tag:blogger.com,1999:blog-65893576226456013492024-03-11T21:52:20.709-07:00Oishikatta 美味しかったInternationally inspired food, slanted towards fresh fruits & veggiesUnknownnoreply@blogger.comBlogger612125tag:blogger.com,1999:blog-6589357622645601349.post-92172249945079333132023-11-23T13:04:00.000-08:002023-11-23T13:04:45.477-08:00Spaghetti Squash Carbonara (vegetarian)<p> Cut spaghetti squash in half lengthwise. discard seeds. Pressure steam for 7 minutes. When the squash has cooled slightly, use a fork to pull apart the spaghetti squash strands. Drain if necessary. Reserve the hot steaming water. </p><p>Beat 2-3 eggs. Add <=1 C shredded parmesan cheese and 1/4 tsp salt to the egg mixture. </p><p>finely dice 1 clove garlic. crush 1/4 tsp fresh black pepper. </p><p>Rough chop 2-3 tomatoes. Chiffonade slice basil. </p><p><br /></p><p>In hot pan (large enough to hold the squash eventually), add 1-2 TB olive oil. Toast the garlic and black pepper in the hot oil but do not burn. Add tomatoes and stir. Add the sqaush strands and stir. </p><p>slowly pour some hot steaming water into the eggs, continuously stirring so they don't curdle. Now that you've warmed up the egg mixture, slowly pour egg mixture into the hot pan over the squash. Stir to keep it from curdling. Throw the basil in at the last minute. Serve immediately. </p><p> </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-50758101014599173442022-08-13T08:31:00.005-07:002022-08-13T08:31:44.430-07:00Soy Curl Satay Skewers<p>Combine one <b>8oz package of soy curls</b> with <b>hot water</b> to rehydrate. Drain and press out excess water. (Pro-tip: use the largest pieces of soy curls, you may need to sort through a couple bags and use the big pieces from each bag)</p><p><br /></p><p>Mix up marinade: </p><p><b>1 TB Maple syrup</b></p><p><b>2 TB avocado oil</b></p><p><b>2 TB soy sauce</b></p><p><b>1 tsp lemongrass paste</b></p><p><b>1 tsp sriracha </b></p><p><b>1/8 tsp ginger powder</b></p><p><b>1/4 tsp garlic powder</b></p><p><br /></p><p>Stir the hydrated soy curls in the marinate. Then thread onto skewers. Place on a rimmed baking sheet with parchment paper. </p><p>Broil at 500 F for 15 minutes. Then flip and boil another 5-7minutes. </p><p>Serve with soba or vermichelli noodles, peanut sauce, veggies. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-43744004185779685012022-08-13T08:27:00.004-07:002022-08-13T08:28:11.621-07:00Blackberry Vodka SpritzersMake blackberry vodka by combining <b>washed blackberries</b> and <b>vodka</b> in a glass jar. Let sit for a few weeks, then strain. <div><br /></div><div>For Vodka spritzer, combine: </div><div><b>1 TB blackberry vodka </b></div><div><b>1 tsp lime juice </b></div><div><b>1/4 C simple syrup (sugar + water ) </b></div><div><b>about 3/4 C sparkling water
</b></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-27794079452150145742022-04-30T13:45:00.006-07:002022-06-22T17:59:47.667-07:00C's Favorite Veggie Soup (Instant pot)<p> <span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Chop </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 onion </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">and </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">4-5 cloves garlic</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. Heat instant pot on saute function.</span></p><span id="docs-internal-guid-ca9c3206-7fff-a463-0c74-465903b068d6"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> When warm, add </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 TB oil.</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> Then saute the onion and garlic in </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">¼ tsp salt</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When carmelized, turn off saute function. Add cracked </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">black pepper , 2 bay leaf, ½ tsp dried thyme. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Meanwhile, chop veggies: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">3 carrots</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">2 stalks celery </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 large russet potato</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> (skin on) </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Optional: </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1-2 C chopped green cabbage</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Drop these into instant pot. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Add </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 package veggie stock/broth (32 oz), approx 3 C water</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">2-3 C frozen cooked chickpeas</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Pour in enough extra water to come to the top of veggies. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Seal and pressure cook for 5-8 minutes. </span></p><div><br /></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Season with salt (<b>1TB</b> for normal folks, <b>or 1/2 TB</b> for lower salt diet)</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> and </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">1 tsp lemon juice or vinegar </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serve with crusty bread</span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-5478685831105314472022-02-06T12:04:00.009-08:002022-04-30T11:36:29.753-07:00Make ahead Sweet Potato Freezer Burritos Make enchilada sauce: mix chili spices in a ramekin. In hot pan add 2 TB oil and 2 TB flour and toast. then add the spices, then tomato paste (or tomato paste concentrate). deglaze with 1.75 C veg broth. Simmer to thicken. Set aside.<div><br /></div><div>Peel and dice 2 medium yellow onions (or 1 big one). Saute in 2 TB avocado oil
