August 11th, 2007
|01:15 pm - cincy summer salad|
i've made this twice in the last few weeks because it's been so hot lately (100 degrees) and this is a great dish to snack on or have as a meal. the measurements are kind of bad for the dressing but just make it to taste.
shallots or red onion
1.) cook about 1/2 cup of lentils (boil/simmer for about 15 minutes, until they're al dente) and 1/3 cup of quinoa (boil covered with 2/3 cup of water, or if you make more 1 part quinoa to 2 parts water).
2.) to start the dressing, mince about 4 cloves or garlic and 1/4 cup of onion/shallots. put those into a large mixing bowl and add the rest of your dressing ingredients. whisk away and just make it to suit your taste.
3.) using about 7-8oz of tofu (half of a package), use a towel to drain the excess water so that the tofu will absorb the dressing. cut into 1/2" cubes and add to dressing.
4.) once your lentils and quinoa have cooked, let them cool a little bit before adding them into the dressing bowl.
5.) cook some edamame in water, so that they are just the right texture. soft and no longer frozen but not hot. then take them out of the shell and add them to the bowl.
6.) give everything a good stir and make sure that it is all well-coated. if you need some more dressing, mix some up in a different bowl and add it to the mix.
7.) chop up some fresh spinach in about thirds or fourths, in strips. and add them to your salad.
8.) let it chill in the fridge for a few hours and you're ready to eat!
difficulty level 1/5
July 4th, 2007
|03:00 pm - vegetarian spring rolls|
(this post will be updated with pictures)
ok, so before i begin, there's no set recipe for what goes inside of them. you can work with whatever veggies/fake meat products that you have.
tofu (amy firmness)
fake pork/chicken/duck (in a can or thawed if frozen)
clear cellophane noodles
(you can also use zucchini, eggplant, cabbage, carrots, etc. anything that you can chop up finely that will cook in about 5 mins, but i do recommend adding things that will stay crisp after frying just so that you get a good texture)
spring roll wrappers
dark brown sauce (chicken marinade, soy sauce, mushroom sauce, oyster sauce, etc)
corn oil/vegetable oil
1.) first you want to cut a large piece of tofu and mash it with a fork.
2.) chop your jicama, onions, green beans, fake meat, and cellphane noodles (to prep your noodles, just soak them in warm/hot water for about an hour, they will cook when you fry them). and add your ingredients to the tofu and mix them well.
3.) now take a kitchen towel (that isn't too thick or thin) and put your mixture into the towel. ball it up and squeeze as much of the excess water as you can. the tofu holds a lot of water and the vegetables do too. if you skip this step, you're going to be in big trouble come frying time.
4.) now that your mix is complete, spoon about 1 tablespoon or so of filling into the wrapper. wrap as shown in the pictures.
5.) use a small bowl of hot water to wet the tip of the wrapper before completely rolling it so that it stays together when you are frying it.
6.) you should have your oil in a pot pre-heating at this point. it all depends on how many you are wrapping. try not to wrap them too far in advance if you can, because if there is any excess moisture that you didn't remove in the third step, they will break the wrapper.
7.) fry the spring rolls in the hot oil for about 5-7 minutes, depending on the temperature and how many you are frying at once.
8.) make an effective drying rack by using a metal collander lined with some paper towels or newspaper and stack the spring rolls standing up so that they stay crisp.
DIFFICULTY - 3/5
June 21st, 2007
|01:14 pm - fresh vegan pasta with eggplant|
ziti pasta (or anything of similiar shape)
1/2-3/4 cup of eggplant
1 whole tomato
3 cloves of garlic
1 large shallot
basil (italian or thai)
red hot peppers (dried, fresh or red chili sauce)
1.) chop up your eggplant into 1/2" cubes and saute on low/medium heat in olive oil with a little salt. the eggplant will suck up the olive so be sure to use plenty. (the eggplant will spit out the oil again but don't worry about draining that)
2.) get your pasta water on.
3.) roughly chop garlic and shallots. cut your tomato in half and slice it in 1/4" slices and then cut those slices into thirds. put your tomato in a bowl so that the juices don't go to waste. and then chop up a good amount of fresh basil.
4.) once your eggplant starts to slightly brown, add the garlic and shallots and turn it to lower heat so that the garlic will be tender, not burnt.
5.) immediately cook your pasta, it usually takes about 10-12 minutes for this shape to cook. make enough for 2 people.
6.) after about 5 mins, turn up the heat in your pan and add your tomatoes. the tomatoes with mix with the extra olive oil to create a nice sauce. add your red chili sauce, some more salt, and 1 tsp or so of sugar. let is all cook together while your pasta cooking.
7.) when your pasta has about 1 minute left, toss in your fresh basil.
8.) add your cooked pasta to the sauce, toss it around and let it cook for another minute or two and then plate.
* i just made this for the first time this week and it turned out amazing. it tastes really fresh and it's all vegetarian/vegan. though you could add some cheese on top if you'd like. this should be enough to serve 2 people.
DIFFICULTY LEVEL : 2/5
June 4th, 2006
|10:30 pm - food blog|
i'm finally going to (hopefully) do this. a food blog. who doesn't love to eat?