Tuesday: Regenerating Scallions
You can thank Melissa from “The Next Food Network Star” for this one:
Put your scallions/green onions (does anyone really know the difference?) root side down in a glass of water after you’ve cut them and they will grow back!
I love this trick! I am going to use my re-growth to try and make tempeh fried rice. Tempeh is a fermented soy product that, in my opinion, has a more appealing flavor and texture than tofu. I love living in a college town where vegetarian food is abundant. We are by no means vegetarians, but as my husband’s thesis has revealed to me the environmental impact of raising beef, pork and chicken, I like to cook a few meat-free meals a week. I first tried Artie’s tempeh at Cafe Gardens and bought a brick to cook myself at Ward’s, our local grocery store.
This entry was posted on Tuesday, July 14th, 2009 at 5:28 am and is filed under recipes, teachable tuesday, vegetarian cooking. You can follow any responses to this entry through the RSS 2.0 feed.
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Valerie says:
E, you should do a blog-friendly summary of your research. Just sayin.
Ethan says:
I'm definately planning on it when I'm done. I just don't want to go putting things on the world wide web that I haven't yet defended academically. Thanks for the shout out, though! If anyone wants a preview, conventional beef production is across the board the worst commonly consumed meat you can eat for the environment. Erik joked on his blog about how crazy it is to tax it, but it really is bad.
Megan says:
does this mean you only cut and use the green part?
Valerie says:
Yeah, but after you do it a couple times, they start getting pretty thin, so then I use the white part.
Travis McKinney says:
I thought megan was talking about the green part of beef… and I was like, Thats rotten.