1/2 tsp salt </div><div><br /></div><div>Peel and cut 2 sweet potatoes. Pressure steam in instant pot for 5 minutes. </div><div><br /></div><div>3-5 C cooked black beans (we soak, pressure cook, drain and freeze in ziplocks so they are ready!) </div><div>2-3 C frozen corn </div><div><br /></div><div>Combine it all, taste and add salt if necessary. </div><div>14 large flour tortillas. Heat up 2 at a time and fill and roll. Wrap in aluminum foil. Freeze
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-64402330142192377492021-06-19T18:07:00.003-07:002021-06-19T18:07:22.487-07:00Fish Green Curry<p>Hot pan on the stove</p><p>add <b>1 TB avocado oil </b>and swirl to coat bottom of pan </p><p>fry up <b>2 TB or 50 grams green curry paste </b>in the oil (<=60 seconds). We like Mae Ploy brand</p><p>add <b>1 to 1.5 TB sugar </b>and <b>1-2 C plain non dairy milk</b> (oat milk is good b/c it's richer than almond). Stir to combine. </p><p>Add <b>sliced mushrooms or green beans or vegetable </b>of choice. Cook on medium-low until the vegetables are nearly all done cooking. </p><p>Place <b>2-4 portions of white fish fillets</b> (halibut, cod or white fish) into the pan. Spoon some of the curry liquid over the top. Turn stove to low and cover. Let cook a couple minutes, then flip. Fish is done when it flakes apart. </p><p>Serve over rice. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-57550122051787013272021-05-12T18:14:00.002-07:002021-05-12T18:14:08.577-07:00Vegan Papaya Lassi with Cardamom<p>Inspired by <a href="https://www.thekitchn.com/recipe-papaya-lassi-with-carda-1-149085" target="_blank">this </a>and <a href="https://www.marthastewart.com/1153933/papaya-lassi" target="_blank">this</a>, veganized a lassi! It's deceptively simple; super tasty. </p><p>Blend: </p><p><b>1 C ice cubes</b></p><p><b>1-2 C papaya </b></p><p><b>1 C oat milk</b></p><p><b>1/2 tsp cardamom</b>, crushed in mortar and pestle</p><p><b>2 medjool dates</b> (pits removed) </p><p><br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-38397289441279657982021-02-06T17:22:00.006-08:002021-02-06T17:22:47.027-08:00Favorite Tofu Recipes 2020-2021<p>Main method: Cut tofu into squares or slabs, press. Drain. Marinate in soy sauce and maple syrup and some oil. Then toss in cornstarch (or panko and sesame seeds). Bake on parchment paper at 400 F for 20 minutes each side. The basic idea is described well <a href=" https://cookieandkate.com/how-to-make-crispy-baked-tofu/" target="_blank">by Cookie and Kate</a>. I hate frying as it's a lot of standing over the stove time, so I try to bake whenever possible!</p><p>Are these steps really necessary? Yes, even for someone like me who likes to skip steps and streamline. Pressing and draining is essential for better texture and crisping. Cornstarch or some dry coating on the outside is essential, otherwise the tofu just kind of steams in the oven. Parchment is essential (so you get a crisp exterior, otherwise it sticks to the pan and you can't get the crispy exterior off in one piece). </p><p>Variants: </p><p></p><ul style="text-align: left;"><li>Marinate in sriracha and honey, then coat in corn flour/cornmeal like <a href="https://thewoksoflife.com/loaded-crispy-tofu-tacos/" target="_blank">this recipe from The Woks of Life</a></li></ul><p></p><p></p><ul><li>This <a href="https://www.justonecookbook.com/teriyaki-tofu/" target="_blank">version from Just One Cookbook</a> uses Japanese flavors and reminds me of Agedashi tofu, but is much simpler. If you eat fish, the katsuobushi on top is delicious! I wait until it's out of the oven and sprinkle while pan is still hot. </li><li><p>Sesame tofu is very popular. Use a flax egg or real egg to dip and adhere a thicker layer of panko or bread crumbs, like<a href="https://itdoesnttastelikechicken.com/crispy-sesame-crusted-tofu/ " target="_blank"> It Doesn't Taste Like Chicken</a> or <a href="https://www.loveandoliveoil.com/2013/06/sesame-crusted-tofu-2.html" target="_blank">Love and Olive Oil</a> or <a href="https://www.lazycatkitchen.com/vegan-sesame-encrusted-tofu-steaks/" target="_blank">Lazy Cat Kitchen</a>. </p></li></ul><p><br /></p><p>We also really like these tofu recipes from Chloe Coscarelli's book "Chloe Flavor": </p><p><b>Thai Tofu Satay </b>with peanut sauce pg 78 - adapted to the oven instead of stove top. I bake for 40 minutes at 375 - 400 F and flip half way through. These planks are so good we love them in sandwiches, especially with some kind of greens plus mango chutney. </p><p><b>General Tso's Tofu</b> on page 176 which uses an orange juice, sriracha sauce. </p><p>Future Tofu ideas: </p><p>Next I want to try <b>tofu "Fish"</b>, in either the <a href="or https://www.elephantasticvegan.com/tofish-and-chips/" target="_blank">fish and chips</a> or <a href="https://www.elephantasticvegan.com/vegan-fish-burger/" target="_blank">fish burger</a> form factor from Elephantastic Vegan. </p><p>I also want to try<b> tandoori tofu</b> on skewers like <a href="https://helloveggie.co/tandoori-tofu-skewers/" target="_blank">this from Hello Veggie</a> or <a href="https://holycowvegan.net/oven-blackened-tandoori-tofu/" target="_blank">Holy Cow Vegan</a> or <a href="https://www.rabbitandwolves.com/vegan-tandoori-tofu/" target="_blank">Rabbit and Wolves</a>. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-9838651778632110662020-11-15T17:04:00.003-08:002020-11-15T17:04:51.515-08:00Vegan soy curl pot pies/chick*en and dumpings in instant pot <div style="text-align: left;">I saw <a href="https://minimalistbaker.com/1-hour-vegan-pot-pies/">this recipe for vegan pot pies</a> and wanted to try making it in the instant pot, and adding soy curls for a "chicken" like effect. You can make this as either pot pies or more simply as "chick*n and dumplings" </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Measure out in a small cup: </div><div style="text-align: left;"><b>2 TB flour</b></div><div style="text-align: left;"><b>1 tsp thyme</b></div><div style="text-align: left;"><b>1 tsp oregano</b></div><div style="text-align: left;"><b>1/2 tsp ground black pepper </b></div><div style="text-align: left;"><b>4 bay leaves</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dice: </div><div style="text-align: left;"><b>1 medium russet potato</b></div><div style="text-align: left;"><b>2-4 carrots</b></div><div style="text-align: left;"><b>2-4 celery stalks</b></div><div style="text-align: left;"><b>1 small yellow onion</b></div><div style="text-align: left;"><b>4 cloves garlic </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Soak <b>1/2 package soy curls</b> in 1-2 C hot water. