This Week’s Menu… 6 New Recipes!

After Pongal festival cooking two weeks ago and an all Tamil menu last week, we needed something a little different this week. So, at the end of the day… after a couple of hours of food prep, an hour and a half or so of actual cook time, hanging a light fixture in the living room (finally!), and fifteen minutes of wrapping… we have:

1. Three quarts of vegetable miso soup
2. Two quarts of Malaysian potato and green bean curry
3. One quart of Thai-style (-ish) veggie fried rice
4. One quart of vegetarian Ma-po tofu
5. A gazillion vegetable pot stickers (some wrapped but not cooked, and enough filling and wrappers put aside to be wrapped and frozen for a rainy day) with spicy dipping sauce
6. Carrot, celery and avocado maki
7. Kale and cabbage slaw with ginger avocado dressing

The slaw is just a variation of the kale and celery root slaw I tried a few weeks ago. The maki was made by memory, based on what my friend Cathy’s mom showed me years ago. I’ll post the recipe when I get a chance. For the other dishes, I simply made slight alterations existing recipes to make them vegetarian and to adjust seasonings to taste. Thanks to the great cooks who shared their recipes!  I’ll post the links and alterations as soon as I can.

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