Bami Goreng

Delicious Indonesian Bami Goreng

Ingredients:

1 lb. Asian noodles of your choice, cooked to package directions and set     aside ( I used Udon)

1 Tbsp. Refined coconut oil

1/2 large onion, sliced

3 cloves minced garlic

1 inch piece of ginger, grated or finely chopped

6 scallions, cut into 1" pieces

2 cups veggies of your choice ( I used broccoli, cauliflower, and carrots, 1    Thai   chili, sliced

1-2 Tbsp. cilantro chopped

3 Tbsp. Ketjap Manis

2 Tbsp. Sambal Olek

1-2 tsp. soy sauce

Prepare the noodles according to the package directions; drain and set aside.

In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is soft

Stir in the scallions,  and veggies

Then stir in the noodles, ketjap manis, soy sauce, and sambal.

Mix thoroughly until heated through (about 5 minutes) then add the cilantro and stir.

Serve hot.

 

Is a Soup-Kind-Of-Day

Caribbean Soup with Rolled Dumplings

Ingredients

2 white potatoes, peeled and cut into 4 chunks each
1 Large sweet potatoes, cut into chunks
1 ripe plantain, peeled and cut into chunks
1/2 large onion
3 cloves of garlic, minced
1 small butternut squashed, peeled and cut into
small dice
2 to 3 cups water or vegetable broth
1/4 head of cabbage, chopped
2  large carrots, chopped and peeled
1 jalapeno, diced ( or to taste)
2 handfuls of spinach
1 Tbsp. Thyme
1 large Bay Leaf
1/2 Tbsp. Goya Adobo or more to taste
1/2 Tbsp. Garlic powder
1 package Sazon con azafran
Salt and pepper to taste
1 1/2 tsp. Kitchen Bouquet
2 Tbsp Sugar, or more or less, to taste.
1 Tbsp. Olive oil
1/4 to 1/2 cup coconut milk( canned).
1 Tbsp Cilantro
Lime wedges

For the Rolled Dumplings

1 cup flour
1/2 cup cornmeal
1/2 tsp, salt
1/2 tsp. pepper
1/2 tsp. adobo
1 tsp. Matouks hot sauce
1/4 cup coconut milk, canned
 Water as needed to form a dough

Chop and prepare all vegetables.
Heat olive oil, in large Dutch oven. Cook onions and jalapenos for 2-3 minutes, add butternut squash and cabbage and cook for several minutes.

Add the garlic and seasonings and cook for a couple of minutes. Add the potatoes, sweet potatoes, and carrots. Add the broth or water to barely cover the vegetables. Simmer over medium heat for about 30 minutes. 

Prepare dumplings.

Take the back of a wooden spoon and crush all of the remaining chunks of squash to form the basis of the soup. Add the plantains and dumplings, and continue to cook until all vegetables and dumplings are done, another 15 minutes or so.
Adjust the seasonings, adding more to your personal taste.
Add coconut milk and fresh spinach stir and cook another 5 minutes.
Top with cilantro and serve with a squeeze of lime.

For the Dumplings.

Put the flour and cornmeal in a large bowl.
Add seasonings and hot sauce and stir to combine.
 Add the coconut milk and stir until it's too thick to stir. Add enough water to make a dough.
Knead a few minutes and then shape into torpedoes or balls which are then flattened, Add to soup to cook. 

Bao Heaven

Black Pepper & Ginger Crusted Tofu BAO 

with pickled vegetables

Serves 4- Four buns each

16 Bao buns- recipe in previous post

Pickled Vegetable

1 cup water

1/2 cup vinegar

1/2 cup rice vinegar

1/4 cup agave

1/2 tsp salt.