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>Meanwhile, make the dumpling/biscuit topping by mixing: </div><div><b>2 C flour </b></div><div><b>1.5 tsp baking powder</b></div><div><b>0.5 tsp salt<br />1/4 C olive oil </b></div><div><b>3/4 C milk or non dairy milk</b></div></div><div style="text-align: left;"><br />Saute the onion and garlic in the instant pot, with <b>2 TB oil</b> and <b>1 tsp salt</b>. Now add the flour-spice mixture and stir, cooking until the flour is a little toasted (about 60 seconds). Add <b>2 C broth</b> and<b> 1-2 C water</b> and scrape the bottom of the pan with a long spoon. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the diced veggies, soaked and drained soy curls and stir. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For pot pies, lock the lid now. For dumplings, spoon the biscuit mixture as separate pieces and plop into the liquid in the instant pot. Lock the lid. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pressure cook at high pressure for<u> 9 minutes</u>. If you don't have a pressure cooker/instant pot, then cook for longer, until veggies are soft and dumplings are cooked inside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For dumplings, open instant pop and enjoy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For pot pies, pour the cooked vegetable mixture into a large pyrex pan. Top with the biscuit topping. </div><div style="text-align: left;">If making for later, wrap and store in fridge. When ready, bake at 400 F for 20-40 minutes or until golden brown on top and you can see bubbles around the sides. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-89777547177186919272020-10-24T17:56:00.002-07:002020-10-24T17:56:11.782-07:00Stir Fry Sauce<p>I really like the taste of this stir fry sauce, it goes well with a lot of things, and it doesn't require weird ingredients not already in my cupboard. </p><p><br /></p><p>Chop <b>3 cloves garlic</b> finely, or keep as thin slices</p><p>Microplane <b>1 TB ginger</b> </p><p>Slice up <b>scallion/green onion.</b> </p><p>Mix in a cup: </p><p><b>1 TB hot water</b><br /><b>1 TB cornstarch </b><br /><b><br /></b></p><p>Now add to the cup with the cornstarch: </p><p><b>1 TB maple syrup </b><br /><b>3 TB soy sauce</b><br /><b>1/2 tsp red pepper flakes </b><br /><b>1/8 tsp chili oil </b></p><p><b><br /></b></p><p>In hot sauce pan, add <b>2 TB avocado oil.</b> shallow fry the garlic, ginger and scallions. </p><p>Add whatever other stir fry items. Once they are cooked, then add the liquid and stir to combine. it will thicken a bit. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-19627127262469511062020-07-30T18:16:00.000-07:002020-07-30T18:16:31.712-07:00vegan corn chowder <div class="p1" style="font-family: Helvetica; font-size: 12px; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
Inspired by <a href="https://www.thereciperebel.com/quinoa-corn-chowder/" target="_blank">this</a> and<a href="https://iheartvegetables.com/vegan-corn-chowder/" target="_blank"> this</a> recipe, I made some vegan corn chowder!</div>
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In hot pan (or instant pot on saute mode), add <b>1 TB avocado or canola oil</b>. </div>
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saute<span class="Apple-converted-space"> </span><b>1 diced yellow onion</b> with <b>1/2 tsp salt</b> until browning. </div>
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Add <b>2 stalks celery</b>, diced, and <b>3 cloves garlic</b>, diced.<span class="Apple-converted-space"> </span>Deglaze pan with <b>1/4 C dry white wine</b>. <span class="Apple-converted-space"> </span></div>
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Now add:<span class="Apple-converted-space"> </span></div>
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<b>1 can diced mild chili peppers like hatch</b></div>
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<b>2 small potatoes, diced</b></div>
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<b>1 red bell pepper, diced</b></div>
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<b>bay leaves</b></div>
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<b>veg broth or water<span class="Apple-converted-space"> </span></b></div>
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Pressure cook for 5 minutes at high pressure, or cook on stovetop until potato is fork tender.<span class="Apple-converted-space"> </span></div>
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<br /></div>
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Open pressure cooker, add <b>4 C frozen corn</b>, stir into hot soup to thaw the corn.<span class="Apple-converted-space"> </span></div>
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Scoop some of the mix into blender and blend with<b> 1/4 C cashews</b>.<span class="Apple-converted-space"> </span></div>
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Pour back into the pan, add <b>chickpeas or white canelini<span class="Apple-converted-space"> </span>beans</b>.<span class="Apple-converted-space"> </span>Heat until warmed through.<span class="Apple-converted-space"> </span></div>
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garnish: <b>chopped cilantro</b> and <b>finely diced red onion</b></div>
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Serve with<a href="https://oishikatta.blogspot.com/2020/03/vegan-corn-bread-w-wheat-and-cornflour.html" target="_blank"> corn bread</a> or warm corn tortillas. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-66844653725927755052020-07-05T15:24:00.000-07:002020-07-05T15:24:46.131-07:00Red Currant Jelly (canned)Red currants make an excellent jelly! I looked up a few references for making currant jelly and canning it in boiling water bath:<br />
