I was tempted by the recipe in today’s New York Times Magazine, especially because of the over-indulgence of last couple of days (paella feast at Socarrat (Paella Valenciana!!!) and the Christmas party). A simple vegetarian meal of tofu and rice sounded wonderful and restorative. I also wanted to make Manchurian Cauliflower, but thanks to the lack of cauliflower, Manchurian Cauliflower became Manchurian Broccoli. I found the recipe easy enough, but consuming way too many pots and pans. I would make the tofu dish again, but next time with a little more soy sauce and an addition of red jalapeno peppers. I might also make the caramel sauce by combining all the ingredients together (including tofu) and simmering it until the sauce caramelizes (may need to reduce the amount of sugar). I thought the braised tofu was a little too bland and sweet. On the other hand, Manchurian Broccoli was so good and addictive, I felt like I was eating French fries. But I will only use 1 or 2 eggs in the batter since broccoli does not absorb the batter very much. I might even try dry batter frying next time. But overall, entirely satisfying meal and if we substitute water with eggs in the batter, completely vegan feast.
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Kira Nam Greene’s work explores female sexuality, desire and control through figure and food still-life paintings, surrounded by complex patterns. Imbuing the feminist legacies of Pattern and Decoration Movement with transnational, multicultural motifs, Greene creates colorful paintings that are unique combinations of realism and abstraction, employing diverse media such as oil, acrylic, gouache, watercolor and colored pencil. Combining Pop Art tropes and transnationalism, she also examines the politics of food through the depiction of brand name food products, or junk food. Recently, Greene started a figurative painting series spurred by the 2016 Presidential Election, Women’s March, #metoo movement and ensuing crisis of conscience, this new body of work aspires to present the power of collective action by women.
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