Our Korean potluck was a smashing success! There was a LOT of amazing food (and we ate ALMOST all of it!)
I made Korean Fried Tofu, using this recipe I found on the Web. It didn’t exactly say how much tofu to use. I went with 1 pound and doubled the sauce for extra deliciousness. I “dry-fried” the tofu, using this method. I love to cook tofu that way, because after you’ve cooked out most of the water, it is ready to really soak up your sauce or marinade. Kate said that this sauce would also be good on salads, and she’s right.
I was disappointed to find that the Trader Joe’s kimchi was temporarily out of stock, but they did have the frozen Kimchi Fried Rice. That stuff is delicious! And easy!
Jenny made a fresh Asian salad, and Kate added homegrown greens from her garden! Kate also brought homegrown catnip for my kitties and Jenny’s kitty, so they weren’t left out of the festivities.
Jenny also made a FANTASTIC “beef”-and-broccoli dish with seitan and white rice.
Our friend Sara brought steamed shumai. Kate had been craving these for weeks! Elena brought Kung Fu Girl wine. What a feast!
For dessert I made Green Tea Soy Ice Cream. It was loosely based on this recipe. What I did was mixed in the blender:
- 2 cups soy creamer
- 1 cup soy milk
- 2 tablespoons green tea powder (matcha)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 cup agave nectar
- 1 tablespoon Ener G egg replacer
Then let that chill in the refrigerator until I was ready to put it in my ice cream maker for half an hour. It came out a little bit soupy, but after this picture was taken I put the leftovers in the freezer, and it firmed up perfectly after an hour or so.
Jenny said that vegan green tea ice cream was her “dream come true.” Then she asked me what my dream was, since she and Kate had both gotten exactly what they’d been craving. I had to think about it overnight, but then I was inspired. Breakfast for Dinner. I think that’s going to be our next potluck theme. I might even try to make vegan biscuits and gravy. I’m going to flip through my Vegan Brunch cookbook by Isa Chandra Moskowitz for inspiration.
PS: Good news! I get to spend the whole summer in San Francisco! YAY!!!! I couldn’t be more excited, and I will eat well out there, but I will miss these delicious meals and especially the girl talk that goes with them.