<br />
<ul>
<li><a href="http://cespubs.uaf.edu/index.php/download_file/1267/" target="_blank">University of Alaska Fairbanks Extension</a></li>
<li><a href="http://www.davidlebovitz.com/red-currant-jam-recipe/" target="_blank">David Lebovitz's recipe</a></li>
<li><a href="http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/making-jellies-9-303/" target="_blank">Colorado State Extension</a></li>
</ul>
<br />
According to a couple sources, no need to add lemon juice (like the usual jam recipes for other fruits) because red currants have enough acid already. (<a href="http://www.cooksinfo.com/red-currant-jelly" target="_blank">Cooksinfo</a> and <a href="http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/making-jellies-9-303/" target="_blank">Colorado state extension jelly page</a>)<br />
<br />
METHOD<br />
<br />
Sort the currants, remove any moldy bits or rocks. Leave them on the stems, no need to pull the berries off the stems. Rinse in a colander.<br />
<br />
Boil the currants (stems are ok) and a bit of water until soft<br />
Strain to get the juice ( I used a fine metal mesh sieve)<br />
<br />
Measure how many cups of juice you have. By volume, the ratio is:1 part juice to .8 part sugar.<br />
<br />
Combine currant juice and sugar in saucepan and bring to boil.<br />
<br />
Pack into hot sterilized half pint (or smaller) jars with 1/4 inch headspace.<br />
<br />
Place in boiling water bath canner for 5 minutes (for half pints or smaller).<br />
<br />
Yield: I bought 4 pints of red currants, which fit comfortably in my large saucepan. It yielded 2.5 C red currant juice, to which I added 2 C sugar. Yielded 3 half pint jars of jelly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-24688679048146974372020-05-09T17:05:00.002-07:002020-05-09T17:05:57.506-07:00Vegan Urad Dal Makhani (w cashew cream) Soak <b>1/2 C raw unsalted cashews</b> in 1 C of water for an hour.<br />
<br />
Pressure cook <u>10 minutes </u>at high:<br />
<b>1 C urad dal</b> (split with skins on (looks black and white) (no need to soak)<br />
<b>3 C water</b><br />
Let pressure reduce naturally. Open pressure cooker, then strain off extra water. Reserve.<br />
<br />
Meanwhile, saute in avocado or other neutral <b>oil</b>:<br />
<b>1 onion, chopped</b><br />
<b>1/4 tsp salt </b><br />
<b>4 cloves garlic, minced</b><br />
<b>2 TB ginger, grated </b>(microplane)<br />
(I saute the onion and salt first until sweating, then add the garlic and then the ginger a few minutes later, since the onion needs more time. Get them nicely browned but not burnt).<br />
<br />
Pour <b>1 can chopped tomatoes</b> into blender. <b>Add 1/2-1 C water</b> (I use the water to rinse out the last drops of tomato from the can). Scoop the caramelized onion mixture into the blender. Blend until smooth.<br />
<br />
In a hot pan with<b> oil,</b> add<b> 1-2 tsp cumin seeds,</b> stir for 60 seconds.<br />
Now add and stir for another 30 seconds:<br />
<b>1 tsp garam masala</b><br />
<b>1 tsp ground coriander</b><br />
<b>1/2 tsp turmeric </b><br />
<b>1 tsp chili powder </b><br />
<br />
Into the hot spice pan, pour the pureed tomato onion mix (be careful, it wants to splatter). Stir to scrape up the goodies at the bottom of the pan. This is your curry sauce.<br />
<br />
Now stir in the cooked urad dal from the prior step, plus:<br />
<b>1 can cooked kidney beans </b>(drain off liquid first)<br />
<b>1 TB kasoori methi (fenugreek leaves) </b><br />
<b>1/2 tsp amchur</b> (sour mango powder) or lemon juice to taste<br />
<b>salt </b>to taste<br />
<br />
Let it simmer until combined and soft. The urad dal will break up a bit.<br />
<br />
Make the cashew cream: drain off the soaking liquid. Combine the soaked cashews with <b>1/4 C fresh water </b>in blender, blend until smooth (scraping down the sides of the blender to catch chunky bits). (cashew cream recipe from <a href="https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648">https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648</a>)<br />
<br />
Top dal with some cashew cream. Serve with rice.<br />
<br />
<br />
inspiration links:<br />
<a href="https://www.mamtaskitchen.com/recipe_display.php?id=13297">https://www.mamtaskitchen.com/recipe_display.php?id=13297</a><br />
<a href="https://www.thecuriouschickpea.com/vegan-dal-makhani/">https://www.thecuriouschickpea.com/vegan-dal-makhani/</a><br />
<a href="https://twosleevers.com/pressure-cooker-dal-makhani-buttery-lentils/">https://twosleevers.com/pressure-cooker-dal-makhani-buttery-lentils/</a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-71056455860691937722020-05-09T10:27:00.000-07:002020-05-09T10:27:22.494-07:00Chinese Egg & tomatoMy friend introduced me to this dish, she said the restaurant didn't have it on the menu but was able to make it when she requested it. I had never seen anything like it and fell for it! It has a soothing flavor and is soft and easy to eat (ideal for tooth/jaw issues).<br />
<br />
Adapted from the NY times recipe, adjusted for our tastes. I really enjoy the white pepper!<br />
<br />
PREP<br />
<br />
Microplane <b>1 tsp ginger</b><br />
slice <b>2-3 green onions</b><br />
slice <b>3 medium tomatoes (1 lb) </b>into narrow wedges<br />
<br />
Mix:<br />
<b>1 tsp cornstarch</b><br />
<b>1 tsp sugar </b><br />
<b>1 TB ketchup </b><br />
<b>2 TB water </b><br />
<br />
separately beat together:<br />
<b>6 eggs</b><br />
<b>2 TB Shaoxing wine </b><br />
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<b>1/2 tsp sesame oil</b><br />
<b>1/2 to 1 tsp salt </b><br />
<b>1/4 -1/2 tsp white pepper</b><br />
<br />
COOK<br />
<br />
Heat a wide pan. Add <b>3 TB avocado oil</b>. Fry the green onions for 30 seconds. Pour in the egg, scramble until just set. Pour egg back out into a bowl.<br />
<br />
Add <b>1 TB avocado oil</b> to hot empty pan. Fry up the grated ginger for 30 seconds. Now add the sliced tomato, stir. Cook until the tomato is starting to come apart.<br />
