So, you may find yourself wondering, where on earth is the Kelly half of this blog? I wondered the same thing as I scroll down the list of posts and see my name about once every 8-10 posts. Based on heavy research and a little extrapolation I have concluded that it is because I am a) lazy, and b) swamped. But FEAR NOT! Mark has returned for another episode of Gleegan cooking, and the results are amazingly delicious.
Witness below: We have christened it Vegetable Bean Soup with Corn Dumplings. It is a mad fusion of Susan Voisin's Easy Bean and Vegetable Soup and a mutant version of PPK cornbread with butterscotch syrup instead of maple (I had none!), rice vinegar instead of apple cider vinegar (again...I had none...and my white vinegar was not GF) and pamela's gluten-free baking mix instead of the flour. I think the GF flour was a little more thirsty than regular, so we ended up having to add more soymilk to get it to pour into the pan nicely. On account of that, though, they came out a little more like biscuits than cornbread. We were a little bummed at first, but then I started tearing it up and putting it in the soup, and realized it tastes Fucking Amazing, and thus begat Corn Dumplings. Go us!
Also, I went to Meg's on Friday and we had fun sister time! We made her Tamarind Tofu, a recipe currently being worked on and it was perfect and crispy. I couldn't tell you the specifics at the moment but I know it uses Tamarind juice concentrate among other things. The tofu is just fried up in a little egg replacer and cornstarch.