Comments on: Food: The Way to Travel

By: Becky

Becky — Tue, 07 Apr 2009 18:15:58 +0000

D: One of each, actually. I pan-fried them first and didn’t like the greasiness — even though I didn’t use much oil. Probably I didn’t get it hot enough — I’m a terribly fryer, since I never do it. So then I baked them the second time and they came out really nicely — crisp and well cooked but not heavy. Both versions came out golden.

By: D

Tue, 07 Apr 2009 15:02:27 +0000

Your zucchini cakes in the photo – baked or panfried?

By: lo

lo — Mon, 06 Apr 2009 00:52:45 +0000

I love your apt description of the first hard work of spring — SO very satisfying, but it really reminds you of how holed up we’ve been all winter, doesn’t it?

LOVE the look of these delicious veggie cakes. I know what you mean about sometimes just CRAVING what’s green and… often not local. I think a splurge every now and again is worth it, though. Don’t you?

Cheers to the first days of spring!

By: Jill B

Jill B — Sun, 05 Apr 2009 21:42:34 +0000

Found you recently, and I’m appreciating it.

By: Becky

Becky — Sun, 05 Apr 2009 19:27:10 +0000

This recipe has no mayo. But if you mean the harissa black bean burger recipe, then yes. You could substitute tofu or probably even a water/olive oil mixture. It’s the moisture that binds the ingredients — the mayo also adds flavor but there is enough other seasoning that you won’t miss it.

By: D

Sun, 05 Apr 2009 17:27:29 +0000

RE: Black Bean Burger. I don’t do mayonnaise will the burger still bind well without the mayonnaise?

By: Cookie Monster II

Cookie Monster II — Sun, 05 Apr 2009 14:31:14 +0000

Those do look like cookies to everyone and not just me, right? Interesting idea, a vegetable cookie. I know that’s not what you were going for, maybe more of a burger, but the picture got me. We have a green house with the herbs you use so I’m going to give them a test.

By: Becky

Becky — Sun, 05 Apr 2009 14:28:37 +0000

I’d stick with fish — if you’re talking about summer rolls, shrimp would be good. I used tofu in mine. True, that’s vegetarian, but it gave it a meaty texture and didn’t overpower the fresh herbs.

By: Keri

Keri — Sun, 05 Apr 2009 12:24:00 +0000

Somehow I don’t think of mint and dill as going together, but they look so pretty and bright, and I think my favorite thai place has summer rolls with those herbs. If I wanted to add something nonvegetarian, any suggestions?

By: Becky

Becky — Sat, 04 Apr 2009 15:52:51 +0000

Lisa, you’re in Austin, right? It’s still too early for basil? Oh, the anticipation. Today is our beautiful, warm day — so I’m heading out.