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Memorial weekend BBQ

Select photos from the dishes we brought to a BBQ this weekend. Vegan dishes were first to go on the grill:

  • Squash blossoms stuffed with coconut flesh smeared with miso-sake-mirin sauce
  • Miso-glazed tofu
  • Vegan burgers: edamame, chickpeas, olive oil, shiitake and tree oyster mushrooms

Squash blossoms, coconut misozuke

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Strawberries & Guava-Cognac/GrandMarnier gelée = +2 Wooing

Strawberry season is here (at least in the U.S. :D): those plump and luscious fruits are ubiquitous at farmers’ markets these days and are incredibly irresistible. We were intrigued by the combination of guava and strawberry flavors, but how should we combine them? I used to make for Bird my Desserts of +2 Wooing (that’s a roleplaying game joke) of chocolate dipped strawberries filled with Grand Marnier. Bird loved them, and we haven’t had them in a while, so we decided to revisit that format for our experiment.

Strawberry filled with guava and Grand Marnier gelée

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