Category Archives: vegan recipes

Sick Day Turned into Sriracha-versary

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I woke up this morning and promptly threw up. I lined up a sub, quickly typed of a plan for him/her, and went back to sleep with Henry. It took awhile to fall back asleep because my stomach was hurting so badly. I was startled awake at 10 by the maintenance people mowing outside my window. But I felt a little better.

(By the way, Henry thinks I am pregnant. I have no idea why I threw up this morning.) Around noon, we went to Lone Pine Farms and bought some Fresno chiles.

One of our first dates, over a year ago, was making sriracha at Henry’s house. We thought today would be a great day to create a tradition and make some rooster sauce.

Ingredients:

  • 2 pounds bright red fresno chilis
  • 4 tsp kosher salt
  • 4 cups white vinegar
  • 4 T + 1 tsp brown sugar
  • 16 cloves of garlic

Method:

Chop peppers roughly and smash garlic. Add all ingredients into a large pot and boil vigorously for five minutes.

Blend the hell out of the pepper mixture.

At this point, you can strain it, bottle it, fridge it, or can it. We opted to not strain it and can it. Three jars is our yield. It’s beautiful stuff.

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Experimenting with Veggie Burgers

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I was considering doing a full post on these veggie burgers I am making, but I’m really just throwing stuff together and I’m not quite sure if they will turn out. But in case they do–in case they are delicious, here is the game plan:

  • Roasting: zucchini, two tomatoes, half an onion, half of an orange bell pepper. They are salted, peppered, and olive oiled. When they are done, I will let them cool and chop finely. Most recipes say to use a food processor, but I don’t have one.
  • A couple cups of black beans I cooked earlier in the week, seasoned with cumin, Mexican oregano, etc.I mashed ’em up good.
  • 1 cup barley cooked with 1/3 cup red lentils.
  • Bound together with an egg and toasted cornbread.

Inspiration: J. Kenji Lopez-Alt over at Serious Eats did an amazing vegan burger about a month ago. Check it out.

I haven’t been blogging lately, I know. Lots going on over here. Bought a new car, trying to sell old car, busy with work…and in a short while, I’ll be moving. As things settle down, I will be blogging more. Hope you are all having a great spring! It’s beautiful in Eugene today! ūüôā

Daily Dishes: Recipes that Caught My Eye

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Roasted Asparagus and Cherry Tacos¬† This is, by far, the most intriguing recipe I’ve come across in awhile. The key here would be to try to get both the asparagus and cherries in season, which might be hard to do in some places. ¬†Asparagus season ended a couple weeks ago and cherry season is in full swing now.

Butterbean and Almond Hummus  I am forever on the hunt for new hummus recipes.

Salted Pumpkin Caramels¬† This is a bit out of season–more suited for fall, but it sounds delicious.

Marinated Zucchini¬†Zucchini is cheap and plentiful during summer months, and I always run out of creative ways to use it. ¬†I think everyone can fess up to just being fed up with zucchini by the end of the summer–there are only so many things you can do with it. ¬†This recipe might stave off the zucchini boredom of late summer.

Russian Pickled Watermelon¬†I could eat watermelon every night for dinner during the ¬†summer. ¬†I cannot get enough of it. ¬†I don’t know if I think this recipe is brilliant or an abomination. ¬†I’ll let you know what I decide.

Sunday Morning Menu Planning

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Sunday: 

  • Lunch:¬† ¬†Out. ¬†I think we will take a long walk this afternoon and eat wherever we end up.¬†
  • Dinner:¬† Tacos. ¬†Market of Choice has some ground beef on sale right now.¬† ¬†It wasn’t on sale, but I bought some anyway.¬†

Monday: 

  • Lunch: Soup and/or sandwich
  • Dinner: Leftovers

Tuesday:

Wednesday:

  • Lunch: Hummus, crackers, veg
  • Dinner: Breakfast

Thursday:

  • Lunch: TJ’s convenience lunch
  • Dinner: Out (payday!)

