uh-huh.
straight-cut flat rice noodles.
you know the ones-
the thai-ai-ai-style drunken noodles.
and y'know somethin'?
i hate that name.
fortunately,
it's only a name, and not a requirement.
and the only thing gettin' sauced around here are those ricey-nicey-nices.
mmmmhmmmm.
dudes,
i made a pretty big, pretty lookin' bowl of dinnertime rainbow magic,
and i think i did ok for somebody not really feelin' the flow
from the font of vegan wellspring inspiration.
that's not an excuse, neighbors.
that's just the truth.
take a look and tell me what you think:
ALL THE COLORS!!!!!
and of course, the noods were coated in some seriously spicy, severely sexxxy
sriracha-style basil and cilantro chili garlic sweet and sour and salty SAUCE.
it's pretty effin' good.
without a good sauce, you're just wasting time, man.
and that's NOT allowed in the Folk Life & Liberty Fortress.
sooooo,
what's IN this version?
it goes like this:
-
3 T sriracha;
2 T rice vinegar;
1 T chili-garlic paste;
2 T mae ploy sugary spicy thai blops;
1 tsp thai basil;
1 T tamari sauce;
1 tsp cilantro;
2 tsp lime juice;
1 tsp agave nectar;
black pepper;
get it whisked up, and allow it to marry all together,
so you can activate the hottness when the time comes.
yummmmm.
word.
-
a quick boiling noodoo bath, with a chilly water rinse,
and the noodles are ready to get hooked up.
but first,
i had to get some mix-ins ready.
that's important.
in a tablespoon of sesame oil, i sizzled up a half cup of sliced leeks,
thin carrot strips,
and minced jalapeno, util it all got browned up.
i tossed in a red sweet pepper and a clove of crushed garlic for the last minute.
and set that aside for later.
once the noodles were ready, in that same hot pan,
i dropped all that super-sober drunken sauce and the noodles in together,
gave 'em a minute to sizzle, and tossed all that veg right back in there.
expert.
on it's own, that'd be a fresh-to-death dinner,
but that's never been the way we do it, has it?
c'mon.
too much is the right amount, friends-
-
i had my handy mandolin slicer at the ready,
and i shaved up some radishes, and some cucumbers, and some red cabbage.
i mean,
the main body of the bowl is noodles with the sauce and those sauteed veggies,
but all around the rim,
there are super-elite extras to add awesomeness to every individual bite
that's pretty sweet.
braised broccoli made an appearance.
so did the last of my microgreens.
plus,
i had spring onion and cilantro sprankles,
because rules is rules,
and those spritzled sprigs are mandatory around here.
-
lastly, i wanted something hearty to chop down on,
added in among all that ribbony, crunchy stuff.
the solution?
agave-soy-glazed tempeh medallions.
YUP.
boiled discs of tempeh, sizzlin' on a coconut-oiled skillet,
splashed with soy to brown up quickly,
and dusted with GPOP, for added flavor, as well as sriracha flakes,
for a little zingo zap....
then, when they are almost too brown, a little agave, and a splash of water,
and the heat reduced to medium, form the usual full-blast i always start with-
and those golden goodies will transcend traditional tastes
for something much more sophisticated.
i really do like that sort of thing.
*
i'm doing my damnedest to still get rad in the kitchen.
nobody is forcing me.
in fact, nobody is even around.
it's just me.
and i think that's the most important aspect.
holding fast to the principles and standards that determine the kind of man you are-
especially when it's just you on your own.
nobody would know if i phoned it in.
but,
i'd know.
that's the thing, neighbors-
it's not what others think, feel, or expect about/from me.
it's being the version o myself that i give a sh!t about.
and not for nothin',
real-life documentarian active-participatory warrior poets
CAN'T hang out with anything but the truth.
no jokes.
i gotta eat,
and i can't eat ugly.
so, here we are:
drunken noodz and vegetable temperance.
there's work to do.
there's food to make.
there's tempeh scraps form those circles i cut that needs a purpose.
it's all really happening,
and the only way to do it,
is just to do it;
never quiet, never soft.....
No comments:
Post a Comment