food & things with Christy Wang
If you know me you know I *love* sweet potatoes. I even bring whole baby sweet potatoes as a travel snack lmao. And while I think these stunners are stellar on their own, sometimes girls just want to have a little fun with their potatoes! …
This combines two of my favorite things, cold tofu salad and marinated cucumbers, into one protein-packed, refreshing dish! I used: To make:
I love the simplicity of these noodles and they’re SO good. I’ve been loving the soy-butter-mushroom combination recently and a little miso gives it more complexity. It’s a riff on Japanese Wafu Shoyu-Butter Mushroom pasta. Wafu pastas are Japanese-style pastas such as creamy mentaiko spaghetti, ketchup …
I first started out trying to make gluten-free veggie pancakes using rice flour + cornstarch. I played with tapiocha starch and even adding in a bit of glutinous rice flour but nothing stuck quite right. Then I discovered Bob’s Red Mill’s 1:1 gluten-free flour sub …
I think cabbage (in all of its varieties) is such an under-appreciated vegetable. Also.. you can make SO MUCH with just one head of cabbage. Like you really get a lot for your buck. Anyways!! Here’s an idea for something you can make with that …
It’s kinda like a cross between a veggie pancake/bing/jeon and a frittata. I love that the edges come out cwisp and cheese + sriracha is always a winner in my book. I wanted to use shimeji mushrooms for the texture but alas the farmer’s market …