Being vegetarian in China is the easiest thing in the world. Just go to the market where you can buy freshly made tofu - pressed squares (I eat these bad boyz raw for an instant hit 'o protein), in dry sheets (great for substituting tortillas, yes world I just blasphemed but I swear it's good :) molded into shapes (meat like shapes, sausage shape most common), marinated in 5 spice seasoning and in large blocks of semi-firm form waiting to be cut.
New favorite vege friend = wheat gluten or seitan. Why only new favorite now? I've really only seen it used in Shanghainese cooking and to be honest, cold and coated in thick sweet black gummy sauce and covered in peanuts is just not my thing. Great is taking this low fat versatile wheat flour bi-product (way to make seitan sound sexy), cutting it into toasts, spreading a miso-soy marinade on either side, throwing them on a baking sheet and grilling them in the oven. We ate them on baguettes with salad and bbq sauce. YUM. At 3 kuai (less than 50c US), fresh ready made seitan is def something to get excited about.
Holy son of a married couple. Spinach has arrived and she's more lovely than ever. This week I've been eating a LOT of raw spinach. The markets and supermarkets all have it, and after a good wash, she's good to go. Planning spinach hummus, spinach and pumpkin salad (word up to Sasha's where we went for brunch over the weekend where I ate it and fell instantly in food lust) with pinenuts, and wilted spinach with garlic and sesame seeds as a little side som'in.
(no spinach in this shot, but the greens are smokin hot all the same)Last but not least. For those wanting to buy tahini go to the market! There you can pick up a jar of tahini (zhimajiang) for 10 kuai. It's not oily and has so much flavor and is so good in hummus, in dressings and marinades or on it's own spread on some seitan. MmmmmmmmmmM!
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