Korean recipes: Butternut squash porridge (hobakjuk) The recipe for Hobakjuk needs only a few ingredients. But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls!
Ingredients 2 or 3 small butternut squash, water, salt, sugar, sweet rice flour. How to prepare butternut squash: Wash the exterior of the butternut squashes in cold water.Cut the squash in half lengthwise and remove the seeds and stringy stuff with a spoon. Place the butternut squash in a large pot. Make rice cake balls: Boil some water.Make rice cake dough by mixing 2 cups of sweet rice flour, ¼ ts salt, and ¾ cup of hot water. *tip: to prevent the dough from getting dried out, always wrap the dough in plastic wrap while you are making the rice cake balls Let’s make porridge! Yayee! Agedashi Tofu Recipe with Tips (揚げ出し豆腐) | Tastes of Home. How can something that looks so simple be so flavourful and provide so many different textures at once? Delicate and umami flavours intermingling harmoniously with crispy and creamy textures- it's hard to resist this gorgeous dish.
I love Japanese food but for some reason I have never tried making agedashi tofu at home and I can only say it's better late than never. As I was thumbing through my Japanese recipe books last night, I was thinking that since I have never tried making this - I thought I would give it a try and considering that I have all the ingredients in my pantry already, it would also help to clear up some pantry space. I am not sure about you but for me, sometimes the feature I think about the least would actually turn out to be fantastic and sometimes the recipes which I had given a lot of thought on would turn out disappointing. I used firm silken tofu, quartered it and shallow-fried it after dusting with some tapioca flour. Ingredients: Amber sauce: Method: 1. 2. 3. 4.
78: Vegan low-carb, low calorie, 'zen' bento. Bento contents: Fried tofu (atsuage) with negimiso, 150 calories Konnyaku sautéed with ginger, garlic and chili peppers (variation of Konnyaku aglio olio e peperoncino), 50 caloriesSweet pepper and carrot confetti, 30 calories Steamed baby pak choi with sesame oil, 20 calories Total calories (approx): 250 (how calories are calculated) Time needed: 30 minutes (if all components are made in the morning, much less time if you make things in advance) Type: Japanese, low carb, low calorie, vegan, “zen”! You do not see me using the word “zen” lightly on my blogs. The individual recipes are already given elsewhere except for the steamed pak choi, but to describe them all briefly: For the fried tofu with negimiso, I used atsuage or nama age (see Looking at tofu) which is pre-fried tofu.
All the fiber-rich foods in this bento - the konnyaku in particular - fill you up so you don’t feel hungry afterwards. The box I used The box I used here is a plain black model from Mujirushi Ryohin, aka Muji. A vegan version of nikujaga (Japanese meat and potatoes), plus how to remake Japanese recipes to make them vegan. Nikujaga, stewed potatoes with meat, is a staple of Japanese home cooking.
It’s filling and comforting, and appears quite frequently for dinner at our house. Recently though I’ve been making this vegan version more frequently, which is just as tasty as the meaty version. Thick fried tofu (atsuage) is the protein replacement, but it’s not just there for it’s nutritional benefits - I love the texture in a lot of dishes. The recipe, plus some ideas on how to reform Japanese non-vegan recipes to make them vegan, after the jump.
Recipe: Potatoes stewed with fried tofu and green beans Makes 4 servings as part of a Japanese meal 4 medium firm boiling type potatoes (not baking potatoes)1 cup frozen green beans, or the equivalent amount of fresh green beans1/2 small onion1 to 2 squares of thick fried tofu (atsuage) 2 Tbs. sake 3 Tbs. soy sauce2 Tbs. dark (grade B) maple syrup1 Tbs. sesame oil Peel and cut up the potatoes into small pieces. Cover the fried tofu in boiling water, and drain. Notes. Pelmeni recipe and some photos from Russia | Tales of a spoon. My diet hasn’t been an exemplar one during this holidays: although usually I had a good breakfast, my lunch and dinner were disastrous. I skipped lunch many times, or substituted it with a couple or three of sorbets: ice cream is incredibly cheap and it is sold everywhere (yeah, even in winter). When the weather was not good a cup of coffee would do.
Nevertheless, I managed to make some shots of my decent meals. My shopping. Fresh , bought in a market. Zucchini paté. I will upload the best photos of the trip on Flickr. Limit xD I definitely miss Russian food. . ( Russian : пельмени — plural, пельмень — singular) is Russian national dish ( Siberian cuisine), a type of dumpling consisting of a filling that is wrapped in thin unleavened dough . […]The filling can be minced meat ( pork , lamb , beef , or any other kinds of meat), fish, and mushrooms. . -1/2 cup white flour -1 ½ cup whole wheat flour -3/4 cup milk/water (*I used soy milk) - 1 tsp salt -1 Tbsp oil - extra flour for kneading Kneading. The “It’s Spring” Dish. Spring has officially arrived : Anything left outside for a few seconds will be covered in spring pollen! My car has turned yellow from black and any outdoor surface is completely covered with the yellow dust.
