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Urban Farmie has vegetarian recipes inspired by Shruthi's life and travels to 60+ countries! Shruthi shares healthy-ish, weeknight dinners, one pot meals, and quick recipes for busy folks, as well as food and kitchen tips and tricks to live a more sustainable life.
Hi Reader, Welcome to a new Saturday email. I've been wanting to write an email like this for a long time. My emails usually contain recipes, sometimes tips and links to products I use. But this is a bit different. It's just a personal letter from my kitchen table to yours, once every week, on Saturdays. I'm imagining that you are sitting at a table and sipping coffee, reading this and nodding along, thinking of the good things from your week as well. Each week, I hope to share a few good...
Hi Reader, We’re in the Olympic Peninsula (in Washington) for Memorial Day weekend. We missed the ferry we wanted to get on by 2 cars yesterday (and they cut in line in front of us, so really we should've made the ferry, but that's a story for another day). It did feel like the ferry was full of bikes and coolers and people with very ambitious plans. Ours is quieter than that. The baby is along for the ride, which is its own kind of plan, and mostly we’re doing slow mornings, cold beaches,...
Hello Reader, The first time I boiled tofu, I thought it was a strange thing to do. But it really is not! Two minutes in simmering salted water and the tofu firms up enough to hold its shape through the sauce. It also loses that raw soy taste that shows through when it isn't seasoned from the inside. Mapo tofu is silken tofu in a Sichuan sauce built on doubanjiang, a fermented Sichuan bean paste that you absolutely should consider getting for your pantry (this is the brand that I use and love...