Vegan Black Metal Chef Episode 1 Pad Thai

Reviews for Summer 2011 will be coming soon. Until then...

Vegan Ema Datshi Recipe

Vegan Ema Datshi

Ema Datshi is Bhutan's hertiage dish. It's considered the pho of Vietnam, tapas of Spain, or the hamburger of America. With simplicity in ingredients, Ema Datshi still packs in a punch and serves as one of my favorites dishes around the globe.

In Bhutan, chilies are a treated as a vegetable. Nevertheless, this supplement in "greens" is the centerpiece of most dishes. The Bhutanese are brilliant when it comes to gastronomy; since chilies are such a pivotal ingredient to the dish, the use of spices isn't needed because well... the main ingredient is a spice itself.

Since Bhutan is mostly pastoral, dairy is a huge product used in food. This is a blessing for those of pastoral ancestry but a nightmare for those of non-pastoral ancestry(almost 100% of Asian Americans are lactose intolerant * ). With lots trial and error, I have found a recipe to make the perfect Vegan Ema Datshi.

Ingredients you will need are as follows:
4 Green Cayenne Peppers
1 Tbsp of Olive Oil
1/3 Cup of Tofutti Cream Cheese
1/8 Cup of basmati rice
1/2 Cup of water
2 Pinches of salt


Rice


Emma (Peppers)


Tofutti

Directions:
1. Cook the 1/8 cup of rice (below shows the steps).





2. Cut the cayenne peppers into thin slices. I like to have an extra bowl to discard the tips of the peppers.





3. Heat the skillet with 2 Tbsps of Olive Oil.



4. Add the peppers to the frying pan.



5. Once the peppers are soft, add in the 1/3 cup of Tofutti Cream Cheese.



6. Stir and add the first pour of 1/4 cup of water. Stir until the mixture forms evenly throughout. Then, pour the last 1/4 cup.



7. Add the two pinches of salt and mix evenly. Turn off the stove and let it sit for a few minutes.



8. Serve it over the cooked rice and add some different chilies to spice it up.



9. Breathe.

the fumes can be deadly...

10. Eat.

11. Wash your face. It gets a little hot up in here...

ENJOY!

New Dumpling House (Pittsburgh)

New Dumpling House
2138 Murray Avenue
Pittsburgh, PA 15217


Pittsburgh. A city in which struggled from the death of the steel industry is now bursting from the ashes of its post-industrial squalor. With its landscape of decaying factories or soot covered sky scrapers also lie a booming art/music scene(s), a lively night life, and a wide array of restaurants that will make any palate satisfied. Like the gems of the industrial era architecture in Pittsburgh, the hidden vegan/vegetarian delicacies that inhabit the “Steel City” also serve its purpose of intrigue. Case-in-point: New Dumpling House in Squirrel Hill.

I visited New Dumpling House for the first time roughly six years ago. Like a strange traumatic experience, I managed to somehow block it out of my memory and mistake it for a competing not-so-good Chinese dumpling-oriented restaurant in the area. Either way, I manage to make it back recently to see what has changed and what has not.

Upon arrival, I was “greeted” by the owner who’s a casually dressed Asian gentleman that didn’t quite make any eye contact, smile, or spoke for that matter. I was escorted by a younger gentleman that was dressed formally and from the looks of it was the owner’s son. He too did not display any facial expression or emotions for that matter. This was going to be interesting experience.

What I like about Pittsburgh is that the majority of Chinese restaurants give you a limitless amount of hot tea, which to me is the nectar of the gods. New Dumpling House provided me with my fix of nectar as well as complementary “fried noodles” and dipping sauce. What’s semi-impressive about their menu was the fact that the whole backside was devoted to their mock “meat” options. My eyes instantly went to Christmas tree mode.

I’m not going to lie. I’m quite a hefty eater. I once put a 300 lbs + vegan out of misery at a vegan pizza eating contest in Eugene, Oregon when I was sixteen. Ordering appetizers wouldn’t be an issue, or so I thought. The vegetable dumplings alone in the restaurant are big enough to be eaten as a dinner. Not only the size but the quantity (six dumplings an order) could fill anyone. Unaware, I ordered the dumplings as well as the mock General Tso’s “Chicken” with brown rice (yes, there is this great option available).

Depending on how many quests there are, the wait isn’t really that long and with the infinite amount of “fried noodles” and tea, it keeps you occupied. However, the timing of the appetizer isn’t so great for they give it to you shortly before the entrée. Nevertheless, the General Mock “Chicken” slays, yet it’s doesn’t taste anything remotely like chicken but does have a great taste independently. Portion wise, it’s too much. Yes, I said it. I’ve never left a restaurant without a “doggy bag” but almost every time eating New Dumpling House, I’ve carried my fair share.

I gave new dumpling house only three bowls because even though they had mock "meat" options, the taste is a little below par. Nevertheless, it’s better than the majority of Chinese restaurants in Pittsburgh.

If you plan on eating at New Dumpling House I’ll ask a few things from you: 1) try to make the Asian male server with the glasses smile, make it a game if you have to, 2) stay away from the mock “pork”, it’s totally “seitan-in-a-can” and 3) if ordering dumplings, don’t order anything else, they’re way too much.

Yinz enjoy!