While anticipated Hamish’s arrival, we cooked. As you do. For dinner one night, I baked some portabella mushrooms which had been marinated in orange juice and jerk seasoning. Since we like to fill up our oven, I also threw together some sweet and plain potato chippies. Andy stuffed a few ugly tomatoes with leftover tofu scramble, and we heated up a leftover stuffed sweet potato. A bit of lime-garlic aioli made the meal complete.
On Saturday, after a relaxing day (despite the cyclone potential) at the vegan spa with some friends, we made yum cha. I made some steamed dumplings, using the dough recipe from the last VegNews magazine. I filled them up with some BBQ tofu filling.
I'm not so great at closing the dumplings.
We also made dim sim, using store bought dumpling wrappers and stuffed with a tofu-veggie mixture before being fried. Unfortunately the camera batteries died, so I don’t have any photos of the finished products.
Even though it’s technically autumn, it's still the hot season--the end of the wet, when it's still humid and could rain at any time, but the skies are mostly clear and the sun beams down
Who needs winter, spring, summer and fall when you've got The Dry, The Wet, cyclone season, mango season, stinger season and avocado season?