tag:blogger.com,1999:blog-347377582024-03-10T11:46:12.187+09:00The Vegan RoninI am the Vegan Ronin. I travel the world, my knives my only companions. You will only know me by my trail of tofu.Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-34737758.post-21042930800440925272011-09-20T23:07:00.001+09:002011-09-20T23:07:15.291+09:00MOVED MOVED MOVED MOVED MOVED!<br />
Vegan Ronin has moved to:
<a href="http://theveganronin.wordpress.com/">http://theveganronin.wordpress.com/</a><br />
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It is easier for me to update, so that means more food for you! In fact there is a new post there right now, hurry! Go!<br />
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Oh, and a <a href="http://www.facebook.com/pages/The-Vegan-Ronin/252333051474957">VEGAN RONIN FACEBOOK</a> page too, so you can get updates when they happen!<br />
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This page will remain in limbo. I am updating some of the older posts too, but they will only be updated on the new site.
I am also starting a new bento page as well. So come on over to: <a href="http://theveganronin.wordpress.com/">http://theveganronin.wordpress.com/</a><br />
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PEACE OUT!<br />
xoVRJhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com0tag:blogger.com,1999:blog-34737758.post-12059969927841687552010-08-28T06:03:00.004+09:002010-08-28T06:09:11.510+09:00Just letting you knowthat my edamame chocolate bar was featured in <a href="http://www.lhj.com/">Ladies' Home Journal</a> this month (Sept 2010). You can buy it and other flavors <a href="http://chocoagogo.etsy.com">here</a>. ^_^ Awesomeness!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy3cbUN1RWPl8_yfTvJWOHDU6UIUH31HnB7GFsgmxleMhinc-gJYIoxp5DPJ3j4Sy4bpbHhDhXHcHtB_95AKMi_6s2Q8qcQzCwSEHyhGLVMZugixCaK0plzQklEWuIywjeP-x7w/s1600/lhjbar.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 241px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy3cbUN1RWPl8_yfTvJWOHDU6UIUH31HnB7GFsgmxleMhinc-gJYIoxp5DPJ3j4Sy4bpbHhDhXHcHtB_95AKMi_6s2Q8qcQzCwSEHyhGLVMZugixCaK0plzQklEWuIywjeP-x7w/s320/lhjbar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510198787732492610" /></a><br /><br />I also got married.<br />I am also permanently moving to London in a week.<br />This means fun new foods for all of us! Yayyyyyy!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com5tag:blogger.com,1999:blog-34737758.post-57275771817329437702010-08-27T23:21:00.003+09:002010-08-27T23:37:20.637+09:00Mini Quiche!I made these for my wedding brunch, perfect little finger foods!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuGRZnxnoSFbkS8WkjmnvoV14K4CPpLb7GeC-n1Nk97roEO-mSVfVVKB00wRU9hI267ObeP464Dh8bo5iGfVLMtjTSIKRG2tTiQVKWoUNr7Oj44aEqeN8o8vbvi9BeNPHRticnw/s1600/IMG_9901.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOuGRZnxnoSFbkS8WkjmnvoV14K4CPpLb7GeC-n1Nk97roEO-mSVfVVKB00wRU9hI267ObeP464Dh8bo5iGfVLMtjTSIKRG2tTiQVKWoUNr7Oj44aEqeN8o8vbvi9BeNPHRticnw/s320/IMG_9901.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510098529441222962" /></a><br /><br />For a normal-sized quiche, please see the recipe <a href="http://theveganronin.blogspot.com/2007/11/quiche.html">HERE</a><br /><br />Pan:<br />Standard non-stick cupcake pan<br /><br />Dough:<br />Pre-made roll-out crust<br /><br />Filling (from my <a href="http://theveganronin.blogspot.com/2007/11/quiche.html">quiche recipe</a>):<br /><br />1 medium onion, finely chopped<br />2 cloves minced garlic<br />1 lb. your choice veggies (broccoli, spinach, mushrooms, red peppers, etc), cooked to just done<br />Any add ins like vegan ham or cheeze<br />1 lb firm tofu, drained<br />1/2 cup soy milk<br />2 tablespoons nutritional yeast<br />1/4 teaspoon Dijon mustard<br />3/4 teaspoon salt<br />1/4 teaspoon ground nutmeg<br />1/2 teaspoon ground red pepper<br />1 teaspoon turmeric<br /><br />Heat oven to 350.<br /><br />1. Cook onion and garlic until golden, and add veggies and heat until soft.<br /> <br />2. In blender, puree tofu, soymilk, mustard, salt, nutmeg, pepper, and nutritional yeast, until smooth. <br /><br />3. Pour into large bowl and add the onion and veggie mixture and any extra vegan cheezes/faux meats. Combine well. Taste for seasoning.<br /><br />4. Roll out dough to no more than 1/4" thick. (If using pre-cut sheets, roll together.) Using a knife, cut 12 squares large enough to fit into the cupcake cups, about 4"x4"<br /><br />5. Lay dough into cups, making sure they are pressed into the bottom. Style the dough tops to your taste- over the edges, straight up, twisted, etc.<br /><br />6. Spoon mixture into each cup until they are all full.<br /><br />7. Bake for 20-30 minutes, until crust is golden brown.Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com0tag:blogger.com,1999:blog-34737758.post-29478035159278633022010-08-27T07:28:00.004+09:002010-08-27T07:37:13.983+09:00Pistachio-Crusted Tofu with Ponzu SauceI have a subscription to Bon Appetit magazine, and this month (Sept 10) one of their featured "Meatless Mains" sounded awesome. So awesome in fact, I wanted to pass it on before I even try it! So let us know if you make it!<br /><br />*Note: Some ponzu sauce has fish in it, read carefully!<br /><br />Original link <a href="http://www.bonappetit.com/recipes/quick-recipes/2010/09/pistachio_crusted_tofu_with_ponzu_sauce">HERE</a><br /><br /><span style="font-weight:bold;"><br />Pistachio-Crusted Tofu with Ponzu Sauce</span><br /><span style="font-style:italic;">Ponzu, a citrus-infused soy sauce, can be found in the Asian foods section of some supermarkets.</span><br />2 servings<br /><br /> * PREP:35M<br /> * TOTAL:50M<br /><br />Recipe by the Bon Appetit Test Kitchen<br />September 2010<br />Ingredients<br /><br /> * 1 12-ounce package organic firm tofu, drained<br /> * 1/4 cup ponzu<br /> * 1/2 cup unsalted natural pistachios (about 2 1/2 ounces)<br /> * 1/4 cup (vegan) mayonnaise<br /> * 2 tablespoons peanut oil<br /><br /> *<br /> TECH TIP<br /> Coating the tofu works best if you use one hand for wet ingredients and the other for dry. With your dominant hand ("wet" hand), coat the tofu in the mayo. With the other hand ("dry" hand), press the tofu into the ground nuts. The wet-hand, dry-hand method is a tidy way to coat food for frying.<br /><br />Preparation<br /><br /> *<br /> Cut tofu in half crosswise, then cut each piece in half horizontally, forming 4 rectangles. Press between paper towels to dry. Pour ponzu into shallow bowl or pie dish. Add tofu rectangles to ponzu and marinate 15 minutes, turning occasionally.<br /> *<br /> Meanwhile, pulse nuts in processor until finely ground (do not allow to turn to paste). Transfer to another shallow bowl.<br /> *<br /> Pat tofu dry. Sprinkle with pepper. Whisk mayonnaise into ponzu in bowl. Working with 1 tofu piece at a time, coat with ponzu mayonnaise and place in bowl with ground pistachios. Turn to coat; press so nuts adhere. Place tofu on rimmed baking sheet. Repeat with remaining tofu, ponzu mayonnaise, and pistachios.<br /> *<br /> Heat oil in large nonstick skillet over medium heat. Add tofu; cook until golden and heated through, 3 to 4 minutes per side. Spoon remaining ponzu mayonnaise onto plates. Top with tofu and serve.<br /><br /><br /><br />Man that sounds awesome! Maybe with a drizzle of sriatcha sauce or chili oil on top and some pan-fried Brussels sprouts in the side with a little ponzu dressing. MMMMM!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com5tag:blogger.com,1999:blog-34737758.post-34536758931142266612010-07-20T06:17:00.001+09:002010-08-28T07:19:32.426+09:00Stuffed Squash BlossomsIt's that time of the year. You have zucchini coming out of your ears! Or courgette coming out of your nose. Your choice.<br /><br />And what's there before those delicious squashes? Delicious squash blossoms! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC0N78yA6_sVXYZf6DeU8eqmv62GdVZo2k6nb7GnGUeRotJJSFhRF_SdSvkOofqVqeJINGnL1qYc0HolvmjLyJjRjJ07QZguoE2E2WaXxJRryL84xEwlS7gI4DC787h2oM4sW2w/s1600/IMG_9754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvC0N78yA6_sVXYZf6DeU8eqmv62GdVZo2k6nb7GnGUeRotJJSFhRF_SdSvkOofqVqeJINGnL1qYc0HolvmjLyJjRjJ07QZguoE2E2WaXxJRryL84xEwlS7gI4DC787h2oM4sW2w/s320/IMG_9754.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510216435928102466" /></a><br /><br />Now, you want to pick the bigger blossoms. Those are the male flowers and will not be producing anything. You also don't want to pick ALL the male blossoms at once, you do want squash babies don't you? (The smaller ones are female, and you can hand-pollinate by pulling out the stamen in the male and rubbing the pollen in the female flower. Boom! Squash baby).<br /><br />Ok, here we go:<br /><br />Male squash blossoms, cleaned<br />Vegan cream cheeze<br />Herbs De Provence <br />Salt<br />Oil for frying<br /><br />1. Wash the blossoms. You can also clean out the inside, and the little leafy bits at the bottom of the blossom, but I just keep it as it is. Less work! Unless you're deathly allergic to pollen.. then clean it out!