Vegetarian day week 2 a flop

Our vegetarian day on week 2 started off well enough.  We had a simple breakfast of cereal and toast.  The morning was a bit cloudy with the sun trying to peek through, a perfect day for a 10k run around Burnaby Lake.

We had a lovely lunch with a couple of my fellow habitat teammates at C Restaurant.

Dinner was not as lovely.  I made curry udon that tasted a little off.

  I didn’t have some of the optional ingredients, but they were optional so I didn’t think that would affect anything.  I added a few extra ingredients, but I don’t think that was the problem.

The strange taste could be from the soy milk.  Yes, soy milk in curry.  I added less than called for because it was diluting out the spice.  Then I added more spice and it just tasted like liquid curry powder…not the best taste to have on your tongue.

It was no quinoa “meat” balls, but it was edible for one meal, if you don’t drink the broth.  Problem was I doubled the recipe to have more for the next day.  BIG mistake!  It didn’t taste better the next day like some leftovers do, not even after adding some fish sauce.

Lesson learned: never make LOTs of something if you’re not sure how it’s going to turn out.

How can I make the recipe better?

Recipe (adapted from The Modern VEGETARIAN):

  • 300g Lo Shi Fun, blanched (I used udon)
  • 5-6 fried bean curds, blanched and sliced
  • 5-6 fish balls, halved
  • hand full of green beans
  • hand full of bean sprouts, blanched
  • 1 tbsp curry powder (I used 2 + 1/3 tbsp)
  • ½ tsp chilli powder (optional), or to taste (I used 1 tsp)
  • 3 tbsp water (I used 6 tbsp)
  • 20 curry leaves (optional)
  • 250ml water or vegetable stock (I used 900ml vegetable stock)
  • 500ml unsweetened soy milk
  • 1-1½ tbsp olive oil
  • salt to taste (I used 1 + 1/4 tsp)
  • granulated mushroom bouillon (optional), to taste (I used 1 cube)
  1. Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
  2. Heat oil in a non-stick wok on medium heat.
  3. Add green beans and cook for 3 min.
  4. Add in the curry leave and fry for half a minute. (I didn’t have curry leaves so I didn’t do this)
  5. Stir in curry paste and fry over medium heat until fragrant (~2 min).
  6. Pour in water, unsweetened soy milk, fried bean curds, fish balls and bring to a boil.
  7. Season to taste with salt and granulated mushroom bouillon.
  8. Divide Lo Shi Fun and bean sprouts into individual serving bowls.
  9. Ladle the soup and serve immediately.

17 thoughts on “Vegetarian day week 2 a flop

  1. It looks good. too bad the taste didn’t match. Maybe try adding in some peanut butter to make it a peanut curry sauce. I’ve got a recipe that does that and it tastes great. Might help cut the strong curry??

  2. I applaud you for blogging about how sometimes things don’t turn out. I made 4 quarts of very untasty stew about a month ago. Froze it. Just had some last week and it was still untasty!

    I suspect you are right about the soy milk too.

  3. I’ve nominated you for the Very Inspiring Blogger Award. you’re recipes are always so creative..even when they don’t quite work out! you can find details of the award on my blog (there are duties that come with the nomination!) Cheers!

  4. Pingback: A berry good weekend | trials in food

  5. Pingback: Things I learned from vegetarian day week 3 | trials in food

  6. I have to agree with the comment you left on my blog… to a point. Our meals LOOK similar but I was thrilled with how mine turned out. No fish in mine either, pure vegan.

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