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. 

Fresh Homemade Bread

Cinnamon Swirl Raisin Bread

Ingredients

2 teaspoons active dry yeast

8 oz or 1 cup unsweetened almond milk 
( you can use soy or cashew milk)

1/3 cup warm water ( 2.65 oz.)

2 tablespoons granulated sugar

1 1/2 teaspoons salt

1.9 oz. or 1/4 cup melted Earth Balance ( or other vegan butter)

3/4 cup raisin

1 3/4 cups all-purpose flour (220g)

1 1/2 cups 100% Whole wheat flour(220g)

For the Cinnamon Swirl

1/3 cup granulated sugar

2 teaspoons ground cinnamon

1. In a large mixing bowl, sprinkle the yeast over the barely warm milk and water and allow to sit for 5-10 minutes until activated.
2. Mix in the sugar, salt, and melted butter. Add the raisins.
3. Gradually add flour, mixing until the dough comes together. If the dough is too dry, add small amounts of water until it does. If the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
4. Turn out dough on a lightly floured surface and knead the dough for 10 minutes until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 hour. 
5. Prepare the filling. In a small bowl, stir together the sugar and cinnamon until evenly mixed. Set aside.
6. Punch down the dough before turning out onto a lightly floured surface. Roll out into a 9 by 15-inch rectangle.
7. Spread some soft vegan butter over the dough before sprinkling the cinnamon sugar over it.
8. Starting with the shortest end, roll up the dough until a log is formed, folding down the ends. Transfer the log, seam side down, into a 9 by 5-inch loaf pan. Press dough down so it reaches the corners evenly. 
9. Cover with a kitchen towel and let rise for another 40-50 minutes until doubled.
10. Preheat oven to 350°F.
11. Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped. Remove from baking pan and allow to cool slightly before slicing and serving.
12. Recipe adapted from One Green Planet

Beans Glorious Beans

Caribbean Style Pink Beans with Cabbage

Ingredients

1 tsp. Olive oil

I can Goya Pink Beans

1/4 head small cabbage, diced

1/3 small onion, fine dice

2 Large cloves garlic, minced

1/2 jalapeno, fine dice

1 Tbsp. tomato paste

1 tsp. sugar or more to taste, optional

1/2 packet of  Sazon con azafran

1 tsp. Garlic powder
1 tsp. dried Thyme

salt and pepper to taste

1 large handful fresh spinach leaves

1 Tbsp. chopped cilantro, or more to taste

Heat olive oil in a skillet, and saute onion for about 2 minutes, add the cabbage and hot pepper. Cook while stirring for about 5  minutes, add the seasonings, tomato, and garlic and cook for another couple of minutes. Add pink beans and cook until cabbage is soft. Add the spinach, and cook until wilted. Check the seasonings and adjust to your taste. Remove from heat, add the cilantro and serve over rice with a side of sweet potato salad.

A New Year......Some New Recipes....

Creamy Garlic-Mushroom Noodles with 
Green Peas

Ingredients

1/2 Tbsp. Olive oil

1 Pound baby Bella mushrooms, sliced

1/2 medium onion, diced

3 Cloves of garlic, minced

1/2 Jalapeno, chopped (optional)

1 cup fresh or frozen green peas (defrosted)

2 Tbsp. Nutritional yeast

1 Tbsp. Flour, to make a roux

1/2 Tbsp. fresh thyme

1 tsp. garlic powder

1 tsp. Goya Adobo

1 tsp. sugar or to taste (optional)

Salt and Pepper, to taste

1/2 cup ( approx.) coconut milk ( canned)

1/2 small package udon noodles or your choice of pasta, cooked al dente.

serves about 3

Saute onion and jalapeno, if using, for about 3 minutes or so, add mushrooms and saute for another 3 or 4 minutes or until they soften. 

Season with salt and pepper, then add garlic, garlic powder, thyme, and adobo.

cook for another couple minutes, without burning the garlic. 

Set mushroom mixture aside in another bowl.

In the same pot, add flour and nutritional yeast and just enough of the coconut milk to make a roux, add the remaining coconut milk and continue to cook with stirring constantly until, it's a thick creamy sauce, adding more milk if necessary.

Add the green peas and the mushroom mixture, add the sugar if you're using and adjust the other seasonings as necessary according to your taste.

Top your cooked noodles with the mixture and stir!

Caramelized Kimchi Anyone..

Caramelized Kimchi Fries

The most amazing combination, happen when you pair these unlikely ingredients! 

