GWSmith Posted March 4, 2012 Share Posted March 4, 2012 The extra FIRM and chopped into rectanglular shapes tofu goes into the saute pan... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Here the black bean soy is added and the now the darkened colors and flavours begin [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 This picture shows the tofu after a nice saute... You can see the dark crispiness, the flavour of the black bean soy is sweet and flavourful and will be kept warm while the other elements of this dish are now started... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Lets begin the veggie portion of this dish. Here, XVOO is going into an omelet pan... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Garlic IN Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Red Onion IN Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Lets get some RED salt in there! Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Fresh ground black pepper added here.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Lets stir that mixture up... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Meanwhile, I set up our nosh while the dish is now cookin' and staying warm on the stove... Here are selected exotic olives, necios from France and green olives with Herbs de Provence. There are also some grape leaf wrapped rice rolls as well. The black dish has some really tasty zucinni squash 'wings'... really good stuff thanks to Whole Foods [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Here, the veggies are added to their saute... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Now some of the sweet black bean soy is added.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Here, the genuine 'Three Crab' brand fish sauce is added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Lets grind up the peanuts. Here, I use a nice coffee grinder for herbs and...........well, peanuts for this dish [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Peanuts are now chopped and ready as garni.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Here, the rice pasta is about to go into the boiling water... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 Rice pasta cookin' down... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 This photo shows the main bowl which has been warmed, and now both pasta AND veggies are mixed.. Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 The plating has begun [] Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2012 Share Posted March 4, 2012 The table setting....... Quote Link to comment Share on other sites More sharing options...
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