<br /><br />2. Mix a spoonful of cream cheeze with the dried herbs and a sprinkle of salt. You will need one spoonful per blossom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sndx99py_6Uvtku_trTcjKpoQobyNFgYy-oS5E9lcEFZjn7ZV5uf54yOuas1FkRxFBfOoodwuFZ4h2ArUT-QXvcDqVnNy0C2qODndU5tlB7D-oYXuQjsSLe9zdCwPhDgDIIGvQ/s1600/IMG_9752.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Sndx99py_6Uvtku_trTcjKpoQobyNFgYy-oS5E9lcEFZjn7ZV5uf54yOuas1FkRxFBfOoodwuFZ4h2ArUT-QXvcDqVnNy0C2qODndU5tlB7D-oYXuQjsSLe9zdCwPhDgDIIGvQ/s320/IMG_9752.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510215252977258194" /></a><br /><br />3. Heat the frying pan on medium, then add a little oil just to cover the pan.<br /><br />4. Put a spoonful of the cream cheeze into the blossom, and close the petals around the filling.<br /><br />5. Fry on each side until golden brown!<br /><br />Want to eat other flowers? Here is a handy little guide I just found! <a href="http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm">http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm</a>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com0tag:blogger.com,1999:blog-34737758.post-77504386915940732072010-01-28T00:24:00.001+09:002010-08-28T01:19:38.667+09:00Vegan Takoyaki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkt3rdPuM4vJmxnFFc0jSvFk8kfOLHIJy_WBZrczArobOTW2Fk4pfKEMZxYXkjfq_WfhRGL83ggqNjyBa2iZxVDeOhN8NkSTij0XUdrgUUenNQqmWX7GjDz4MgKmPdIjOMbGhRg/s1600/IMG_6526.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnkt3rdPuM4vJmxnFFc0jSvFk8kfOLHIJy_WBZrczArobOTW2Fk4pfKEMZxYXkjfq_WfhRGL83ggqNjyBa2iZxVDeOhN8NkSTij0XUdrgUUenNQqmWX7GjDz4MgKmPdIjOMbGhRg/s320/IMG_6526.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123670484428722" /></a><br /><br />Previously, I have made Tofu Takoyaki. Very delicious, but not authentic. Well that's going to change! If you want to get super technical, this is called "Konnyakuyaki".<br />This is a very specific recipe, needing out-of-the-ordinary equipment and ingredients. I have tried to offer replacements where possible.<br /><br />Hardware:<br />Takoyaki pan<br />toothpick or skewer<br />canola oil for greasing<br /><br />Batter:<br />2 C Vegan takoyaki powder mix<br />OR<br />2 Cups flour<br />2 tsp baking powder<br />1/2 tsp salt<br /><br />1 C cold dashi stock (water soaked with konbu OR mixed with instant konbu granules)<br />2 Tbsp oil<br />extra cold water (if needed)<br /><br />Filling:<br />Konnyaku* block (not noodles), cut into squares (or mushrooms halves)<br />Red pickled ginger, chopped<br />Green onions, chopped<br />Tempura bits (tenkasu), optional<br /><br />Toppings:<br />Takoyaki/okonomiyaki/tonkatsu sauce (whichever you can find vegan will do)<br />Vegan mayo<br />Nori powder (fine cut seaweed)<br /><br /><br />Preheat the takoyaki pan. Traditionally, over the stove, or turn on the electric type.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFQNNGiXNejgGOBLu7cVTO6zZJl7_jNhAADWfQxZo_MrByMnTw9O5YXfLI9xciMrlJq7ZHHbyWZK1Gj_4wyQfhlftpgu2noLNSh988VyFQp0AL0p-AACujYpkobPNAyIf7bH4Dg/s1600/IMG_6409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFQNNGiXNejgGOBLu7cVTO6zZJl7_jNhAADWfQxZo_MrByMnTw9O5YXfLI9xciMrlJq7ZHHbyWZK1Gj_4wyQfhlftpgu2noLNSh988VyFQp0AL0p-AACujYpkobPNAyIf7bH4Dg/s320/IMG_6409.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123431360905250" /></a><br /><br />1. Stir all the batter ingredients together. It should be a runny medium batter, if not, add the cold water little by little.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdV118YFTakDQwPimvT_ILsm0Ztvp65OJ5wM5NTp4TMRDKR7Z2qxlo93qMJRerKBSqrjy6Du78cBMWyqER2gvKqswA2h5dYmK9wJuxTCpf53MqfaEdGs7rRCHiJjigGnRxohGVg/s1600/IMG_6410.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdV118YFTakDQwPimvT_ILsm0Ztvp65OJ5wM5NTp4TMRDKR7Z2qxlo93qMJRerKBSqrjy6Du78cBMWyqER2gvKqswA2h5dYmK9wJuxTCpf53MqfaEdGs7rRCHiJjigGnRxohGVg/s320/IMG_6410.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123437995765170" /></a><br /><br />2. Grease the takoyaki pan with a paper towel dipped in oil.<br /><br />3. Spoon in the batter to overfill the cups.<br /><br />4. Place a square of konnyaku in the center of each cup.<br /><br />5. As is starts to cook, sprinkle the ginger and onions and tempura bits on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_tBnbG0OlJ0qkKIO7IPS3atnx6mTlX_pmhrIqQaD1fjq-jcRUNmxuETUbIIMLczA0dqkQ54ynA_dLII0kveM6UX1z3CqfYRsIuDU-wckOjpCkpL52RlndbssJIT2PeaK88-oKQ/s1600/IMG_6523.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_tBnbG0OlJ0qkKIO7IPS3atnx6mTlX_pmhrIqQaD1fjq-jcRUNmxuETUbIIMLczA0dqkQ54ynA_dLII0kveM6UX1z3CqfYRsIuDU-wckOjpCkpL52RlndbssJIT2PeaK88-oKQ/s320/IMG_6523.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123454938503490" /></a><br /><br />6. Now comes the tricky part. Turning. After a minute, using your skewer/toothpick, you grab the edge of the takoyaki ball and flip it over half way so the other side can start to cook. Pick up the spilled over filling and shove it in there too. Keep continuously rotating them until they are completely round and golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jI4aFrt9PbE-akGZ5_5NqcyC8c4FVCKBcNUJF5lTs6Tdmnko50h3pdLluejE22o2xJtQN-BZYMxiMnzkErN56Jx3zQ_9J73v1INYOJQdggAlwW0gRKpMPKIC05-NFXkp2R6ULQ/s1600/IMG_6524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2jI4aFrt9PbE-akGZ5_5NqcyC8c4FVCKBcNUJF5lTs6Tdmnko50h3pdLluejE22o2xJtQN-BZYMxiMnzkErN56Jx3zQ_9J73v1INYOJQdggAlwW0gRKpMPKIC05-NFXkp2R6ULQ/s320/IMG_6524.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123462368657986" /></a><br /><br />Here is a video, it shows all of these cooking steps.<br /><br /><object style="background-image:url(http://i3.ytimg.com/vi/2E2nmE8DYG8/hqdefault.jpg)" width="425" height="344"><param name="movie" value="http://www.youtube.com/v/2E2nmE8DYG8?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/2E2nmE8DYG8?fs=1&hl=en_US" width="425" height="344" allowScriptAccess="never" allowFullScreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29jkp2q6uT2LYX9LWx-kgr3ZViVEKG0oesIujXy4VFSYGPocIHJ1Uh5OPDcTltPeho7jKCKgx_xDlrfrYtT5VGh0Si2VMqbLI8fNj5dSNjc1k2_qP0Ut72cORnywHk_MMhJHqPw/s1600/IMG_6527.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj29jkp2q6uT2LYX9LWx-kgr3ZViVEKG0oesIujXy4VFSYGPocIHJ1Uh5OPDcTltPeho7jKCKgx_xDlrfrYtT5VGh0Si2VMqbLI8fNj5dSNjc1k2_qP0Ut72cORnywHk_MMhJHqPw/s320/IMG_6527.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123676056056002" /></a><br /><br />7. Once they are golden and firm, place them on your plate. Drizzle your sauce and mayo on top, with a sprinkling of nori flakes. You are ready to eat!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0VsotlbscvwwjL7rqdmbHrA5hWsc-YYVvgu4zgOtptpA_uv_-Yv3a8ElSz0jV_dQz3B3qVotvWV8eskiitVqx2NiLVMLJMpWU4IzUFQaR5hZTXKU3uaSfTK18v1B-y9eynYbLg/s1600/IMG_6415.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0VsotlbscvwwjL7rqdmbHrA5hWsc-YYVvgu4zgOtptpA_uv_-Yv3a8ElSz0jV_dQz3B3qVotvWV8eskiitVqx2NiLVMLJMpWU4IzUFQaR5hZTXKU3uaSfTK18v1B-y9eynYbLg/s320/IMG_6415.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510123450998174834" /></a><br /><br />*My host family told my konnyaku is a "sea potato". This..... is not true. Even though it is often called a "yam", it isn't that either! This "potato" is made into flour and has hijiki added to it for the color. It has a jiggly texture a lot of people don't like at first, and the taste can be too "fishy" sometimes. But it is a perfect replacement for octopus legs in this recipe!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com3tag:blogger.com,1999:blog-34737758.post-22867460276537008912009-12-27T00:19:00.002+09:002010-08-27T00:54:50.805+09:00Fast Awesome Pizza DoughI love making me some pizzas. I hate waiting hours for dat pizza dough to rise. SOLUTION!<br /><br />(Cue really loud fast music)<br />10 MINUTE DOUGH!<br />PIZZA DOUGH!<br />PUT IT IN YOUR MOUTH!<br />PIZZA DOUGH!<br />GRAAAHHHHAAAAAAAAAAAAA<br /><br />Now that my career as a hardcore singer is secure, here is what you need for <span style="font-weight:bold;">two regular pizzas or one big, thick pizza</span>:<br /><br />2 - 3 C flour*<br />1 package yeast (2 1/4 tsp)<br />1/2 tsp salt<br />1 C warm water<br />2 Tbsp olive oil<br />2 tsp dried herbs of your choice, optional (basil, oregano, rosemary, chili powder, etc)<br /><br />*Your amount of flour used will depend on the type you use. Ex) with an unbleached white, it is about 2 1/2 cups.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqx4RDzd3gzhOIYuYN0ksMHfL2W1R5LivkX-8f8Ar0aSeuAP_QARhyphenhyphen-8gOwUiVkKQb80HPl8khHY5YkqTLFEiJWVTSENox38lO1YTWwMJo7ZjKA3-f4SZtwy3-lUtQPLzVYJDcNw/s1600/IMG_9566.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqx4RDzd3gzhOIYuYN0ksMHfL2W1R5LivkX-8f8Ar0aSeuAP_QARhyphenhyphen-8gOwUiVkKQb80HPl8khHY5YkqTLFEiJWVTSENox38lO1YTWwMJo7ZjKA3-f4SZtwy3-lUtQPLzVYJDcNw/s320/IMG_9566.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509746667503182578" /></a><br /><center>SSUUUUUPPPPPPRRRRREEEEEMMMMEEEEEEEEEEEE</CEnter><br /><br />1. In a large bowl, mix 2 C flour, yeast, salt, and herbs.<br /><br />2. Mix in warm water and olive oil. <br /><br />3. You want a soft dough, but not a dry one. Mix/knead the dough by continuing to add flour by 1/4 C if needed.<br /><br />4. Once you have a nice dough, knead for about 5 min on a floured surface until it is smooth and elastic.