Monthly Archives: December 2014

Vegan Chocolate Cupcake with Tofu Green Tea Frosting (also for non-vegans who are in urgent need of cupcakes but out of eggs)

Cupcake recipe slightly modified from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (Isa Chandra Moskowitz), I found the recipe online but would definitely consider buying the book.

Frosting recipe adapted from: http://cookpad.com

vegan chocolate cupcake

OH MY GOD, I’M SO STRESSED OUT. I NEED TO EAT A CAKE, LIKE, RIGHT NOW.

It was 11PM and I was at home hunching over my laptop, stumbling through never-ending to-do list for the projects that had to be wrapped up before holidays, which at this point was very quickly becoming to look less and less likely.

Everybody knows a cake is a perfectly logical solution to mitigate the possibility of nervous breakdown under such crisis, and clearly it would be even more effective with chocolate.  So, naturally, I decided to bake chocolate cupcake, although it did pose some logistical issues in this particular situation including the fact that I’m not a very good baker nor have I ever even tried to become one, as well as that I was all out of eggs.

However, neither of these was going to stop me – 2 hours later, I was in the kitchen inhaling the most moist, fluffiest and richest cupcakes I ever baked. Once again I proved to myself it is when I do something I’m totally NOT supposed to be doing that I demonstrate remarkable concentration and skills.

Or possibly, this recipe is just really, really amazing. Continue reading

Unseasonal Goya Champloo (Sautéed Bitter Melon)

Recipe inspired by: Lucky byproduct of my complete negligence

goya champloo

Nothing says summer like goya, “bitter melon” which is one of typical ingredients used in cuisines from Okinawa, the most Southern and hottest island in Japan.

So imagine my surprise when I finally stepped out to the yard to check up on my vegetables this past weekend after a particularly busy month, and found a bunch of shiny bitter melons hanging behind the thick, green vines in a plot (where they self-seeded themselves from the previous year) that I haven’t even watered after summer squashes were all gone.

Amazed, both by my own obliviousness and the resilience of the plant, I decided to pay unseasonal respect to these survivors that they deserve with probably the most well-known Okinawa dish. After all, I feel strange affinity towards this relatively unknown vegetable – Seriously tough, seriously Asian and, seriously and unforgivingly, bitter. It’s basically like all the old people in my family (and I suppose I’m on my way to get there – Mean, crazy cat lady who never takes sick days. Wait. I kind of AM there already).  Continue reading