Made this today for lunch and the recipe is REALLY good. Not quite hot enough for me, so I may add another jalapeno or maybe a serrano chile next time. It also made a ridiculously large am
Regarding miso, yes, it is usually mixed in right before serving instead of cooking it, but that is Japanese miso. There is a Korean version of fermented soybean paste (I can't remember the
It's not frugal (depending on where you are), but avocado. Yes, this screams for avocado. I think I may try these without the cream cheese sub and throw in some diced avocado instead.
These are absolutely fantastic. I made a few alterations, just based on my own tastes: I added a pinch of nutmeg to the cinnamon mixture, two pinches of salt to the dough, I only kneaded in abou
Sprightcat, silken tofu is silken tofu. It's a variety like firm or extra firm. Look for silken tofu in vacuum sealed packaging - it may not be in the refrigerated section. You
A tip I learned from my grandmother ("You can make mandu?" "Yeah, grandma, but I make it vegan." "Oh, but they're still good."): place several wonton wrappers on a p
Green Curry Coconut Rice with Vegetables and Tofu