inspired edible++vegan tom kha and first foodie swap of 2011
i hated soup as a kid. i’m not exactly sure why, but growing up in hawaii, the only soup i ate regularly was sapporo ichiban ramen. original flavor. the red package:)
since then, i’ve absolutely fallen in love with soup, a welcome warmth when it’s so very chilly out. soup is truly conducive to my natural cooking style: improvise & work with what you’ve got. really great life advice too.
last week, i participated in my first cooking exchange hosted by the lovely eva of monkey in la! we were also hosted by her gorgeous tribe of animals, who allowed us to invade their gorgeous loft downtown to swap our carefully concocted dishes. and snap a few shots.
this christmas, my mom made us an incredible vegan dinner. thai spicy peanut/coconut soup with tofu, carrots & cauliflower, – all garnished withbright green cilantro & scallions. so satisfying, healthy and delicious. which leads to my new year’s quest: to create recipes that are delicious, healthyand use as many local/organic ingredients as possible. As soon as we got home, I tried to recreate the magic, adding roasted eggplant and garlic sauteed collard greens into my edition. both worked beautifully. play around with your veggies:) broccoli and zucchini would also make lovely additions. but drop green veggies in just moments before you are ready to eat, or they will get gross and mushy.
vegan tom kha (sort of)(sort of tom kha not sort of vegan. definitely vegan. )