will47's Profile
FOODIE ON A DIET :( ... Need Healthy Restaurants
Having eaten Buddhist vegetarian Chinese food in Mainland China and Taiwan, I wouldn't say that the quality (or style) of Buddhist vegetarian places is so different here. Yes, there are Chinese Buddhist vegetarian places in China and elsewhere in Asia which are better and / or cheaper than those here, but much of the time, not as much better as you might think. (Good shojin ryori is another matter, however, the good shojin places in Japan are generally very, very expensive). There are some inherent limitations, especially when you're cooking without the "5 pungent spices".
That said, even if the meals seem to be a bit oily, in many cases, they can still be pretty healthy, and certainly adding extra fat can help when making vegetarian food, since the basic raw ingredients aren't super high in fat. I don't find that the food at the vegetarian places is necessarily much greasier than the same kinds of dishes at non-vegetarian places. Even if the dishes seem a bit greasy or contain a lot of fried food, I think it may be a bit of an overstatement to say that they're "worse than non-vegan meals" (depending on what your non-vegetarian meals consist of). Also depends somewhat on the dish you order - many of the dishes are not super oily. The over-reliance on processed fake meat foods, and lack of really interesting or innovative vegetable dishes does bother me, but this is the case at a lot of places in Asia as well.
I did go to one high-end vegetarian place in Hong Kong (in North Point area, I think) which did some really interesting things with the food and presentation. Though the meal was a bit heavy on dairy (which I don't eat, and which, while generally not prohibited, isn't that common in Asian vegetarian cooking, except in small amount in processed foods), but this kind of place tends to be the exception rather than the rule.
New Fuchsia Dunlop book
Ordered the UK edition this morning.... but then found out that my wife's advance copy of the North America edition just showed up.
Any good restaurants for moms & babies in Pasadena?
Cham is pretty parent-friendly and has some long tables. Might be able to get away with Tender Greens, though it can be kind of busy if you go at peak lunch hour.
Maybe Daisy Mint if you sit in that back area.
Where To Buy Raw Peanuts in LA/OC?
Those are the kind you'll find at Chinese markets -- look in the produce section.
Best Take Out Dim Sum - SGV
What if they're served at Dean Sin (read 'dian xin', i.e., 'dim sum') World?
tofu cheesecake recipe
A little lemon, a strong flavored crust, or a fruit puree on top helps cover up that taste. I've had good luck with a mixture of silken and regular tofu, and you might want to press it (in a towel) first to try to get out some of the water. If you don't mind processed food, using a more standard (or vegan) cheesecake recipe using vegan cream cheese and / or sour cream will give somewhat better results - the non-hydrogenated Tofutti will work, or a similar cream cheese substitute.
Personally, I think raw nut-based vegan cheesecakes are a little tastier than tofu based ones, if a bit on the rich side.
I haven't made this particular recipe myself, but I've had the cheesecake at their restaurant - here's the recipe (paraphrased) from the Real Food Daily cookbook (I'm omitting the crust recipe):
1.5 lb vacuum packed extra-firm silken tofu
14 oz extra firm water-packed tofu (drained)
1 C maple syrup
1/2 C arrowroot
2 Tbsp canola oil
1 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp white miso
1 tsp vanilla
1/2 tsp baking powder
1/4 tsp sea salt
Par-bake crust.
Blend all ingredients in food processor or blender. Pour into the crust and bake at 375 for one hour, or until top starts to brown and filling sets. Cool, then refrigerate. Top with a raspberry puree (stabilized with agar).
A long time ago, I made a version which I believe was from the book "Tofu Cookery", but I don't think I have the book anymore.
RFD Pasadena
There's also usually street parking on Lake (though you have to pay the meter).
Went to RFD for lunch this past week. Seems like things are going well; food tasted similar to their other locations, and the location looks nice. I wasn't sure how they were going to fit it in the former Baja Fresh / Bob's Big Boy space, but it really works pretty well.
Chinese Take Out Dishes - Want to Make Them at Home
You could also search by the Hanyu pinyin (xing zhou chao mi fen) or the characters (星洲炒米粉). You may see other approximations of the pronunciation in other Chinese languages.
You might want to check out this recipe, as Rasa Malaysia often has decent recipes:
http://rasamalaysia.com/singapore-fried-rice-noodles-recipe/
As I understand it, the version actually served in Singapore is somewhat different from the version that most Chinese restaurants elsewhere make (no curry powder, for one thing).
Vegetarian sub for duck in smoked duck lasagna? No soy/fake meat.
Are you allergic to soy, or do you object to processed soy foods (or "fake meat" in general)? I ask because there are some delicious and traditional mock ducks which you can buy or make at home with dried soy sheets (tofu skin), wheat gluten, or other things. They are not overly literal (i.e., I don't think they'll bother you by how "realistic" they are), nor do they generally contained processed ingredients. Some of the Chinese markets near us have a delicious packaged tofu skin based tea-smoked "duck", which is delicious. If it's just soy that's a concern, you could also buy smoked wheat gluten (or smoke it yourself) and use that.