<br />
Add the cornstarch-ketchup mix. Now add the cooked egg back in, stir to combine. Take off heat.<br />
<br />
Serve over steamed rice.<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-74315592010100638382020-04-20T17:21:00.001-07:002020-04-20T17:21:31.753-07:00Vegan soy curl, broccoli "Mongolian" stir fry <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cvJodOHBrkA/Xp48UXL9OhI/AAAAAAAAGlE/zvbTTxvqV4MD3Yx6QpIQKrs57pvApkGZgCLcBGAsYHQ/s1600/soy%2Bcurl%2Bmongolian%2Bstir%2Bfry.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-cvJodOHBrkA/Xp48UXL9OhI/AAAAAAAAGlE/zvbTTxvqV4MD3Yx6QpIQKrs57pvApkGZgCLcBGAsYHQ/s400/soy%2Bcurl%2Bmongolian%2Bstir%2Bfry.HEIC" width="300" /></a></div>
Inspired by <a href="https://www.vnutritionandwellness.com/mongolian-soy-curls/?utm_source=pinterest&utm_medium=Social&utm_campaign=SocialWarfare&utm_content=tribes&utm_term=397043406_13187070_394072" target="_blank">this post</a> from V Nutrition, I made this soy curl veganized version of "Mongolian Beef & Broccoli". It was surprisingly convincing and tasted like take out!<br />
<br />
METHOD<br />
<br />
Rehydrate <b>2 C soy curls</b> in hot water for 10 minutes. Then drain and press out the extra water. Reserve.<br />
<br />
Prepare:<br />
<b>2 cloves garlic</b>, thinly sliced<br />
<b>1 TB</b> microplaned <b>ginger</b><br />
<b>1 head broccoil</b>, cut into bite size pieces<br />
<b>4 cremini mushrooms</b>, sliced thin<br />
<br />
Mix up the liquid sauce ingredients in a cup:<br />
<b>1 TB hot water</b><br />
<b>1 TB cornstarch </b><br />
<b>1 TB maple syrup </b><br />
<b>3 TB soy sauce</b><br />
<b>1/2 tsp red pepper flakes </b><br />
<b>1/8 tsp chili oil </b><br />
<br />
In a hot saucepan, add <b>1 TB neutral oil </b>(we use avocado oil). Fry up the garlic and ginger for 60 seconds. Then add broccoli and mushrooms and cook until halfway done/starting to soften. Add the soy curls and the sauce ingredients and stir. Place lid and cook until warmed through and broccoli is soft. The sauce will thicken a bit.<br />
<br />
Serve over rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-41709127540371654072020-03-08T19:56:00.003-07:002021-07-17T17:01:06.119-07:00vegan chili (instant pot) We've been making <a href="https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/" target="_blank">this vegetarian chili </a>for several weeks now, and have altered it to our tastes. It's super satisfying, especially with <a href="https://oishikatta.blogspot.com/2020/03/vegan-corn-bread-w-wheat-and-cornflour.html" target="_blank">vegan cornbread</a>. Makes a lot, it'd be great if you are having people over or need to feed a crowd. With the instant pot you can set this up ahead and have dinner just about ready when you get home or when you are done doing something else.<br />
<br />
Place into the instant pot:<br />
<b>1 onion diced</b><br />
<b>3 cloves garlic, chopped</b><br />
<b>3 stalks celery, chopped</b><br />
<b>3 carrots, diced</b><br />
<b>2 green bell peppers, cut into large chunks</b><br />
<b>1 jalapeno, seeds removed, diced into small pieces</b><br />
<b><br /></b>
<b>1 can chopped tomato</b><br />
<b>28 oz can of pureed tomato</b><br />
<b>1-2 C water </b><br />
<b><br /></b>
<b>1 TB salt</b><br />
<b>1 tsp ground cumin</b><br />
<b>2 tsp oregano</b><br />
<b>1 -3 tsp chili powder </b><br />
<br />
Pressure cook at <b>high pressure for 15 minutes</b>. I like the instant pot's keep warm function. You could also slow cook this all day long if you don't have an instant pot.<br />
<br />
Once it's finished cooking, add, and stir:<br />
<b>2-3 C cooked beans</b>: I use canned (and drained) kidney beans and home cooked pinto beans (we cook and freeze these ahead)<br />
<b>1/2 C chopped cilantro </b><br />
<b>1 C frozen corn </b><br />
<b><br /></b>
Let the heat of the soup warm up the beans and corn. Once it's warmed through, serve with <a href="https://oishikatta.blogspot.com/2020/03/vegan-corn-bread-w-wheat-and-cornflour.html" target="_blank">cornbread</a>.<br />
<b><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-7226149581250812552020-03-08T19:49:00.003-07:002020-03-08T19:49:48.944-07:00vegan corn bread (w wheat and cornflour)<style type="text/css">
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<br />
<div class="p1">
1.25 C flour</div>
<div class="p1">
1 C cornmeal or cornflour </div>
<div class="p1">
1/3 C sugar (up to 1/2 C sugar if you want it sweet) </div>
<div class="p1">
0.5 tsp salt</div>
<div class="p1">
1.5 tsp baking powder</div>
<div class="p2">
<br /></div>
<div class="p1">
1.25 C almond milk</div>
<div class="p1">
1/3 C avocado oil<span class="Apple-converted-space"> </span></div>
<div class="p1">
1 tsp applecider vinegar<span class="Apple-converted-space"> (to get the most lift and excellent texture </span></div>
<div class="p2">
<br /></div>
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<br /></div>
<div class="p1">
8x8 pan. bake at 400 F for 20-25 minutes.<span class="Apple-converted-space"> </span></div>
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<br /></div>
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Inspired by: </div>
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<div class="p3">
<span class="s1"><a href="https://www.noracooks.com/the-best-vegan-cornbread/">https://www.noracooks.com/the-best-vegan-cornbread/</a></span></div>
<span class="s1"><a href="https://food52.com/recipes/31697-no-fuss-vegan-cornbread">https://food52.com/recipes/31697-no-fuss-vegan-cornbread</a></span></div>
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<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-59206853604473354292019-11-03T10:20:00.004-08:002019-11-17T11:33:30.930-08:00Evergreens Sombrero Salad Meal Prep <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-iYKOdD4iXA0/Xb8aRzZvOvI/AAAAAAAAGfo/h4TUWBp8mGUcXp4yZsNEJPMlHbKL6SEewCLcBGAsYHQ/s1600/IMG_1657.HEIC" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-iYKOdD4iXA0/Xb8aRzZvOvI/AAAAAAAAGfo/h4TUWBp8mGUcXp4yZsNEJPMlHbKL6SEewCLcBGAsYHQ/s400/IMG_1657.HEIC" width="300" /></a></div>
