Since i like to eat vegetarian and always seek to keep a good amount of protein in my diet, i have reverted to adding fermented soy products into my diet, such as bean curd and natto. Bean Curd tastes nice on it’s own, grilled and covered in sauce. I like to put it in soups or cut it up and stir fry it with other things. In fact, i almost ate it tonight, and would have if i had not remembered that i still have sweet silken tofu dessert in my fridge that really needs to be eaten up. The silken tofu desert kit that i like to buy tends to go bad within 3-5 days so i try to finish it as soon as possible.
When i returned home today, i ate a meal of microwaved rice & bean curd with natto, kimchi and homemade radish pickles. It was nice, filling, and simple. I really like the combo of kimchi and natto. It has actually become a common, “no cook” dish for me to eat; since all i need is some warm rice.
Tonight, however, i opened my fridge to see that the waterchestnuts i had bought last week were growing a some white mold. Oh NO!!! i LOVE waterchestnuts and have not purchased them in over a decade due to not seeing them in stores and not bothering to look! Even my lotus root which i have not purchased in almost a Year was starting to get a little too old. So i took them out of the fridge along with the last three organic rainbow carrots in the bag and decided to make a nice root vegetable “soup”. I remembered that i also had mushrooms i bought last week that should be eaten soon and since the curry flavor goes well with these, i decided to make the soup curry flavored.
Here is a nice photo:
inside the root vegetable curry there are:
- 2 chunks of lotus root
- 3 carrots
- 6 button mushrooms, diced
- caramelized onions
- 1 tbs of diced garlic
- 1/2 tbs of hot green chili powder (the kind you find in korean super markets and in korean food)
- 1/2 tbs of hot red chili powder (the kind you find in korean super markets and in korean food)
- 1/2 tsp of cayenne pepper powder
- 1/2 tbs of generic chili powder
- 1 tsp of curry powder
- 1 tsp of turmeric powder
- 1 loos tsp of yellow and black mustard seeds
- salt to taste
The waterchestnut stir fry only has waterchestnuts, spinach, garlic, and salted shrimp. So this one is actually not vegan, but if i’d used plain salt instead of the salted shrimp, my whole dinner would have been vegan.
Next time i want to mix in some corn starch to the curry liquid so that it will be thicker in consistency.