2 cups daikon, julienned

1 cucumber, thinly sliced

1 carrot, julienned ( optional )

1 habanero, or 2 jalapeno's  minced

For the Tofu

4 green scallions,  julienned 

2 tsp. Very coarse black pepper

2 tablespoons tapioca starch

2 teaspoons  sea salt

1 (16-ounce) firm tofu, pressed overnight

Coconut oil for frying

2 teaspoons garlic, finely minced

1/4 tsp chili powder

1-inch fresh ginger, peeled, and finely sliced lengthwise into thin matchsticks 

2 tablespoons cilantro leaves, chopped for garnish

In a small bowl or tray, mix the starch, salt, chili powder, and black pepper. Mix to combine.

Slice the block of tofu in half, then cut eat half into 8 pieces. Coat each piece in the pepper mixture and press into it, so it's coated well

In a large pan over high heat, heat the oil until hot. Start adding the coated tofu blocks. Turn down the heat to medium so they don't burn. Top with ginger and scallions. Stir-fry for 3-4 minutes until the tofu blocks are slightly browned, add the garlic and stir fry another minute or so.  Work in batches if necessary.

Fill buns with a piece of tofu, pickled vegetable, and top with cilantro.

Oodles of Noodles

Shiitake & Baby Bok Choy, Brown rice Noodle Bowl

4 cups, washed and thinly sliced shiitake mushrooms

8 baby  bok choy, divided in to 4 lengthwise pieces each

5  Tbsp soy sauce, divided

2 Tbsp water

1 small onion, diced

2-3 tsp agave or 1/4 cup of mirin

1 tsp earth balance

1 tsp olive oil

2  Tbsp minced fresh ginger

3 medium cloves of garlic, crushed

1 Tbsp toasted sesame oil

2 tsp Sambal oelek 

Brown rice noodles for one, cooked according to package

Prepare mushrooms, sauce and bok choy.

–  In a large non stick pan heat earth balance and olive oil and cook onion for about 3-4 minutes. Add the   4 tablespoons soy sauce and add mushrooms.  Give a quick stir to coat and then cook on high heat for 6 minutes then give them another stir and cook an additional two minutes.  The should be brown, slightly crispy and a little caramelized, remove from pan and set aside

In the same pan, add the  agave or mirin, garlic, ginger, water, sesame oil, 1 tablespoon of soy sauce and sambal oelek, cook until combined, about 2 minutes. Add the noodles,  bok choy and mushrooms.  Cook over medium high heat until bok choy is wilted.  Serve immediately.

Amazing Grilled Corn

Sriracha, Lime, and Sweet Chili Grilled Corn with Cilantro

1 Tbsp Black soy sauce

1-2 Tbsp. Sriracha depending on how you like it

2 limes squeezed or 1 large lemon

1-2 Tbsp Sweet Chili Sauce depending on how sweet you like it

2 Tbsp chopped fresh cilantro

 Combine all ingredients and coat corn in it.

Grill & Enjoy!

Amazing Cabbage

Roasted Cabbage with Lime and Siracha Glaze

Ingredients: 

1 medium-sized head  cabbage

1 Tbsp olive oil

1 Tbsp water

2 T fresh squeezed lime juice 

2 tsp. Sriracha Sauce 

1 tsp agave-optional

1/2 tsp. salt, 1/2 tsp black pepper

2 tsp. sesame seeds 

Instructions:

Preheat oven to 450F. Spray a baking sheet with non-stick spray or oil.  

Cut the cabbage into four same-size pieces and remove any outer leaves that are discolored or wilted.   

Then cut each piece in half to make 8 same-size wedges.  

Place each piece of cabbage on the baking sheet, arranging so the wedges are not touching each other.  Whisk together the oil, lime juice, water, agave Sriracha Sauce, and salt to make the glazing mixture; then brush the mixture over the cabbage with a pastry brush. sprinkle with sesame seeds and black pepper

Turn each piece of cabbage over and brush the other side, reserving some liquid to brush again when you turn the cabbage after it's roasted on one side.

Roast in the center of the oven for 20 minutes, or until the edges of the cabbage are starting to get brown.  Turn the hot cabbage pieces, then brush again with the remaining lime-Sriracha-oil mixture.