There isn’t even a point in cleaning it up cause a few hours later will be back to yellow.I was taking pictures outside, and then my camera became yellow too! It’s literally snowing pollen. So in the spirit of spring I made this dish, consisting of spring veggies. It is delicious and vibrant green! Spring Pea Mousse with Caramelized Fennel & Marinated Asparagus Ingredients-Serves 2 For the creamy pea mousse -3 cups shelled fresh peas/3 κούπες καθαρισμένο αρακά -1 generous handful of raw cashews/ 1 χούφτα ωμά κάσιους -juice of 1/2 lemon/χυμό από 1/2 λεμόνι -salt/αλάτι Soak cashews in water for about 30minutes. Μουλιάζουμε τα κάσιους για περίπου 30 λεπτά. Slice the fennel in thin strips and toss with salt and coconut butter/oil. Assemble,serve and enjoy! Lovely & Light Cranberry, Apple, and Almond Quinoa. I finally got around to ordering a new pair of Brooks Adrenaline GTS 10’s!
Stank-free and blinding white. ;) I discovered Brooks Adrenaline last Spring when I had a special fitting done at Fit 2 Run in Sarasota, Florida. I suffered from chronic blisters for a couple years and it caused me a lot of frustration not knowing why I kept getting bad blisters with every pair that I tried. My fitting told me two important things: 1) Contrary to what I thought, I am not a severe over-pronator. 2) I have a very narrow foot. The beauty of the Brooks Adrenaline? And there really is no gracious way to go from talking about feet to food, so I will just get right to it before I put my foot in my mouth. Lovely & Light Cranberry, Apple, and Almond Quinoa Lightly adapted from Elizabeth. Yield: ~3-4 cups Ingredients: Directions: 1. 2. 3. This dish is packed with nutritious ingredients! I started out by using red quinoa because I thought it would be festive for Valentine’s Day. Sauté the onion, carrot, and garlic: Tempeh and Celeriac Mash.
I finally got some time to cook the batch of tempeh I made a few days back.I marinated it in some shoyu and garlic and then cooked it. To accompany the tempeh (besides the obvious salad) I made mashed potatoes. This is not your average mashed potatoes though- I made mash using celeriac (celery root). It’s chunky yet fluffy and delicious! It really pairs nicely with the earthy flavor of tempeh . This dish could also be dressed up a bit more-maybe with mushroom gravy and some wilted greens- and it would make a perfect New Year’s comforting main meal! {*style:<i><b>Tempeh ( serves 6) </b></i>*} -350gr of tempeh/ 350γρ. tempeh -3 tbsp shoyu/ 3 κ.σ. σάλτσα σόγιας -1 garlic clove crushed / 1 σκελίδα σκόρδο πολτοποιημένη -1 tbsp olive oil/ 1 κ.σ. ελαιόλαδο -1tbsp water/ 1 κ.σ. νερό {*style:<i><b>Celeriac Mash ( serves 6) -4 large potatoes/ 4 μεγάλες πατάτες -2 big celery roots/ 2 μεγάλες σελινόριζες -4 tbsp soy yogurt/ 4 κ.σ. γιαούρτι σόγιας -salt to taste/ αλάτι -pepper to taste/ πιπέρι.
Indonesian Tempeh with Green Beans and Crushed Peanuts de *♥†♥*Garden of Vegan*♥†♥ * sur Myspace. Vegan Lentil Walnut Loaf with Sweet Potato. Despite what you may think, living with a food blogger is not always peachy! Aside from the new dishes, plentiful leftovers, and a freezer packed with goodies, there are dishes, messes, computer troubles, steep grocery bills, minor breakdowns, and taste-testings gone wrong. Despite all of this, Eric’s biggest complaint is that I rarely make the same dish more than once!
In the name of new blog content, I try to make new recipes so I have fun things to post for you guys, but in the process I often leave fabulous recipes in the dust. So last weekend, we came up with a few favourite recipes from our past and I said I would make a couple off this list each week to bring back some classics! Currently on our favourites list: The Ultimate Vegan Lentil Walnut Loaf, which I adapted from the Clean Food Cookbook (original cookbook recipe is here), is first on the list. Last night, I set out to make the loaf once again, but I decided to add sweet potato for a fun twist.