PREP<br />
<br />
Wash, dry and cut lettuce. One head of lettuce is about 3 salads (lunch for one person for Monday, Tuesday, Wednesday. Too much more and the cut greens wilt)<br />
<br />
Seed and dice 1-2 jalapenos<br />
<br />
wash grape tomatoes (they keep better whole, versus dicing a big tomato)<br />
<br />
dice cheddar cheese into cubes<br />
<br />
thaw frozen corn (if you are prepping ahead, then you can leave frozen and they'll thaw in the fridge)<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
DRESSING<br />
<br />
Make half batch dressing: <a href="https://www.loveandlemons.com/cilantro-lime-dressing/">https://www.loveandlemons.com/cilantro-lime-dressing/</a>. Food process:<br />
1 C cilantro<br />
2 garlic cloves<br />
1/8 C lime juice (i.e. half a lime)<br />
1/4 C olive oil<br />
optional: 1/4 C water<br />
1 tsp maple syrup<br />
1/4 tsp ground cumin<br />
1/4 tsp salt<br />
one quarter of the seeds from the jalapeno (i.e. half a jalapeno)<br />
<br />
<br />
ASSEMBLE<br />
<br />
2 compartments lettuce<br />
heaping 1/8 C diced jalapenos<br />
1/8 C corn<br />
1/4 C cooked chickpeas or black beans<br />
5 grape tomatoes<br />
1/2 oz cheddar cheese (or heaping 1/8C of cubed cheese)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-38202951883190574342018-01-27T13:38:00.001-08:002018-01-27T13:38:41.726-08:00Matcha Babka, or green tea swirl sweet bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vV37iTOLjGc/WmzxHJzpKQI/AAAAAAAAGKE/M8YlZ38yOOUWehemgnV9x1IbwdyyIB8cACLcBGAs/s1600/IMG_2259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://1.bp.blogspot.com/-vV37iTOLjGc/WmzxHJzpKQI/AAAAAAAAGKE/M8YlZ38yOOUWehemgnV9x1IbwdyyIB8cACLcBGAs/s640/IMG_2259.jpg" width="480" /></a></div>
Make the <a href="http://oishikatta.blogspot.com/2012/04/brioche-dough-challah-bread-tastes-like.html" target="_blank">brioche dough</a><br />
<br />
On the day of baking, mix up:<br />
<b>1/3 C sugar</b><br />
<b>1/4 C melted butter</b><br />
<b>1.5 to 2 TB matcha powder</b><br />
<br />
Roll out the dough with some flour to dust. Roll into square or rectangle. Make sure it's not stuck to the board underneath.<br />
<br />
Spread the matcha goo over the top thinly.<br />
<br />
Roll up, jelly roll style.<br />
<br />
Cut lengthwise down the roll.<br />
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<a href="https://1.bp.blogspot.com/-CbEIgZrLnBw/WmzxG9e3MVI/AAAAAAAAGKA/s62e819sWqgYQkuI_FGcn-oVeT-Yq70ZwCLcBGAs/s1600/IMG_2256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-CbEIgZrLnBw/WmzxG9e3MVI/AAAAAAAAGKA/s62e819sWqgYQkuI_FGcn-oVeT-Yq70ZwCLcBGAs/s320/IMG_2256.jpg" width="240" /></a></div>
<br />
<br />
Twist the two halves so that the cut side is up<br />
<br />
See these <a href="http://www.davidlebovitz.com/chocolate-babka-kranz-bread-recipe/" target="_blank">photos from David Lebovitz how to assemble babka</a>.<br />
<br />
Alternative fillings:<br />
- Cinnamon Raisin: 1/3 C sugar. 1/4 C melted butter. 2 TB cinnamon. 1 C raisins.<br />
- Chocolate babka like David LebovitzUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-11463567886361373212017-11-24T08:11:00.003-08:002018-01-27T13:36:15.637-08:00Lamb MeatballsI've become a fan of meatballs, especially lamb ones! They are easy to eat on a soft food diet.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-U3_13Ayumow/Wmzwy7CUyVI/AAAAAAAAGJ8/vQjoUR6Y_YEF1uV7EE640m-lkOp-fkUCwCLcBGAs/s1600/E4EC36EA-D4EB-48B2-90FB-474F1D345173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-U3_13Ayumow/Wmzwy7CUyVI/AAAAAAAAGJ8/vQjoUR6Y_YEF1uV7EE640m-lkOp-fkUCwCLcBGAs/s320/E4EC36EA-D4EB-48B2-90FB-474F1D345173.jpg" width="320" /></a></div>
<br />
We make a batch up and freeze what we don't eat the first night. When you are ready to reheat, use the microwave (takes a long time on the stove to thaw frozen meatballs).<br />
<br />
MEATBALLS<br />
Saute in <b>olive oil </b>with <b>salt</b>:<br />
<b>1 diced yellow onion</b><br />
<b>2 C chopped mushrooms</b><br />
<br />
Remove from heat, put the cooked veggies into a mixing bowl. Add and mix in the bowl:<br />
<b>red pepper flakes</b><br />
<b>ground black pepper </b><br />
<b>1.5 lb ground lamb</b><br />
<b>1 C panko/breadcrumbs</b><br />
<b>1 egg</b><br />
Optional: finely chopped parsley<br />
<br />
Form into meatballs. Place on a rimmed baking sheet (a little fat will render out during cooking)<br />
<br />
Bake at 350 F for 15 minutes. Turn. Then bake another 15 minutes. Check by cutting open a meatball, make sure it's cooked (no longer pink).<br />
<br />
PASTA<br />
Boil pasta in salted water. I really like <b>spaghetti.</b> Drain.<br />
<br />
SAUCE<br />
In the pan that cooked the mushrooms, deglaze with <br />
<b>1/2 C white wine</b><br />
<b>1/2 C veggie or chicken stock</b><br />
<b>1/4 C lemon juice</b><br />
<br />
Add the cooked meatballs and cooked pasta and toss to coat and warm through. Serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-9132764027710353222016-05-08T10:40:00.006-07:002016-05-08T10:40:57.416-07:00Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lXsMpmmprh0/Vy95YRaNhsI/AAAAAAAAE-g/t5W6N1aqvWICWIHy7rLFQ8SR_1k-MKTHgCLcB/s1600/IMG_0807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-lXsMpmmprh0/Vy95YRaNhsI/AAAAAAAAE-g/t5W6N1aqvWICWIHy7rLFQ8SR_1k-MKTHgCLcB/s400/IMG_0807.JPG" width="300" /></a></div>
I'm in the mood for pasta salad! It's a great BBQ or picnic food as you can prep it in advance. It's a carbohydrate that you can sneak veggies into. I was inspired by <a href="http://allrecipes.com/recipe/14385/pasta-salad/" target="_blank">this recipe</a>, and <a href="http://www.gimmesomeoven.com/mediterranean-pasta-salad/" target="_blank">this one</a>, and this one from <a href="http://food52.com/recipes/23175-lemon-dill-orzo-pasta-salad-with-cucumbers-olives-and-feta" target="_blank">Food52</a>. If you forgo the cheese, then it's vegan.<br />
<br />
METHOD<br />
Boil <b>pasta </b>in salted water. Drain.<br />
<br />
Mix and match the veggies/add ins that you like:<br />
