tag:blogger.com,1999:blog-270124552024-03-18T07:51:27.058-07:00Vegetable Adventuresdelicious vegan cooking from Mission Terrace, San FranciscoUnknownnoreply@blogger.comBlogger295125tag:blogger.com,1999:blog-27012455.post-72343744643613295622018-05-09T11:37:00.002-07:002018-05-09T11:37:34.306-07:00Greens and Mushrooms with Fermented Tea LeafInspired by my Korean cooking course, I went seeking more fermented products, and came across something especially tasty from Burma: fermented tea leaf (laphet.) The beloved San Francisco restaurant Burma Superstar has started <a href="https://www.goodeggs.com/sfbay/burmasuperstar/fermented-tea-leaf-salad-kit/546a7e90791b350200000985?utm_source=adwords&utm_medium=cpc&utm_campaign=adwords-dynamic&gclid=EAIaIQobChMI65btvKL52gIVkK_ICh2EuQ3qEAAYASAAEgKdj_D_BwE">selling it in jars</a>, as part of a salad kit with a nut mix. It tastes a little bit like pesto, except much more subtle and layered. I got just the jar and used it in this easy steamed vegetable recipe, which I served atop a baked potato.<br />
<br />
Greens from three beets (about 4 cups)<br />
2 cups various mushrooms<br />
3 cloves garlic<br />
splash of water<br />
1 heaping tbsp fermented tea leaf<br />
<br />
Chop up beet greens and mushrooms.<br />
Heat up a pan. Add garlic cloves and heat them up for 30 seconds. Then, add mushrooms and beet greens. Splash some water in to prevent sticking.<br />
Cook until beet greens wilt and the volume of the dish considerably decreases. Then, turn off the heat and mix in fermented tea leaf.<br />
<br />
Serve on top of a baked potato or with rice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-43281199912856798752018-05-09T11:33:00.002-07:002018-05-09T11:33:24.262-07:00Chickpea Pancakes with Korean Fermented SaucesThis month I'm taking a wonderful <a href="https://learn.tricycle.org/courses/korean-buddhist-cooking">online course in Korean temple cooking</a>, offered by Tricycle and taught by the amazing Shin Kim from <a href="http://www.banchanstory.com/about">Banchan Story</a>. In addition to some innovative recipes, we are learning quite a bit about the connections between temple cuisine and Buddhist traditions.<br />
<br />
I've always loved Korean food--there was a lovely restaurant in Jerusalem that I used to frequent with my best friend from high school--and learning about temple cooking adds another layer of wonderfulness. In particular, the course introduced me to the use of fermented sauces, which are easily obtainable at any Asian grocery or at Whole Foods. This recipe is my adaptation of Shin's pancake recipe: I make mine with besan (roasted chickpea flour) to add more nutritional value to the meal, and I serve it with a salad rather than with rice.<br />
<br />
2 cups various mushrooms (I used king oyster, shiitake, and maiitake, because that's what I had at home)<br />
1 medium-size zucchini<br />
2/3 cup water<br />
2/3 cup besan flour or other chickpea flour<br />
2 tbsp <a href="https://en.wikipedia.org/wiki/Gochujang">Korean fermented pepper sauce</a> (Gochujang)<br />
1 tbsp <a href="https://www.bonappetit.com/test-kitchen/ingredients/article/cooking-with-korean-doenjang">Korean fermented soybeans</a> (Doenjang)<br />
<br />
Chop mushrooms and zucchini into small cubes.<br />
In a big bowl, pour water and mix into it the two fermented sauces. Whisk until smooth. Then, gradually add the besan flour until you get a thick pancake consistency.<br />
Add the vegetables and mix until combined.<br />
Heat up a no-stick pan. When very hot, pour in batter in spoonfuls, each pancake approximately 2 inches (5 cm) in diameter.<br />
When the sides begin to crisp and you see bubbles, flip each pancake and briefly cook the other side.<br />
<br />
Serve hot and crispy!Unknownnoreply@blogger.com114tag:blogger.com,1999:blog-27012455.post-15775518526708558092018-04-14T12:48:00.002-07:002018-04-14T12:48:24.283-07:00International Salad of Intrigue and Mystery<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wWAlIyS6-bc/WtJY-LWuv2I/AAAAAAAADXo/yQbREdQF6oQduvtbVRIVxLSp4CGaYpCggCLcBGAs/s1600/IMG_5430.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://1.bp.blogspot.com/-wWAlIyS6-bc/WtJY-LWuv2I/AAAAAAAADXo/yQbREdQF6oQduvtbVRIVxLSp4CGaYpCggCLcBGAs/s320/IMG_5430.JPG" width="320" /></a></div>
Yesterday we took Río to see the Bay and enjoy the Ferry Building. We were in luck: it was market day and the good folks from <a href="https://www.volcanokimchi.com/">Volcano Kimchi </a>were selling! I bought several of their products, and used two - the kimchi and the fermented burdock "noodles" - in this successful salad.<br />
<br />
2 cups baby spinach<br />
1/2 avocado, cubed<br />
1/2 mango (ripe or unripe), cubed<br />
big handful of minced green onion<br />
150 gr tofu, extra firm, flavored or unflavored<br />
1 large or 2 small zucchini, cut into thin matchsticks<br />
1 package fermented burdock "noodles"<br />
100 gr soba noodles, cooked according to instructions and rinsed in cold water<br />
1/2 cup kimchi of any kind<br />
splash of soy sauce<br />
<br />