Roast for 20 minutes more, or until the second side is starting to brown.  Serve hot.

January 19, 2014

Ethiopian Beet & Potato "Stew"

I came across this amazing dish, when visiting a tiny Ethiopian Vegan Cafe this weekend in Rochester, NY. 

I've never had a  beet dish that wasn't either cold or in  somehow in a salad. Yet this warm, simple stew of beets and potatoes is remarkably tasty and super simple to make. 

Ingredients

2 Bunches of beets, washed and peeled and chopped

1 large onion, chopped

2 garlic cloves, minced

2 to 3 Potatoes, peeled and chopped

1/2 to 1 cup water or vegetable stock

1 tsp. salt 

Pepper to taste

Heat a large cast iron pot and add onion and cook with dry heat ( adding water by the teaspoon if begins to stick)

Cook until tender, about 3-5 minutes, add garlic, salt, and beets and 1/2 cup of stock ( or more) and cook over medium heat, covered until near tender ( about 15 minutes) Add potatoes and more stock if needed and cook, partially covered until potatoes and beets are tender. Adjust with salt and pepper to taste.

Happy New Year 2014!!!

This year I'm making a few small changes in my diet...I am eliminating all oils from my diet... Yes all oils, including coconut and olive oil ! and believe me YOU won't miss them, but your arteries will!

I no longer think of it as  a Vegan diet..

But  a " Whole Foods, Plant Based Diet"

so to start off the New Year with an all new recipe....Here goes...

12/30/2013

Udon Noodle Stir-Fry

Ingredients:

1 Medium onion, peeled and sliced into 1/4 " slices

1/2 small head of cabbage, sliced into 1/4" slices

1 large carrot, shredded

1/2 cup Asian sauce ** recipe 

1 pound package of Udon noodles-cooked according to package directions, drained 

2 cups shiitake mushrooms, stems removed and sliced

6 scallions, sliced into 1/2 " pieces

Heat a large skillet over high heat. Add the onion and stir-fry for 2-3 minutes, the onion will begin to carmelize. Add water 1-2 Tbsp of water to prevent from sticking. Add the cabbage and carrot and stir fry till tender, adding water 1-2 Tbsp at a time, as not to steam the veggies. Add the cooked noodles and Asian Sauce and stir to coat. Add scallions and serve.

Asian Sauce

1/4 cup Tamari

1/4 cup vegetable stock

2 tsp minced ginger

2 cloves garlic, minced

1/4 cup Raw Agave

2 tsp, organic cornstarh

1 Jalepeno pepper, minced

Combine all ingredients in a medium pan and cook over medium heat until thickened, about 5 minutes. Stores for approx 1 week.

This recipe is adapted from Forks over Knives, The Cookbook

Day 56

On the Menu Today...

Medley of Stir Fried Curried Vegetables

Spiced Steamed Brown Rice

Fresh Tossed Salad with Tahini Dressing..

Chopped your Favorite Vegetables ..  ( I used Roasted Brussel Sprouts, Carrots, Asparagus,  Cabbage, Yellow Peppers, Broccoli, Swiss Chard, Red Onion, Red chard,  fresh Garlic and Ginger root)

Stir fry onions, garlic and ginger in a large wok, add chopped vegetables and stir fry until al dente. Sprinkle with Salt and Pepper, 1 Tbsp. curry powder, and Chili powder, to taste,  and mix well.  Drizzle in 1 Tbsp Agave Syrup and 1 cup of coconut milk, stir well to coat and cook for 5 minutes with the lid on .   Serve hot over rice

Day 54

On Today's menu......

Vegetable Fried Rice

2 cups cooked brown rice

1 head broccoli-cut into florets

1/2 head of cabbage chopped

8-10 stalks of Asparagus, sliced

3 large carrots, sliced

1 yellow pepper, diced

1 medium red onion, chopped

6 cloves garlic sliced

1 1/2 " piece of ginger, finely minced

2 Jalepeno peppers minced

1/2 cup Tamari

1 tsp. Sesame Oil

1 tbsp. Sugar

1 tsp. Sambal Oelek

salt and pepper to taste

In a large wok, fry onions and garlic til done and add remaining vegetables and stir fry until al dente.

combine Tamari, sesame oil, sugar, sambal Oelek and sugar in a small container and stir until sugar has disolved.

