warning this one might need a ingredient field trip

add two heaping tbsp of your favorite Panang curry to a cast iron or non-stick pan
along with 2c water
allow to cook down
+ 1c water and 1 can coconut milk (this should be purchased from an Asian food store if possible... any of the "Thai" rip offs won't turn out right.)
+ 1/8c frozen lemongrass and tumeric puree
+ 3 tbsp umboshi or rice vinegar
+ mince one small hot pepper or 1/2 a large one
1 large tbsp of no chicken broth
3 more cups water
1 tsp cane sugar
+Tofu cubes
And from the garden & CSA:
3 small or 1 large purple heirloom tomato
6 large cherry tomatoes
let this simmer for awhile add more water as necessary
then add the rest of your veggies
also from the garden:
cauliflower
cabbage
squash
purple bell peppers

Maitaki Okra Udon

From farms market/garden:
maitaki mushrooms
okra
purple bell pepper
heirloom purple tomatoes

For sauce:
veggie or not chicken broth
chick pea miso
liquid smoke
paprika
cayenne pepper
salt
um-boshi vinegar
apple cider vinegar

finally udon noodle or for gluten free use gf fettuccine.

Saute okra in a touch of walnut oil, add maitaki (add water if needed to get tender) once tender add tomatoes and then the broth and everything but um boshi and miso which should be added just before taking off the stove.

Kim Chee Udon FTW

*In non stick pan add peanut or sesame oil
*Thinly sliced tofu, onion& garlic
*Then add aspargus & spring pea cut on the bias
*You can also add some broccoli & cauliflower if desire
*Deglaze with soy sauce & um boshi &/or rice vinegar
*add like a tablespoon of margarine or for a healthy version add flax oil after plating
*Once crisped add Kim Chee & Udon
*Sauté until everything is hot
*Yum yum eat it up!

a little help for my friends

Since people know I know a lot about food and I hang out with a lot of foodies qustions often come my way. i have decided to start posting those question here as well since being a cook is more about chemistry than measurements.

This is pulled from a conversation about making frosting for a cake without corn starch and powdered sugar:

the toffuti should work well but you do need a sweetener. agave, stevia or dates would probably work. coconut flakes as well or thai young coconut. if you use dried flakes soak them first or they will be grainy. same with the dates. stevia tastes funny to most ppl. if I were you I think I would soaks some cashews, dates and coconut drain it and blend it up with the meat of a thai young coconut adding the coconut's milk until smooth. If it was too runny then I would add agar agar and if it was not sweet enough agave. (99% of raw foodist would still consider this raw btw. and that 1% would be lost by the time you say cashews so...)