Mix all ingredients and devour!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-10906632322900183392018-03-11T20:25:00.001-07:002018-03-11T20:25:13.310-07:00Miso Soup with Kale, Lentils, and Mushrooms<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1gLKqu_7geQ/WqXzCtwDJqI/AAAAAAAADUo/d0auzmz3rOABFZSbE-20DfixsQrOW1o8ACLcBGAs/s1600/IMG_5065.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://1.bp.blogspot.com/-1gLKqu_7geQ/WqXzCtwDJqI/AAAAAAAADUo/d0auzmz3rOABFZSbE-20DfixsQrOW1o8ACLcBGAs/s320/IMG_5065.JPG" width="240" /></a></div>
After a few days in which Río was miserable over his teething process and we all got precious little sleep, I craved eating something medicinal and restorative. Enter this wonderful soup, which packs a punch in protein, minerals (especialy iron and calcium) and satisfies without being too heavy.<br />
<br />
I happened to have black garlic and dried porcini mushrooms at home, but if you don't, regular garlic and fresh mushrooms will do just fine!<br />
<br />
2 shallots, finely minced<br />
3 cloves black or white garlic, finely minced<br />
4 stalks green onions, both green and white parts, finely minced<br />
1 cup cooked lentils<br />
1 cup fresh mushrooms, sliced, or dehydrated mushrooms soaked in warm water for a short while<br />
3 cups vegetable broth<br />
3 tbsp miso<br />
3-4 cups raw, chopped kale<br />
<br />
Heat up a dry pot until, when you drop a bit of water in it, it moves around like mercury. At that point, add the shallots, garlic, and green onions. Stir around until translucent and a bit golden, then use a bit of the broth to deglaze the pan.<br />
<br />
Add lentils, mushrooms, and the rest of the broth, lower the heat, and cook for 5 minutes.<br />
<br />
Add miso and cook for 5 minutes more.<br />
<br />
Add kale and cook just until wilted.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-81408382841050677002018-02-27T14:48:00.002-08:002018-02-27T14:48:32.869-08:00Smoothie Bowl Obsession<div class="separator" style="clear: both; text-align: center;">
The bowl obsession continues! Here are just a couple of my bowls from the last few days, to give you an idea of what's easily possible. It's as delicious as it is pretty!</div>
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<a href="https://2.bp.blogspot.com/-p39nMivyRNg/WpXf8DLD4AI/AAAAAAAADTE/oavQBWpws84SrM46hWkNjZT8Mv2SiBwIQCLcBGAs/s1600/breakfast3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://2.bp.blogspot.com/-p39nMivyRNg/WpXf8DLD4AI/AAAAAAAADTE/oavQBWpws84SrM46hWkNjZT8Mv2SiBwIQCLcBGAs/s400/breakfast3.jpg" width="400" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-72854902025664788942018-02-27T14:40:00.001-08:002018-02-27T14:40:11.148-08:00Masala Superfood BallsI had an action-packed morning and, on my way home, really wanted something sweet with my tea. But rather than stopping somewhere on the way for some empty calories, I remembered I now have all these fancy nuts and dried berries at home! So I spent five minutes concocting these little delicacies, which can be made bigger or smaller.<br />
<br />
8 medjool dates<br />
4 tbsp almond butter<br />
2-3 tbsp maca powder<br />
2-3 tbsp mixed nuts and berries (I had this one, which is very fancy, but you can vary)<br />
1 tsp garam masala<br />
<br />
Chop up dates and break big nuts into smaller pieces. Moisten your hands and mix everything together to a doughy, sticky consistency. Roll little balls and store in fridge until they harden a bit.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-60627770644227219432018-02-24T07:29:00.001-08:002018-02-24T16:41:36.472-08:00Green Goddess Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-CoFHiRfp1Aw/WpGBKEBS-JI/AAAAAAAADSc/P1I30SPFLfkPgTFdOQjxxCuikrRWwgG8QCLcBGAs/s1600/greengoddessbowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-CoFHiRfp1Aw/WpGBKEBS-JI/AAAAAAAADSc/P1I30SPFLfkPgTFdOQjxxCuikrRWwgG8QCLcBGAs/s320/greengoddessbowl.jpg" width="240" /></a></div>
Across the street from the baby store and community center <a href="https://www.naturalresources-sf.com/">Natural Resources</a>, where Río and I go for classes and activities and to meet other new parents and babies, is a wonderful little gem of a cafe called <a href="https://www.belovedsf.com/">Beloved</a>. That place is magical. It's as if someone came over and asked me, "Hadar, what do you like to eat?" wrote down everything I said, and made that the menu. Everything on offer is plant-based, whole-foods based, and as delicious as it is beautiful. Their juices and smoothies are a marvel, and they even have four versions of what is quickly turning into my favorite breakfast: The smoothie bowl (yes, I've enthusiastically joined <a href="https://www.buzzfeed.com/lindsayhunt/smoothie-bowls?utm_term=.ol7oXj7zL#.mbnEmqkVA">the fad</a>.)<br />
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The principle is rather simple--a thick smoothie, in a bowl, with exciting toppings. I think I've managed to recreate one of my favorite Beloved recipes, which I offer here for your enjoyment.<br />
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For the smoothie<br />
<br />
1 pear<br />
3/4 small avocado, or 1/2 a big one<br />
2 cups raw spinach<br />
1/2 small lemon or lime (with the peel!)<br />
1 tsp spirulina<br />
2 medjool dates, pitted<br />
small chunk of ginger<br />
1 cup coconut water<br />
<br />
For the toppings<br />
fruit, berries<br />
dried berries and fruit (goji berries look pretty against the green, as do goldenberries)<br />