This is my Veganized version of Chef Aaron Sanchez' famous late night snack

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2. Ingredients
3. 1/4 cup sugar
4. 1 oz.  distilled white vinegar ( 1/8 cup )
5. 1 tsp. olive oil
6. 1 large clove garlic, minced
7. 1 tsp. minced fresh ginger
8. 2 tablespoons Korean chile paste (gochujang)
9. 2 tablespoons soy sauce
10. 1 1/2 cup kimchi
11. 1/4 cup veganaise
12. 1 1/2 Tbsp. Sriracha
13. 3 potatoes, sliced into fries and baked with salt and pepper in the oven at 425 for 25 minutes, flipped and baked another 10 minutes.
14. Shredded vegan cheddar cheese,  chopped white onion, sliced scallions, cilantro, for serving 
15.  In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet with the tsp. of oil and cook the ginger and  garlic for a minute or so. turn up the heat until very hot. Add the kimchi and cook over high heat until the liquid is thick and the kimchi is caramelized in spots, about 10 minutes. If there seems to be too much liquid, dump some out in order for the kimchi to caramelize.
16. In a small container whisk the veganaise with the sriracha.
17. Divide the fries into to plates, top with the Kimchi., sprinkle with the vegan cheese, both onions and cilantro. Top with some Sriracha mayo and additional Sriracha, if you want an extra kick!
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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.

Savory Rice Porridge

CONGEE

with sauteed mustard greens, caramelized onion relish, hot pickled red onions, and chili oil

Congee

2 cups leftover cooked brown rice

4-5 cups of water

salt to tasteBring 4 cups of water to boil, and add the brown rice, cover and cook, stirring occasionally until rice breaks apart and turns into a pap-like consistency can take anywhere from 45 minutes to two hours.

Season with salt to taste

Serve with savory condiments ( pickled red onions, caramelized onion relish, and greens recipes are all listed on this blog )

Drizzle with hot chili oil and serve

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.

Dimsum Heaven!

Daikon & Shiitake Bao

Bao Ingredients

2 packages or 4 teaspoons active dry yeast

1 1/2 cups slightly warmed water

4 1/4 cups bread flour

6 tablespoons sugar

1 tablespoon sea salt

1 rounded 1/2 teaspoon baking powder

1/3 cup Earth balance

Makes about 40

Combine the yeast and water in the bowl and mix well until dissolved.

Add the flour, sugar,  salt, baking powder, and earth balance and combine with your hands. Knead the dough ( about 10 minutes ) until it's a smooth ball. Lightly oil a large bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Set aside in a arm placed until the dough doubles, about and hour and 15.

While the dough is rising, cut out two parchment squares for each bao.  ( I only use about 12 at a time, the rest I freeze for a later date. I'll explain when to do this later in the recipe)

Punch the dough down and turn it out onto a clean work surface. Fivide the dough in half, then divide each half into 5 equal pieces. Roll the pieces into logs, then cut each log into pieces.  I weighed out each ball at about 30 grams. Roll each piece into a ball. Cover the balls with plastic wrap and allow them to rise for 30 minutes.

 Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 4-inch-long oval.  Fold the oval in half, placing a piece of parchment in between the fold, to keep it from sticking together, them place in on a piece of parchment and place it back under the plastic 

At this point, I do 12 buns, and freeze the remaining balls for later use. 

 Let the 12 buns, rise for another 45 minutes.

Then place the buns in a steamer. Don't overlap or crowd them. Work in batches if necessary. Steam the buns on the parchment squares for 10 minutes. Let them cool, then stuff and eat!

Ingredients for Filling

• 1 piece of daikon  about 2-inches wide, and 6 inches long, peeled
• 1/2 cup white wine or sake
• 1/4 cup mirin
• 3 tablespoons soy sauce
• 2 tablespoons agave
• 1/2 cup water,
• 1 small piece kombu
• 12 fresh shiitake mushroom caps
• 1/2 cup rice wine vinegar
• Kosher salt
• Cut daikon into twelve 1/2-inch slices. Combine wine, mirin, soy, agave,water, and kombu  in a medium saucepan. Add daikon slices and shiitake. Bring to a boil over high heat. Reduce to a bare simmer. Cover and cook, turning and rotating daikon occasionally until daikon is completely tender and colored all the way through, about 30 minutes. Transfer daikon and mushrooms to a paper towel-lined plate to drain. Return remaining liquid to a gently boil over medium heat and cook until reduced to 1/4 cup, about 10 minutes. . 
• Fill the buns with filling and any other condiments you may enjoy. I used pickled daikon & cucumbers, scallions, cilantro and a vegan sriracha aoli.

Filling Recipe adapted from Serious eats

Onions galore !

Caramelized Onion Relish

2 Tbsp extra virgin olive oil

2 large onion, sliced thin

2 tsp agave

6 Tbsp raspberry vinegar

2 Tbsp water

1/4 tsp sea salt

In a medium pan, over low heat, combine the oil, and salt and cook, stirring often until nicely brown and caramelized. ( The smell is intoxicating )  Stir in the agave, vinegar and water. Raise the heat to high and bring to a boil.  Then lower the heat and simmer until the liquid thickens. Adjust salt to taste.

Recipe adapted from The Inspired Vegan