Wednesday, September 25, 2013

Allium-Free Almost-Ketchup

One of the things I missed most about coming back to America Allium-Free was KETCHUP. I'm the kind of person for whom fries are merely a vessel to convey the luscious red elixir, for whom those eight packets of extra ketchup WILL be completely consumed, down to the last drop. I'm surprised I've never drunk it straight from the bottle (don't tempt me, I might actually do it.)

Luckily one of the aunties I know who's been Buddhist forever knows a secret place that has allium-free ketchup, but it's not as good as the Kagome brand I loved in Taiwan.

Also, I forgot them when I moved T_T

So I've been in a ketchup dry spell for a while.

Then I got clever. Turn out people make their own ketchup all the time! Well, maybe not all the time, but enough for me to find a good number of recipes on the internet, decide it was too complicated, and unabashedly cheat my way through it.

This substitute isn't precisely like its onion-and-garlic-filled cousin, but it's good enough for me.

I'm off to drown my fried tofu in red.

After taking this picture I generously painted the entire piece red and devoured it in three bites. Adding more ketchup after each bite, because there's more surface area to cover after every subtraction.  The spinach and corn is just there for show.  They weren't even considered until after I'd run out of my usual ketchup-dousables.

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Wednesday, September 18, 2013

Allium-Free Vegan Ranch Alternative: Creamy Peppercorn Dressing

I've made this TWICE now and it never ceases to delight.

Smooth, thick, tangy, with just the right amount of bite. It's my new alternative to ranch.

The secret ingredient is....wait for it...GRAPEFRUIT JUICE!  Citrus-y and bright without being overpowering, leaving plenty of room for peppercorn to take center stage.


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Wednesday, September 11, 2013

Allium-Free Parsley Pesto

Parlsey is pretty fantastic. It's super-high in B12 and a bunch of other things, tastes better than cilantro, has a great crunch, and is pretty much made of magic.

It's also great for preventing hangovers, just eat a bunch before you go on a bender and all the B in it helps your liver process toxins. Remember to drink plenty of water too...that's to combat dehydration.

Anyways, in addition to being great for hangovers, parsley also happens to be AWESOME in green smoothies.
And really cheap.

Like 99 cents a bunch. So I always have leftovers.

This is what to do with the leftovers.

Parlsey Pesto, shown on sliced tomatoes with a mustard hat, and a few petals of avocado. Also, mung-bean soup with soymilk and pumpkin. This is a legitimate meal.

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Wednesday, September 4, 2013

Cartwheel Salad

I don't know why it's called a cartwheel salad. Regardless, super easy, super delicious.

Had this at a pizza joint.

Chopped romaine
Slivered red cabbage and carrots, for colour!
Diced tinned beets
Chickpeas
+ vinegar & oil


YUM Read More......

Wednesday, August 28, 2013

Spinach Spaghetti Salad

I'm a huge fan of using up leftovers in the most delicious way possible.

Rich Taiwanese spaghetti sauce pairs gorgeously with crisp spinach in this delectable and ridiculously easy dish.

What makes Taiwanese spaghetti different from normal spaghetti? All the stuff they put in it. Regular additions growing up included celery and carrot. I've also had eggplant and zucchini...and even potato!  It also tends to be runnier than Western marinara sauce...probably because nobody has heard of tomato paste.


It's a lot more nutritious than your normal run-of-the-mill sauce from a bottle, that's for sure!

Recipe for the sauce below~

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Wednesday, August 21, 2013

Strawberry Breakfast Bagel

A hearty breakfast for long work days.

I was on a strawberries and almond butter kick for about a month!


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Wednesday, August 14, 2013

Grapefruit-Sprout Smoothie + Why You Should Rotate Greens

Green smoothies are fantastic. But, like all good things: everything in moderation.


Make sure to switch up your greens every week or so to avoid overdosing and causing alkaloid buildup. WAIT WE'VE BEEN EATING POISON OUR WHOLE LIVES?! Calm down. You're not dead yet. And it's only a little bit.

