Posts written by Mitchell Surface

About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.

Wok Wednesday – Hoisin Explosion Seitan

It’s that time again! Wok Wednesday is upon us once more and this week we’re doing Hoisin Explosion Chicken. Or rather, everyone else was. I was dining in my Zone of Seclusion this time and so I used seitan in place of the chicken. As… Continue reading

Sometimes, life is good

Living out here in flyover country, it can be real easy to become jealous of those who live in major metropolitan areas. Folks who can always get the latest exotic produce. But, sometimes the gods of produce smile upon us. While I was walking through… Continue reading

Meet your Ingredients – Grits vs Polenta

Is it all just cornmeal? Or is there something different about grits, polenta or even plain old cornmeal? And then there’s masa harina, what’s up with that? Masa probably deserves its own post so let’s just look at grits and polenta. Are they the same… Continue reading

Meet your ingredients: Mustard Oil

In the US at least, if you buy a bottle of mustard oil, it’ll say “for external use only”. Now as much as I like to make fun of people who need warnings like that, why would I want to cook with it? Am I… Continue reading

Wok Wednesdays – Curried Tempeh

Our Wok Wednesday project this time out was Stir-fried Curried Beef. As always, the original recipe can be found in Grace Young’s Stir-Frying to the Sky’s Edge. As I was going to be the only one eating, I went ahead and veganized the recipe. I… Continue reading

The Wok love is in the air!

In Praise of Leftovers penned an ode to their wok, hopefully by now the romance has blossomed! (h/t) Grace Young and the crew at Wok Wednesday

Quickie Royal stir fry

Sometimes it’s fun to dig up genuine ethnic recipes and play with all the seasonings in the cabinet. Other times you just need to get some food on the table. Today was one of the latter. This particular dish was inspired by a recipe in… Continue reading