seeds: hemp, flax, chia<br />
granola or muesli<br />
fancy nuts<br />
<br />
Preparation is very easy: throw all ingredients into the blender and blend until smooth (the lemon can be blended with the peel!). Then, pour into a bowl, leaving some room at the top. Then, get creative with the toppings! You can do rows, circles, whatever you like. Then EAT!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-32890442673784302732018-02-14T13:53:00.003-08:002018-02-14T13:53:47.970-08:00He's-Finally-Asleep Nonalcoholic Cooler<div style="background-color: white; color: #1d2129; font-family: "SF Optimized", system-ui, -apple-system, system-ui, ".SFNSText-Regular", sans-serif; font-size: 14px; letter-spacing: -0.12px; margin-bottom: 6px;">
<a href="http://www.mybodywisdom.net/uncategorized/midlife-mocktails/">I was introduced to the magic of mocktails through Anasuya Basil</a>, and though I haven't yet stocked up on the nutritional powders she recommends, I can attest that just sipping a fruit and vegetable drink improves my wellbeing. Last night, after our lovely baby boy Río finally fell asleep, I concocted this, and it was fabulous! I like mine unsweetened, but you can add maple syrup if you like.</div>
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Juice from 8 lemons<br />Juice from 1 tangerine<br />1/2 cup cranberry juice<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />2 cups water<br />2 Persian cucumbers or 1 English cucumber<br />mint leaves to taste<br />maple syrup to taste<br />cucumber slice for garnish</span></div>
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Blend on high. Serve cold, garnished with cucumber slice. L'Chayim!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-75416821262694830572018-02-14T13:48:00.001-08:002018-02-23T19:19:29.193-08:00Moroccan Red Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-tSem88ApVmw/WpDZkVi4SpI/AAAAAAAADSA/0WyHXWZpYewnuWYmCktNxo5paI-EaPTPwCLcBGAs/s1600/stew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="540" height="320" src="https://2.bp.blogspot.com/-tSem88ApVmw/WpDZkVi4SpI/AAAAAAAADSA/0WyHXWZpYewnuWYmCktNxo5paI-EaPTPwCLcBGAs/s320/stew.jpg" width="180" /></a></div>
This was absolutely delicious, and the reason there was no picture the first time I made this is that it was gobbled up before I had the chance! Good thing I remembered to take a picture the second time. It comes out a very vivid and appetizing shade of red, because of the tomatoes and the beets, and can be served over mashed potatoes, rice, couscous, or quinoa.<br />
<br />
1 large red onion, thinly sliced<br />
2 leeks (just the white parts), thinly sliced<br />
7-8 garlic cloves<br />
splash of vodka<br />
1 cup vegetable broth<br />
1 little basket of cherry tomatoes<br />
1 carrot, sliced into thin rounds<br />
1 beet, chopped and thinly sliced<br />
3/4 cup yellow lentils, dry<br />
1 cup chickpeas, cooked<br />
2 tsp cumin<br />
2 tsp baharat<br />
2 tsp ras-el-hanout<br />
salt and pepper to taste<br />
<br />
Heat up a Dutch oven on the stove until a drop of water at the center looks like mercury. Then, add onion and leeks and cook until the bottom of the pan begins to brown and the onions are translucent and a bit golden. Add a splash of vodka to deglaze the bottom, add the garlic, and cook for another 30 seconds. Add broth, tomatoes, carrot, beet, lentils, chickpeas, and spices. Place lid on Dutch oven and cook for about 25 minutes, or until the dish is fragrant and the lentils are soft.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-36487603774737676542017-12-09T06:38:00.003-08:002017-12-09T06:38:53.684-08:00More Pumpkin BreadI love pumpkin bread! And we already have a recipe <a href="https://vegetableadventures.blogspot.com/2015/11/pumpkin-bread.html">here</a>. But this time I went ahead and made <a href="https://beamingbaker.com/one-bowl-gluten-free-vegan-pumpkin-bread-v-gf-df/">this recipe from the Beaming Baker.</a> It was not only exceedingly easy to make, but also delicious.<br />
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Tips:<br />
<br />
1. You don't need that much maple syrup and sugar. I put about half that amount and it was enough for light sweetness.<br />
2. If you're out of oat flour and almond meal, simply grind almonds and quick oats.<br />
3. You don't have to use canned pumpkin. I had a butternut squash lying around, so I halved it and baked it in a 350-degree oven. As a bonus, you'll have baked squash in the fridge, which you can use for taco fillings or for pie.<br />
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Enjoy!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-19611778863001687502017-08-05T08:21:00.001-07:002017-08-05T08:22:29.158-07:00Mint-Choc-Chip<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-5oWLH2FC7K8/WYXhgsnRTBI/AAAAAAAAC_4/SukeFFDwtZgBgmCze3QxTGAPJIHR52YZQCLcBGAs/s1600/greensmoothie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-5oWLH2FC7K8/WYXhgsnRTBI/AAAAAAAAC_4/SukeFFDwtZgBgmCze3QxTGAPJIHR52YZQCLcBGAs/s320/greensmoothie.jpg" width="240" /></a></div>
For a couple of days I've had rushed mornings, which required me to buy my smoothie rather than make it at home; which is how I found out that both <a href="http://www.projectjuice.com/products/custom-juice-pack">Project Juice</a> and <a href="https://urbanremedy.com/product/mint-cacao-chip/">Urban Remedy</a> have tasty, natural versions of mint-chocolate-chip.<br />