You could also smoke other ingredients (vegetables, mushrooms, cheese, whatever) that you add to the lasagna to give it a smokey flavor, or, if you eat cheese, by buying smoked mozzarella and using that as one of the cheeses.
Bought preserved lemons, what would you use them for?
It pairs well with any dark greens like kale or chard. Great finely chopped in a raw kale salad, or sautéed with chard or other greens (as mentioned above).
We've used it in pasta dishes a time or two.
H & H Restaurant Opens In Monterey Park
Went there for lunch today. Service was a bit slow considering the place was pretty deserted, and the music was a little bit much so early in the day. The business did pick up a little bit later on, but seems like they're in a space that's a little too large.
I got the 'chuan wei dandan mian' (Sichuan flavor dandan noodles), which was similar to that at some other Northern noodle places more than to any Sichuan place I've been to. I enjoyed it, though the cold blanched bai cai served with it would have been better if it were hot. It had some chili oil, but wasn't at all hot or numbing. The noodles themselves were great. I would probably go back again, though for this style, I slightly prefer the dandan mian at Mandarin Deli on Atlantic, which has better preserved vegetable and more Sichuan peppercorn. A bit soupier than even the soupiest versions I've had.
My other half got the 'hai xian tang mian' (seafood noodle soup); she gave it a C+.
We also got a potato and eggplant stir-fry, which was pretty decent.
Best Hand Shaved Noodles in LA?
I don't think they make them in house, but Mandarin Deli (the one on Atlantic, in the plaza next to Elite that had the fire) has daoxiaomian (and a sign in the window about them), as well as their standard fresh noodles, or did a year or so ago. While some may be horrified, they will also make some of the dry noodle preparations (dandanmian, etc.) with daoxiaomian if you ask. Also Hui Lau Shan / Benser, while mostly known for their deserts, has them, both in soups and stir-fried.
I am guessing that many of the places which have them buy them from the same place.
If I'm not mistaken, daoxiaomian are more typical of Shānxī province vs. Shánxī (Shaanxi is the usual postal code name), though it's clear you can find them in both places.
Vegan Key Lime Pie Recipe? (Soy-Free)
I've never made one myself, and I did suggest using a raw cheesecake recipe (for which there should be plenty of recipes on the net) as the basis.
A quick search (for "cashew key lime pie raw") suggests this recipe; I have not tested it myself:
http://abclocal.go.com/wabc/story?section=news/neighborhood_eats&id=8452893
[the avocados sound like a weird addition, but could be good...]
Here's another one to try, also from the first page of Google search results:
http://therawfoodinstitute.com/recipes/raw-key-lime-pie-recipe/
It is best to beg, borrow, or steal a high powered blender like a Vita-Mix when working with raw cashews, even well-soaked (you should soak them for quite a while before using); even a food processor may not have enough juice to make a really smooth cashew cream without straining; the Vita-Mix makes quick work of it.
ISO: Vegan Non-Hydrogenated Butter/Butter Substitutes [moved from Ontario board]
I think it's going to be hard to find (or make) a commercial vegan product based on a solid fat that's both non-hydrogenated and also doesn't contain any coconut / palm oil. But at least Earth Balance isn't entirely palm oil, and it doesn't contain too many weird ingredients (and they various versions, including a soy-free one, for those who are concerned about particular things, though none are totally palm-oil free).
Are your objections to palm / coconut oil health related, or because of environmental concerns?
I also use just plain coconut / palm oil or shortening, or Earth Balance's unflavored shortening sticks, for some tasks (those which benefit a lot from using a solid fat). But I do try to limit the amount I use or blend it with canola or olive oils, because while it's trans-fat free, as with most shelf-stable solid vegetable fats, the balance of Omega-6 to Omega-3 is almost infinity:1.
I understand that "margarine" is a word that has some negative associations, but I have to say that the attempt to rebrand it as "vegan butter" is a bit misguided. Even as someone who hasn't intentionally eaten dairy for 20+ years, I can say that calling things like Earth Balance "vegan butter" is an insult to the real thing. While we can argue about the relative health merits of butter, problems with our industrial agriculture system, whether humans are meant to drink milk, etc., I don't think anyone argues that butter is not insanely delicious.
Vegan Key Lime Pie Recipe? (Soy-Free)
Looks good. You could also try modifying some of the raw cashew based cheesecake recipes out there. I am a big fan of raw cashew based desserts, even though I'm skeptical of raw food in general.
You might consider using real sugar instead of the ubiquitous agave (which is not really as great as some people make it out to be).
The Challenge of Going Vegan
Sure, I always buy vegan sugars, but it's difficult to completely avoid refined sugar if you eat outside your home.