<br /><br />5. Place back in bowl, cover with a slightly damp cloth, Let rise 10 minutes.<br /><br />6. Preheat oven for 400 for normal pizzas, 375 for thick pizza.<br /><br />7. Form the dough into balls and roll out to desired shape/thickness.<br /><br />8. Oil pans and place dough on it. (*You can sprinkle cornmeal on the pan before you put the dough on it, if you're into that kinda thing)<br /><br />9. Poke holes in the bottom and load up with sauces and toppings!<br /><br />10. Bake 20-30 min or until golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-uRpOH6znqr1RHt82MkHAOpudkJcLFpnle4hg52YrJ9oWRlq4WDCQekP4ADty1b7j362PLGBnlXsG6VrBVqTdVEb9E3pBIGb5NH-V7Ltdmw67lOH25LpRe1Rq0bkTgTx49FiLw/s1600/IMG_9561.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-uRpOH6znqr1RHt82MkHAOpudkJcLFpnle4hg52YrJ9oWRlq4WDCQekP4ADty1b7j362PLGBnlXsG6VrBVqTdVEb9E3pBIGb5NH-V7Ltdmw67lOH25LpRe1Rq0bkTgTx49FiLw/s320/IMG_9561.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509746668395582802" /></a><br /><center>Or make 6 mini pizzas you can bake in the toaster oven!</center><br /><center>Protip: arugula on top! Boom!</center><br /><br />PROTIP: Only need one pizza? Go ahead and bake a plain crust for 5 minutes, then put it in the freezer for later baking!<br /><br />PROTIP: Calzones! Need I say more?Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com0tag:blogger.com,1999:blog-34737758.post-74279178443011402772009-11-21T23:25:00.000+09:002010-08-27T00:14:21.611+09:00YubaYuba (tofu skin in Japanese) is a very delicate dish that is very easy to make! The time you put in to it is so worth it!<br /><br />Ingredients:<br /><br />Soy milk*<br />Soy sauce<br />Scallions, sliced (optional)<br />Wasabi paste (optional) <br /><br /><span style="font-style:italic;">1 C soy milk = one serving.<br /></span><br />*If possible, use a pure soy milk with no additives. Store bought is fine though, it's just a pinch sweeter.<br /><br />Equipment:<br /><br />Non-stick frying pan/skillet (NOT sauce pan)<br />Chopsticks or spatula<br />Small dessert bowl<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBvvo_Giic83G2aS3R2TnlEhdrA2MPIsTqx61Spo4RhrQpWxCZywKCb_oXP63FHbSdcid5Rgbzdqt8g2wwhsDdEm-pIZkYYoeUahmtxHKjWiBOlq2k9mN3_Z_pOnqsklyKvTwuA/s1600/IMG_6007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBvvo_Giic83G2aS3R2TnlEhdrA2MPIsTqx61Spo4RhrQpWxCZywKCb_oXP63FHbSdcid5Rgbzdqt8g2wwhsDdEm-pIZkYYoeUahmtxHKjWiBOlq2k9mN3_Z_pOnqsklyKvTwuA/s320/IMG_6007.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509734584525972434" /></a><br /><br /><br />1. In your frying pan, pour soy milk and heat on low-medium.<br /><br />2. In a couple minutes, a slight skin will start to form on the top. When a skin has formed over the entire top (not just the center), use the chopsticks or spatula to start from the sides to pick up the ENTIRE skin in one piece. (It's totally ok if it rips, no one will know).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPB4feSgl2T176owpwDN3R_gp8VUo_3xAnZs_8s37swo8rCpGVi3ma8l2aZuwpqq9fwuB2P2WayIJdMc8ADtahCmRi0yyBWWvAYZBTue2N7fDvZEJbe1zWHdTrgeWVWjGheKP5w/s1600/IMG_6008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPB4feSgl2T176owpwDN3R_gp8VUo_3xAnZs_8s37swo8rCpGVi3ma8l2aZuwpqq9fwuB2P2WayIJdMc8ADtahCmRi0yyBWWvAYZBTue2N7fDvZEJbe1zWHdTrgeWVWjGheKP5w/s320/IMG_6008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509735278913688434" /></a><br /><br />3. Place skin in the little bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaFaa248HgehJoPEW2QvN9Cz4JINjjDN-pIoBCO_EbcaMvu9zN0U6qfrehj8iPmncGAVEyCzun3i3KtnVSQNjotmgyFcCB5wE8eovtSf2Zrl556NLs4Lm4k7BBJqww6zHKvH-CQ/s1600/IMG_6015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGaFaa248HgehJoPEW2QvN9Cz4JINjjDN-pIoBCO_EbcaMvu9zN0U6qfrehj8iPmncGAVEyCzun3i3KtnVSQNjotmgyFcCB5wE8eovtSf2Zrl556NLs4Lm4k7BBJqww6zHKvH-CQ/s320/IMG_6015.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509735282292694706" /></a><br /> <br />4. Repeat until all the soy milk is used. If making extra, pour in more soy milk as it gets low.<br /><br />5. Pour a little soy sauce around the yuba. Add a pinch of wasabi on top and garnish with sliced scallions and present!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XOS8R2I-SGQxV2kRYl2l9q-L68g2A0xMsyalUAZAW72qFBrdCaRG1fF1IIyuw8c3tL5lpwYuCpprfhFRg9_IiGkrn-_FK7LBQCWIbuu8HBZDZENzjxhf5ib3T-H2WOsjD0ptQw/s1600/IMG_6017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0XOS8R2I-SGQxV2kRYl2l9q-L68g2A0xMsyalUAZAW72qFBrdCaRG1fF1IIyuw8c3tL5lpwYuCpprfhFRg9_IiGkrn-_FK7LBQCWIbuu8HBZDZENzjxhf5ib3T-H2WOsjD0ptQw/s320/IMG_6017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509735289826948818" /></a><br /><br />Amazing fresh and warm, but still great cold!<br />Mix wasabi with soy sauce before eating. Enjoy!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com1tag:blogger.com,1999:blog-34737758.post-37739647779758405802009-10-17T00:20:00.008+09:002010-07-17T01:00:44.629+09:00Awesome Mushroom Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LQH2lsyltoznTOnj9OA3d1MILssiEGf9ahFY-j5BrhVM6IRQHoDcB5Mpnb0R4evA75cW8tGUIUPcKyV_ygpM0JVuBelZjOfgqO3QK8pPS30kcOp6ZGqWl_A47KuiviBN5VPx_w/s1600/IMG_7643.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LQH2lsyltoznTOnj9OA3d1MILssiEGf9ahFY-j5BrhVM6IRQHoDcB5Mpnb0R4evA75cW8tGUIUPcKyV_ygpM0JVuBelZjOfgqO3QK8pPS30kcOp6ZGqWl_A47KuiviBN5VPx_w/s320/IMG_7643.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5494533641196595874" /></a><br /><br />This sauce is so simple, yet mind-blowingly good!<br />You can use it on pasta, tofu slabs, a savory non-Asian stir fry... anything really!<br />Morel mushrooms work the best in this, but any number of mushrooms and mushrooms mixes could work in this (make sure they are fresh or re-hydrated. Fresh are available around May).<br /><br />Awesome Mushroom Sauce (with bonus fried mushrooms)<br /><br />1/3 C onion, diced<br />1/3 C red pepper, diced<br />4 T margarine<br /><br />2 T flour<br />1 t sugar<br />1 T soy sauce<br />1 or 2 C vegetable broth (for a thick or soupy sauce)<br /><br />1 lb fresh mushrooms, Morels suggested<br /><br />1/2 lb (8oz) pasta, angel hair suggested<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkP8jOppMsrTIQwHc0HZnc0B3SwtYqqperLedz_qUvpYUVngg3rBfJ9Jvt4XQFuu6i9WBz8p1W3ObMLIXtR4QngTfmbTdOYL4Q-y1tUnOE1UB1fXQp0gu12Y8GnDrEVmVhsnRVQ/s1600/IMG_7641.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkP8jOppMsrTIQwHc0HZnc0B3SwtYqqperLedz_qUvpYUVngg3rBfJ9Jvt4XQFuu6i9WBz8p1W3ObMLIXtR4QngTfmbTdOYL4Q-y1tUnOE1UB1fXQp0gu12Y8GnDrEVmVhsnRVQ/s320/IMG_7641.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5494533845798986530" /></a><br /><center>I love them so much. Changed the world of mushrooms for me!</center><br /><br />1. Saute onions and peppers in 2 Tablespoons of margarine for 1 minute.<br /><br />2. In a separate, medium sauce pan on medium heat, melt remaining 2 Tbsp of margarine with flour, sugar, and soy sauce. Mix well until thick and starting to bubble. This is your roux to make a thick, luscious sauce!<br /><br />3. Turn to low heat. Mix in broth, mushrooms, onions and peppers. (My preference is to lean towards 1 C broth for a thick pasta sauce)<br /><br />4.Cover and cook for 30 min. When done, feel free to taste for salt and fresh ground pepper<br /><br />5. While sauce is cooking, cook pasta according to directions and drain.<br /><br />6. Mix sauce with pasta or ladle sauce on top. YUMMMMMMYYYYY<br /><br />PRO TIP: Knock yourself by adding extra veggies to stage 3. Peas, carrots, eggplant, etc. These are also good veggies to cut in large pieces for a stir fry to use with this sauce.<br /><br /><span style="font-style:italic;"><br />Original recipe on <a href="http://thegreatmorel.com/recipes.html#pasta">The Great Morel.com</a></span> Full of lots of great Morel tips and eats!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVV2zK8wU_oZspFaWkWGTXryV4o2q2SsU9KMgefXsdLMgieZ_tVtZlwbdAvHeIEFBCtObZ57lPAtRQxRQQrkFkaS1lqP8I4SGqEv_Y6WwhwVCoqW4g-Ha_52VV8iUTlJy5cpNFTg/s1600/IMG_8790.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVV2zK8wU_oZspFaWkWGTXryV4o2q2SsU9KMgefXsdLMgieZ_tVtZlwbdAvHeIEFBCtObZ57lPAtRQxRQQrkFkaS1lqP8I4SGqEv_Y6WwhwVCoqW4g-Ha_52VV8iUTlJy5cpNFTg/s320/IMG_8790.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5494532826977159170" /></a><br /><center>Tofu with white button mushrooms and scallions</center><br /><br />** BONUS ROUND ** BONUS ROUND ** BONUS ROUND ** BONUS ROUND **<br /><br />Pan fried mushrooms to go on top! (as shown in top photo)<br />Once again, this works best with morels.<br /><br />Toss mushrooms in flour, and pan fry in hot margarine until crispy, golden brown! Heaven!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com2tag:blogger.com,1999:blog-34737758.post-1475223661374533072009-09-15T00:57:00.004+09:002010-07-15T01:15:34.097+09:00Bourgeois Breakfast BuddiesThis is just a fancier version of my <a href="http://theveganronin.blogspot.com/2007/04/mcvegan-sammiches.html">Breakfast Buddies</a> morning sandwiches. Instead of using a biscuit as the "bun", I have used croissant dough! Mmmm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0huRjr5DgVU2XxcFeB8Ip7XtT_rJ7-qukwDEAHHN0adzQbvSILfFlMYfD3hHyqJFXLRtJsGE0l3iH9nIwrztxM4_NM7DUTXX8PVP2apfucyhPKseb5r-H8GHalZRRenQwspGqg/s1600/Vegan+egg+%26+sausage+wraps.