I’ve tried to kick the coffee habit. I really have… but it’s so HARD.
Yesterday I went out with some fellow veggies to Pho Hoa Binh, a local Vietnamese restaurant. I had never been there before, but I will definitely be back. It was so. good.
We started off with spring rolls, which were HUGE. Filled with fried tofu, lettuce, tomato and vermicelli, served with a yummy peanut dipping sauce. I could just order a few of these and make a meal of them.
The food came out ‘family style’, which was awesome because everyone got to taste everyone else’s dish. This was especially good since I was a little creeped out by my choice – Hunan Wheat Gluten. I should have known better when the server described it as ‘imitation duck’, but I ordered it anyway. It was kind of chewy, and very meat-like. Eerily so. The flavor was good, but something about the texture kind of made me uncomfortable (I should have listened to Bianca and ordered the tofu – that’s what I get for being insolent).
Bianca from Vegan Crunk had this awesome tofu and mushroom dish. The sauce made the dish, really… so good.
Amberlyn ordered the Veggie Delight – yummy steamed veggies including bok choy, carrots, mushrooms, water chestnuts (I think?) among other things I don’t remember.
Leslie ordered what turned out to be my favorite dish – the Lemongrass Tofu. I don’t know what’s in this, but it’s basically just a bunch of yummy fried tofu in a yummy seasoning. Not exactly healthy, but damn tasty. Plus, Leslie let me take some home for leftovers (thanks, girl!).
Vaughan had a really tasty Snow Pea and Mushroom dish, but my picture turned out all blurry so you’ll just have to imagine that one. Sorry. All in all it was an awesome meal, and a good time was had by all.
Last, I leave you with a recipe! I made mock tuna salad again, and this time I actually recorded what I put in. It’s a good thing, too, because this time it turned out even yummier than last time.
Poopiebitch’s Vegan Tuna Salad:
- 2 cans chickpeas, rinsed and drained
- 2 sheets nori, toasted
- 1 tsp kelp powder
- scant ½ cup Vegenaise
- ¼ cup + 1 TBS prepared mustard
- ½ cup minced red onion
- ½ cup minced celery
- ½ cup Wickles relish (or other pickle relish)
- 1 TBS nooch (nutritional yeast)
- 1 TBS Bragg Liquid Aminos (or tamari or soy sauce)
- 1 tsp garlic salt
- ½ tsp celery seed
- salt and pepper to taste
Rinse chickpeas well and set aside to drain. Toast nori and pulse in food processor until no large pieces remain. Add chickpeas and pulse until mushy but not smooth – careful not to over process, we’re looking for a little texture, not pureed into a paste.
Transfer the mixture to a bowl and add remaining ingredients. Mix well and check for seasoning. It is better the next day so make it in advance and resist the urge to eat it all the first day if possible. If you make it the day you plan to eat it, at least give it a couple of hours to chill through as it really improves the flavor.
This recipe does make a lot (which I recommend because you will want a lot, but it can easily be halved if you prefer). My favorite way to eat it is on Whole Wheat Ritz crackers, but it’s good as a dip for veggies and on sandwiches too.
Score! I’ve been looking for a good mock tuna recipe—thanks! And I’ve never tried Vietnamese cuisine as a vegetarian… I should look to see if there are any veggie-friendly Vietnamese places here in Dallas. At one point, I was really close to moving to Vietnam (we moved to The Philippines instead).
I just ate mock tuna salad! but I like yours best, the recipe really needs a food processor… not my lousy immersion blender.
Yum!!! That mock tuna looks tasty! I wasn’t ever a tuna fan, but the few times I’ve tried vegan mock tuna salads with chickpeas (not that nasty Tuno in a can), I’ve loved it. I will try this!!
As for the cake thing, yea, can we ride together? Email me your cell number btw, cause that’d be easier than blog commenting to plan it out. It’s tofuwitch@yahoo.com.
By the way, where are the pics of your mama’s day banana cake?!