Quarantine Kitchen — PART III

Welcome to May everyone! The flowers have bloomed and wasps have taken up residency near the wooden entry steps to my building. I have been held hostage several times now. But, here we are, together again, for the next edition of quarantine kitchen! This week has fewer highlights, because half of my meals may have been spaghetti and Victoria arrabiatta sauce, and well, that's just not that interesting to share.

Salad bowl with my cilantro line cashew crema

Maangchi's dubu-gangjeong! Find her
crispy tofu recipe here

My friend told me about the Vietnamese dessert,
 che dau xanh. I happened to have all the ingredients—mung beans,
 coconut milk, and sugar. It came out brown instead of 
vibrant white because I used coconut sugar. Also, next
time I would use canned coconut milk for a creamier taste.

Moroccan tagine with zucchini, red potatoes,
 chick peas, butternut squash, and apricots
over couscous.