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0huRjr5DgVU2XxcFeB8Ip7XtT_rJ7-qukwDEAHHN0adzQbvSILfFlMYfD3hHyqJFXLRtJsGE0l3iH9nIwrztxM4_NM7DUTXX8PVP2apfucyhPKseb5r-H8GHalZRRenQwspGqg/s320/Vegan+egg+%26+sausage+wraps.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5493793829280110770" /></a><br /><br />You will need:<br />Prepared polenta, firm. (This is your "egg")<br />Vegan sausage <br />Vegan cheeze<br /><br />Add or omit anything else you like! (onions, faux ham, better than bacon, Hollandaise sauce, etc)<br /><br />Take the croissant dough, and make it into a triangle shape. <br />(If using stuff in the can, they probably already will be, if not, roll out and cut)<br /><br />Place goodies in the middle, take one of the triangle edges and fold it over your filling, connecting with the other side of the dough. Take the two left over edges and connect them in the middle. Bake as directed!<br /><br />Simple and fancy! Win!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com1tag:blogger.com,1999:blog-34737758.post-74534120337156842652009-08-04T14:56:00.005+09:002009-08-04T15:31:10.488+09:00Cashew Cheddar Cheeze SpreadWell, I finally broke down and joined Twitter. I am not "tweeting", but signed up because bands and what not have twitter-only news and such. However, most of my followings are now food related. Twitter has pushed me farther into the foodie realm. That is where I stumbled upon <a href="http://prettysmartrawfoodideas.wordpress.com/2009/07/02/cashew-cheddar-cheeze/">this recipe</a> from <a href="http://prettysmartrawfoodideas.wordpress.com">Pretty Smart Raw Food Ideas</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8OpUEA_rjkPI5K7MWK_M4dbTDyespGXWGXPJ699Z99_Mmq_VqdB2suNCIBoGTF22_jpw_rPFaUpFHIXiFnB9lKA6KuqxWcRiWP63DpmwF-u2Gt0aJPO0phWCOS9lw38Shz6Jow/s1600-h/IMG_8252.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb8OpUEA_rjkPI5K7MWK_M4dbTDyespGXWGXPJ699Z99_Mmq_VqdB2suNCIBoGTF22_jpw_rPFaUpFHIXiFnB9lKA6KuqxWcRiWP63DpmwF-u2Gt0aJPO0phWCOS9lw38Shz6Jow/s320/IMG_8252.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5365989706998311042" /></a><br /><br /><i>CASHEW CHEDDAR CHEEZE<br /><br />1 C raw cashews, soaked 1 – 2 hrs., and drained<br />1/3 lg orange (or red) bell pepper<br />Juice of 1 lemon<br />1 t onion powder<br />1/2 t sea salt<br />1 T chili seasoning, or to taste (optional)<br />Water to just cover cashews</i> ***Pour in a little at a time, this is WAY too much water.<br /><br /> <i> * Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.<br /> * Refrigerate for up to 1 week.</i><br /><br /><br />It is best the next day I think, when the flavors have time to develop. Fresh, it still has a taste of cashews, but then the sharpness of the "cheddar cheeze" hits you. Yum. It has the texture of hummus, and is just as good on crackers and carrot sticks!<br /><br />It may be blasphemy to put a raw spread on a cooked food, but it's still delicious! I saved some to put on a grilled cheeze. Of course it's not ooey-gooey since it is a spread, but it has great flavor and you can pile it on because it is way healthier than the processed fake-cheezes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81kEZPJFhrl3R9qVL0EzJ4M6IgK-0Jg_sdobI9cF2jPaEtJLXcmRwRPB7iPJAmgqXVkednFIuAhKBXUAH3KXsuE0KKVXalJCYDcp6LswKRRS8X_suUgQwWJAnH74lQ9LrmqTqBQ/s1600-h/IMG_8285.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81kEZPJFhrl3R9qVL0EzJ4M6IgK-0Jg_sdobI9cF2jPaEtJLXcmRwRPB7iPJAmgqXVkednFIuAhKBXUAH3KXsuE0KKVXalJCYDcp6LswKRRS8X_suUgQwWJAnH74lQ9LrmqTqBQ/s320/IMG_8285.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5365991598899427890" /></a><br /><br />Grilled Cheeze with fresh basil and tomatoes.<br />MMMMMMMMJhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com7tag:blogger.com,1999:blog-34737758.post-68556431421835164012009-07-15T08:51:00.005+09:002009-07-15T09:18:15.280+09:00Green Bean CasseroleI'll be honest. The thought of the traditional green bean casserole turns my stomach. Lifeless, canned green beans with salty, fake onion thingies on top? No thanks.<br /><br />I recently had some fresh green beans, and wanted to do something special with them. Something saucy!<br />I made my own casserole based on <a href="http://www.chow.com/recipes/10888">this recipe for Green Bean Casserole Redux</a> at <a href="http://www.chow.com/">Chow.com</a>. And boy oh boy, was it ever good! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfl87sipWY9zh9zRf3NwNHYC1ZjaUa7Q2Rmp6cNk-Z6KR2GKFFZ2YQ5Q5P0-EMd0epx6jEGl2CQzkq0PiODQiCtMcCmWmLpLr10kSFf08h_-8yUW3d3wFM__GpXLof3cQe-wiVg/s1600-h/IMG_8121.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfl87sipWY9zh9zRf3NwNHYC1ZjaUa7Q2Rmp6cNk-Z6KR2GKFFZ2YQ5Q5P0-EMd0epx6jEGl2CQzkq0PiODQiCtMcCmWmLpLr10kSFf08h_-8yUW3d3wFM__GpXLof3cQe-wiVg/s320/IMG_8121.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5358470814102693218" /></a><br /><br />Like everything, I just eyeballed it. I used what I had on hand, which was a handful of green beans, enoki mushrooms, powdered garlic & thyme, and onions instead of shallots. No biggie, still delicious! I also used individual bowls to bake it in.<br /><br /> <i>Green Bean Casserole Redux<br /><br />* Béchamel Sauce (warmed)</i> [<a href="http://theveganronin.blogspot.com/search/label/bechamel%20sauce">Vegan Ronin's Béchamel Recipe</a>]<br /> <i>* 1 1/2 pounds fresh green beans, ends trimmed, cut into 2-inch pieces (about 4 cups)<br /> * 1/4 cup olive oil<br /> * 1/2 pound fresh cremini mushrooms, thinly sliced (about 2 cups)<br /> * 2 cloves garlic, minced<br /> * 2 teaspoons minced thyme leaves<br /> * 5 medium shallots, sliced (about 1 1/3 cups)<br /> * 3/4 cup flour for dusting shallots<br /> * 2 cups vegetable oil for frying<br /><br /> 1. Heat oven to 400°F. Bring a large pot of salted water to a boil. Add green beans and cook until bright green and just tender, about 6 minutes; drain in a colander and rinse under cold water until cold. Set aside.<br /><br /> 2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot and shimmering, add mushrooms and season with salt and freshly ground black pepper. Sauté, stirring occasionally, until mushrooms are brown on edges, about 4 minutes. Add garlic and cook 1 minute more.<br /><br /> 3. Combine green beans, mushroom mixture, béchamel sauce, and thyme in a large bowl and mix thoroughly. Taste and adjust seasoning if necessary. Transfer into a 2-1/2-quart baking dish and set aside.<br /><br /> 4. Dust sliced shallots in flour and shake off excess. Set aside.<br /><br /> 5. Pour vegetable oil into a large 10-inch frying pan (should be 1 inch deep). Heat over medium-high heat to 350°F, about 4 minutes.<br /><br /> 6. Fry shallots in batches, until light golden brown on edges, about 2 minutes. Remove to a paper-towel-lined plate and season with salt and freshly ground black pepper.<br /><br /> 7. Top casserole with fried shallots and bake in oven until shallots are golden and crispy and casserole is bubbly and heated through, about 12 to 15 minutes.</i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbOr7gUYi7wO1HDUX9FBplsLXEwgV3TmVDyvo3RDWXdX4GKoIZbjwxo2qMOJAIbNdkyW9KXZsRVx3FqND5FcehZrljuoEFEtlzxWRK5x7ivTtbUrJjiT5wGGr45fFRWn2X3yLbA/s1600-h/IMG_8123.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbOr7gUYi7wO1HDUX9FBplsLXEwgV3TmVDyvo3RDWXdX4GKoIZbjwxo2qMOJAIbNdkyW9KXZsRVx3FqND5FcehZrljuoEFEtlzxWRK5x7ivTtbUrJjiT5wGGr45fFRWn2X3yLbA/s320/IMG_8123.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5358473263392004930" /></a>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com4tag:blogger.com,1999:blog-34737758.post-27393655069429698392009-03-08T02:13:00.007+09:002009-03-08T02:50:10.249+09:00Vegan Empanadas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9rM8lAF0mlRO7d9hvf0APabnPWP0x-5jxXgd-Nld0tSCOBXMBxksc1TThkjx89kV3rXpr0QZ5MG9pAloNWjXQnNEHanljp-vQKblGlRN0xAUPobGypyLmNc_Qu1OLthjH7Tx9g/s1600-h/IMG_7275.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9rM8lAF0mlRO7d9hvf0APabnPWP0x-5jxXgd-Nld0tSCOBXMBxksc1TThkjx89kV3rXpr0QZ5MG9pAloNWjXQnNEHanljp-vQKblGlRN0xAUPobGypyLmNc_Qu1OLthjH7Tx9g/s200/IMG_7275.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5310502563223174562" /></a><br /><br /><i>Empanada: a stuffed bread or pastry. South American empanadas are normally small and semi-circular.</i> Thanks <a href="http://en.wikipedia.org/wiki/Empanada">Wiki</a>! <br /><br />This recipe is from <a href="http://www.vegetariantimes.com/">Vegetarian Times</a>: March 2009, pg 85.<br /><br />I followed the recipe in general, I will put my comments and ideas in regular (parentheses) but everything else in <i>italics</i> is 100% VT. Photos are mine of course.<br /><br /><i><u>Banana and Black Bean Empanadas</u><br />Serves 6<br />A more healthful variation on the classic Argentinean pastry, these empanadas call for whole-wheat flour and are baked instead of deep-fried.<br /><br />CRUST<br />1 1/2 cups whole wheat flour<br />1 cup all-pupose flour<br />1 1/2 tsp. salt<br />1/2 tsp. chili powder<br />4 Tbs. cold soy margarine, cut into 1/2-inch cubes<br />1/2 cup unsweetened applesauce<br />1 Tbs. white wine vinegar<br /><br />FILLING<br />1 Tbs. olive oil<br />1 medium onion, chopped (1 cup)<br />1 cup cooked black beans<br />1 clove garlic, minced (1 tsp.)