Saturday, November 27, 2010
It's a flourless raspberry chocolate cake.
The next day, Mark and I thought we should also celebrate with our own traditional Thanksgiving dinner:
Stuffing, cranberry-orange sauce, gravy, turkey's insides, stuffed turkey, candied yams.
The turkey is made of seitan:
And it is stuffed:
The poor thing had to watch us first eat is insides, then cut him and eat his sides....
Sunday, November 21, 2010
Since I only had 2 zucchinis, I scaled it down a bit, but other than that I followed the recipe quite faithfully.
Saturday, September 11, 2010
I like soaking a tablespoon of them in about 1/4 cup water and leave it in the fridge for 20 minutes, then add them to a melon shake and drink it right before going for an energetic jog.
If I had a smoothie joint, I would definitely offer this little, energy-filled, boba replacement...
Wednesday, July 14, 2010
Here's how it was done:
You can get the chili-vinegar paste from an Indian grocery store, but it's a lot more fun to make it yourself. Just put the following ingredients in a food processor:
- 1/4 c dried red chilies
- 2 T wine vinegar
- 1 t tamarind paste
- 1/2 t cumin seeds
- 1/2 t peppercorns
- 1/2 turmeric
- 1 t roasted garlic
- a small chunk of ginger (~1 cm)
- a sprinkle of cinnamon
Next you will need potatoes (I used about 6 medium to small potatoes), and some green onions (I used 4 big ones from our garden). Amounts may vary according to your needs and taste.
- Mix 1-2 T of the paste with a can of coconut milk, add some salt to taste.
- Layer potato slices in a casserole dish
- Sprinkle chopped green onions
- Pour 1/3 of chili-coconut mix
- Repeat twice more
- Bake at 350 degrees F for about 1 hour
Monday, June 21, 2010
Here's how I made it:
Put 4 eggs to boil.
In a medium pan I heated up 2 T peanut oil, and sauteed:
- 1/2 onion, finely chopped
- 1 t roasted garlic (can substitute with some crushed garlic)
- 1 t grated ginger (instead of the galanga root)
- 1 T vegetarian red curry paste (figured it would be an excellent substitute for shrimp paste and red chilies)
- 1 t tamarind paste (instead of sugar and lime juice)
- 1/2 cup coconut milk
- 6 candle nuts, ground (I used mortar and pestle, and it worked wonderfully!)
To accompany the sambal, I made Mark prepare pizza dough, of which he rolled out 5 pita-sized rounds, rubbed them in oil, and I cooked them in a small non-stick pan. They came out so soft and delicious, and were perfect for the sambal.
Wednesday, June 2, 2010
I followed this easy-to-follow recipe from Mahanandi, with some home-made paneer.
The only thing I was missing was the cilantro-ginger-garlic paste, so I made it from scratch by processing a few garlic cloves, some cilantro leaves, and a small piece of ginger - at rough ratios of 3-2-1, and I have no idea how it compares. But who cares? The overall result was delicious.
Don't put in too many salted cashews!!
Needless to say we had it with yummy fluffy naans that Mark baked.
Wednesday, May 5, 2010
It was very yummy and quite easy to make. Wild rice is good!
Basically, I just cooked the wild rice with some brown rice (added the brown rice about 15 min through). At the same time I cooked whatever veggies I had in the fridge: mushrooms, edamame, corn, green onions, parsley (I think I put a bit too much of the latter) with some spices (I used chicken spice [=oregano, rosemary, marjoram, thyme, black pepper]) and salt and pepper to taste. The nuttiness of the rice perfectly compliments the juiciness of the veggies.
Sunday, May 2, 2010
Tuesday, April 27, 2010
We just started exploring the possibilities with fennel, and only used it thrice* so far, but I already know what my favorite fennel recipe is:
Roasted fennel with balsamic vinegar and olive oil!
So simple: just cut the fennel in half or quarters, place it in a casserole dish, spray olive oil on top, smother with drizzles of vinegar, sprinkle some salt, and cover. Bake at 375 degrees Fahrenheit for 45 minutes or until nice and soft all the way through. We baked it at the same time Mark's Best Roasted Potatoes Ever were baking, and enjoyed a very yummy dinner.
* The first time out of the tree was a failing attempt to make this very recipe -- covering the casserole dish is crucial!
Monday, April 19, 2010
Here's the recipe, which I modified slightly to make it a bit less low-fat, but also a bit less wasteful, as I do not know what I would do with extra yolks:
In a large bowl combine:
- 1 egg
- 6 egg whites (this is where I just used 3 eggs)
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 1 1/4 c unsweetened apple sauce
- 2 t vanilla extract
In a separate bowl combine:
- 2 c minus 2 T all purpose flour
- 3 t baking powder
- 2 t baking soda
- 1 t salt
- 2 t cinnamon
- 1 T cocoa powder
- 1 lb shredded carrots
- 2 c raisins
Let cool, and in the meantime prepare the frosting:
- 2 8oz packages of fat free cream cheese
- 2 1/2 c powdered sugar
- 1 t vanilla extract
For decoration, I used solid glaze:
- 2 T butter
- 1 c powdered sugar
- a drop of almond extract
Wednesday, March 3, 2010
For some unknown reason he decided to try and combine ingredients in a way he has never tried before. Moreover, he did that without following any recipe!
