Noodles/Pasta

I found this Japanese brand’s spaghetti recently at Don Don Donki, and it’s so good.

I thought all the spaghetti was the same, but apparently they are different.

Anyway, since then I’ve been really enjoying making and eating spaghetti dishes.

The “meat” was made of Atsuage tofu.

As usual, I crumble, marinade, and cook it in the oven until crispy.

This time after cooking it in the oven, I made it into smaller pieces in the food processor to make the texture and the look more like ground “meat”.

The dark miso sauce coated the “meat”very well this way.

It was served with basil from my planter herb garden and homemade vegan butter.

So good!

The spaghetti was served with simple salad because I had just received beautiful organic vegetables like this lettuce from farmfruitfolks.

We don’t do a lot of sightseeing in Bangkok, but there are certain things that may not be for everyone but that we like to do.

Last week we signed up for a tour at Earthling Mushroom Farm.

It’s an indoor farm.

Unfortunately, the English guide was not available that day, but the Thai guide, Mr. M, who showed us around was very knowledgeable and patient.

He was able to explain things in English mostly, and when we had difficulty communicating, we used a translation app and he was able to answer all the questions we had.

They grow several different types of mushrooms.

I had never seen this pink mushroom before.

They were so pretty!

At the end of the tour they grilled some mushrooms for us.

They were so tasty!

This may be the best way to really enjoy these beautiful mushrooms.

I liked all the kinds, but the pink mushroom was my husband’s favorite.

Here is a link to Earthling Mushroom Farm’s website.

I had never cooked white asparagus before.

Actually, I don’t think I had ever eaten white asparagus either.

So when my farmer box delivered from fruitfarmfolks (you can find them on Instagram) included these beautiful fresh white asparagus, I got so excited.

I did a little research to learn how to prepare and cook it.

I had no idea that I had to trim them first to remove the outer hard part.

It was simply prepared because I wanted to really appreciate the natural taste of this beautiful vegetable.

After boiled, it was served with homemade vegan butter and crunchy panko (with garlic, parsley, and lemon zest).

It was delicious!

On the plate you will also find butter pasta with ginger “tsukudani (braised in soy sauce based sweet sauce)”.

And my tofu “bacon”.

Have you ever tried white asparagus?

I was in the mood for spaghetti today, and I couldn’t decide which sauce, red or green, I wanted, so I prepared both.

As a topping I decided to make my tofu ground “meat”.

It’s super easy to make.

What you need is “age-tofu” which is pre-fried tofu.

This type of tofu is firm itself but also has a firmer outside layer.

You crumble it into small pieces like this.

I use my hand.

Then you marinate the crumbled tofu in a mixture of soy sauce, sugar, garlic powder, and oil.

It doesn’t take time for the tofu to absorb the mixture.

Once it’s ready, cook it in a pre-heated oven (225-230 C); I use the broiler function.

The tofu cooks quickly, and you don’t really have to worry about cooking it through.

The important thing is to get the right texture.

I personally like it to be well-browned and crispy.

I take it out of the oven when I feel it may start to burn.

This was perfect!

I didn’t time, but I think it was in the oven for about 10-15 minutes or so; I flipped halfway.

Sprinkle salt if it’s needed.

Green sauce: fresh basil from my planter garden, roasted sunflower seeds, cooked garlic, water (used to cook garlic), olive oil, nutritional yeast, lemon juice, salt, sugar.

Red sauce: store-bought jar of pasta sauce that we like (lol).

I wish I could find good kalamata olives.

The selection of olives is limited in Bangkok.

Two kinds of sauce equals doubled satisfaction!