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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Preferably not super sweet, i don't really have a taste for sugar in excess, bonus points if it includes tofu bcs I've been really getting into the groove of using it for tons of new things lately
Attached image so i get more upbears and more recipe suggestions
I have Joanne Molinaro's Korean Vegan cookbook (it's pretty good, would recommend) and she does a pasta all'arribbiata that's using a similar principle. Her husband is Italian so she experiments with Korean Italian fusion lol.
Edit: I read the paragraphs in your post out of order and noticed you mentioned the Korean Italian fusion use lol.
my favourite bit of that book is the intro where she's like "my granddad was a collaborator with the japanese during world war 2" lmao
She's an extremely lib lawyer, so it wasn't too surprising lol.