Eat Dance Live

Lychees are very unphotogenic, but really yummy! Seriously though, they are. When I put lychee into google images, this is what I got: Lychees as eyeballs (from here ): Lychees as... what usually happens after a rough night out? (from here ) Lychees as... the primordial soup from which all life was born? (from here ) And I don't even know where I'm going with this anymore, but needless to say that lychees just kind of look globby when you try to photograph them: Anyway, the reason I'm talking about lychees is that my foray with cooked foods over the winter break made me realize: a) how much I love raw foods and how they make me feel so much better b) that any dietary issue can probably be solved by raw food, you just have to figure out how. Right now, I've been looking for answers in Traditional Chinese Medicine, namely through the concept of "warming" and "cooling" foods. The reason I was being a little bit more lax abo...

Okay, so that title may not have been the most appetizing way to introduce you to this next dish, but the taste totally makes up for it! What I'm referring to is Hong Shao Dou Fu Pi and Mu Er ("red-cooked" tofu skin and "wood ear" mushrooms). By far, one of my childhood favourites! Over the holidays, I headed down to DC and came home to my mom's amazingly veganized Chinese food. Little did she know I had been dreaming of tofu skins a week prior to going home. (That's actually an embarrassing fact. Right before falling asleep one night, I was said to have exclaimed "You know what I'm really craving? Tofu skins!" That is the depth of my obsession...) Tofu skin (also known as a beancurd sheet or yuba) is the filmy skin that lines the top of your pot when soy milk is boiled (the same thing happens when you heat cow's milk). It's made up of the bean's protein and lipids and it's apparently quite a process to make. Instead of bein...