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Inspired by those shakes, I made an even healthier version at home. I increased the green content and added different kinds of vegetables. The mango somehow rounds it up, and cocoa nibs make it into a fun treat. It came out delicious!<br />
<br />
100g kale<br />
95g celery (about two stalks)<br />
90g cucumber (about a third of a big cucumber)<br />
90g banana (one medium-to-large banana)<br />
55g mango (half a mango)<br />
2 tbsp chopped mint leaves<br />
1 tsp maca powder<br />
1 tsp vanilla extract<br />
cocoa nibs to taste<br />
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Blend everything except the cocoa nibs and add them at the end (for a fun texture.)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-61469975838426044432017-07-30T19:01:00.003-07:002017-07-30T19:01:49.246-07:00Risotto with Trumpet Mushrooms and Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pNK1lxXdaqc/WX6OCxAzPZI/AAAAAAAAC_M/5EKllisUEgIZcaGOhS526Li897kOw4LhACLcBGAs/s1600/risotto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://1.bp.blogspot.com/-pNK1lxXdaqc/WX6OCxAzPZI/AAAAAAAAC_M/5EKllisUEgIZcaGOhS526Li897kOw4LhACLcBGAs/s320/risotto.jpg" width="320" /></a></div>
I had just finished eating leftover <i>mejedderah</i> when Chad called me to announce we were going to have four guests for dinner--all four of them fierce martial artists just out of a four-day tournament! Easy peasy - a nice risotto, served with some vegetables and dip and gazpacho, did the trick.<br />
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For the rice I used <a href="https://woodlandfoods.com/products/brown-arborio-rice/c-23/p-17404">whole-grain arborio</a>, which is not very easy to find on the shelves but you can order it <a href="https://woodlandfoods.com/products/brown-arborio-rice/c-23/p-17404">here</a>. It has the glutinous quality of its white cousin with more nutritional goodness. I also had trumpet mushrooms, which slice beautifully into rounds, some greens, a heap of caramelized onions, and lots of stock.<br />
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1-2 tsp olive oil<br />
1 1/2 cup onions, thinly sliced<br />
1 cup sliced trumpet mushrooms<br />
2 cups greens (kale, collards, chard), chopped into small bites<br />
2 cups brown arborio rice<br />
6 cups vegetable stock<br />
2 tbsp nutritional yeast<br />
2 tbsp fresh rosemary<br />
2 tbsp fresh oregano<br />
salt and pepper to taste<br />
<br />
Heat up olive oil in a large pan. Add the onions and toss about until caramelized (this could take you a good ten minutes.) Add the mushrooms, greens, and rice, and toss for a few more minutes. Then add 1 cup of stock, bring to a boil, then lower the heat and cover the pan. Cook until almost absorbed. Then, add another cup of stock, plus the yeast and half the herbs. Repeat the process by which you let simmer until almost absorbed and then add another cup until all stock has been added. When all stock is absorbed and the rice is fully cooked, place in serving bowls and sprinkle the remaining half of the herbs. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-75658688559428495242017-07-29T23:33:00.001-07:002017-07-29T23:33:44.942-07:00Pasta Puttanesca<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-3MBPOyxojik/WX181jWNYII/AAAAAAAAC-o/JfkclmYk8vwn6oB3SIsORgo-R37Uu7UtACLcBGAs/s1600/pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://4.bp.blogspot.com/-3MBPOyxojik/WX181jWNYII/AAAAAAAAC-o/JfkclmYk8vwn6oB3SIsORgo-R37Uu7UtACLcBGAs/s320/pasta.jpg" width="240" /></a></div>
Here's a nice, simple dinner--pasta with puttanesca sauce--for which you likely don't even need a recipe, and the only reason to post about this is that it makes a good example of how to take an old favorite and make it more nutritious.<br />
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I've always loved puttanesca sauce--a spicy tomato sauce--and it retains its wonderful flavor without adding anchovies. I add olives in addition to capers, and to increase the mineral content of the meal, a 1/2 cup of sliced fresh mushrooms that cooked with the sauce and made it chunky and delicious. What else is in there? strained tomatoes, garlic cloves, thinly sliced onions, dried herbs of various kinds, and half of a serrano pepper.<br />
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These days I favor lentil pasta. I don't eat it frequently (it's expensive, and why not simply eat lentils?) but it's a nice once-in-a-while treat. It certainly packs more of a nutritional punch than the wheat equivalent (lots of protein and iron.)<br />
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And finally, more protein and some B12 via my vegan parmesan (macadamia nuts, nutritional yeast, garlic powder and salt). Some nutritional yeast brands add B12 to their formulas, which is great!<br />
<br />
