shoyu as in, japanese, for soy sauce? but oh, pesto ravioli sound awesome.
Yeup! It was a soy sauce (shoyu) base with blended tomatoes, vinegar, a little bit of garlic, and a few other things (sorry, I’d have to look over my recipes that I made again, as it was the firs time that I had made it).
To be honest, it went better with the ravioli than the pesto did, but I wouldn’t have eaten it just by itself. Being able to switch between the pesto and the aka shoyu really made this an enjoyable dish with a lot more variety in taste than you’d think you could get from just one type of ravioli.
In 2012 I will start packaging and shipping bamboo, ginger, and green teas! Everything is grown by me, family members, and locally through small farmers and would be completely organic.
I will update with a website when my design is done :)
Thank you :) I’m working into compiling all of my recipes, so I’ll post them when I get the chance
- 2 tblspn sliced ginger
- 1/2 teaspn marjoram
- 2 teaspn chopped lemon grass, not dried
- 2 cups boiling water
goes perfect with my left-over curry
- 16oz chickpeas
- 1/4 cup tahini
- 1/8 cup canola oil
- 2 large jalapeno
- 30mL sriracha
- 15mL soy sauce
- 30mL squeezed lemon juice
- 5 large garlic cloves, chopped
- 10mL sage powder
- 20mL chopped cilantro stems
- sage pieces (tastes and looks better than powder, but doesn’t mix as well so I use it as garnish)
- cilantro leaves
I’ve worked for 3 months as a line cook and it’s been the worst, most disgusting culinary experience of my life. I’m going to continue working on my recipes and try to get a cookbook published, because I can’t go on living my food life like this.
- 150mL vegan Mayo
- 120mL Sriracha
- 2tbsp minced garlic
- 30mL lemon juice
- 5mL onion powder
Add ingredients to bowl and mix. Add red pepper flakes if you feel.
when i’m feeling down, remind me that this lovely person put this recipe up.
Awh, thank you! It’s sure kept me from committing suicide plenty of times.
Mordants and other chemicals often used to treat leather are linked to nervous disorders, asthma, premature death, gynaecological disorders, weakness, dizziness, headaches, abdominal pain, nausea, constipation, skin and respiratory infections, cancer and other serious illnesses. According to an investigation by the New York State Department of Health, the National Institute for Occupational Safety and Health and other agencies, those who work in tanneries may be greatly increasing their risk of testicular cancer. The US Centers for Disease Control and Prevention found that in an area near one Kentucky leather tannery, the incidence of leukaemia was five times the national average.
Often, animal skins used for leather are kept from biodegrading (going rotten) by using a variety of dangerous substances, including mineral salts (chromium, aluminium, iron and zirconium), formaldehyde, coal-tar derivatives and various oils and dyes, some of which are cyanide-based. All waste containing chromium is considered hazardous by the US Environmental Protection Agency (EPA) and other bodies.
consider this: nearly half of all water used in the US is used to raise animals for meat and leather! According to the EPA, factory farms are the biggest source of pollution of rivers, streams and lakes. In December 1997, the US Senate Agricultural Committee released a report that stated that animals raised for food and leather produce 130 times as much excrement as the entire human population - without the benefit of waste-treatment systems. A Scripps Howard synopsis of the report stated, ‘Catastrophic cases of pollution, sickness, and death are occurring in areas where livestock operations are concentrated’.
Wearing leather hurts animals, the environment, and the people who produce it. Care for the planet and all the species that inhabit it by buying readily-available alternatives.
Article Source: http://EzineArticles.com/997151