Brr, it’s so cold!! Definitely not a fan of winter weather. Waking up early in the morning is getting harder and harder these days. All I want to do is stay curled up in bed with my toasty electric blanket. It’s pitch black when I leave my house in the morning, and even when I arrive at the shop. Sometimes I’ll still not fully awake when I get to the shop so I don’t want to turn on the lights,,… so then I’ll even bake in the dark. Ok, not total darkness, but dim. haha. One good thing is that the kitchen is always pretty warm because we have the ovens going most of the time. It’s dreadful in the summer, but perfect in the winter.
For my birthday last month, Yona bought me the best gift everrr! A cake turntable! Is that what it’s even called? A cake turning thingy. Before, I was using this totally ghetto method of turning my cakes while frosting… it’s too ghetto to share, sorry. I really should’ve gotten a turntable earlier, but I couldn’t be bothered and was all like “what? this totally works fine,” while my cakes were all “rustic” with uneven frosting etc. But now that I have this turntable, I don’t know how I ever lived without it! And it’s even got marks to help you cut the cake into uniform slices. It’s the best thing since sliced cake (aaaanz.).
Last week for my weekly menu at PLANT, I made BLT (aka TLT) wraps with vegan clam chowder! The wrap was basically smoky tempeh slices with lettuce, tomato, vegan mayo, and some couscous to fill it out. For the clam chowder, I used the recipe that our vegan hero Isa shared not too long ago. I changed it slightly though… instead of button mushrooms, I used enoki, and I left out the tomato paste and lemon juice. I also used dried shiitake mushrooms rather than fresh because I find they have much more flavor and the texture is also chewier, more like clams. The only thing is that dried shiitake mushrooms are especially pricey. :( Anyway, I think this was one of my favorite dishes I’ve made at PLANT. Coming up with a new, hopefully tasty, and appealing plate every week can be a bit stressful when there are always so many other things to do, but I’m also learning so much more about how to veganize some of my favorite meat-centric foods.
During the week, I pretty much just eat whatever food I have at PLANT, which is usually things like sandwiches or wraps. So I always crave good Korean food! So on Sunday my friend took me out for some good veggie Korean eats. We had gondorae bab (mountain greens), with banchan and mook salad. Comfort food~
And then the other night some lovely folks brought me dinner from Petra’s! Everything was yummy, especially because I was hangry and sick of eating my own food. :) So grateful for friends who are so considerate like this.
For my friend’s birthday dinner, a bunch of us went Kkaolli Pochana, a hole-in-the-wall Thai place near Kyungridan.
It’s very humble and a bit run-down on the inside but that’s what I loved about it. Plastic tables and stools, old crusty photos on the wall, and their menu printed on A4 paper stuck to the wall. But the atmosphere was really great and even though I couldn’t taste most of the dishes, I did enjoy my simple veganized pad thai. They can vegetarianize many of the dishes (just take out the meat or seafood), and if you’re vegan make sure you ask them to remove any egg.
Their regular pad thai has meat and eggs in it, but I just asked them to leave that out for me. It didn’t have much else in it besides some zucchini, sprouts, and peanuts, so it was very simple. But I still ate it all! (sorry for the yellow lighting). Check out their FB page for directions and more info.
Ok folks. Have a good snow-day! :)