<br />2 bananas, peeled and diced (1 cup)<br />1 tsp. ground cumin<br />1/4 ts. cayenne pepper<br />1/2 tsp. cayenne pepper<br />1/4 tsp. ground coriander<br />2 Tbs. chopped fresh cilantro<br />1 tsp. red pepper sauce, such as Tabasco</i><br /><br />(If you DO NOT want/have bananas, use 2 CUPS of whatever. Corn, chopped peppers, more beans, spinach, fake meat, etc)<br /><br /><i>1. To make Crust: Sift flours salt, and chili powder into a bowl. Mix in margarine with fingers until mixture resembles coarse meal. Whisk together applesauce, vinegar, and 1/3 cup cold water in a separate bowl. Stir applesauce mixture into flour mixture until texture dough forms, adding up to 1/4 cup more water if necessary.</i> (I used 1/2 C of water- just remember add it slowly, not all at once!) <i>Knead on lightly floured surface until dough comes together. Form into ball, wrap in plastic wrap, and chill 1 hour, or overnight.<br /><br />2. To make Filling, heat oil in large skillet over medium-high heat. Saute onion 4 to 5 minutes, or until soft and translucent. Add beans and garlic, reduce heat to medium, and cook 3 minutes. Stir in bananas, cumin, cayenne, and coriander, and cook 2 minutes, or until bananas begin to break down and spices are fragrant. Remove from heat, and stir in cilantro and red pepper sauce.<br /><br />3. Preheat oven to 400F.</i> (Depending on your oven- wait until you're done rolling the dough, otherwise you will be wasting A LOT of energy) <i> Divide dough into 12 balls. Coat baking sheet with cooking spray. Roll out each ball to 6-inch round (1/4-inch thick) on lightly floured work surface. Fill with 2 Tbs. Filling</i> (More like 3 Tbs to fill it up with non-banana filling) <i>and brush edges of pastry with water. Fold dough circle in half, press to close, and crimp edges with fork to seal. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk2rrSJacc6w9xyRNvWEJ__JGA3WLbAaGgkHYgAXBybujU7bLmhVsKQX_UM915gfgGCbHFAf9erNzXpD6EfHQhIbMlGaALSTn-82W2Ix9DNH6ly0o3i0XpIGQlNfMnJZzQkVU2Q/s1600-h/IMG_7272.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCk2rrSJacc6w9xyRNvWEJ__JGA3WLbAaGgkHYgAXBybujU7bLmhVsKQX_UM915gfgGCbHFAf9erNzXpD6EfHQhIbMlGaALSTn-82W2Ix9DNH6ly0o3i0XpIGQlNfMnJZzQkVU2Q/s200/IMG_7272.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5310502741752722866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg40buu0oAWDJxn6RyS-HXffg2EhoYjjlOvpx0TmbKvVmtbbDmdPXLy5QfW2si2yi_mG4-Mh3XY0k1vpuR2UpXCmrdLx85JmbaXVJRRWUK5sTP4XCZHtRMMEvRX-kNIx0LAei4GQ/s1600-h/IMG_7273.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg40buu0oAWDJxn6RyS-HXffg2EhoYjjlOvpx0TmbKvVmtbbDmdPXLy5QfW2si2yi_mG4-Mh3XY0k1vpuR2UpXCmrdLx85JmbaXVJRRWUK5sTP4XCZHtRMMEvRX-kNIx0LAei4GQ/s200/IMG_7273.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5310502945007450642" /></a><br /><br />Transfer to prepared baking sheet, and repeat with remaining dough balls and Filling. chill 10 minutes. Bake empanadas 20 minutes, or until golden brown and crusty. Cool 5 minutes on baking sheet before serving.</i><br />(I would brush a little oil on top before baking to give it some crunch)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV9Wp49SZdwh7ayvV-nLMcJcX72kWj4DtaaVCZn4rK9hGHTYAC_pA4qbpQqqb-5A3JfrfTLNDUGFSc_bW-GVHnuxRY4pjh4l48OrlHriYoY9IXZnVMDMr4lP8molLNDBxrRIwWg/s1600-h/IMG_7274.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV9Wp49SZdwh7ayvV-nLMcJcX72kWj4DtaaVCZn4rK9hGHTYAC_pA4qbpQqqb-5A3JfrfTLNDUGFSc_bW-GVHnuxRY4pjh4l48OrlHriYoY9IXZnVMDMr4lP8molLNDBxrRIwWg/s200/IMG_7274.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5310503171592242610" /></a><br /><br />I used the rest of my can of black beans, mixed peppers, corn, and veggie steak strips in my empanadas. <br />The spice mix is nice. The dough is really good and I would like to use it again to make calzones or Cornish pasties. It's a little soft- not a lot of crispiness, which is why I suggested the oil. They seem to be a bit dry though. You cannot add sauce to the inside or the dough won't be crisp. So some salsa or heated enchilada sauce might be nice to have on hand.<br />Reheat leftovers in the toaster oven- totally awesome.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW4wYDmjKKLHHRHSiu7nBXbrJzFGleDeJb3BtBgvoX1tPM2mdKvkFlBmTgl4ZzXaKVZYMY840-v85Bq3y_wdi5Yz81nPR7MhzfGUcCXNPqnYZv5TCYNpDvYU8-K64Z9jXWZNnMg/s1600-h/IMG_7277.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW4wYDmjKKLHHRHSiu7nBXbrJzFGleDeJb3BtBgvoX1tPM2mdKvkFlBmTgl4ZzXaKVZYMY840-v85Bq3y_wdi5Yz81nPR7MhzfGUcCXNPqnYZv5TCYNpDvYU8-K64Z9jXWZNnMg/s200/IMG_7277.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5310503288412226050" /></a><br /><center>YUM!</center>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com14tag:blogger.com,1999:blog-34737758.post-7355288671340046122009-03-02T08:40:00.006+09:002009-03-02T08:57:34.458+09:00Sausages!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d4KlL-x7-i4PbAE4_8REJokNf_107vpfNhKDrBH7xjy3oOEQNHNNNYWFvAGPzpfp_KUhWGYjaeLf2Ue0ouEVPDcRqVVTyOzdfcxr33TDEt1SWrmT3NDFXfFKam3k8PdL4UzNuQ/s1600-h/IMG_6292.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6d4KlL-x7-i4PbAE4_8REJokNf_107vpfNhKDrBH7xjy3oOEQNHNNNYWFvAGPzpfp_KUhWGYjaeLf2Ue0ouEVPDcRqVVTyOzdfcxr33TDEt1SWrmT3NDFXfFKam3k8PdL4UzNuQ/s200/IMG_6292.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5308370622097540002" /></a><br /><br />Thank you! Thank you <a href="http://vegandad.blogspot.com/">Vegan Dad</a>! For being totally super awesome! <br /><br />This recipe is obviously from <a href="http://vegandad.blogspot.com/2008/03/homemade-sausages.html">Vegan Dad: Homemade Sausages</a>. They are dead easy to make, super customizable (more spicy? more savory? no prob!), half or double the recipe... can I say more? You won't being buying fakes from the store anymore! <br />Pro-tip: Fennel seed is the KEY to awesome sausageness, try not to skip it!<br /><br /><i><br />INGREDIENTS<br />- 1/2 cup pinto beans, rinsed and drained<br />- 1 cup cold vegetable broth<br />- 1 tablespoon olive oil<br />- 2 tablespoons soy sauce<br />- 2 cloves garlic, grated (with a microplane, or very finely minced)<br />- 1 1/4 cups vital wheat gluten<br />- 1/4 cup nutritional yeast<br />- 1 1/2 teaspoons fennel seed, crushed<br />- 1 teaspoon red pepper flakes<br />- 1 teaspoon sweet paprika<br />- 1 teaspoon dried oregano<br />- Several dashes fresh black pepper<br /><br />METHOD<br />1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.<br />2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.<br />3. Place wrapped sausages in steamer and steam for 40 minutes. </i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_wj9XvQsOUEVABKPj0yzUdMyVUbTDjQlmuF8D8rsTplAeh06ZWcxkPbIAcotH8LARY_dC-DU7MDMRnhT6J3rVpLHLRZipaylMHClh8I0wgfnVqO4SmrqRjg_-LZDBibVQKstFA/s1600-h/IMG_6291.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_wj9XvQsOUEVABKPj0yzUdMyVUbTDjQlmuF8D8rsTplAeh06ZWcxkPbIAcotH8LARY_dC-DU7MDMRnhT6J3rVpLHLRZipaylMHClh8I0wgfnVqO4SmrqRjg_-LZDBibVQKstFA/s200/IMG_6291.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5308370867007838722" /></a><br /><center>With Japanese curry</center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb1XaSYo8a8M923epHXQIsLxwHxqI62LeEGpyPWzrmCs4Beaqi5ln6P4CRMu8FKW7cj80YZaW4vs5YH9LZ0fRkPZci_lcPBMvEE6Z0HKzHpyEoAUDhiSnU6Wos5Aqq3Rh6bFydg/s1600-h/IMG_6417.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDb1XaSYo8a8M923epHXQIsLxwHxqI62LeEGpyPWzrmCs4Beaqi5ln6P4CRMu8FKW7cj80YZaW4vs5YH9LZ0fRkPZci_lcPBMvEE6Z0HKzHpyEoAUDhiSnU6Wos5Aqq3Rh6bFydg/s200/IMG_6417.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5308371078120340370" /></a><br /><center>Sausage with onions and ketchup. No need to hide all those flavors!</center>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com7tag:blogger.com,1999:blog-34737758.post-10640314031354781572008-12-04T08:28:00.004+09:002009-10-29T11:27:07.137+09:00The Vegan's HundredThis is the vegan list in response to <a href="http://www.verygoodtaste.co.uk/uncategorised/the-omnivores-hundred/">100 things every omnivore should try</a>, by <a href="http://bittersweetblog.wordpress.com/2008/08/21/the-vegans-hundred/">BitterSweet</a>.<br /><br />I got an 84/100. Looks like I have a few things to make! <br />Update: Oct 09: 88/100<br /><br />1) Copy this list into your own blog, including these instructions.<br />2) Bold all the items you’ve eaten.<br />3) Cross out any items that you would never consider eating.<br />4) Post a <a href="http://bittersweetblog.wordpress.com/2008/08/21/the-vegans-hundred/">comment here</a> once you’ve finished and link your post back to this one.<br />5) Pass it on!