Once Vegetables are ready, push to the side of the wok and add cold rice and stir fry combining with rice. Add Tamari mixture and continue to stir fry coating all rice well, until hot!

Day 50

On the Menu Today...

Cauliflower & Carrot Subzi

Sweet Potato Yam, and Spinach Curry

Sesame Carrot & Avocado Salad

Cauliflower & Carrot Subzi

1 small Organic Cauliflower, cut into small florets

3 Large carrots, cleaned and sliced

1/2 head of broccoli, cut into small florets
1 cup vegetable stock

2 Tbsp. Tomato paste
2 tsp coriander powder

1 tsp. salt
1 tsp cumin seeds
1 red onion, diced
 5-6 cloves of garlic, smashed
1 tsp grated ginger
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp canola coconut oil 

Fry the in 2 tsp coconut oil. Add the ginger and garlic and saute for 1/2 minute or so
Add the turmeric, chilli, coriander and cumin powders and stir into the oil.
 Add the vegetable stock and tomato paste and cook for 1-2 minutes
Add the cauliflower, broccoli, and carrots stir well to coat add salt to taste. When the  vegetables are cooked but not mushy. 

Day 47

A little side dish is in order today, to go along side the left overs from the last  few cooking escapades.

This is a delicious way to use up your leftover greens!

Steamed Red Chard with Hot Garlic Dressing

1 large bunch Red or Swiss Chard including stems,, sliced into bite size pieces

1 Tbsp. Coconut Oil

5 Large Garlic Cloves sliced

1 medium red onion, sliced thinly

1/2 piece of ginger minced

2 tsp. Organic sugar

1/4 tsp. salt

2 Tbsp. Apple cider vinegar

1/4 cup water

Wash Chard and let drain or dry in a salad spinner. Steam the chard and stems in a steamer for 3 -4 minutes and set aside.

In a sauce pan heat oil and when hot add onions. Turn down heat to low and carmelize onion until translucent. add garlic and ginger and continue to cook on low until onions are slightly brown and garlic is cooked. Remove from pan and set aside.

Heat up the pan and add the apple cider vineger, salt and sugar and cook for 45 seconds. add water and cook down to reduce, about 2 minutes. add back in the onion mixture. and pour over the steamed chard. Toss well to evenly coat. Serve Warm!

Day 45

Spicy Vegetable Panaang with Soba Noodles

Stir-fry Your Favorite Vegetables in a wok. * I used Carrots, Broccoli, Bok Choy, Cabbage, Oyster and Shiitake Mushrooms, Onions, Garlic, Ginger and Onion*

Cook Soba Noodles in boiling water for 5 minutes and drain and rinse with Cold water.

Add noodles to Stir-fried Vegetables, add Panaang sauce and toss and coat.

Serve Warm

Panaang Sauce

1/2 cup Tamari

1/2 cup water

3 cloves garlic, dices

1 " piece of fresh ginger, minced

1 Tbsp. Panaang Curry

1 Tbsp. vegan fish sauce

1 small habanero minced

2 tsp. Black bean paste.

1 tsp each Lemongrass and Thai Basil

1 Tbsp. sugar

Bring all ingredients in a small pot to boil, reduce by about 1/3 and thick.

Pour over noodles and vegetables and enjoy!

Cleaning Out the Fridge!

Time to Clean out the fridge and make use of some excess vegetables.

Today's Dinner

Spicy Stewed Vegetables

(Cabbage, Carrots, Sweet Potato, Zucchini, Broccoli, Swiss Chard, Onions, Garlic, Ginger, Cumin, Coriander, Red chili paste, Chili powder &  a tip of cane sugar...

