sesame oil (i didn’t have any today, so i used virgin olive oil)

garlic / onions / carrots / eggplant / tomatoes / potatoes (anything you want!) i would add snowpeas next time

pho noodles

2-3 bouillion cubes

Prep: soak pho noodles (half pack for about 3 servings) in water for an hour

1st: oil, then add garlic, then add onions, then add eggplant, then carrots, then potatoes, then tomatoes, etc

(boil water in another pot and throw soaked noodles in for about 30 secs – 1 min)

2nd: Add 2-3 cups of water to the veggie pot, add the bouillion cubes, and after draining the noodles, add them to the water and veggies. Stir a bit and then it’s pretty much ready!


1jun14. Kobe, Japan.




adapted from cookingchanneltv.com:


(1) can black beans  (drain them, mash them)                                                                                                                                        

(1) can refried black beans                                                                                                                                                                    

(1) cup dried breadcrumbs                                                                                                                                                                      

(2) large eggs                                                                                                                                                                                            

(1) tsp. black pepper                                                                                                                                                                            

(1/2) tsp. garlic powder

*you can add slivers of carrots, if you like.

mix them all together in a medium-sized bowl, entering them into the bowl in order that they are listed above.

put olive oil in pan, put patties in accordingly.

top with: tomatoes, onions, and cheese, lettuce.

The first burger I ate on bread, the second on a bed of lettuce. I think I prefer the lettuce! Delicious!


(3/4) cup mayonnaise                                                                                                                                                                            

(1) tsp. curry powder                                                                                                                                                                                 

(1/2) tsp. yellow mustard                                                                                                                                                                        

(1) tsp. water                                                                                                                                                                                          

(1) tsp. vinegar                                                                                                                                                                                          

(1/4) tsp. black pepper

mix it all together.

adptd. from food.com

24apr14. Kobe, Japan.




Original recipe makes 4 servings
  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.


DEC12. Instagram Sutro



11DEC12. Orlando, Florida. Instagram Lo-Fi, iPAD3.

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Yield: SERVES 2


  • 8 oz. Pad Thai rice noodles, or enough for 2 people
  • 12-15 small to medium raw shrimp, shells removed
  • 1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
  • 3-4 cloves garlic, minced
  • 1 tsp. grated ginger
  • 1 egg
  • 2-3 cups bean sprouts
  • 2-3 green onions, sliced
  • handful fresh coriander/cilantro
  • 1/3 cup dry roasted unsalted peanuts, chopped
  • 2-3 Tbsp. vegetable oil
  • 3 Tbsp. vinegar
  • 1 Tbsp. lime juice
  • 3-4 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
  • 1/4 to 1/2 tsp. cayenne pepper, to taste
  • 1/8 tsp. white pepper


  1. Bring a large pot of water to boil. Dunk in noodles and boil until they are limp but still firm and a little “crunchy” to taste. The noodles should be undercooked, as they will be fried later. Rinse with cool water and set aside.
  2. Toss shrimp in 1 Tbsp. soy sauce and set aside. Next, combine ‘Pad Thai Sauce’ ingredients, stirring to dissolve sugar. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around, then add garlic and ginger. Stir-fry 1 minute and add the shrimp. Stir-fry 2 minutes, or until shrimp are pink and plump. Push ingredients aside and drizzle a little more oil into the pan. Crack in the egg and stir-fry quickly to scramble (30 seconds).
  4. Add noodles and drizzle over 1/3 of the pad Thai sauce. Using a gentle turning motion, stir-fry everything together. Add more sauce every 30 seconds to 1 minute until sauce is used up and noodles begin to get sticky and chewy tasting (‘al dente’ – 5 to 8 minutes).
  5. Turn off heat. Fold in bean sprouts and green onion. Taste-test, adding more fish sauce if not flavorful enough. If too salty or sweet, add a good squeeze of lime. Sprinkle over the nuts and coriander. Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!


adptd. from:






9DEC12. Orlando, FL. Instagram Lo-Fi, iPAD3.
Servings: 4
1 large eggplant, peeled and cut into 1/3 inch slices
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1/4 cup olive oil
3 cups spaghetti sauce
1/2 lb shredded mozzarella cheese
1/3 cup grated parmesan cheeseDirections:
1 Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
2 Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
3 Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
4 Bake 20-25 minutes or until mixture is bubbly.




Whenever I’m back in the States and staying at the Haus de Langley, I am given free reign of the kitchen and allowed to play the role of ‘Master Chef.’ It’s fun, it’s challenging. It’s hardly ‘master’ful. 😉

8DEC12. Orlando, Florida. Instagram Lo-Fi, iPAD3.

It’s from Allrecipes.com:     http://allrecipes.com/recipe/spicy-vegan-potato-curry/detail.aspx

Original recipe makes 6 servings
  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) can peas, drained
  • 1 (14 ounce) can coconut milk


  1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.