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So I actually ended up going to Umi for writing today because Raw Sugar is closed for the rest of the weekend.
Oh, well.
(I confess, I'm not a massive fan of writing in Umi. I'm not sure if this is because there are more people (noise?) at Umi or because the tables and chairs at RawRaw are more stable/comfortable (probably the latter). But still. I got some writing done. huzzah!)
But I came home because I was insanely hungry. As in: Couldn't think straight due to not having eaten since breakfast.
Which wasn't particularly breakfasty.
So I headed home and went to the Kowloon Market on the way.
Holy Shamoli, have they ever renovated in there (this is an ongoing process).
I picked up:
Garlic tips (stems?)
baby bok choy
milk (cow)
tofu (1/2 kilo = $2.50, 1kg = $4.00)
cucumber
snow peas
inoki mushrooms (fresh!)
AND
cilantro (NOM!)
Then I came home and made the following:
VEGAN CILANTRO SALAD OF DELICIOUSNESS
Take:
1/2C each: Millet and Quinoa (rinced)
2C water
1/4 tsp salt
Cook until grain is done (chewy but not crunch)
In the mean time, take:
1 bunch cilantro
12+ cherry tomatoes
1 thick/long cucumber
4 garlic stems (or a couple of cloves of garlic OR, if you prefer, some green onions)
Wash them and chop them roughly (okay, the garlic got chopped small) and chuck them in a big bowl with some dried (or fresh!) dill, basil and peppermint. (The mint and, to a lesser extent, the basil, should be a very light note, but the dill you can go haywire with).
THEN
Mix together:
2-4 tbsp roasted-garlic hummus (left over)
1 tbsp tahini
1-2 tsp fancy hot mustart
1 tbsp lemon juice
1/2 tbsp lime juice
1 tbsp cooking oil (ideally olive, but sunflower/canola/whatever will do)
So that you have a small wodge of ever-so-creamy dressing that smells tasty and tangy, but not overpowering.
Rince and drain a tin of romano (or other) beans.
When the grain is cooked, add to it the dressing and the beans. Mix well and allow to cool (at least a little bit).
Add the grains mixture to the cilantro mixture in the big bowl. Mix until everything is evenly distributed.
Chill and/or serve & enjoy. :-D
It is an acceptable improvisation.
Oh, well.
(I confess, I'm not a massive fan of writing in Umi. I'm not sure if this is because there are more people (noise?) at Umi or because the tables and chairs at RawRaw are more stable/comfortable (probably the latter). But still. I got some writing done. huzzah!)
But I came home because I was insanely hungry. As in: Couldn't think straight due to not having eaten since breakfast.
Which wasn't particularly breakfasty.
So I headed home and went to the Kowloon Market on the way.
Holy Shamoli, have they ever renovated in there (this is an ongoing process).
I picked up:
Garlic tips (stems?)
baby bok choy
milk (cow)
tofu (1/2 kilo = $2.50, 1kg = $4.00)
cucumber
snow peas
inoki mushrooms (fresh!)
AND
cilantro (NOM!)
Then I came home and made the following:
VEGAN CILANTRO SALAD OF DELICIOUSNESS
Take:
1/2C each: Millet and Quinoa (rinced)
2C water
1/4 tsp salt
Cook until grain is done (chewy but not crunch)
In the mean time, take:
1 bunch cilantro
12+ cherry tomatoes
1 thick/long cucumber
4 garlic stems (or a couple of cloves of garlic OR, if you prefer, some green onions)
Wash them and chop them roughly (okay, the garlic got chopped small) and chuck them in a big bowl with some dried (or fresh!) dill, basil and peppermint. (The mint and, to a lesser extent, the basil, should be a very light note, but the dill you can go haywire with).
THEN
Mix together:
2-4 tbsp roasted-garlic hummus (left over)
1 tbsp tahini
1-2 tsp fancy hot mustart
1 tbsp lemon juice
1/2 tbsp lime juice
1 tbsp cooking oil (ideally olive, but sunflower/canola/whatever will do)
So that you have a small wodge of ever-so-creamy dressing that smells tasty and tangy, but not overpowering.
Rince and drain a tin of romano (or other) beans.
When the grain is cooked, add to it the dressing and the beans. Mix well and allow to cool (at least a little bit).
Add the grains mixture to the cilantro mixture in the big bowl. Mix until everything is evenly distributed.
Chill and/or serve & enjoy. :-D
It is an acceptable improvisation.