First version is here. Yum. Spinach and Green Lentils | Palak Moong {recipe} and the 660 Curries Cookbook Winner! [Eating Rainbow | Green | no. 5 Spinach + Green Lentils] We owe you all a few things don’t we? Some posts. Some recipes. Some colors of the rainbow?! Oh yeah, and we need to actually give some of our giveaways away. (Wow, how much did that not make sense?) So we’re cooking two birds with one stove with this recipe post on Spinach and Green Lentils curry — both the spinach and lentils continue “green” on Eating Rainbow, and the recipe comes from a cookbook that we’re giving away, 660 Curries. The 660 Curries cookbook now belongs to…Robin of WhatAboutTheFood!
For everyone else, thank you all so much for playing along, and we’re sorry that you didn’t end up with the cookbook. We served this, as we are frequently doing now, over quinoa (rather than rice) in a single bowl. Spinach Smothered Whole Green Lentils | Palak Moong Recipe from 660 Curries cookbook Ingredients Directions Place the lentils in a large saucepan. Heat the ghee/canola oil in a small skillet over medium-high heat. Mung Dal (Lentils) by Heather Carlucci-Rodriguez. By Heather Carlucci-Rodriguez Serves 8 1/2 cup mung dal (lentils) 2 cups water 2 green Thai chilies, finely chopped 1 pinch turmeric 1/2 teaspoon salt 2 tablespoons cilantro, finely chopped 1 tablespoon canola oil 1/2 teaspoon cumin seeds 1 small red onion, diced small 1/2 tablespoon fresh ginger, grated 1/2 tablespoon coriander, ground 1/2 teaspoon ground cumin 1/8 teaspoon paprika Combine dal, water, chilies, turmeric and salt.
Bring to a boil. Cook cumin seeds in canola oil until seeds sizzle. Caramelize onions in oil with cumin seeds. 15 Minute Creamy Avocado Pasta. Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta dish in under 15 minutes flat! Yield3 servings Prep Time Cook time Total Time Ingredients: 9 ounces (255 g) uncooked pasta (use gluten-free, if desired)1 to 2 small cloves garlic, to taste1/4 cup fresh basil leaves, plus more for serving1-2 tablespoons fresh lemon juice, to taste1 tablespoon extra-virgin olive oil1 ripe medium avocado, pitted1/4 to 1/2 teaspoon (1 to 2 mL) fine-grain sea saltFreshly ground black pepper, to tasteLemon zest, for serving Directions: Bring a large pot of salted water to a boil.
I used some fun pasta to increase the nutrition factor- first, 1 serving (3oz) of spelt pasta. Spelt pasta has a great nutritional profile with 12 grams of protein and 3 grams of fibre per serving. I also used one 3oz serving of Kamut pasta. A couple of the out of focus ones… Get Your Glo Back: Immunity Booster Stir-fry.
Eric and I have both been feeling like we are coming down with something this week. For whatever reason, we have just been feeling a bit tired and not ourselves. I thought tonight would be the perfect night to make an immunity-boosting stir-fry to prevent any worsening of our condition. This is also a great recipe for the Back To School season. Being in tight quarters with kids and adults can make the healthiest of people feel under the weather. Get Your Glo Back: Immunity Booster Stir-Fry Ingredients: 3 tomatoes, choppedred, orange, yellow pepper, choppedSpinach2 carrots, chopped1/2 T lemon juice2 T EVOO1 clove fresh garlic, minced1/4 t fresh ginger, mincedSplash of Red wine vinegar Very small pinch of cayenne pepper (only if you like spice!)
Directions: Chop up all veggies and throw into large skillet. The veggies, before adding sauce ingredients: After cooking: The sauce makers: This meal was SO satisfying. Mmmmm. Dessert was a healthy serving of Vitamin C! Uighur-Inspired Noodles with Peppers and Sweet Potatoes Recipe. Nutritional information Serves 4 30 minutes or fewer The cuisine of the Uighur people of Northwestern China is very different from most Chinese cooking. This cumin-and-coriander-seasoned dish is traditionally made with thick, chewy homemade noodles, but udon noodles provide a quick substitute. 1 large sweet potato, peeled and cubed (2 cups) 1 Tbs. toasted sesame oil 1 small sweet onion, chopped (1 cup) 1 medium red bell pepper, cut into 1-inch pieces (1 cup) 1 medium yellow bell pepper, cut into 1-inch pieces (1 cup) 3 cloves garlic, minced (1 Tbs.) 1 ½ tsp. ground cumin 1 tsp. ground coriander ½ tsp. 1. 2. April/May 2011 p.42. Bob's Red Mill Recipes - Teff and Sweet Potato Timbales with Feta.
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