I have always dreamed of having my own restaurant and I like to play around with ideas of what I would put on my menu and this would definitely have to be on there. A while ago corn ribs were really trending online but I think I was hiding under a rock so I am very late to the game but this is probably one of the tastiest things I have made in a while and it's just really fun to eat.
Also, all food things aside. I am really excited and wanted to officially share in the newsletter that I have officially received my first affiliation as a content creator with Lucy & Yak.
I love, love, loveeee their clothes as they are really made for comfort and truly have amazing quality. Sustainability has always been really important to me and I love how much care goes into all that they do. They have also given me a code to share with my supporters to save 10% on your purchase. They also have a great variety of sizes as inclusivity is a big part of Lucy & Yaks mission. Lucy started her business in her van named Yak selling her handmade items by the beach building this company organically doing it right from the ground up and for that I am so proud to be an affiliate.
The Weekly Round-Up
Elote’s Corn Ribs
I went vegan when I was 15 which was tough because the fam was eaten pretty good and I did feel a bit left out. For myself it was worth the sacrifice and now I get to recreate and eat all my childhood favorites like these Elotes inspired corn ribs.
I airfried the corn and tossed it with some cilantro lime aioli and topped it all off with tajin, cilantro and vegan cheese that I processed to get more of a crumbly cojita cheese texture and you guys this was so amazing and would make for the best appetizer.
Creamy Lemongrass & Ginger Hokkien Noodles
It has been raining all week here in Orlando and whenever the weather is gloomy I instantly start craving a creamy bowl of noodles. I wanted to make exactly what I was craving and believe it or not. I don’t actually always record food that I am craving in that moment because in reality I eat the same thing for at least a week before I am tired of it and then on to the next thing.
I made these creamy lemongrass ginger noodles with my favorite soy garlic marinated tofu and immediately wanted to make another batch of this broth to store in the freezer because it is that good.
It's actually pretty simple and doesn't require too many ingredients. It comes together by sauteing the lemongrass and aromatics, deglazing with vegetable stock and allowing that to simmer. Then straining it and returning it to the pot to add in the coconut milk, lime juice, soy sauce, noodles and everything else. I always like to finish cooking my noodles in sauce or broth to allow the sauce to thicken and to allow the noodles to take in more flavor.
That’s it for this week folks ! I hope you guys have been liking how I have been liking this newsletter now that with a couple weeks I seem to have this Substack thing down.
If you are looking for the recipe, click the title of each recipe and it will take you to my site where all the ingredients and instructions are. This makes for a shorter weekly email that is hopefully a lighter read.
Thank you for continuing to subscribe and support my work and don’t be afraid to leave a comment of future recipes you would like to see :)