Bon appetit!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-62278992881703270352017-07-16T11:22:00.003-07:002017-07-16T11:22:39.302-07:00Mojo de Ajo and What to Do With ItSince returning from Mexico I've been enjoying Jason Wyrick's book <a href="https://www.amazon.com/dp/B01H1386CM/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1">Vegan Mexico</a>, which offers lots of interesting and authentic recipes. One of them is for a very useful item: mojo de ajo - olive oil infused with garlic and citrus. I made a small batch a week ago and have been keeping it in the fridge. I don't use a lot of oil these days, and usually prefer to cook using vegetable broth, but once in a while it's a nice change. Here's the basic recipe, followed by two of many dishes you could use it for:<br />
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<b>Mojo de Ajo</b><br />
<br />
1 cup olive oil<br />
1/2 cup peeled whole garlic cloves<br />
1/2 tsp salt<br />
juice from one lime, orange, or lemon<br />
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Preheat oven to 325 degrees. Place olive oil in a baking dish and add garlic and salt. Bake for about 45 minutes. Carefully retrieve from oven and add citrus juice. Bake for another 20 mins or so. Remove from oven, let cool a bit, and, with the back of a wooden spoon, mash the garlic inside the olive oil. Keep in fridge and use where scented olive oil is appropriate.<br />
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<b>White Beans, Zucchini, and Tomato</b><br />
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1/2 tsp mojo de ajo<br />
1/2 small white onion, diced<br />
1 medium-sized zucchini, sliced into thin rings<br />
1 medium-sized tomato, diced<br />
1 cup cooked white beans (cannellini, navy, or similar)<br />
big handful of herbs: I like rosemary and oregano for this, but be creative<br />
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Heat mojo de ajo in pan. Add vegetables, beans, and herbs, and toss about for 7-10 minutes until fragrant.<br />
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<br />
<b>Roasted Vegetables</b><br />
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1 tsp mojo de ajo<br />
2-3 sweet potatoes, sliced<br />
1/2 small white onion, diced<br />
3-4 heads bok choy, separated into leaves<br />
6 garlic cloves<br />
1-2 cups assorted mushrooms<br />
big handful of herbs<br />
2 corn cobs<br />
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Preheat oven to 350 degrees. Cut a piece of parchment paper double the size of your baking sheet. Place the bottom half of the paper on the sheet and rub mojo de ajo on it. Arrange vegetables and herbs on the baking sheet, then fold other side of parchment on top of them and put in oven for approximately 40 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-37858771478883506602017-07-09T18:29:00.001-07:002017-07-09T18:29:27.534-07:00Tacos with Baked Tofu, Avocado, and Mango<div class="separator" style="clear: both; text-align: center;">
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This whole feast on the left, complete with homemade tortillas, took me 20 minutes to make. Easy peasy! Of course, we benefit from the fact that Casa Lucaz #3, our local grocery store, keeps fresh masa bags for purchase near the counter. Here are the instructions, for two people:<br />
<br />
First, make the tofu (the most time-consuming task.) Heat up the oven to about 420 degrees. Cut up 150g tofu into little cubes. In a shallow dish, mix:<br />
1 tsp onion powder<br />
1 tsp garlic powder<br />
2 tbsp soy sauce<br />
1.5 tsp liquid smoke<br />
1 heaping tbsp nutritional yeast<br />
<br />
Then, add tofu cubes to the dish and toss around until coated. Place cubes on silpat mat on baking sheet in a single layer and forget about the tofu for 20 minutes.<br />
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Then, make the salad: lettuce, avocado, mango and cilantro, with plenty of lime juice.<br />
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Then make the tortillas: I used masa and a tortilla press. I'm especially fond of making tiny tortillas, 3-4 inches in diameter, because they look cute. Wrap both sides of the tortilla press with saran wrap or parchment paper and place a small amount (the size of a ping-pong ball or less) on the bottom side, closer to the back hinge. Then, carefully close the press and use the handle to press. Gingerly peel the tortilla of the paper/saran wrap and place on a hot, dry griddle. After 1 minute, flip over to other side; after 1 more minute, tortillas are ready.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-74498101623951320742017-07-09T11:51:00.000-07:002017-07-09T11:51:34.837-07:00Beet Burgers<div class="separator" style="clear: both; text-align: center;">
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If you're anything like me, you probably have all kinds of vegetable leftovers. After yesterday's iteration of the <a href="http://vegetableadventures.blogspot.com/2017/07/even-more-buddha-bowls.html">Buddha bowl</a>, we were left with about a cup and a half of quinoa, a cup of cooked chickpeas, a few steamed beets, and a small plastic container of zucchini in tomato sauce.<br />
