1811 SW River Dr. (via D-Dish)
The order:
Avocado roll
Young Popeye roll
Yasai Futo Maki roll
Ninging (deep-fried Carrot) roll
Spinach roll
Miso soup
Kim-chee Tofu Appetizer
Salmon Teriyaki
Cost: about $45 before tip

Oh, wow was this ever good. I'm bloated with salmon teriyaki, because I didn't want to stop eating! Luckily, I still have enough left for lunch. I also munched carrot rolls, which were fantastic. I'm kind of hoping I awake in the middle of the night with an appetite, because I'd love to steal some more from the fridge.

Bill also got exactly what he was hoping for. Miso soup is a big comfort food for him, and this was perfect--just the way he remembers first experiencing it. I watched him roll his eyes with pleasure as he tasted the kimchee. That's how everything was--eyerollingly good. I'm glad we both have enough for another meal from this, and I can't wait to order from Yuki again.

With only one minor change (lime for lemon), this recipe is from the book What's Cooking Vegetarian by Jenny Stacey. I love this book, because every recipe includes beautiful pictures. Sadly, it doesn't have a great index so you have to hunt around a bit.

2 tbl butter
2 garlic cloves, crushed
1 onion, chopped (okay, I sliced it. I hate chopped onions)
½ tsp turmeric
1 tsp garam masala
¼ tsp chili powder
1 tsp ground cumin
2 cans of chopped tomatoes (14.5 ounces ea)
1 cup red lentils
Juice of ½ a lime
2½ cups veggie stock
1¼ cups coconut milk

Melt the butter (I used a little olive oil too, to keep the butter from scorching) in a large saucepan. Saute the garlic and onion for 2-3 minutes. Add the spices and cook for another 30 seconds.

Stir in the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes, until the lentils are tender.

This is (as of this writing) officially my favorite soup ever.

When I bought this a little while ago, the goal was to make little loaves full of veggies, fruit, nuts, etc., packed with nutrition and sweetness, that could be easily taken to work. I used the pan for the first time tonight (great pan!), with this recipe:

The Dry:

4 c unbleached all-purpose flour
2½ c whole wheat flour (fine grind)
½ c rye flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 c white sugar

The Wet:

A bit over ½ c honey
1 tbl molasses
1 c olive oil (not extra-virgin--too strong!)
3 eggs
½ c apple juice
1 tsp vanilla

The Stuff:

1½ c chopped almonds
1 pear, peeled and cut into small cubes
1 zucchini, very finely chopped
1 banana, pureed
Zest of 1 lemon

Mix the dry ingredients together. Pour in the Wet and the Stuff and mix until dry ingredients are moistened. Bake at 350° for 45 minutes.