Addendum March 5, 2011: Great news! There’s actually now a Real Coffeepot Cookbook, inspired by the blog post below!
Okay, there’s something you need to know about me for when we hang out together for the Jamaican in Russia adventure: I take my diet very seriously. At the same time, I’m not ruled by my gut, at least not the same way other folks are.
So, when I say that I don’t eat meat, I don’t mean just for today. I mean yesterday, today, tomorrow, the next day, and the day after that. I’m not suddenly going to forget and take the piece of pork you’re offering me because YOU forgot that I don’t eat meat. (I had a hard time explaining that on a date in Xishuangbanna.) I’ve been vegan since 1992, so I mean never. It also means I don’t eat fish, because last time I checked, fish aren’t vegetables.
When I say I’m fasting, I just don’t mean “just for right now,” and then proceed to take the rice you’re offering because it’s after 5pm. When I fast, it means I’m not eating.
And when I say I don’t eat MSG, or meat flavoring cubes or white sugar or table salt, that’s just what I mean.
So, today as I slowly resume eating from my fast, I felt like I wanted something warm rather than the fruits I’ve been eating for the past 2 days.
However, for reasons I’ve just stated, I won’t eat in a non-vegan restaurant, because I can’t be 100% sure that even though I request no MSG, no salt, no meat oil, no eggs, etc. I can’t be sure that the chef will honor those requests to my satisfaction.
So, even though there’s no kitchen in my hotel room I will still cook today, because I have…..wait for it….wait for it……The Coffee Pot Cookbook!
That’s right, ladies and gentlemen, The Coffee Pot Cookbook by Walt F.J. Goodridge, healthy meals you can make with just a coffee pot and a little creativity! I had the idea for this back in Kunming, but didn’t get around to blogging about it, so now it’s time.
Today’s dish is Walt’s Nomad Veggie Soup and noodles from Chapter 7 of the cookbook.
Electric Hotel Coffee pot (provided in most hotels)
Soup bowl (borrowed from the hotel front desk)
Empty water bottle
bok choy not shown
INGREDIENTS (purchased from local supermarket; grab some extra plastic bags while there)
4L bottled water
Rice noodles (optional)
Sea salt (ordered from iherb before leaving Xishuangbanna)
Before beginning the process below, If you’ve only got one bowl, you can pour hot water over dried rice noodles, let soften, remove from bowl, place in hotel teacup, and enjoy as a side dish or include in soup.
Wash bok choy, tofu and scallion with your bottled water. If no basin or pot is available, cut the top off a smaller empty 1.5L water bottle (shown) you’ve been saving in your room for just this sort of thing, insert vegetables, pour in water, cover with palm of hand and shake vigorously.
Finely dice garlic, ginger and scallion. If no cutting board is available, spread a piece of plastic (the extras you got from the produce section of the supermarket) across the wooden desk of your hotel room. Dice gently, then discard the sheet when done.
Dice tofu into cubes
Place diced ingredients, tofu and bokchoy into soup bowl.
Boil water in coffee pot.
Pour boiling water over ingredients in bowl. Cover with plastic sheet or plate if you have one. Let simmer for a few minutes. Stir occasionally.
Add sea salt to taste.
(Total preparation time: about 10 minutes
Total cost: 20.70RMB = 3.18US
Next time, we’ll make brown rice in a coffee pot. This could get messy.
Addendum March 5, 2011: Great news! There’s actually now a Real Coffeepot Cookbook, inspired by the blog post!