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I placed all these things in the food processor, added some salt, pepper, and liquid smoke, and added some dry polenta until the textures solidified enough to make little patties. I then baked the patties on a silpat mat at 350 degrees for about 20 minutes, and we had delicious beet burgers to enjoy with vegetables, tahini, and a side sip of the <a href="https://cooking.nytimes.com/recipes/1017577-best-gazpacho">New York Times' legendary gazpacho.</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-2591462392505467322017-07-08T17:38:00.003-07:002017-07-08T17:38:41.755-07:00Even More Buddha Bowls!<div class="separator" style="clear: both; text-align: center;">
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You already know I've been very enthusiastic about Buddha bowls lately, right? <a href="http://vegetableadventures.blogspot.com/2017/06/buddha-bowls.html">Exhibit A</a>; <a href="http://vegetableadventures.blogspot.com/2017/07/more-buddha-bowls.html">Exhibit B</a>. Well, here's Exhibit C, just to give you more inspiration to concoct your own. The toppings are incredibly easy to make:<br />
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<span style="color: #741b47;">Beets</span>: I steam them in the Instant Pot for eight minutes and then cut into bite-sized pieces.<br />
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<span style="color: orange;">Carrots</span> and <span style="color: #6aa84f;">Brussels Sprouts</span>: This time I halved the sprouts, cut the carrots into matchsticks, and rubbed both vegetables with a little bit of <a href="https://cooking.nytimes.com/recipes/7300-mojo-de-ajo-cuban-citrus-garlic-barbecue-sauce">mojo de ajo</a> that I had lying around from having made Mexican food earlier in the week. I then placed them on a silpat mat on a baking sheet and sent them into the oven, at 350 degrees, for about 25 minutes.<br />
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<span style="color: #93c47d;">Zucchini</span> in <span style="color: red;">Tomato Sauce</span>: I had a few spoonfuls of tomato sauce lying around from a nice ravioli dinner yesterday. I thinly sliced up two large zucchini and sauteed them in the sauce until tender.<br />
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<span style="color: #7f6000;">Chickpeas</span>: I could've gotten fancy with this and baked them with spices, but this time I simply spooned cooked chickpeas with some fresh ground black pepper.<br />
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In the center I have a few spoonfuls of <span style="color: #f6b26b;">kimchi</span>.<br />
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And the whole thing sits atop a layer of quinoa cooked in vegetable broth.<br />
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Which is another illustration of the principle: if there's an abundance of colorful, wholesome ingredients, you don't have to be particularly fancy with the preparation of each topping - just place them nicely in the bowl and you'll have a fabulous lunch.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-46204184979279282082017-07-05T11:32:00.001-07:002017-07-05T11:32:46.001-07:00Grilled Vegetable Casserole<div class="separator" style="clear: both; text-align: center;">
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The answer to the question "what do vegans eat on the 4th of July?" is obvious: grilled vegetables of all kinds! But what do vegans eat on the 5th of July?<br />
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We had a bunch of grilled vegetables from yesterday in the fridge, and today, with the help of some fresh tomato sauce and some herbs, they turned into a nice, filling casserole. Feel free to improvise with whatever you have in your fridge.<br />
<br />
1/2 cup grilled corn kernels<br />
1/2 cup grilled potato<br />
1/2 cup grilled cauliflower<br />
4 grilled mushrooms<br />
2 large grilled onion slices<br />
6 grilled Brussels sprouts<br />
1/2 cup tomato sauce<br />
oregano, marjoram, rosemary, garlic to taste<br />
<br />
Cut up vegetables into small cubes, and in a baking dish, toss with tomato sauce. Sprinkle herbs. Bake at 350 degrees for about 20 mins or until the top begins to be golden.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-58705367827505544322017-07-05T11:04:00.000-07:002017-07-05T11:39:28.303-07:00GazpachoTonight I'm having a nice friend over, so I took a few minutes in the morning to make gazpacho according to the <a href="https://cooking.nytimes.com/recipes/1017577-best-gazpacho">New York Times recipe</a>. I used eight large vine tomatoes, two Persian cucumbers, half a red onion, and one Poblano pepper, and drizzled in olive oil. This is one recipe in which the oil makes a big difference--it emulsifies everything into a heavenly orange-hued soup.<br />
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I'm also serving sauteed long green beans in garlic-ginger-soy sauce, a green salad, and easy portobello pizzettas.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-7261691378161526822017-07-04T08:43:00.000-07:002017-07-04T08:43:36.089-07:00Collard Wraps<div class="separator" style="clear: both; text-align: center;">
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Today we're grilling vegetables in the yard! It's always a fun thing, and our selection this time includes cauliflower, onions, mushrooms, potatoes, and brussels sprouts. On the side, we'll be eating these guys: collard wraps stuffed with a lovely light salad.<br />