Basically it's whole wheat pasta with asparagus and other veggies, sauteed in olive oil. The veggies include fennel (mostly leaves -- the bulbs are still very small) and parsley from our garden. Also featured are tomatoes, olives, and lots of garlic.
Saturday, February 27, 2010
I basically followed this recipe, adding whatever vegetables I had on hand: broccoli, carrots, water chestnuts, and - of course - delicious sugar snap pea from our garden.
I started by mixing 3 T of red curry paste I got from Lee Lee's (the one doesn't contain any animal ingredients) with some basil and 2 cans of coconut milks. This made it very soupy, as evident in the pictures. Once the mixture was gently boiling I added the veggies and tofu, and simmered till the broccoli stalks were soft enough for me. Can't get much simpler than that, and still qualify as making dinner from scratch, can it?
Served it on long grain brown rice.
Thursday, February 18, 2010
The authors of Vegan Cupcakes Take Over The World have struck again! [Actually it was a long time ago, I'm just starting to catch up.] This time with a cookie book: Vegan Cookies Invade Your Cookie Jar.
For the same reason I love making cupcakes from VCTOTW, I also liked making these cookies - it's so simple, and yet looks so sophisticated and tastes so delicious and special. I had to wait till Valentine's Day to justify such decadence, just because it looks that way. But now I don't think I need any excuses for making it again.
Monday, February 15, 2010
I followed the instructions here. With a few exceptions, of course...
At first I removed the outer layers of the beans after they've soaked, per said instructions. A lot of them were very easy to peel, and practically came off of their own free will. Most of them, though, were more resistant. After awhile, seeing how many more beans I still have to peel, I decided to read the post and comments again, just in case I missed something. Sure enough, I did! One of the commenters mentioned that he doesn't remove the peel, and it may even add some fiber if you leave it on. Good enough for lazy me!
Other than that, I followed pretty much exactly, and here's what I got:
One quart of rich, creamy, soy-tasting drink. It was not the same as Silk or most other store bought soymilk, but it did remind me the soymilk-black sesame drink (minus the black sesame flavor) I got from an Asian store. I guess that makes sense. The soy flavor is pretty mild, and overall, I think it's a darn good drink!
I'm not sure I want to do it again, though. It was A LOT of work. And A LOT of dirty dishes to wash afterwards. I'm going to try another version, that cooks the beans before extracting the milk. We'll see if I like that method better.
Sunday, February 14, 2010
So I thought that this dish would be a good choice:
Plus, it contains noodles, which are known to bring good luck to their New Year eater.
It's based on Bittersweet's recipe, but adapted to what I had on hand. Also, although I LOVE soba noodles, I decided to try acorn noodles - they turned out to be very good indeed!
Here's the original recipe as well as my adaptations:
4 Cups Vegetable Stock
1 Heaping Tablespoon Instant Wakame Flakes [didn't have any, omitted]
3 Fresh Shiitake Mushrooms, Finely Chopped [chopped some brown beech mushrooms instead]
2 Tablespoons Tamari or Soy Sauce
2 Tablespoons Barley Miso Paste [used whatever miso I have at home]
1 – 2 Scallions, Thinly Sliced [no scallions, oh well]
The instructions say to mix all these ingredients together, bring to the brink of a boil, and then pour it over cooked noodles and vegetables. As I mentioned before, I used acorn noodles (yum!) and the vegetables were snow peas from our garden (yum!) and carrots. Both veggies were cooked in boiling water for just a few seconds.
I liked it. Mark didn't care much for it. I suspect it's the miso. I doubt it was the absence of Wakami flakes, as Mark doesn't like seaweeds at all. Hopefully he will get the good luck anyway.
Oh, as for the quote, here's my favorite:
"A book is like a garden you can carry in your pocket".
Monday, February 1, 2010
Doesn't it look awesome?
And to know that I made it all by myself - well - that's something to be proud of, don't you think?
The fact that it's incredibly easy to make it should not diminish the pride, either. All you need is milk, some yogurt, and a thermometer!
- Heat 1/2 gallon of milk (fat content of your choice) in a pot over medium-low heat, stirring constantly, so it doesn't get burnt on the bottom. When the milk gets to about 160-170 degrees F (I take it to 170, but not a degree more), you can remove it from the heat and finally stop stirring (it takes about 15-20 minutes, and the milk starts to foam, but it should not boil).
- Then let it cool to 120 degrees. To me this step takes about 40 minutes.
- Once it's cool, transfer a bit of the warm milk to a small bowl containing 4 tablespoons of yogurt to make it a bit more liquidy, and then pour the yogurt into the warm milk, making sure it's mixed well.
- Now cover the pot with the lid, wrap the whole thing in a big towel, and just let it sit overnight and the bacteria will do their thing.
- Next morning, you'll get a nice wabbley yogurt. You will need to drain it, and you can drain it for as long as you like - mine was drained for 1.5 or 2 hours, and the product fits exactly in a 32 oz yogurt container. You can use a white sheet or a pillowcase.
Simple, ha? If you like yogurt, and don't like the jello-like texture store-yogurt has and/or don't want to pay too much for Greek yogurt, you should give it a try!