Yesterday’s lunch.
Crispy tofu and king mushroom are some of my go-to ingredients when I make a pasta dish.
I cook the tofu in the oven and sauté the mushroom in the pan.
I make this vegan cheese sauce so many times that I no longer measure all the ingredients.
So it tastes slightly different every time, but this batch turned out really good!
I was happy, but I also regretted that I didn’t remember exactly how I made it.
My favorite red sauce we find in Bangkok so far is Agnesi, whereas my husband likes this one.
It’s Heinz, but as the label suggests, it’s a bit spicy.
Carrots the Vegan Bisto is one of my favorite vegan restaurants in Bangkok.
Sadly, they just recently announced that they were going to close their dining space at the end of this month (they will continue to offer delivery), and I was really bummed.
In my opinion, they serve one of the best vegan foods in Bangkok, and I don’t know why they didn’t have the support they needed to keep their current space open especially when their dining space is so beautiful!
I guess I should be still grateful that we can continue to order their food.
By the way, they make not only good food but also good dessert.
Their tiramisu was always my favorite, butt this apple crumble cheesecake was also delicious.
The caramel sauce that came with the cake was very tasty too.