<b>Tomato or cherry tomato</b><br />
<b>Cucumbers</b><br />
<b>Capers, Olives, Red onion </b>(thinly sliced)<br />
<b>Bell Pepper, Zucchini</b><br />
Optionally choose one cheese: Feta, cheddar, parmesan<br />
<br />
DRESSING<br />
<b>olive oil</b><br />
white or red wine <b>vinegar </b>(I have a meyer lemon vinegar that is lovely in this)<br />
or use lemon juice instead of the vinegar<br />
<b>salt & pepper</b><br />
<br />
Choose your favorite:<br />
Fresh herbs: <b>basil, parsley, dill</b><br />
Dried herbs: <b>oregano, red pepper flakes, onion powder, garlic powder</b><br />
<div>
<br />
Mix all together in a glass bowl. Store in the fridge until ready to serve.<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-4985238219217812332015-10-04T18:48:00.000-07:002015-10-04T18:48:08.237-07:00Aloo Gobi (Indian potatoes and cauliflower) This is a great party/potluck dish. The ingredients are cheap and mostly pantry staples. It's a great autumn/winter dish as you can easily find potatoes, onions and cauliflower. You can serve it hot or at room temp, and it holds relatively well, so you can cook it ahead of time.<br />
<br />
I brought this to a brunch party today; the potatoey-goodness paired well with the other breakfast items. It was a great way to sneak vegetables in! Even though I'm an omnivore, I love bringing healthy vegan foods to parties, so that there's a healthy option, exposes people to new plant-based foods and typically helps reduce the amount of animal products that each person eats. I also have fewer fears of food sitting out at room temp if it's all plant-foods!<br />
<div>
<br /></div>
METHOD:<br />
<br />
Prep first:<br />
Dice <b>1-2 onions</b><br />
Chop up <b>1 head of cauliflower </b>into florets<br />
Dice <b>3 potatoes</b> (any kind, I used russet and yukon gold)<br />
Grate <b>1 TB ginger</b><br />
<br />
Measure out spices into a ramekin:<br />
<b>2 tsp cumin seeds</b><br />
<b>1 tsp turmeric</b><br />
<b>1/2 tsp red pepper flakes</b><br />
<b>2 tsp garam masala</b><br />
<b>1 tsp ground coriander </b><br />
<br />
In a hot pan with <b>olive oil</b>, brown the onions with <b>salt</b>. This usually takes 5-10 minutes.<br />
<br />
Now add the spices and stir. Let them cook in the hot oil for 60 seconds, or until fragrant.<br />
<br />
Add the chopped potatoes and cauliflower into the pan and stir to coat.<br />
<br />
Now add liquids: <b>1 can diced tomatoes</b>, and a little bit of <b>water</b> (probably 1/4 C). Cover and simmer on low for 20-30 minutes until fork tender.<br />
<br />
Serve as is, or with whole wheat toast, basmati rice or roti/naan breads.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-6706075501392008492015-10-04T18:38:00.001-07:002015-10-04T18:38:03.835-07:00Veggie Dumpling Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-oE6bZ8f8sQc/VhHUXNwptsI/AAAAAAAAE7Y/COFv_n49F_E/s1600/veggie%2Bdumpling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-oE6bZ8f8sQc/VhHUXNwptsI/AAAAAAAAE7Y/COFv_n49F_E/s400/veggie%2Bdumpling.jpg" width="300" /></a></div>
I adapted a recipe from Vegan Casseroles book and it was really good! Nice hearty meal for autumn or winter.<br />
<br />
METHOD<br />
For 2 people<br />
<br />
Brown diced <b>onions </b>in <b>olive oil </b>with<b> salt</b><br />
Add <b>salt, pepper, oregano, crushed garlic </b>and stir<br />
Add <b>1 TB flour</b> and stir for 30 seconds, cooking a roux<br />
Add <b>4 C stock/veggie broth </b>as well as chopped veggies, like <b>carrot, celery</b><br />
Simmer or pressure cook (5 min) until veggies are soft<br />
<br />
Meanwhile, mix up the dumpling dough:<br />
<b>1 C flour</b><br />
<b>1/2 TB baking powder</b><br />
<b>1/4 tsp salt</b><br />
<b>1 TB olive oil</b><br />
<b>1/2 C rice milk</b><br />
<br />
Stir in some cooked legumes to the soup, like <b>lentils or chickpeas</b>.<br />
<br />
With the soup lightly simmering, spoon dollops of the dumpling dough from two spoons into the pot. Cover and simmer on low for 15 minutes without peeking.<br />
<br />
Check dumplings are done inside, then serve hot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-11229631783636349612015-08-16T11:24:00.003-07:002015-08-16T11:24:33.147-07:00Vegan Enchiladas: Potato, Legume, Tofu and CornWowza these are amazing! Easily the best enchiladas I have ever made. When my friend told me she makes these at least once a week, I knew I had to try them. Since that day, I have made this recipe at least 5 times, and it's one of the few my husband remembers by name to request!<br />
<br />
I adapted the recipe from the <a href="http://www.amazon.com/dp/1583335277/" target="_blank">Oh She Glows cookbook </a>(which is one of my favorite go-to cookbooks) to use regular potatoes (yukon gold or russet), and I've used tofu and black beans or french lentils. My husband really liked the white/yellow potatoes in this, as it makes them lighter than dense burritos chock-full of just beans. The frozen corn is really necessary as it adds a sweetness to the spicy sauce.<br />
<br />
I love how you can assemble these ahead of time, and then cook when you are ready. Assemble the enchiladas in a pyrex pan, and reserve the sauce until you are ready to cook. Or you an assemble them individually with the sauce inside and freeze in foil (see below for freezer instructions).<br />
<br />
They would be great as a party dish for entertaining or holidays, as they are crowd-pleasing and can simply come out of the oven when you are ready to serve. Only downside is they aren't terribly pretty if you aren't careful getting them out of the pan and onto plates (sometimes they tear apart!).<br />
<br />
Yield: made 2 pans worth of enchiladas and used up 9-10 large (10 inch) tortillas.<br />
<br />
SAUCE<br />
<br />
Make enchilada sauce. This can be done ahead of time. Make a roux of <b>2 TB oil</b> and <b>2 TB flour</b>. Stir in:<br />
<b>4 tsp chili powder</b><br />
<b>1tsp garlic powder</b><br />
<b>1 tsp ground cumin</b><br />
<b>1/2 tsp onion powder</b><br />
<b>1/4 tsp cayenne pepper</b><br />
<br />