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Wrapping with a leaf is a skill, but you get better at it the more you do it, and collard leaves are excellent for this purpose because they are sturdy and, at the same time, pliable. You trim their stem and steam them lightly and they're ready to go. It's a nice, hand-held way to serve a salad, and might induce salad-phobic people to indulge.<br />
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Wraps<br />
4 collard leaves<br />
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Salad<br />
1 package kelp noodles<br />
1/2 a regular cucumber or 1 Persian cucumber (preferred)<br />
4-5 radishes<br />
2 tbsp chopped green onions<br />
big handful cilantro<br />
1 small avocado or 1/2 big one<br />
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Dressing<br />
juice from half a lemon<br />
1 tbsp peanut butter<br />
1 tsp soy sauce<br />
1 tsp liquid smoke<br />
chili powder to taste<br />
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First, mix all dressing ingredients and set aside to combine.<br />
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Then, place kelp noodles in bowl and cover with boiling water. Let stand for a few moments.<br />
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While the noodles are rehydrating, thinly slice all vegetables. Drain noodles and mix with vegetables. Pour dressing on top and gently mix to combine.<br />
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With a small, sharp knife, gently trim the stem off the collard leaves, without tearing the leaf itself. Place trimmed leaves in a steaming basket (or in your Instant Pot) and steam for a few minutes. Remove from heat source and rinse leaves gently with cold water.<br />
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Place a collard leaf on a cutting board, with the stem side toward you.. Place a few hefty spoonfuls of salad at the center of the leaf. Fold the stem side over the salad, away from you, and the opposite end toward you. Then, fold the sides as well. Flip the wrap with the seam side pointing down and give it a gentle squeeze. Proceed until all leaves and salad are used. Place on a tray, seam side down.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-76825566028070470632017-07-02T18:57:00.001-07:002017-07-02T18:57:44.152-07:00Vegan PupusasThis blog's subtitle refers to our neighborhood, Mission Terrace, in which you'll find lots of wonderful Mexican and Salvadorean restaurants--and more than a few that serve food from both cuisines. If you have masa on hand, you can make both tortillas and their Mexican cousin, pupusas--a nice, fluffy pancake stuffed with nice filling. Our neighbors on Mission Street make theirs with dairy cheese, so I decided to try my hand at my own version and stuff mine with cashew cheese. I made two varieties: cheese and beans and cheese and loroco (a green bud sold at Mexican supermarkets and grocery stores.) Both came out delicious.<br />
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My technique is still pretty shoddy, but even the failures are tasty. For a real expert's guide, I give you Lupita.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/PRkmTb_nlA4" width="560"></iframe><br />
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How to make the vegan fillings? I used my <a href="http://vegetableadventures.blogspot.com/2017/05/cashew-white-cheese.html">soft cashew cheese</a> and mixed some with beans and some with loroco, in lieu of the fillings Lupita uses. Note that it's easiest to maintain the consistency of the pupusa if the masa and the filling have roughly the same consistency. Buen Provecho!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-10111221067836692282017-07-02T18:52:00.000-07:002017-07-05T11:39:11.116-07:00More Buddha Bowls!<div class="separator" style="clear: both; text-align: center;">
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Here's another variation on the Buddha Bowl theme! This one has, as its base, some leftover brown rice, stir-fried with spinach and mushroom. On top is a romanesco broccoli, accompanied by beets, sweet potato, cucumbers, radishes, two types of kimchi, and some sliced Sproutofu (a very easy way to eat tofu when you don't have energy to marinate and bake anything.)<br />
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I really encourage you to experiment--really, all it takes is to use cooked, raw, and fermented vegetables, with a starch and a source of protein in a creative and colorful way.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-78902062627038556122017-07-01T10:59:00.002-07:002017-07-03T08:21:41.650-07:00Make Thine Own Tortillas!<div class="separator" style="clear: both; text-align: center;">
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I'm back from two weeks of travel, the first of which was spent in beautiful Mexico City. What a treat! Art everywhere, delightful and interesting people, lots to see, and lots to eat! It's extremely easy to eat vegan in Mexico City. There are several vegan businesses: <a href="https://www.yelp.com/biz/gatorta-m%C3%A9xico">Gatorta</a>, a vegan taco and torta stand at the corner of Puebla and Insurgentes, and <a href="https://www.happycow.net/reviews/viko-mexico-city-71451">Viko</a>, a vegan taqueria-susheria in the Chapultepec underpass serving delicious soy horchata. I also had excellent vegan dishes with friends at <a href="https://www.yelp.com/biz/p%C3%A1ramo-m%C3%A9xico-2">Paramo</a> on Avenida Yucatan - they made us ceviche from hearts of palm, tacos with roasted mushrooms, and a beautiful lentil salad.<br />