<br /><br /><b>1. Natto<br />2. Green Smoothie<br />3. Tofu Scramble<br />4. Haggis<br />5. Mangosteen<br />6. Creme brulee<br />7. Fondue<br />8. Marmite/Vegemite<br />9. Borscht<br />10. Baba ghanoush<br />11. Nachos<br />12. Authentic soba noodles<br />13. PB&J sandwich<br />14. Aloo gobi<br />15. Taco from a street cart<br />16. Boba Tea <br />17. Black truffle<br />18. Fruit wine made from something other than grapes<br />19. Gyoza<br />20. Vanilla ice cream<br />21. Heirloom tomatoes<br />22. Fresh wild berries</b><br />23. Ceviche<br /><b>24. Rice and beans</b><br />25. Knish<br /><b>26. Raw scotch bonnet pepper (pureed)<br />27. Dulce de leche</b><br />28. Caviar<br /><b>29. Baklava<br />30. Pate<br />31. Wasabi peas<br />32. Chowder in a sourdough bowl<br />33. Mango lassi<br />34. Sauerkraut<br />35. Root beer float<br />36. Mulled cider<br />37. Scones with buttery spread and jam</b><br />38. Vodka jelly (Jell-o)<br /><b>39. Gumbo<br />40. Fast food french fries<br />41. Raw Brownies</b><br />42. Fresh Garbanzo Beans<br /><b>43. Dahl<br />44. Homemade Soymilk<br />45. Wine from a bottle worth £60/$120 or more<br />46. Stroopwafle<br />47. Samosas<br />48. Vegetable Sushi<br />49. Glazed doughnut<br />50. Seaweed</b><br />51. Prickly pear (I've eaten cactus, but not sure what kind)<br /><b>52. Umeboshi<br />53. Tofurkey<br />54. Sheese<br />55. Cotton candy<br />56. Gnocchi<br />57. Piña colada<br />58. Birch beer</b><br />59. Scrapple (Did grow up with it in the house though)<br /><b>60. Carob chips<br />61. S’mores<br />62. Soy curls<br />63. Chickpea cutlets<br />64. Curry<br />65. Durian<br />66. Homemade Sausages<br />67. Churros, elephant ears, or funnel cake<br />68. Smoked tofu<br />69. Fried plantain<br />70. Mochi<br />71. Gazpacho<br />72. Warm chocolate chip cookies</b><br />73. Absinthe<br /><b>74. Corn on the cob<br />75. Whipped cream, straight from the can<br />76. Pomegranate</b><br />77. Fauxstess Cupcake<br /><b>78. Mashed potatoes with gravy<br />79. Jerky<br />80. Croissants<br />81. French onion soup</b><br />82. Savory crepes<br /><b>83. Tings<br />84. A meal at Candle 79<br />85. Moussaka<br />86. Sprouted grains or seeds<br />87. Macaroni and “cheese”<br />88. Flowers</b><br />89. Matzoh ball soup<br /><b>90. White chocolate<br />91. Seitan<br />92. Kimchi (might be my most hated food)<br />93. Butterscotch chips<br />94. Yellow watermelon<br />95. Chili with chocolate<br />96. Bagel and Tofutti</b><br />97. Potato milk<br /><b>98. Polenta</b><br />99. Jamaican Blue Mountain coffee<br /><b>100. Raw cookie dough</b><br /><br />How about you?Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com6tag:blogger.com,1999:blog-34737758.post-60980625675927086292008-10-29T16:43:00.003+09:002008-10-29T16:48:22.274+09:00Pheww"Geez Vegan Ronin," you may be thinking, "you've been quiet for a month and now a flood of delicious recipes! I may have a mind explosion trying to figure out which one to make first!"<br /><br />I may have been quiet faithful readers, but I was not dormant. I am returning to the States in a few days and want to make sure this will tide you over for a week!<br /><br />I have plenty of things lined up for you! But tonight I must continue to prepare for my vegetarian cooking demo for some Japanese housewives! Maybe you'll learn a thing or two from it later =)<br /><br />Enjoy the many recipes!!!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com1tag:blogger.com,1999:blog-34737758.post-61585490487990511422008-10-29T16:14:00.007+09:002008-10-29T16:43:26.698+09:00Shoujin ryouri"Shoujin ryouri (精進料理) is a type of vegan cuisine that was developed by Japanese Buddhist monks. It is based on a foundation of vegetables and rice, and various vegetable proteins." <br /><br />It is also amazing and amazingly hard to find on average in Japan, because the Japanese love to make the EXACT SAME FOOD but put fish stock in it (stocks, sauces, soups, dips, EVERYTHING). <br /><br />So if you are in Japan, head up to Koya-san in Wakayama Prefecture which is littered with vegan monks and shoujin ryouri abound!<br /><br />Before we get to cooking, lets take a look at some real traditional shoujin ryouri (top left, clockwise):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk5sA9loE0TrfwJx0kCaRC1RN3X0YGhqbcqbOi46EkwVRe-A-WX2XB_9dmONzbgThx0amgktuUQH3xoh6-j8d64Y6QxOWKS0b8cZ-b6qf8DzDCvUuEhevqvo6vAd4hCw4olD1EA/s1600-h/IMG_6248.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMk5sA9loE0TrfwJx0kCaRC1RN3X0YGhqbcqbOi46EkwVRe-A-WX2XB_9dmONzbgThx0amgktuUQH3xoh6-j8d64Y6QxOWKS0b8cZ-b6qf8DzDCvUuEhevqvo6vAd4hCw4olD1EA/s200/IMG_6248.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5262471910253485842" /></a><br /><center><i>Dinner:Gomatofu (sesame seed block), green konyakku, rice noodles, fruit, mustard dipping sauce, beer, wakame soup with tofu skin and gluten balls, oily soup (in center) with tofu skin and veggies, hot green tea, pickled vegetables, rice</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9T6xPJR1lQNHy0svQCbFS-n02fi_CWhwcbAr7d3Hun3YNz9Y9cWXe2Mv4RDvYSEbP-Tb034KTE8bJ3YmbAEy7gpznt_D60z4bFQ-fdHyrr950eeSKdVFnN_v2MmorLKj4bxMBw/s1600-h/IMG_6249.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9T6xPJR1lQNHy0svQCbFS-n02fi_CWhwcbAr7d3Hun3YNz9Y9cWXe2Mv4RDvYSEbP-Tb034KTE8bJ3YmbAEy7gpznt_D60z4bFQ-fdHyrr950eeSKdVFnN_v2MmorLKj4bxMBw/s200/IMG_6249.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5262472066309903442" /></a><br /><center><i>Dinner:Soba (buckwheat noodles) with mushrooms, pears, vegetable tempura, stuffed tofu, koyadofu (dried tofu), konbu seaweed</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtoV1E08viFnlnizMYlwugfw18IxhI8ER2sdB5Dskkdn9Ln9qazF6VqmNVUN5vXx6xraiLfHKOi2v54eoYo62HHYBl9i34rxrPFgE3Ab4nKKr6NwZCMNmlrw23UGzRipCji4bfA/s1600-h/IMG_6250.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtoV1E08viFnlnizMYlwugfw18IxhI8ER2sdB5Dskkdn9Ln9qazF6VqmNVUN5vXx6xraiLfHKOi2v54eoYo62HHYBl9i34rxrPFgE3Ab4nKKr6NwZCMNmlrw23UGzRipCji4bfA/s200/IMG_6250.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5262473164267351986" /></a><br /><center><i>Breakfast: tofu burger, wrapped seaweed, stick potatoes with plum sauce ("eggs"), soy jerky, miso soup with gluten chunks, hot green tea, rice, pickled veggies, cold greens (center)</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-P3Fy4c2u90ipTSiRbOszU_RkntgCkezRAPw_PtweFmwKA8o33VAFrO1QbPMZOzU3eNI997cP7oXdqO7NRnpxqUK6KCn2dIO6UwemwKbD2FuTWdOifpLVVgD9DTEQyGVkDycwA/s1600-h/IMG_6254.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-P3Fy4c2u90ipTSiRbOszU_RkntgCkezRAPw_PtweFmwKA8o33VAFrO1QbPMZOzU3eNI997cP7oXdqO7NRnpxqUK6KCn2dIO6UwemwKbD2FuTWdOifpLVVgD9DTEQyGVkDycwA/s200/IMG_6254.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5262473897429062178" /></a><br /><center><i>Lunch: gomatofu, veggie & fruit tempura, tempura dipping sauce, hot soba soup, cold veggies: koyadofu, konbu, veggies, tofu burger & soy jerky, rice, pickled vegetables, and cold greens (center)</i></center><br /><br />After eating all this amazing food, I wanted to make my own version of shoujin ryouri... so I did!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6275.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6275.jpg" border="0" alt="" /></a><br /><center><i>Black goma tofu, dengaku eggplant with extra sauce, tandoori veggies, rice with beans and grains, soba noodle soup with gluten balls (fu), tempura & curry salt, tempeh bacon, stir fry rice noodles</i></center><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6276.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6276.jpg" border="0" alt="" /></a><br /><center><i>Tempura: sweet potato, kabocha pumpkin, broccoli, mushrooms with mix of curry powder & salt to dip them in, <a href="http://theveganronin.blogspot.com/2008/10/maple-smoked-tempeh-bacon.html">tempeh bacon</a>, rice noodles stir fry (soy sauce & sesame oil)</center></i><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6277.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6277.jpg" border="0" alt="" /></a><br /><center><i>Tandoori veggie kebabs: Mix of tandoori paste and oil which I marinated tomatoes, onions, mushrooms, and tofu, then grilled.</center></i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6278.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6278.jpg" border="0" alt="" /></a><br /><center><i>Dengaku Eggplant: Dengaku- sweet miso sauce is a mix of miso, sugar, mirin and stock. Placed on eggplant then grilled with sesame seeds on top.</center></i><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6280.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6280.jpg" border="0" alt="" /></a><br /><center><i>Goma tofu: Actually, there's no tofu in it! It is sesame seeds crushed an pressed together to look like a block of tofu. Serve with soy sauce and wasabi. It is one of my favorite foods.</center></i> <br /><br />Let this bring inspiration to make your own mini-feast!!! The only thing that's holding you back are how many plates you have =)Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com4tag:blogger.com,1999:blog-34737758.post-26011075510914225272008-10-29T15:17:00.003+09:002008-10-29T15:40:22.875+09:00British Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5959.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5959.jpg" border="0" alt="" /></a><br /><br />British scones are different than American scones. They're not flaky and are more like a soft, slightly sweet biscuit. Eat them warm with jam! British omni-monkey approved.<br /><br /><a href="http://www.bbc.co.uk/food/recipes/database/veganscones_83806.shtml">Vegan Scones</a> by Charlotte O'Leary<br /><br /><i>8oz self-raising flour*<br />1 tsp baking powder<br />1½oz soya margarine, plus extra for greasing<br />2 tbsp caster sugar<br />150ml/4¼fl oz soya milk, plus extra for glazing<br />To serve<br />strawberry jam<br /><br /><br />1. Preheat the oven to 220C/425F/Gas 7.