Cook the spices for 30-90 seconds until fragrant.<br />
<br />
Stir in <b>1 C tomato paste</b> and <b>1.75 C veggie broth</b>. Season to taste with <b>1/2 tsp salt</b>. Simmer 5 minutes until thick. Reserve. Can be refrigerated or frozen. <br />
<br />
ENCHILADAS<br />
<br />
Cook <b>2-3 diced white/yellow potatoes</b> (either boil until soft, or pressure cook/steam for 5 minutes).<br />
<br />
Saute <b>1 diced white/yellow onion </b>in <b>olive oil</b> and <b>salt</b>. Add spices and stir:<br />
<b>3 cloves crushed garlic</b><br />
<b>1/2-1 tsp chili powder</b><br />
<b>1/2 tsp oregano</b><br />
<b>1 tsp ground cumin </b><br />
<br />
Now add and stir:<br />
<b>2 C cooked black beans </b>(or any other bean/legume of your choice. Cooked lentils are nice)<br />
<b>2 C cooked potato chunks</b> (from above)<br />
<b>1 C frozen corn</b><br />
<b>diced firm tofu</b><br />
optional: spinach<br />
<b>1/4 to 1/2 C red enchilada sauce</b><br />
Less than 1/4 C water to help it warm through if it's too dry<br />
<br />
Pour 1 C enchilada sauce into each of 2 pyrex baking dishes. <br />
<br />
I use the large flour tortillas, 9"-10" in diameter, in 10 packs. For each <b>flour tortilla</b>, scoop 3/4 to 1 C of the legume/potato mixture and roll up. Place into the pan on top of the sauce. Finish all the tortillas. Then pour the remaining enchilada sauce.<br />
<br />
Bake at 350 F for 20-25 minutes.<br />
<br />
AVOCADO CREMA<br />
This is essentially guacamole and gives the enchilada an extra salty and fatty kick, which is why you won't miss the cheese in these vegan beauties.<br />
<br />
Whiz in food processor: <br />
<b>2 TB lime juice</b><br />
<b>1 avocado</b><br />
<b>1/2 C cilantro</b><br />
<b>garlic powder</b><br />
<b>salt</b><br />
<br />
Smear over the finished cooked enchiladas just prior to serving, or squeeze in squiggly lines in a pastry bag (or a plastic bag with the tip cut). When sending these as lunches, I pack the sauce separately so it doesn't get microwaved.<br />
<br />
VARIATION: Freezer Enchiladas<br />
On a square of aluminum foil, roll up one enchilada, spooning some enchilada sauce inside the tortilla. Wrap up and close foil. Freeze. To enjoy, remove foil and heat in the microwave. Serve with the avocado crema.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6589357622645601349.post-85542564570630077202015-07-27T19:07:00.001-07:002015-07-27T19:07:29.099-07:00Shoyu Ramen<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M3jWHkOg0TI/Vbbfzds6isI/AAAAAAAAE4Y/BSWncUssilY/s1600/ramen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-M3jWHkOg0TI/Vbbfzds6isI/AAAAAAAAE4Y/BSWncUssilY/s400/ramen.jpg" width="300" /></a></div>
I became a fan of ramen in Tokyo, where a friend introduced me to Japanese ramen. It's so much better than instant noodles!<br />
<br />
TIPS<br />
<br />
The way they do it in Japan is to prepare everything separately, and combine it in your bowl. This method makes more dishes, but it makes sure that each item is at the right done-ness (instead of getting soggy noodles because something else in the pot needs more time). Once everything is ready (broth is hot, noodles are done, toppings are ready), then the meal is composed in the bowl, and the hot broth is poured over.<br />
<br />
Figure out how much liquid you need for the # of people you are serving, and only make up that much broth/liquid. In my earlier attempts, I would fill up a large stock pot with broth, only to realize it was out of proportion with the toppings. Pouring broth over a bowl with the right amount of toppings is another safeguard to getting the right proportions of liquids to solids in ramen.<br />
<br />
TYPES<br />
<br />
You can make different kinds of ramen, mostly based on the liquid you use.<br />
<br />
<ul>
<li>Shoyu ramen: broth + soy sauce, the easiest, and what I made below </li>
<li>Miso ramen: what it sounds like, broth + miso </li>
<li>Tonkotsu Ramen, or Ippudou style broth, the kind that is milky white/opaque color. I've read this is from using specific bones from a pig. See Mark's blog for <a href="http://norecipes.com/tonkotsu-ramen-recipe/" target="_blank">a recipe for Tonkotsu Ramen</a>.</li>
</ul>
<br />
METHOD<br />
<br />
Make good quality <b>bone broth</b>. I made mine from grass fed beef bones. You can use a <a href="http://balancedbites.com/2011/04/easy-recipe-mineral-rich-bone-broth.html" target="_blank">slow cooker</a> or a <a href="http://www.foodnetwork.com/recipes/alton-brown/abs-beefy-broth-recipe.html" target="_blank">pressure cooker</a> to make your bone broth. <br />
<br />
Measure out the right amount of liquid for the number of people you are serving- approximately 8 oz per person. <br />
<br />
Bring it up to a simmer. Season with <b>garlic</b> and <b>soy sauce</b>.<br />
<br />
Meanwhile, prep your toppings:<br />
<br />
<ul>
<li>Carmelize white or yellow <b>onion </b>slices in oil and a generous portion of salt</li>
<li>Cook up your <b>protein</b>. I browned large slices of firm tofu in oil with a sprinkle of salt. I've seen hard boiled eggs used, as well as braised meat slices like <a href="http://norecipes.com/japanese-chashu-recipe/" target="_blank">cha-su</a>. </li>
<li>Chop <b>veggies</b> you want to include, like the broccoli I used. If the vegetable takes a while to cook, consider steaming or boiling it separately to make sure it's done before adding to the soup. </li>
<li>Slice up <b>green onion or negi</b></li>
<li>Measure out <b>1 tsp wakame flakes</b> per person</li>
</ul>
<br />
<br />
Cook up the <b>noodles</b>. I used buckwheat ramen noodles- you could find any kind of noodle you like. Either cook these in a separate pot and strain (like they do in Japan), or carefully cook them in the broth.<br />
<br />
When the noodles are ready, broth is hot, and the toppings are ready, assemble everything in a bowl. I start with the noodles and add the toppings, then pour the broth over the top. Serve immediately.<br />
<br />
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Unknownnoreply@blogger.com0