I really really REALLY love Asian markets!

In New 
York, we have Flushing, which is in Queens. It's not a market as much as
 it is a WHOLE town of mostly Asian [mostly Chinese i think?] shops and 
restaurants and markets!

It's super fun, but slightly 
confusing because i am often one of the only white folk and have no idea
 what half of everything is.

There's one amazing market 
there that has the LARGEST amount of produce and meat substitutes i've 
ever seen. It's a vegetarians dream. :) 

My favorit-ist meal i've made from this market is the one above; White Rice, Peas, Asian cabbage and Seitan.

This particular Seitan was very very thick, and when cooked it kind of tasted like bread. Very fluffy bread, which made it SUPER fun for a carb-ovore like me. :)  

It was super easy too!

Just saute everything, cook the rice and WHAM! It's done. :)

Sometimes being a vegetarian is just TOO fun!

Happy Foodie Friday ya'll!

-Jenipher

My friend Riley and I made dinner the other night, well, he watched, and cut onions and i made dinner. I think it turned out REALLY well though. I love that satisfied feeling i get when i eat something wonderful, and that little extra when i know it's healthy too.

To make this brilliant meal;

The beans were soaking over night and then boiled so they were all ready to saute. Saute enough of them to just cover the pan with some Olive Oil until they are brown [this, is the hardest part for me, i am so impatient!]. Then add some onions for flavor. [It doesn't matter if it's red or white].

Just saute up some mushrooms while your boiling broccoli. I like to add loads of garlic, pepper, oregano and pine nuts to mine, and i wait until the mushrooms get just a little brown. [mushrooms i can wait for, maybe because i love them so!] Then i sauted yellow squash and added tomatos just for a few minutes. Now it's healthy and colorful!

Boil pasta in the broccoli water. It saves time and doesn't affect the pasta much. Tonight, i added lemon, fresh Romano cheese i [i mean Riley] shredded, and probably way to much pesto. Pesto, in my opinion goes on EVERYTHING, and in large quantities.

Now serve and your ready to go! The hardest part is not going back for thirds. :)

Enjoy!