Friday:

  • Lunch: Out
  • Dinner: Wing it
I’ve decided to micromanage my week’s meals a bit more than usual. ¬†What I usually do is make a list of a few dishes on the weekend, cook them, and¬†divvy¬†them up for lunches and dinners and call it good. ¬†The problem I still run into, however, is the¬†temptation¬†to eat out, even when we cannot afford it–even when we have leftovers. ¬†I am so tired when I get home–too tired to cook and leftovers just don’t sound good on some nights. ¬†So, I’d like to start choosing some quick and easy meals that I can cook in minutes on weeknights so that I don’t have any excuses to eat out.

Roasted Carrot Soup

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Adapted from this recipe.

Changes:  dried thyme (instead of fresh), 1 whole red onion (instead of 1/2 sweet), combination of veggie stock, chicken stock, and water (instead of veggie stock). Before I broiled the carrots, I salted and peppered them, added thyme, and a good drizzle of honey.  The original recipe only called for olive oil during this initial stage.

Wow. I highly recommend this recipe. ¬†I’m not too keen on carrots or pureed soups, but this was amazing.

Interesting Food Links, News, and Recipes

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Baby Steps into Indian Cooking

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Let me be the first to admit: ¬†I know nothing about Indian cooking. ¬†Not one damn thing. ¬†And the term “Indian food” is pretty meaningless if you consider, according to Wikipedia, there are over 30 regional styles of cuisine in India. ¬†What someone cooks in Northern India is going to be completely different from what someone cooks in Southern India. ¬†So, as I peruse recipes, I feel completely lost–geographically and gastronomically. For your information, here is a list of the regional cuisines.

 

 

  • Andaman and Nicobar Islands
  • Andhra Pradesh
  • Arunachal Pradesh
  • Assam
  • Bihar
  • Chhattisgarh
  • Daman and Diu
  • Goa
  • Gujarat
  • Haryana
  • Himachal Pradesh
  • Jammu & Kashmir
  • Jharkhand
  • Karnataka
  • Kerala
  • Lakshadweep
  • Madhya Pradesh
  • Maharashtra
  • Manipur
  • Meghalaya
  • Mizoram
  • Nagaland
  • Orissa
  • Puducherry
  • Punjab
  • Rajasthan
  • Sikkim
  • Sindh
  • Tamil Nadu
  • Tibetan
  • Tripura
  • Uttar Pradesh
  • Uttarakhand
  • West Bengal

(Daunting, yes?)

According to Wikipedia:

“India is a diverse country with many regional cultures, each region has its own¬†food specialties, primarily at regional level, but also at provincial level. The differences can come from a local culture and geographical location whether a region is close to the sea, desert or the mountains, and economics. Indian cuisine is also seasonal with priority placed on the use of fresh produce.”

The first and only time I ate real Indian food was at a friend’s wedding. ¬†Since then, I have timidly tried my hand at a couple recipes. ¬†Most have been¬†disastrous. ¬†I made a recipe a few months ago, with garam masala, and even though I thought it was terrible, Jeff said he liked it and ate every last bite. ¬†I think my mistakes so far have been not really knowing what I’m aiming for, or what a dish is supposed to taste like before I make it.

Knowing my shortcomings and being completely intimidated by the scope of Indian cuisine, I went ahead last night and made some Indian food. ¬†I got the recipes from Smitten Kitchen. ¬†I made a yellow dal, a shredded cabbage salad, and¬†black-eyed peas in a spicy goan curry. ¬†The recipes were a little involved–but once I got the process down of cooking the pulses separately from the spices and vegetables, which need to be caramelized in their own pan, it got easier. ¬†So, the worst part is that these recipes were a several pot and pan operation. That being said, it was worth the mess and dishes to clean afterwards. ¬†Well worth it.

Cabbage salad

With last nights’ successes under my belt, I plan to make a couple more dishes today. ¬†These Indian spiced potatoes look amazing. ¬†And I will also make a red lentil recipe from Madhur Jaffrey. ¬†The recipe is below.

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Madhur Jaffrey, Indian Cooking

From Smitten Kitchen

Serves 4 to 6

200 grams (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.