When your refrigerator is *overflowing* with vegetables, sometimes, you just have to spend some time and cook it all. And this is what I spent most of yesterday doing, sigh. On the plus side though, I've easily enough food for the next week.
Sept 5, 2010 - Pecel (served with Peanut Sambal)
Pressed bean curd with cabbage
Beet and tomato soup
Kohlrabi with chinese black mushrooms
Spinach with fermented bean curd
I also made a Chickpea & Green Bean salad, but evidently I forgot to take pictures. Good thing there are leftovers - I'll go take a picture this afternoon.
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