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Archive for the ‘Vegan’ Category

My hubby and I recently took a cooking class at the local Sur La Table. This was my favorite take-away. We ate it as a side dish with Salmon, but would make an equally lovely side-dish or topping for other types of fish, chicken, or red meats. The longer this simmers, the better it tastes. It took about 1 hour total to cook this dish.

Servings: 8

Ingredients:

  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 4 Tbsp. extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 4 anchovies, minced (optional)
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 red bell pepper, diced into 1/2 inch cubes
  • 1 medium eggplant, diced into 1/2 inch cubes
  • 3 cups peeled and diced tomatoes
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. capers, drained
  • 1/2 cup chopped black or green olives

Directions:

  1. Over medium heat, saute the onions and celery in the olive oil until the onions are brown around the edges.
  2. Add the garlic, anchovies, salt and pepper to the onion and celery mixture. Turn heat to low and cook, uncovered, while dicing the bell pepper and eggplant.
  3. Add the diced pepper and eggplant. Cook over medium heat until the eggplant is almost falling apart. (The eggplant will soak up all of the oil in the pan. Don’t add more. If the eggplant sticks too much, toss a spoonful of water to loosen it.)
  4. Add the tomatoes and simmer, partially covered, until the tomatoes are cooked, 10 to 15 minutes.
  5. Stir in the vinegar, capers, and olives. Simmer uncovered for a few minutes (until no longer watery) then season to taste with salt and pepper.
  6. Transfer to a bowl and cool, uncovered. Serve at room temperature.

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This marinade is great for grilling vegetables, chicken, pork, or beef. Marinade meat overnight for best results.

Ingredients:

  • 1 clove garlic, minced
  • 1 Tbs. fresh rosemary (dried words too)
  • 1 Tbs. dijon mustard
  • 1/2 tsp. salt & pepper
  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil

Directions:

  1. Blend garlic, rosemary, mustard, salt, pepper, and balsamic vinegar together on high.
  2. Add 1/2 cup olive oil, blending on low.

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Ingredients – vary amounts based on how many people you are feeding

  • Olive oil (a few tablespoons)
  • String beans
  • Pine nuts
  • Salt & pepper

Directions

  1. Trim stem-side of string beans
  2. Heat a saute pan on medium; add a handful of pine nuts (or the amount you prefer) and a few tablespoons of olive oil.
  3. Add green beans, stir, add a pinch of salt and pepper.
  4. Cook on low for 20-30 minutes.

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Yield: 4 Servings

Ingredients:

  • 1/8 teaspoon crushed saffron threads (if using the powdered form, use 1/32 teaspoon)
  • 2 cups boiling water, divided use
  • 1 cup long-grain white rice
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions:

  1. Steep the saffron in 1/2 cup of the boiling water for 5 minutes. Keep rest of the water boiling.
  2. Lightly sauté the rice in the olive oil in a large skillet or saucepan.
  3. Add salt, strained saffron water, and the balance of the boiling water.
  4. Cover tightly, reduce the heat to very low, and simmer until the rice is done (about 20 minutes) Let cool.
    (Once cooled, you can freeze for future use)

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Make your own spicy chai blend then mix with your choice of regular milk, soy milk, almond milk, etc. Try out different combinations using the ingredients below.

Ingredients:

  • Loose black tea
  • Allspice berries, roughly crushed
  • Cardamom seeds or powder
  • Cinnamon sticks, roughly crushed
  • Coriander seeds or powder
  • Whole cloves
  • Whole black peppercorn
  • Fresh ginger, crushed

Directions:

  1. Boil about 4 mug’s worth of water is a small pot, add loose black tea leaves
  2. Boil for a few minutes, then add sugar, cinnamon stick ,and some cardamon. Let it boil down to about a mug’s worth.
  3. Remove from heat.
  4. Mix the chai with your choice of milk (50% chai, 50% milk)
  5. Enjoy!

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This is a nice, light yet satisfying soup… and by HOT & sour, I mean SPICY & sour!

Ingredients:

  • 10-15 birdseye chilis thinly sliced
  • 2-5 dried red chilis
  • 2 stalks of lemon grass (used to flavor the soup)
  • 2 pounds fresh oyster mushrooms, or other type of mushroom in bite-size pieces
  • 2 “kaffir” lime leaves (use lime zest if you can’t get it)
  • 1 bunch of cilantro, chopped
  • 4 limes, juiced (discard lime, use juice)
  • 3 tablespoons sliced bamboo shoots or coconut shoots
  • 2 tablespoons fish sauce
  • 1-2 tablespoons “chilis in oil”
  • Optional: tofu, chicken or shrimp (about 1 lb), in bite-size pieces

Directions:

  1. The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies.
  2. Beat the lemon grass with the mortar and pestle
  3. Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked.
  4. Garnish with fresh cilantro

Variation : use three cups of thin coconut milk instead of water, the result is tom kha soup

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Eggplant “pasta” is a great alternative to gluten pasta, or any type of grain pasta. After serving this to my husband (topped with chunky tomato sauce) he asked… “what kind of noodles are these? They are really good”.

Yield: 4 servings

Ingredients:

  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • Your favorite tomato sauce or other type of pasta sauce

Directions:

  1. Peel each eggplant. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and lay on a sheet pan fitted with a rack for about 30 minutes (to purge bitterness from the eggplant). Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  2. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant “pasta” and toss to coat. Add your favorite tomato (or other type) sauce on top of the “pasta”. Cook until eggplant “pasta” is tender throughout, or to taste. Serve immediately.

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