Fried Rice,Coconut Milk Soup, Taco Salad, Boston Cream Cupcakes

First up is Fried Rice. It's based off the Basic Fried Rice recipe from Bryanna Clark Grogan's Authentic Chinese Food for the Contemporary Kitchen. It's really great, and you don't have to use a ton of oil. You get the flavour with little fat. The basic procedure is to use COLD rice, heat up your pan very hot, add oil, then stir fry tofu/veggies for a bit then add the rice. Add a little soy sauce for colour and some sesame oil. Buy her book!



Thai Coconut Milk Soup from The Garden of Vegan. Yummy! Only problem I had was that it called for "3 pieces galangal" with no size specification so I use 3 large chunks (smaller than 1-Tbsp. each). It was really yummy with the rice!



Basic Taco Salad. Publix brand veggie-ground "beef"


Boston Cream Cupcakes from VCTOTW. I used pudding because I had problems with my filling. These were excellent though. I used all Whole Wheat Pastry Flour and subbed 1/2 the oil for applesauce. Soooo good!


This is my friend, Jaime. We cook together and watch "Curb Your Enthusiasm" a lot. Hey Jaime, it's like a jetstream of bull#@*! coming out of your mouth!" XOX. Jaime's shirt got bleached because she is a hair stylist. If I had non-dreaded hair, I would go to Jaime.