<br />2. Sift the flour and baking powder into a large bowl, and rub in the soya margarine until the mixture resembles breadcrumbs.<br />3. Add the sugar and mix together thoroughly.<br />4. Make a well in the middle of the mixture, and slowly pour in the soya milk, stirring with a metal spoon. Bring the mixture together until it forms a dough.<br />5. Generously flour a large board and knead the dough for five minutes. Roll it out to a thickness of about 2.5cm/1in and, using a fluted 9cm/3in cutter, cut rounds from the dough.<br />6. Place the rounds on a greased and floured non-stick baking tray, and glaze the top using the extra soya milk.<br />7. Cook in the top of the oven for about 15 minutes, until a deep golden brown colour.<br />8. Leave to cool.<br />9. Serve with strawberry jam.</i><br /><br />This recipe is from the <a href="http://www.bbc.co.uk/food/vegetarian_and_vegan/">BBC vegetarian recipe site</a>.<br /><br />*Make your own self-rising flour, Mix:<br />1 C flour<br />1 1/2 tsp baking powder<br />1/2 tsp saltJhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com2tag:blogger.com,1999:blog-34737758.post-12717338342642844512008-10-29T14:49:00.006+09:002008-10-29T15:14:49.985+09:00Pot stickersa.k.a. gyoza or Chinese dumplings<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5967.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5967.jpg" border="0" alt="" /></a><br /><br />This recipe is pretty organic, working with what you have! I think mushrooms make a pretty good filling (in lieu of fake meat), I added some tofu just to bulk it up.<br /><br /><br />Mushrooms (pack), diced<br />Onions (1/2), diced<br />Tofu (1/2 block), drained & crumbled<br />carrot (1/2 stick), <br />sesame oil*<br />small bowl of water<br /><br />Pack of pot sticker wrappers**<br />oil for frying<br /><br />*Sesame oil really makes this meal, so try to use it!<br />**Big grocery stores don't really carry vegan wrappers, but little Asian stores do.<br /><br />1. Stir fry all the veggies and tofu together with a little sesame oil until all the vegetables are soft and the liquid is gone. Remove from heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5955.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5955.jpg" border="0" alt="" /></a><br /><br />2. Place about a small tablespoon size scoop of filling in the middle of a wrapper. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5956.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5956.jpg" border="0" alt="" /></a><br /><br />3. Dab your finger in the bowl of water and rub along half of the edge of the wrapper, making a semi circle. This will keep it together.<br /><br />4. Bring edges together and pinch together while trying to make sure the air is pressed out. (There are also pot sticker presser which makes it a little easier!). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5957.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5957.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5958.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5958.jpg" border="0" alt="" /></a><br /><br />5. When you are finished, heat a frying pan on medium heat. Place pot stickers in pan and cover with a lid to steam the top (you will not flip them).<br /><br />6. When the bottom is nice and brown, flip them out onto a plate! <br /><br />Serve with a soy dipping sauce!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5960.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5960.jpg" border="0" alt="" /></a>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com0tag:blogger.com,1999:blog-34737758.post-30470767629101339142008-10-29T14:40:00.003+09:002008-10-29T15:12:13.284+09:00Maple smoked tempeh baconJust a nice little snack! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6162.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; " src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6162.jpg" border="0" alt="" /></a><br /><br /><br />1 pack of tempeh<br />3 Tbsp soy sauce<br />3 Tbsp maple syrup<br />2 tsp Chipotle Tabasco sauce (or liquid smoke)<br />1/4 tsp salt<br />oil<br /><br />1. Cut tempeh into strips<br /><br />2. Mix soy sauce, maple syrup, Tabasco sauce, and salt in a shallow bowl or container.<br /><br />3. Place tempeh strips in mixture to soak. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6161.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; " src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6161.jpg" border="0" alt="" /></a><br /><br />4. Marinate for one hour, turning at least once.<br /><br />5. In an oiled frying pan on med-low heat, fry tempeh strips for about 5 minutes each side until crispy!<br />OR<br />Place in toaster over and toast til crispy!<br /><br />Eat by themselves, in a sandwich with lettuce & tomato, in a salad, etc!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com4tag:blogger.com,1999:blog-34737758.post-47366938103739845012008-10-29T14:17:00.003+09:002008-10-29T15:13:12.176+09:00Tofu TonkatsuTonkatsu, a fried pork cutlet, is a very popular dish in Japan. Imagine my surprise when I opened up <a href="http://www.amazon.com/Asian-Vegan-Kitchen-Authentic-Appetizing/dp/477003069X">The Asian Vegan Kitchen</a> by Hema Parekh and saw its fatty fried vegan twin staring back at me! You use freeze dried tofu (called "koyadofu") which gives it a nice texture when rehydrated. It even passed omni-monkey's taste test. It's a little work, but SO worth it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6165.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; " src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6165.jpg" border="0" alt="" /></a><br /><br />This is the exact recipe from <a href="http://www.amazon.com/Asian-Vegan-Kitchen-Authentic-Appetizing/dp/477003069X">The Asian Vegan Kitchen</a> and you NEED to go buy this AWESOME book RIGHT NOW!!<br /><br />"8 cakes koyadofu, about 6 ounces (170g) in total<br />All-purpose flour for dusting<br />1 C (125g) all-purpose flour<br />1/2 C (120 ml) water<br />1 C (100g) breadcrumbs <i>(panko)</i><br />Vegetable oil for deep frying<br />Shredded white cabbage, for garnish<br />Lemon wedges, for garnish<br />Tonkatsu sauce<br /><br />SIMMERING SAUCE:<br />2 C (480 ml) dashi stock<br />2 Tablespoons soy sauce<br />1 Tablespoon mirin<br />1/2 inch (1 cm) cube fresh giner, peeled and grated<br />1/2 teaspoon grated garlic<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6157.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6157.jpg" border="0" alt="" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6160.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; " src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6160.jpg" border="0" alt="" /></a><br /><center><i>I used 5 large blocks that was about 6oz/170g</i></center> <br /><br />1. Soak the koyadofu cakes in hot water for 10 minutes, then drain. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6159.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; " src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6159.jpg" border="0" alt="" /></a><br /><br />2. In a saucepan <i>use a large pan!!</i>, combine the simmering sauce ingredients and bring to a boil. Put in the drained koyadofu and simmer for 8-10 minutes over medium heat, until all the liquid is absorbed. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6163.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6163.jpg" border="0" alt="" /></a><br /><br />3. Dab the koyadofu in the dusting flour. Mix 1 cup flour and 1/2 cup of water to make a thick paste. Dip the floured koyadofu in the flour-and-water paste, then roll each cake int he bread crumbs. Set aside. <br /><br />4. Heat the oil for deep-frying to 350F (180C). Slide the breaded tofu pieces into the oil in batches and deep-fry until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage, lemon wedges, and tonkatsu sauce."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6166.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6166.jpg" border="0" alt="" /></a>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com7tag:blogger.com,1999:blog-34737758.post-46014397844967910102008-09-29T08:24:00.005+09:002008-10-29T15:39:35.191+09:00Eggplant Rice Bowl"Gyuu-don" in Japan is a popular beef rice bowl. Gross I know. But don't worry! A super tastier & healthier rice bowl is ready to take it's place as Number One!<br /><br />EGGPLANT RICE BOWL!<br />"Nasu-don"<br /><br /><i>makes 4 bowls</i><br /><br />2 medium Asian eggplants (or one regular large eggplant)<br />1 onion, chopped<br />1 C "dashi" (konbu, wakame, or vegetable stock)<br />1/4 C + 1 Tbsp soy sauce<br />3 Tbsp mirin (rice vinegar)<br />1 tsp apple cider vinegar<br />2 Tbsp sugar<br /><br />1/2 C water + 2 Tbsp cornstarch<br /><br />Short grain rice, cooked (bout 4 cups)<br /><br />Toppings:<br />grated ginger (the kind in the tube. or pickled ginger works well too)<br />scallions<br /><br />1. Cut eggplants in half<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5986.