Sunday, November 09, 2008

Sushi, VWAV Ginger Cookies & Tofu Scramble

Yesterday was my second solo sushi attempt. I did two variations: avocado, carrot, chives, and the same thing but with tofu ricotta added. I think they turned out pretty well, and luckily I still remembered how to roll. The rice was still crunch after 20 minutes, which made me think I was cursed (combined with the cookies that were too sticky, not to mention I forgot to preheat the oven), but I added water and kept checking in two minute increments, and finally it worked. The carrots added a little crunch, the chives a subtle onion flavor & freshness (for lack of a better word), and the avocado and tofu ricotta creaminess.

After I saw the sparkled chai cookies on Bitter Sweet, based on VWAV's Sparkling Ginger Cookies, I figured I should give the originals a shot. The dough was super sticky. I tried the trick of putting it in the fridge for a bit, which was okay for the first two cookies but didn't last long. So I adapted by using a spoon and sprinkling the sugar instead of using my hands to roll the cookies out and sprinkling on the sugar. The sugar added a crunch that was nice, and the flavors worked pretty well together. I think I'm going to make more gingery-things in the near future.


We had this tofu scramble for breakfast with the recipe from VWAV. Thinly sliced radishes, a bit of shiitake mushrooms, and the grated carrot at the end. For some reason it turned out to the best tofu scramble I've made so far.

6 comments:

Joanna said...

those cookies look so delicious. they would make perfect ice cream sandwiches with some chai ice cream. now i just need to find chai ice cream.

Rosiecat said...

Wow, I've never thought of putting radishes in a tofu scramble! That's a brilliant idea. How much did you cook your radishes here? Do they have more of that raw radish bite, or do you mellow them with some heat?

yasmin said...

Rosiecat, the radishes are totally mellowed out with the heat, so they get tender and lose their heat, which is a good thing for me. I threw them in after putting in the onions, and they were in there 15 minutes, but I've cooked them for shorter amounts with the same effect, kind of like thinly sliced carrots.

Joanna, thanks, and I agree, I think they would be incredible as ice cream sandwiches.

Bethany said...

sushi looks great. I never thought of putting tofu ricotta in sushi - sounds yummy.

The cookies look really great. I'm going to put them on my list for the cookiefest I'm planning in December.

VWAV scramble is the best! I had it recently and then used the leftovers in a wrap w/ Teese and salsa. I'll have to add in radishes next time. My additions are typically peppers, zuchinni and things like that.

yasmin said...

yum, a cookiefest. I'm planning on making some "everything but the kitchen sink" cookies soon, with oatmeal, chocolate chips, raisins, & nuts. we'll see how that goes.

and tofu scramble is a great weekend breakfast, never thought of putting it in a wrap.

i miss zuchinni, we haven't gotten any in our CSA box and generally i have to do my best to use up what we get, so no zuchinnis for me. maybe i will break my own rule and buy some, i did that with the carrots.

Faintly Pink said...

the sushi looks amazing, such clever combinations and easy on the eyes too!

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