Comments for Twigs and Tofu

Comment on Pinta by tuimeltje

tuimeltje — Sun, 06 Jul 2008 19:24:42 +0000

@VeggieGirl: :) I hope so. Still, they’re bound to be tasty. I think I’ll look for some next time I’m in Belgium, maybe they’re more easily found there.

@pobept: I can imagine.

Comment on Pinta by pobept

pobept — Sun, 06 Jul 2008 17:57:52 +0000

Never fried beans, but tried to barbecue some once. They kept falling through the BBQ grill grates.

Comment on Pinta by VeggieGirl

VeggieGirl — Sun, 06 Jul 2008 17:05:57 +0000

I’m confused as well, haha. Maybe the bean mystery will be solved soon! :0)

Comment on Made by tuimeltje

tuimeltje — Sun, 06 Jul 2008 10:58:41 +0000

Yeah, their gluten-free-ness is one reason to cook them.
Perhaps next time, I’ll just cook less of them when I’m only making myself a small snack.
That different order sounds like something to try. This time I just made it like regular soup and didn’t bother keeping anything apart until serving.

I’m not 100% sure how the work miso is made, but I think it’s made with the paste. One of the times it has some shiitake added, another time it just had spices, but both times it was very tasty. Also much darker liquid than the one I got at home, which is odd because the miso I have at home is pretty dark as well.

At home I have some of those convenience packets with powdered miso you can just chuck into warm water and stirr, which is handy for travel, but at home I’d prefer to use the paste.

Comment on Soft by tuimeltje

tuimeltje — Sun, 06 Jul 2008 10:50:39 +0000

I hadn’t, and it looks very interesting indeed. Thanks! I’m sure I’ll get some good use out of that site.

Comment on Made by janetching

janetching — Sat, 05 Jul 2008 19:38:36 +0000

Hi there, I am happy you have enjoyed the noodle. I cook rice noodle a lot too (just tonight after reading your blog), they are good for gluten-free diet isn’t it? And easy to digest. You mentioned the ingredients sank to the bottom: try take out the noodle into the bowl first, then pick the veg. and lastly pour in the soup. If you want variation, I can suggest chinese leaves, bean sprouts and spinach. Cheers, Janet

By the way, you mention you have miso soup at work, how do you cook them? Is your miso powder or paste form?

Comment on Soft by The Happy Vegetarian

The Happy Vegetarian — Sat, 05 Jul 2008 11:09:59 +0000

On the vegan product front:

Have you seen the FairFood site yet? Of course it’s not 100% vegan — BUT — It compares a bunch of Dutch brands and rates them as Buy, Inbetween and Don’t Buy — and then gives a reason why:

http://www.fairfood.org/

Just thought you would find this interesting!

Natalie

Comment on Made by tuimeltje

tuimeltje — Fri, 04 Jul 2008 21:35:34 +0000

They are. :) But this one I made afer eating the bami leftovers, and I had a small snack in mind rather than a full meal, so it was a little much for me.

People love mushrooms? I’ve heard of those… ;)

Comment on Made by VeggieGirl

VeggieGirl — Fri, 04 Jul 2008 12:52:18 +0000

Mmm, filing meals are the best; and I love mushrooms, so I’m glad that you didn’t mind them this time :0)

Comment on Your Mama’s Appropriated Bami by tuimeltje

tuimeltje — Wed, 02 Jul 2008 23:27:07 +0000

It’s good stuff. And pretty easy to make, too. If you have the spice mix, at least…
It should be possible to mix up the spices yourself, but I’ve never attempted that. The pre-prepared veg is easy enough to make from scratch, though.