Rising Moon Spinach Ravioli and Wegman's Tomato Basil Sauce for dinner.
A slice of Back-Flip for dessert. It was so close to becoming a Roll, but during the part of the recipe where the cake is unfurled from the towel, things quickly went to sh*t. (This is no reflection on the part of the recipe's author, a vegan of many years who was repeatedly served chicken on her birthday, so she's probably already on the ledge right now).
Frontera Cabernet Sauvignon/Merlot.
13 comments:
Even knowing its vegan, the name "tofu skin" kind of freaks me out. The ravioli on the other hand..I'm all over that.
Oh, you made me laugh out loud! I think the cake looks great, even though it was apparently a world class gymnast during its creation. By the way, the hot pot looks good, and I would have eaten that 100 times over the chicken. And, I would have eaten YOUR recipe. Looks good enough to me. Just add some Rooster sauce- I've always got to have that with Asian food and fried potatoes.
I'm with FF on the tofu skin, and the ravioli actually. :o)
The pumpkin roll sounds so yummy!
Your hot pot looks super yummy. I love all the ingredients you chose. I know it sounds a little creepy, but tofu skin always looks so enticing to me.
Those ravioli are a vision of yumminess.
Lol BlessedMama...yeah, Shen is the master of magical never-ending cakes, and has now mastered gymnastic ones as well!
I love tofu skin, definitely better than chicken skin ;-)
I have really been wanting ravioli. I want a ravioli maker!
A title like this catches my attention more than usual...
Blessed Mama may be on the ledge, but she knows her way around desserts.
I havent had a pumpkin roll in ages! It looks great. I think anything that has to be rolled has a 50/50 chance of making it.
despite the roll not looking like a roll, i bet it's still soooo delicious!
ha who was repeatedly served chicken on her bday! that was so lame of hat res, i loed how she called them on it before they could come up with an excuse!
what type of seasonings do you use on the first dish? the one you are trying to recreate? miso, soy sauce? just keep in mind that they most likely use autolyzed yeast extract or msg. if they do it will be impossible to get the exact flavor. walter has tried to recreate pho MANY times and it had never be "the same" because they use msg, i keep trying to tell him that!. you can sometimes buy it at an Asian food store. its a white powder...looks like drugs:) why am i telling you where to get msg? lol its so bad for you. but ill be ordering an msg burger from red robin tomorow so i cant talk.
thanks for the comment, i used hershey's syrup...this is a great list peta compiled:
http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx
Hello, Ladies & FF,
Those not acquainted with Tofu Skin are missing out. No biggie. Just sayin...
Michelle1, I don't know what seasonings I'm supposed to be using. Ancient Chinese secret and all that. Speaking of which, glad you're aware you'll be guzzling gallons of agua after lunch tomorrow;-) Might want to just hook yourself up to an IV.
Kimberly, thanks for the Hershey's info. Sounds so good!
I made Mama's cake, too, and yours looks much better than mine. Mine was just a big pile because it stuck to my pan or the parchment paper or something, and I didn't want it to go to waste so I scraped off every crumb I could get - which like you said - MY fault. I didn't really care, though, because it just saved me time. I didn't have to worry about the extra steps, I could just pour the frosting all over the pile and have at it.
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