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But everywhere you go, even if the menu appears meat-heavy, just ask them for vegetables and they'll prepare them for you. I had tacos with rajas (roasted poblano pepper strips), nopales (cooked cactus fruit) and champiniones (cooked mushrooms), with heaping bowls of frijoles de olla (cooked beans served in their fragrant pot liquor.) The cheese-and-cream-on-tacos thing is, thankfully, not a feature of authentic Mexican cuisine, at least where I went, so everything was vegan and delicious.<br />
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My main takeaway from all this is that homemade tortillas are way better than purchased ones. So, when I bought groceries this morning at <a href="https://www.yelp.com/biz/casa-lucaz-3-san-francisco">Casa Lucaz</a> I picked up a fresh bag of masa. I rolled a little ball, about an inch and a half in diameter, and placed it in my new cast iron tortilla press, between two layers of parchment paper. It turned out a perfect disc, and I then popped it on a hot cast-iron pan for about a minute on one side, then 30 seconds on the other. It came out perfect and terrific - fluffy, flexible, full of corn flavor - and was a great base for a tofu and greens taco.<br />
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Making my own tortillas is absolutely worthwhile from the flavor perspective and also quick and easy, so I'm never looking back - it's all about the press and the pan from now on. I'm planning a nice Mexican mini-feast this evening using my new Talavera dishes - check out the pictures. In the blue dish: two pico-de-gallo salads (we like these!), some fresh spinach, guacamole, and tomatillo hot sauce. In the red dish: baked winter squash, Rancho Gordo beans, sauteed mushrooms with onion and a drop of whiskey, and sauteed kale in orange juice. Not all of these are traditional, of course--and you'll note that the rajas and nopales are missing--but they will be so tasty with the fresh tortillas!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-9463782248944993152017-06-07T11:19:00.000-07:002017-06-07T11:19:02.384-07:00Vegan Cottage Cheese<div class="separator" style="clear: both; text-align: center;">
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Cottage cheese somehow tasted best in Israel. As kids, we all grew up eating it for breakfast, on a slice of simple bread or with an omelette, or for dinner with some vegetables on the side. To this day, few meals are as Israeli to me as some cottage cheese with a sliced tomato. Thanks to the one and only Noa Shalev and her <a href="http://www.i.noashalev.com/">amazing vegan cheese course</a> (which you absolutely must take), we now have fresh cottage cheese at home, made from tofu and a few other ingredients! Preparation can be very simple or multi-step, depending on whether you rely on homemade yogurt and mayo or purchased ones, but since I always have a batch of homemade yogurt and had Hampton Creek's Just Mayo in the fridge, it was a cinch. This works best with pink Himalayan salt and a touch of lemon juice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-27012455.post-67912972034121630382017-06-04T12:43:00.001-07:002017-06-04T12:43:18.383-07:00Buddha Bowls<div class="separator" style="clear: both; text-align: center;">
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Are buddha bowls all the rage now or have they gone out of fashion? I have no idea, but I do see articles about them all over the place. The nice thing about them is that they constitute a varied, colorful, tasty lunch, made of ingredients that are easy to eat as they are or cook quickly and simply. Moreover, if you keep a bunch of toppings in the fridge, it's easy to mix things up during the week and make variations on the theme.<br />
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In the photo you see our toppings from this afternoon: in the left plate, a simple tomato-basil salad, chopped cucumbers and radishes, sliced avocado, and two kinds of pickles--beets and root kimchi. In the right plate, simply baked potatoes and sweet potatoes (which I then cubed and stored in the fridge), zucchini slices and snap peas (which I lightly stir-fried on a dry pan with some garlic powder until the zucchini slices became pleasantly charred) and a bunch of chard that I chopped up and cooked up for five minutes with juice from one lemon.<br />
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Add to that some cooked quinoa and some <a href="http://www.thebuddhistchef.com/recipe/vegan-blt/">tofu bacon</a> or baked chickpeas and you're in business. It occurs to me that this is an excellent hosting dish, too--just hand people bowls (maybe with the quinoa already layered at the bottom) and ask them to help themselves to whatever toppings they choose.Unknownnoreply@blogger.com0