sharing raw, vegan recipes and advice
After making a cooked Dan Dan Mian for my fella, I really wanted to try making a raw (or at least, mostly raw) version. This is what I came up with, & it was pretty tasty, if I do say so myself.
Traditionally this is a spicy sauce containing preserved vegetables, chili oil, Sichuan peppers, pork, and scallions served over noodles. Apparently, there are as many versions of this as there are Chinese cooks! This one is based on one in 'Authentic Chinese cuisine for the contemporary kitchen' by Bryanna Clark Grogan. The addition of sesame or peanut butter is a modern one.
I just finished a 30 day Master Cleanse and am trying to eat simply, but well.
I love chinese food! And I crave mongolian beef all the time. Here's something delish to get me by. :)
This is a really easy and versatile curry. You can have it on it’s own, with crackers or so many other ways and all the spices are really warming so it’s great if you’re feeling the cold.