Day 29

Today's Menu

Cabbage Masala with steamed Rice

Ingredients

1 head of cabbage, sliced thin

3 carrots, sliced

1 tsp. tumeric

1 small bag frozen peas

1 small onion, sliced

3 cloves garlic

For masala: 1 tbsp coriander seeds
  1 tbsp  garam masal

1 tsp. red chili powder

 1 tbsp black peppercorns

salt and pepper to taste

1 Tbsp. black mustard seeds

1 cup coconut milk

Place the cabbage, carrots, tumeric and 1 tsp. salt in pot with 1 cup water and cook until tender.

Add frozen peas.

In a small pan, fry onion and garlic until translucent , add ingredients for masala and place in food processor until smooth.  Add to the cabbage mixture and cook for 10 minutes until coated and thick.

Serve with steamed rice.

Day Seven

A Day Off in The Kitchen.....

A long week of work, now behind me, I spend the morning of my day off, where I'm most comfortable...behind the stove.....

Today's Menu

Thai-inspired Vegetable Stir fry with rice noodles

Acorn Squash Curry

Sweet & Sour Cabbage with Coconut

Acorn Squash Curry

2 Acorn Squash, peeled and cubed

2 small Sweet potatoes, cubed

1 Tbsp. Sugar

1/2 tsp. Chili powder

1/4 cup coconut milk

Spice Mixture:

2 tsp coconut oil

1/2 tsp black mustar seeds

1/4 tsp fenugreek,

1/2 tsp tumeric

2 tsp garam masala

Heat oil from spice mixture and add spices. Add squash and 3/4 cup water, cover and cook till tender.

Add 1/4 cup coconut milk, sugar, chili powder and salt to taste-Stir

Bring to boil and cook 10 minutes, till water is absorbed.

The Ugly on Meat Substitutes.

Day Four

I really don't  understand, the idea of choosing to adopt a plant based diet and then filling it with Meat Substitutes, Meat Replacements, Tofu, and Tvp.  I personally, do not miss the meat in my diet and thus feel no need to see chucks of meat-like substances in my food.

I do have an open mind, and have really, truly tried to enjoy Tofu, but no matter,which way I've prepared it.. I friggin hate it! I do not find it appealing on any level, no matter, what sauce I marinate it in...whether it's baked, sauteed, stewed, crumbled, or deep fried. ( With the exception of Silken Tofu, for uses in creams, and sauces )

Over the course of the past few weeks, I prepared and tested repeatedly, two other Vegan Meat Replacements.. Seitan and Tempeh, and once again...I found them both with little to be desired. Tempeh was down right disgusting and what repulsed me even more than the taste, was how much I spent on it!
Seitan, while much more cost effective, as I made it myself, I found to be gelatenous and off-putting on so many levels...

This Evening, I decided to give Gardein a try.......

Today's Menu:

Gardein "Chicken" Piccata

Garlicky Creamed Spinach with Polenta

What was truly remarkable here was the creamed spinach. Fresh and creamy and loaded with garlic....a delectable treat all on it's own..

The Gardein, to be honest, reminded me of those old Jenny-O "turkey" loaves from the 1970's...Ughh

  For me, I've decided to stick to what I know and love...loads of vegetables, grains, and legumes, Spicy Currys, and Ethnic specialties from around the world, and leave the Meat subsitutes for someone else .....

WORTH-A-TRY...VEGAN CREAMED SPINACH

2 Pounds of fresh spinach

1 cup sof silken tofu

1/4 cup Vegenaise

1 Large clove garlic

1 Tbsp. Fresh squeezed Lemon juice

1 tsp. salt

1/2 tsp ground black pepper

Blanch spinach in boiling water for 2 minutes. Drain in fine mesh strain and squeeze out the excess water. Chop and set aside.

Put the tofu, veganaise, garlic, lemon juice, salt and pepper in a blender and blend until smooth.

Pour this mixture into a small pot and warm completely through, cook through, but do  not boil.

Pour over spinach and toss...Serve warm