Mom Violy told me she wanted to order the Paella Negra from Dean & Deluca. Carmina suggested we dine in since we’d never really tried their main courses, always just getting takeout with the cream puffs . Mom Violy agreed, and we arrived about thirty minutes before the lunch rush began. The service was very slow, even though we had ordered ahead of time. They mistakenly brought out the Paella Valenciana , despite Mom Violy repeating the order three times to the person who took it. It turned out the cook on duty made the error, even though it was written down clearly. We know Paella Negra takes a long time to prepare, which is why Mom Violy had requested it to be cooked beforehand. She wanted it as her main meal, but because of the mix-up and feeling hungry, she took a piece of Carmina’s Turkey Club Sandwich and asked for the bacon on the side. I didn’t expect the turkey to be just one piece, and the bread was toasted so hard that it removed one layer of the sandwich. Since ...
Often when you cook food that is plant based it may taste off from your taste buds.
Must try this one because you won't know it is healthy for you.
Carmina was able to make salmon pho soup by using same ingredients in my recipe of Vietnamese Pho Soup.
The only difference we would revise the broth by adding the one cube of Massel Instant Pho Cubes Plant Based.
Plant Based Salmon Pho Soup Recipe
Ingredients:
- Salmon (pre-cooked)
- 1 - Piece Vermicelli (soak in hot water)
- 6 Pieces - Fish ball (any brand and sliced in the middle)
- Vegetables of your choice
- 2 Cups - Water
- 1 Piece of Massel Pho Soup Plant Based Cube
Cooking:
- Just add two cups of water in a small pot once it begins to boil add one cube of Massel Pho Soup Plant based broth mashed it.
- Add the vegetables, fish ball and once it is almost cook add the salmon simmer a bit once you can smell the broth and vegetables are cooked.
- Transfer to a serving bowl and enjoy you homecooked meal.
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