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Wednesday, August 7, 2013

Perfect Green Smoothie! Surprisingly DELICIOUS

So Sherene made me my first green smoothie earlier this summer and OMG IT WAS SO GOOD.
Thick and creamy and sweet (actually a little too sweet for my tastes!) and you seriously could NOT taste anything green in it at all!

Determined to recreate the experience I took my immersion blender, several handfuls of spinach and made my own.  JUST AS DELICIOUS.


After some experimentation I've found the PERFECT starter smoothie. It's great for the uninitiated and uses only TWO very common ingredients you probably already have in your house.

The key is to BLEND YOUR GREENS AND LIQUID FIRST until they are perfectly smooth. This prevents leafy bits and guarantees a silky-smooth drink.

Trust me. I hate chunks. And there are no chunks in my smoothies.

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Wednesday, July 31, 2013

Stir-Fried Kale & Vegan Pancakes

Two recipes! Because I accidentally added too many pictures. Ahahahaha

Stir-Fried Kale
Stir-fry julienned carrots in hot oil.
Add kale and soy sauce/tamari to taste.
Continue 'til Kale is thoroughly cooked.
Serve with other things, such as sesame seeds.
 



Place 1 T. ground flaxseed with 3 T. water in the fridge.

In the medium bowl combine:
  • 1 cup unbleached all-purpose flour or whole wheat pastry flour
  • 1 tablespoon sugar or honey, or to taste
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk, or regular milk, or beer! for the lactose intolerant, obviously
  • 2 tablespoons canola oil
After 5 minutes, add the flaxseed mixture. It should be kinda gooey.

Make pancakes.

Yummmmm

Nutella and banana optional
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Wednesday, July 24, 2013

Napa Tofu Stir-Fry







Notes:
Napa is Asian cabbage.


Chop the stem bits into 5 mm slices for quicker cooking.  Add these first.
The fluffy leafy bits can be big one or two inch chunks.  Add these last.


Be sure to use dried shiitake, they're more flavorful.  I like to break them up into ~3mm chunkies and keep them in a small jar.  Shake them into the heated oil like candy bits :D





Heat oil w/ pinch salt.
Add carrots and shiitake. Stir-fry 'til fragrant.
Add napa stem, tofu.  Stir-fry 'til stems are translucent 'round the edges. Add salt to taste.
Add napa leaves. Cover 'til wilted.
Serve with rice and salted sesame seeds.


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Sunday, July 14, 2013

Amazing Vegetarian Breakfast Sandwich with Shiso, Tomatoes, and Avocado

 Gouda, Perilla, Tomato, Avocado
Shown with almond-buttered English Muffin.

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Wednesday, July 10, 2013

Japanese Pickled Plum and Shiso with Rice


An easy and tasty way to use up leftover shiso -- serve it straight! This works wonderfully as a bento also, just add some protein and fruit to round it out.

 Mostly I post these super-simple recipes to remind myself they tasted good. And so other people know they taste good!  KISS <3

Shown with 香鬆 Xiang Song, the Vege version of 肉鬆 Rou Song or Pork Floss

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Sunday, July 7, 2013

Beans & Kale with Tiny Potatoes!

We got these multi-colored tiny potatoes from Trader Joe's.

The purple ones are the best.

Just rinse 'em off, stab with fork, and bake in a 400F oven for an hour or so.  You really can't over-bake potatoes (unless they start on fire.  But that takes effort.  Or negligence. Try to strike a balance.)

For beans we used white northern beans, soaked overnight, rinsed, and steamed in a Tatung steamer.  Tatung are amazing for cooking beans.


Stir-fry the julienned carrots in hot oil, add the kale and salt-ener of choice.  Add the beans last.  They will soak up all the flavorful juices!

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Perilla Pairings

With flavorful cheese & tomatoes! Gouda shown.

Add caption

As a topping for potatoes! Baked zucchini & tomatoes in the background.

