While I don’t remember the first time I ever had a Whole Bowl, I can perfectly remember the day I learned how to make Tali Sauce. It was a summer evening and I had a craving. Food carts were nearing closing time as I sat at my kitchen table on the verge of becoming hangry. So I did what any child of the Internet would do: I turned to Google.
Call it what you will: Tali Sauce, Northwest Sauce, Yum Sauce… If you’re from Portland you’ve probably had one of its many variations, or something close enough. And in all its myriad forms, surely someone, somewhere has tried to recreate this sauce, right?
Having Chris go gluten-free after a 6-month long intestinal civil war really turned our kitchen on its head, although mostly in a good way as it prompted me to try lots of new things. Tried ‘n’ true methods we used to turn to for flavoring our tofu got canned as soon as we had to stop cooking with wheaty ingredients– teriyaki sauce being the big one. Good grief, what I wouldn’t give for a gluten-free version of Soy Vay Teriyaki Sauce. WOOF.
While perusing the market’s shelf of dressings and marinades one day we took a shining to a bottle of buffalo wing sauce that was not only gluten-free, but surprisingly minimal on the ingredients altogether (not to mention fat free and extremely low-calorie!). It was on sale, so of course we tried it. And now… Well, now Chris enjoys it on almost everything he eats. 🙂
Earlier this summer I took advantage of my local Asian market and taught myself how to make sushi. Chris and I made a big event of it, laying out the fixins and letting everyone learn how to roll and cut it themselves.
I have always been intimidated by sushi in the kitchen, but after learning how to make it, it seems silly. Making simple vegetarian maki is incredibly easy, though a bit time consuming. It also makes a lot, so it’s not something I really see myself doing on casual dinner nights – best save this one for dinner parties and the like.
I also learned how to make Vietnamese fresh spring rolls, which is beyond easy. I’ll tell you how to make both, starting with the sushi.