Good to know! I have potatoes and carrots and onions, so all that is definitely going into the stew.
Your meals always sound like they come from a fancy restaurant.
The stew came out great! The broth reminded me of the stew (more like a soup because the broth is intentionally very thin) my mom made when I was a kid. The celery salt definitely helped.
I used vegan beef broth and a little stock I had left over from making seitan, plus thyme and a bay leaf. And the seitan came out so tender and delicious. All it needed was a little pepper.
I'm in the mood for wine tonight. My family and I are going to play Yahtzee over the computer. I'm very excited to spend some (virtual) time with them.
: black (forbidden) rice, kapusta (white cabbage) and teriyaki sauce. This time it turned out so good. I'm going to use the rest of my black rice tonight and make some more of it (though i haven't finished my yesterday's batch yet). Of course, i regretted that i hadn't bought more black rice and teriyaki sauce. Meanwhile, if teriyaki is available somewhere (rarely),- black rice is not manufactured under that popular brand anymore, and i had to go to a vegetarian shop next to my work in the city in order to find it (not now,- i went there before this quarantine mess).
So i'll have to forget about this "dish", i don't know until when.
Plus, for a perfect taste, red cabbage is required, but i didn't have red cabbage, so white cabbage will do.
This morning I watched Americas test kitchen, they did a roasted cauliflower with miso glaze--miso, ginger, rice vinegar, syrup (they used honey) that was poured over the roasted cauliflower. I remember Isa has a similar one with eggplant I liked.
Wow, I just realized how much I like the sound of having parsnips with that!