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5986.jpg" border="0" alt="" /></a><br /><br />2. Grill the eggplants until the skin is wrinkly and just starting to char. <br />Try broiling them in the oven, or on a high temp close to the heat source in your toaster oven. For a last resort, try a creme brulee torch!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5991.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5991.jpg" border="0" alt="" /></a><br /><br />3. Place them in an ice bath for 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5993.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5993.jpg" border="0" alt="" /></a><br /><br />4. While waiting, place dashi stock, soy sauce, vinegars, and sugar in a pan on medium heat and bring to a simmer.<br /><br />5. After the ice bath, peel the eggplants and discard the skins (the smell will tempt you, but don't eat them yet!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5994.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5994.jpg" border="0" alt="" /></a><br /><br />6. Cut each eggplant in four long strips and then cut those in half, giving you 8 pieces.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5996.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5996.jpg" border="0" alt="" /></a><br /><br />7. Add eggplant and onion to broth. Simmer for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5997.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5997.jpg" border="0" alt="" /></a><br /><br />8. Slowly pour in the cornstarch/water mixture. Stir constantly until it thickens.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6002.jpg" border="0" alt="" /></a><br /><br />9. Pour over rice. Top with scallions and ginger. Dig in! (Oh it's so good!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6006.jpg" border="0" alt="" /></a><br /><br />No eggplants? No worries! Use any veggies on hand with the same sauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6256.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_6256.jpg" border="0" alt="" /></a>Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com3tag:blogger.com,1999:blog-34737758.post-63948372504683153642008-09-18T17:27:00.004+09:002008-09-18T18:08:02.247+09:00Lentil dahl with sweet veggie couscousOh, such a wonderful little lunch!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5837.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5837.jpg" border="0" alt="" /></a><br /><br />A veggie sandwich with homemade <a href="http://vegweb.com/index.php?topic=5716.0">big bread</a> and <a href="http://theveganronin.blogspot.com/2008/08/vegan-mayonnaise.html">tofu mayo</a>.<br /><a href="http://www.drmcdougall.com/free_5k.html">Sweet Couscous</a> from the <a href="http://www.drmcdougall.com/free_5a.html">McDougall Diet online cookbook</a>.<br /><a href=" http://www.channel4.com/entertainment/tv/microsites/Y/yawye/vegetarian.html#Lentil%20dahl%20with%20vegetables%20and%20brown%20rice">Lentil Dahl</a> by Gellian McKeith's <i><a href="http://www.channel4.com/entertainment/tv/microsites/Y/yawye/index.html">You Are What You Eat</a></i>.<br /><br /><b>Lentil dahl with vegetables<br /><br />Ingredients<br />Serves 4<br /><br />1 cup of red split lentils per person<br /><br />1 tsp turmeric<br />1 tsp ground ginger<br />½ tsp ground coriander<br />pinch of cayenne <br />½ a cauliflower<br />1 stalk of broccoli<br />½ a turnip<br />1 tsp garam masala<br />tamari<br />nori flakes<br /><br /><br />Put the lentils in a large pan with PLENTY of water. Bring to the boil and skim off any scum that appears.<br /><br />Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.<br /><br />Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft.<br /><br />Serve the dahl on top of the rice and sprinkle with nori flakes. </b><br /><br />I obviously used brown lentils just fine and 1 cup makes a TON. If you want lots of leftovers, go ahead and double it! I also just used veggies at hand & no nori.<br /><br /><b>Sweet Couscous<br />Servings: 2<br />Preparation Time: 5 minutes<br />Cooking Time: 5 minutes<br /><br />1/3 cup water<br />1/4 cup orange juice<br />1/2 cup couscous<br />1/4 cup raisins<br />1/2 tablespoons brown sugar*<br />1/4 teaspoon cinnamon<br /><br /><br />Place all ingredients in a saucepan. Bring to a boil, cover and cook for 5 minutes. Let rest for 3 minutes. Top with sliced bananas, if desired.</b><br />*Original recipe calls for honey.<br /><br />Oh man, this is so good! The contrasting tastes with steamed vegetables and the dahl on the side are amazing!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com2tag:blogger.com,1999:blog-34737758.post-13589861330469019832008-09-02T17:35:00.003+09:002008-09-02T18:21:36.862+09:00Omni Dinner Pleasers #2Another successful dinner party where omnis eat delicious vegan food without even realizing it!<br />Hopefully this will be many in a continuing series that will inspire you when you need to impress!<br /><br />Menu:<br />Mexican Herb Biscuits<br />Salad with sesame dressing<br />Taco Casserole<br />Mexican Rice<br />Flan<br /><br /><br /><span style="font-style:italic;">I started with a spin on the two big winners (biscuits & croutons) of the last <a href="http://theveganronin.blogspot.com/2008/08/vegan-cooking-for-omni-family.html">Omni Dinner</a> series.</span><br /><br />*Appetizer* <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5724.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5724.jpg" border="0" alt="" /></a><br /><br /><i>Mexican Herb Biscuits</i> (<a href="http://theveganronin.blogspot.com/2008/06/sage-biscuits.html">Ronin Recipe</a>)<br />I altered the spices to include oregano, garlic, cumin, and paprika.<br />Awesome.<br /><br />*Salad*<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5728.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5728.jpg" border="0" alt="" /></a><br /><br /><i>Fresh salad with croutons</i><br /> Lettuce with avocado, tomato, onion, homemade sesame dressing (<a href="http://theveganronin.blogspot.com/2008/08/sesame-dressing.html">Ronin Recipe</a>) and homemade garlic-rosemary croutons.<br /><i>Croutons:<br />Bread, olive oil, garlic powder, rosemary<br />Lightly rub bread with oil, shake on garlic powder and rosemary. Rub into the bread. Cut into squares, place in toaster oven oil side up. Toast until light brown.</i><br /><br />*Main 1*<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5735.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5735.jpg" border="0" alt="" /></a><br /><br /><i>Taco Casserole</i> (<a href="http://theveganronin.blogspot.com/search/label/taco%20casserole">Ronin Recipe</a>)<br /><br />I cannot tell you how many times I have made this for all sorts of occasions, and it always goes down so well. It really is a staple in my recipe repertoire because it is so EASY and FLEXIBLE!<br />This time I used kidney beans, onion, peppers, stewed tomatoes, and corn plus one packet of taco seasoning and some hot sauce (baked in 2 small pans).<br />Served on the side:<br />Salsa, Avocados, Onions, Tomatoes, Lettuce, and hot sauce of course!<br /><br />*Main 2*<br /><i>Mexican Rice</i><br />(not pictured)<br /><br />Prepare and start cooking rice as you normally would. Half way through the cooking process, stir in:<br />Stewed tomatoes, mince onion, garlic powder, salt, dash of paprika, dash of turmeric, and mixed chopped vegetables (corn, carrot, peas...). Add more spice as desired.<br />Finish cooking as usual. Give it a good stir before you serve. MMMM!<br /><br />*Dessert*<br /><i>Flan</i><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5740.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5740.jpg" border="0" alt="" /></a><br /><br />A.K.A.: Creme Caramel or Custard. <br /><br />Vegan box mixes of flan are actually fairly easy to find. Try checking the Latin food section (Goya brand is vegan). Just follow the box directions and use soymilk! <br /><br />Here is a <a href="http://blog.vegcooking.com/2008/06/vegan_caramel_flan.php">recipe</a> for Vegan Caramel Flan by <a href="http://blog.vegcooking.com/">VegCooking Blog</a>. I have not tried this to know how good it is.<br /><br /><br />Sit back and enjoy the compliments!Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com1tag:blogger.com,1999:blog-34737758.post-91017705962347043712008-08-24T15:15:00.002+09:002008-08-24T15:22:25.415+09:00Sesame DressingZomg hrksjfkdsjfdkdhhd drrooooooooooool<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5700.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px;" src="http://img.photobucket.com/albums/v490/llamaeggs/ronin/IMG_5700.jpg" border="0" alt="" /></a><br /><br />1/2 C Mayonnaise (<a href="http://theveganronin.blogspot.com/2008/08/vegan-mayonnaise.html">Vegan Ronin recipe</a>!)<br />2 Tbsp sesame oil<br />1 Tbsp golden sesame seeds <br /><br />Put them all together and stir!<br />Refrigerate and store in an airtight container.<br /><br />Oh man this is SO GOOD on salads. Boring lame salads no more! <br /><br />Ronin's fav: lettuce, tomato, onion, avocado, sesame dressing and <a href="http://theveganronin.blogspot.com/2008/08/vegan-cooking-for-omni-family.html">garlic/rosemary croûtons</a>.Jhennhttp://www.blogger.com/profile/00850562139633506630noreply@blogger.com1