Tuesday, May 10, 2011
Fresh Soy Milk / Ratatouille with White Beans
My walls are lime green. This soy milk is limey-mint green. It is also the best soy milk I have ever had. I procured this lovely delight at Viet Tofu during my seven-mile walk around the city today. After hearing from a friend that they have enormous blocks of fresh, homemade tofu for $1 each, and they also sell pre-fried tofu with cilantro and lemongrass in it, I knew I had to make the trek to South Philly and see what was up. I wasn't super hungry so I didn't get the bahn mi that everyone on Yelp raves about, but I did pick up a couple blocks of tofu, a container of the cilantro tofu, and a bottle of green soy milk.
This stuff tastes like drinking deliciously sweet, nutty, smooth, refreshing rice pudding. I'm thinking of going back down to Viet Tofu tomorrow to pick up half a gallon of it. Soooo good. And I can't wait to see how cool it looks with my Weetabix in the morning! =D
Anyway, this whole post wasn't supposed to be about my soy milk adventures. I began my quest to cook through The Vegan Table tonight with Ratatouille with White Beans. Let me be plain-- I did not have high expectations for this dish; I decided on it simply because I knew I could find all the ingredients for cheap at Reading Terminal Market and it seemed like the lightest, easiest thing I could begin with. I have had a ratatouille on a couple of different occasions in the past and have not been the slightest bit impressed. However...
This ratatouille was AMAZING. Oh my sweet baby eggplants so amazing. I did make a couple of changes to the recipe though. I added carrots, opted for sage instead of oregano (I think this made a huge difference), garnished with parsley, basil, fresh lemon juice, and cumin seed, and Martin and I enjoyed the stew over couscous. Such a filling, delicious dinner. I even let my rats have a little (before the lemon was added, of course), and they loved it too!
Also, Martin wanted me to include this picture of him squeezing lemon on his ratatouille.
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