next week off. How he got vacation this time of year in his job (he works for a company that provides back-end office services to banks and credit unions) I do not know, but he did. So next week I guess the theme is “Food to feed Omnis”. I have actually managed to find a few things he likes and Becks I am borrowing your BBQ Pulled “Pork” dish next week. Especially, since I think that your BBQ sauce would throw a lot of people on this side of the big pond for a loop. They would not be happy that a Brit can beat them at their own game. But I digress. He does like (or at least tolerates) seitan, a “Sloppy Joes” type recipe made with lentils, a dish called of all things Mexican Zucchini (possibly because of the corn, don’t know) and a few other things. Might also do a sweet and sour seitan dish as well or a stir fry. However, he is a bit of a challenge on food. Some things he will not eat due to texture (polenta, risotto), he is extremely sensitive to capsicum (the substance that makes peppers spicy) so no green peppers, and he doesn’t like any thing heavily spiced and he doesn’t like to use sauces. Now you ask, how do I cook for him. Well mostly not, since about all he can tolerate after a day at work is a salad and getting him to eat that is a trial. He frankly does not eat enough calories, as far as I know; but he may eat and not tell me about it. The truth, I just muddle through. (update, just learned he has two weeks off since he also has 32 hours of personal days he has not taken, two weeks of omni friendly food it is)
Now on to the rice-fu “fish”. It was and was not a success. It didn’t taste that bad, but it also did not taste fishlike. The rice-fu did not dissolve in the marinade, but it also did not seem to absorb it. however, that could have been because I didn’t let it sit long enough. Next time it will sit in the marinade longer, up to an hour or more. If it dissolves on me, I will have a backup for dinner. And it didn’t dissolve when being fried either. It didn’t get like the chick-fu does, but it did get a bit like the texture of a whitefish. I guess you could say the results were promising but more experimentation needs to be done. That will have to wait till I can get some ginger. I don’t tend to keep ginger around since it will go bad on me before I use it, so I cheat and use Ginger Juice from The Ginger People. That did not work in the marinade well, so need to get some jarred crushed ginger to make this again. Once I am sure it works fairly well, I will put up a picture.
One thing before I go. Would anyone be interested in a product list of ice creams, cheeses, milks and other products that are either soy protein free or even soy free (unusual though it may be). Only reason I’m asking is that I keep seeing these lists on the web of things that are vegan and things that are gluten free are very clearly labeled. Maybe if people saw a market for soy free cheeses and the like, they would be easier to find. If you think it is a good idea let me know and I will get it set up and a link to that page from the sidebar.
Yummy, Tofu Ricotta Stuffed Gluten-Free Ravioli!
5 weeks ago