Wednesday, May 30, 2012

Cherry Tomato Spaghetti with Cheddar Cheese

A quick, easy, and COLOURFUL spaghetti to brighten your day! This dish tastes great warm or room temp, making it perfect for bento or packed lunches.  To cut down on prep time, make the spaghetti several days in advance and keep it in the fridge in serving-size containers.  When you're ready to cook, just take out a serving and sautee! 

Mmmmmm tomatoes! Vegans can omit the cheese, but I like it for the splash of yellow and tang ^^

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Sunday, May 27, 2012

Steamed Sprouts & Egg Breakfast Bowl

High in protein, fiber, and greens. So easy there's not even a jump. Also makes a great snack or side.

Materials & Methods
1. Put sprouts in bowl. Toss with sesame oil, pinch salt, and pine nuts.
If you're lazy, or raw vegan, you can skip the rest of the steps and eat it as is! :D

2. Crack egg into bowl. For vegans, use soft tofu with a hint of curry spice or cumin, stirred up to a yogurt-like consistency. Steam 5-10 minutes, depending on your steamer and level of food safety deliciousness desired.
If using a Tatung steamer, a 1/2 cup of water should do -- just enough to cover the bottom of the steamer.
3. Enjoy.
As you can see, I went with very food-safe.  Actually, I just forgot it in the steamer for half an hour.  It was still delicious.
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Wednesday, May 23, 2012

Maggie's French Tomato Thick Soup

A refreshing recipe from Maggie, who learned it from her French friend, who owns an organic flower and food garden. This light yet flavourful soup makes a satisfying accompaniment to salad or pasta for a hearty meal. Alternatively, serve it by itself with a side of crusty baguette and hard cheese!

The original recipe calls for removing the seeds and skin using some special French device designed specifically for this purpose. Maggie just gets rid of the skin. I would probably leave everything except the stems and give it an extra good whirl in the blender. Gotta get those vitamins in the skin! Or something...

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Sunday, May 20, 2012

Gua Bao 掛包: One-handed Taiwanese Sandwich!

Gua-bao掛包 are like mantou 饅頭 in sandwich-able shapes.  They're usually served with pork, sprouts, and pickled veggies; we made 'em vegetarian by using vege-patties and adding more vegetables :D

They're great for a quick lunch or dinner.  If you don't have access to pre-made 掛包 you can make your own the same way you make mantou, just make a flat oval shape and fold it over itself instead of making a very long strip and rolling it up and cutting.  There's a handy tutorial on how to make mantou here.  It is ridiculously easy -- we used to make them back in the states.  We'd make TONNES at a time and freeze 'em for later.  It was a great family activity during the long Minnesotan winters ^o^

The key to making these delicious is keeping the filling relatively dry, so make sure you drain the sauteed veggies and pickled greens!

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Wednesday, May 16, 2012

Stir-fried Mifun with Carrot and Pea Sprout

A quick and easy entree.  Mifun cooks up quickly; just soak in water for about 10 minutes to slightly rehydrate before using.

Shown with Sacha-Soypaste Tofu.  You can also pair with Soy Stack.

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Wednesday, May 2, 2012

Mysterious Greens #2! Stir-fried with carrots and stuff!

I bought these on accident, thinking they were dragon's whiskers (^_^;). In my defense, it was rainy and I was in a hurry (to get out of the rain, duh. It was an outdoor market, and the awnings were positioned perfectly to dump water on anyone with an inkling to inspect whatever was being hawked. Efficacy, Taiwan does not has it.)

They made a pretty delicious stir-fry with some carrots and sesame oil.
I still have no idea what they are xD
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