Vegan Mapo Gnocchi(?) – Made a crossover dish yesterday with faux-gnocchi made from taro, sweet potato and tapioca starch (inspired by the Hakka dish Abacus Seeds). Enveloped this in a mapo sauce inspired by mapo tofu that is made vegan by subbing meat with oyster and shiitake mushrooms! Interesting dish, though I will reconsider my starch ratios next time cos 100% tapioca seems to create a very chewy texture… maybe I need to cut it with some other type of flour. End of examination period calls for funky kitchen experiments! 😛
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