Sour cream is delicioussss
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Wednesday, July 3, 2013

Creamy Carrot Pasta Sauce

For 2
1/4 block silken tofu
2 spoonfuls miso to taste, I used white miso
Handful shredded or diced carrots
Water, as needed
Blend.
Taste.
Adjust.
Repeat.
When it's delicious, serve with pasta.
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Wednesday, June 26, 2013

Creamy Ginger Pasta Sauce (Vegan!)

I totally forgot I made this! It was amazing!  I need to make it again!

It's super-thick and creamy and flavorful -- the ginger adds just the right amount of zing while the mirin and soy balance it out and add depth.

If it's to be served over pasta it's best fresh. It will set up slightly if left to sit on its own, though stirring will re-liquify.  You can try it with softer tofu if you prefer a thinner sauce.

It holds up well too, making it ideal for bento :)
 
Firm silky tofu, 1/2 block (Mori-Nu or Morinaga are both amazing)
~1 Tbsp ginger, grated
Splash soy sauce, to taste. For GF use GF tamari.
Marinate overnight. Do not discard water.
Blend with a splash of mirin to taste.

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Wednesday, January 30, 2013

Taiwanese Dry Tofu Curds

A hearty and flavorful dish that keeps well for boxed lunches.

Delicious Tofu Curds!
This recipe is from Lily.
Actually I didn't write it down, so just look at the picture and figure it out.
The ingredients are as follows:

Soy sauce
Oil
Ginger
Star anise
Cinnamon
Rock sugar
Dry tofu curd

Heat the oil and soy sauce together first.
Add the spices.
Add the rock sugar.
Wait 'til  it dissolves.
Add the tofu curds.
Stir.
Simmer.
Stir.
Etc.
Until all the liquid is gone, or the tofu is as flavorful as you can stand.

Adding the rock sugar to the spiced soy sauce and oil.


All of the 豆甘 ever.  Yes, I know that's the wrong word, no, I don't care to find the right one.
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Wednesday, January 23, 2013

Creamy Wild Rice Mushroom Soup

A filling and flavorful soup. Tastes good hot or room temp, making it great for bento.

I liked adding frozen peas to the bowl before heating for more veggies ^_^

2 cups cooked wild rice (1 cup dry)

Roux:
6 tbs butter or oil, if vegan
1/2 cup flour

Broth:
3 cups water
1 giant Portobello cap, chopped
2 carrots, julienned or grated
Celery, minced

1 cup half and half or Soy creamer

Salt and pepper to taste

Frozen peas, optional



Cook the rice in a rice cooker, or according to instructions.
In the meantime, boil the broth.
When the rice is done, make the roux by heating the oil and adding the flour. Stir to combine.
Add some broth to the roux and mix. Add more until it is pretty runny, then add the roux mixture to the broth and heat 'til thickened.
Add the rice to the soup.
Season to taste.
Add peas right before, if using.
Serve.

Shown topped with hard cheese. Read More......

Wednesday, January 16, 2013

Laurie's Fruit Salad

SO GOOD. The lime keeps the fruit from browning, and adds an extra layer of flavor. It keeps well for bento too!

Lemon is a bit overpowering, so try to find the green stuff if you can.

Add the arils last, otherwise they'll stain the whole thing a gorgeous but unappetizing claret.


Banana
Apples
Pineapple
Kiwi
Squeeze lime juice

Toss.

Top with pomegranate arils right before serving.

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Wednesday, January 2, 2013

Liege Waffles

Alright, so I have a hard time following most recipes because they're written inconveniently.

Like why would you ever have ALL the ingredients followed by ALL the instructions. It makes no sense. What is it, like a grocery list?!

So every time I want to follow a recipe I have to rewrite it in an order that makes sense.

And for a long time I've tried to kinda make a hybrid thing on this blog so that normal people can understand my recipes.

No longer.

I'm writing them like people should have been writing them all along: short, sweet, and integrated.

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