Quest for the Perfect Vegan Whipped Cream . . . Anybody in?
I have had some luck whipping coconut cream (not milk) just by itself (just whipping it like cream in a stand mixer with a whisk attachment). It's a little temperamental, but it can be done.
You can also make a coconut topping stabilized with a small amount of agar. I haven't done it myself, but I've seen methods for doing it online.
Quest for the Perfect Vegan Whipped Cream . . . Anybody in?
If you make it in the vita-mix, it's already plenty smooth. I'm not sure how well it will whip in the dispenser though - worth a try.
Best tasting store bought bruschetta????Backyard appetizers, home made or not...
You know that bruschetta is the grilled bread itself, right?
New Fuchsia Dunlop book
I make a vegetarian version of the one in Land of Plenty all the time. I chop gluten "intestine" into cubes instead of the chicken, and sometimes add some diced water chestnut cubes.
My thought was that the new book is intended to be more general, and possibly to appeal to a broader audience than the earlier two books, so it makes sense that she might include some recipes from earlier books. Whether those areas of China are considered "Southern" depends quite a bit on where you are, but I think technically, Hunan and Sichuan are both still in the "South".
Tehina--Other uses besides making Hummus?
A less traditional (and distinctly non-gourmet) use, but I put it in vegan mac and cheese sometimes.
For example, this version calls for some http://veganyumyum.com/2007/10/mac-and-cheese-cheeze-yeast/
See also this other thread, if you didn't notice it in the related threads bit on the sidebar:
http://chowhound.chow.com/topics/832531
Tehina--Other uses besides making Hummus?
Sorry, I meant "too sour" (and wrong taste / texture) for Chinese sesame noodles, not in general.
Tehina--Other uses besides making Hummus?
Just keep in mind that if you're trying to make Chinese style sesame noodles, it's worth seeking out Chinese sesame paste, which is different from either roasted or raw tahini. IMHO, tahini is too sour, and doesn't have the right taste or texture.
Tehina--Other uses besides making Hummus?
The most basic tahini sauce is tahini, lemon, and water. Great served over stuff. I also had a thicker version of that recently with grilled shishito peppers and sesame seeds on top - it was delicious (and unexpected).
VEGGIE RAMEN? Does a great one exist?
I don't know for sure, but one comment on That Other Food Review Site suggests that Jinya's ["vegetarian"] broth may be fish based.
VEGGIE RAMEN? Does a great one exist?
I don't think there's a great one in LA.
Shojin has one which is decent. Some of the broths can be a bit salty. They have a few different preset combinations, and you can add extras to most. I'm not crazy about a lot of their other food, but the ramen is pretty good. The spicy one has a nice kick, the vegetarian cha shao "pork" is pretty good, and while not traditional, I enjoy the kale they serve in it. Since it's a vegan restaurant, there's no boiled egg along with it.
Naga Naga (or whatever it's called) has a vegetarian ramen, but it's nothing exciting. For those who avoid eggs, the noodles have egg in them (normally the yellow in ramen is from alkaline water, not from egg, but these days, some ramen noodles do contain egg). I'm not 100% sure if all the accoutrements are vegetarian, so it's worth checking on those also.
Even finding a purely pescetarian ramen would probably be pretty hard at any traditional place.
Soda Siphon help!
Premix everything else (the ginger juice, syrup, lime juice) separately. If the bar is high volume, a siphon is probably not going to work well anyway, though, unless you have a bunch of them. To charge the water well, it needs to be cold, and it's better if the water has 24 hours for the charge to sink in.
fresh tofu?
I like VP Tofu (Chinese / Viet place on Garfield, mentioned by a few others in this thread). In addition to soymilk and douhua, they also sell fried tofu (some with filling like bean-thread noodle and wood-ear mushroom) which is really delicious, even with no accompaniment. Definitely also try the douhua and dou jiang (both sweet / salty) at places like Si Hai / Young Ho (Yong He) / Huge Tree.
Musha's "fresh tofu" dish is really delicious in my opinion. It has kind of a cottage cheese consistency, and is served with some simple seasoning (soy sauce, salt, bonito flakes, ginger), all served on the side, so that you can appreciate it with very little seasoning.
Loose Leaf Tea in LA,SGV and OC
A little more background (re: Valley Coffee and Tea) her husband's family runs one of the oldest tea firms in Taiwan (Lin Hua Tai / 林華泰). Unfortunately, unlike most Chinese tea shops, they don't really allow sampling at the shop, and I get the sense that Ms. Lin, while super nice, is not super fussy about tea or tea brewing. The shop doesn't seem to get a lot of visitors these days (it's been open for quite a long time), nor do they spend a lot of time promoting their shop or encouraging people to learn how to appreciate tea.
The tea itself is not bad, and the prices are fair, though they really only sell stuff that's the currently popular style (i.e., very green).
