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We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
Continue reading “TOP PICK OF THE WEEK: Nondairy (Vegan) Mochi From My/Mo”
[1] Food fun: fonduta and meatballs (photo courtesy Flavor & The Menu). [2] How about a smoked mozzarella fondue? Here’s the recipe from Center Cut Cook. [3] Serve fonduta with classic dippers, with or without the fondue pot (photo courtesy Equatorial Sky | Wikipedia). Who needs spaghetti or lasagna? This fun dish from Flavor…
Continue reading “FOOD FUN: Meatball Fonduta”
While stuffed baked potatoes may not be authentic Mexican fare, these two winners from blogger Sylvia Fountaine of Feasting at Home. They were sent to us by the Idaho Potato Commission are an easy way to celebrate Cinco de Mayo. Serve the baked potatoes along with some grilled steak or fish, and a green salad…
Continue reading “RECIPES: Cinco De Mayo Baked Potatoes”
[1] The Full Circle sushi roll from Bamboo Sushi in Portland, Oregon, places a salad in the center of cut sushi rolls (photo courtesy Bamboo Sushi). [2] Dress the salad with yuzu, if you can. Yuzu is a delicious citrus that combines the flavors and aromas of lemon, lime and grapefruit (photo courtesy J. Patokal…
Continue reading “TIP OF THE DAY: Sushi & Salad”
Here’s a treat for Cinco de Mayo that happens to be vegan: Tacos Al Pastor Al pastor is a dish from central Mexico that is an adaptation of shawarma, the spit-grilled meat brought by Lebanese immigrants to Mexico. Shawarma is similar to Turkish döner kebab and the Greek gyros. The dish— Mexican street food—is made…
Continue reading “RECIPE: Vegan Butternut Squash Tacos Al Pastor”
