Tuesday, March 08, 2011

veggie japan hacks #3: yakisoba

Lourdes, who wrote the Little Vegan Monsters cookbook with my friend Amp, started a vegan cooking blog. It's new, but already chock-full of tantalizing recipes. Amp's gluten intolerant and their son has a host of allergies, so you'll find a lot of delicious and creative recipes from a handful of contributors including my dear friend Birch, whose recipes are signed bbbbb.
I was messing around trying to make vegetarian yakisoba (bottled yakisoba sauce has animal extract in it) and after a failure, came up with a recipe that pleases. It's my first post over at Green Zebras, but I hope to put up more recipes as I figure out how to vegify some of the things I want to eat.

Edit: Awhile ago Jen shared her secret for low-calorie frozen creamy goodness that is a frozen pureed banana. She also fed it to me, lucky girl I am. I passed the tip on to Birch, who wrote a version of it on the blog! He gives me props for it but it came from JB!

5 comments:

  1. Ooh. Always on the lookout for good links, ta!

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  2. Just read recipe. Yum. Bulldog has an organic version of that sauce, I bought it, it's veggie friendly I believe (unless I misread).

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  3. Ah, I just noticed something! Editing this entry. :)

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  4. No worries, there's lots of banana ice cream on the internet, it's certainly not a JB original!

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  5. Yeah, I know that you got it from the internet and it looks like he researched it further too. But he got the tip from me and I got it from you, just sayin'. ^^

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