monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I made what I consider a delicious batch of vegetarian friend rice for supper tonight, and since I was writing it up anyway in the hope of being able to reproduce it in the future, I thought I'd share it here as well.

Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.

Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.

The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:

Soy Chile Sauce )

Here's the recipe for the rice:

Vegetarian Fried Rice )
killing_rose: A loon in a snowstorm, trying to catch the snowflakes. (Westchester Lagoon, Anchorage, AK) (Loon)
[personal profile] killing_rose
I've been using a mock soy sauce and mongolian beef sauce of recent that's working well for my house, but that I haven't written down the tweaks that make it useable for us yet. There are lots of mock soy sauces out there; we've used multiple ones. This one is, by far, my favorite.

Here are the original recipes.

As we don't do a lot of ginger in the house or chili oil and remembering to do the mock soy ahead of time is hard, I've had to do some tweaking.

Mongolian beef sauce (tastes a lot like teriyaki):

1/4 cup mock soy sauce

2 teaspoons rice vinegar

3 Tablespoons brown sugar

Add on top of meat, cover, let simmer on medium heat about 5 minutes and it will be done and ready to eat.

Mock soy sauce:

1 cup gluten-free beef broth/stock

1 teaspoon rice vinegar

1 1/2 teaspoons dark unsulphured molasses

Literally one shake of powdered ginger

Liberal shaking of onion and garlic powder

Add all to small sauce pan. Set on medium-high heat, covered. Stir often so nothing burns. Once it's started boiling, stir again, turn off the heat, re-cover, and wait for it to reduce a bit. Should make about 1/2 to 3/4 cup mock soy sauce. Stays fine stored in our fridge in plastic containers for 2 weeks.
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is one of my staple recipes, and after pouring it on some noodles and veggies, taking it for lunch, and having my office-mate comment on its delicious smell for the nth day in a row, it occurred to me that other people might enjoy it too.

It comes from the excellent, mostly-vegetarian cookbook of the mostly-vegetarian restaurant ReBar in Victoria, British Columbia, Canada:

Audrey Alsterberg and Wanda Urbanowicz, ReBar: Modern Food Cookbook (Victoria, BC, 2001), p. 40.

The sauce is vegetarian, easily made vegan, potentially gluten-free with gluten-free soy sauce and, if you have some kind of kitchen appliance with whirling blades (a blender by preference, but a hand/immersion blender or food processor would probably also work), takes very little chopping or mixing. It's also possible to mix it up by hand, but that requires a lot more careful mincing of things.

Ingredients (in imperial and metric volume units) )
Directions )

My favorite way to eat this is mixed into rice noodles and stir-fried or steamed vegetables. I usually toss the cooked noodles and vegetables in the sauce. The heat neutralizes the pungency of the garlic, although the sauce doesn't need to be cooked at all. It's also a delicious sauce for wraps!
cougars_catnip: (Default)
[personal profile] cougars_catnip
My two favorite tomato sauces are easy to make and taste so good you will never go back to buying them in a jar.


Read more... )
cougars_catnip: (Default)
[personal profile] cougars_catnip
A simple recipe easily adapted to suit your tastes. 

Read more... )

rosefox: A spark crossing a spark gap with the word "aha!". (aha!)
[personal profile] rosefox
I was never a big cheese fan even before I cut dairy out of my diet, but one of the few cheeses I really miss is Gruyere. It's creamy and nutty and earthy and rich and I used to use it for basically everything. One of my long-held hopes has been to find a way to make a vegan Gruyère-style sauce, but all the recipes I've seen have been long and complicated and involved nooch, which I really dislike, so I'd mostly given up.

Tonight I was Googling cheeseless pizza recipes and saw a potato pizza recipe (which sounds really yummy and I will definitely make it another time). That got me thinking about potato soups and how a really thick potato soup wouldn't be all that different from melted cheese if you flavored it right... it's goopy, it browns on top when you heat it, and the base is almost flavorless and easy to mess around with.

An hour later--including time it took to run out to the store--I had created the best vegan "cheese" sauce I've ever had in my life. It's so simple I'm not even going to cut-tag it.

1 large Idaho potato (would probably be even better with Yukon Golds but my grocery didn't have them)
1/8 cup unsalted roasted cashews
Olive oil

Small pot, strainer, bowl, blender or stick blender

Peel the potato and cut it into small chunks. Place in a small pot with the cashews and add cold water to cover. Boil until very thoroughly cooked. Place the strainer over the bowl and pour in the potatoes and cashews, reserving the cooking water. Put the potatoes and cashews in the blender, or back in the pot if you're using a stick blender. Add in 1/2 cup of cooking water and blend at high speed until very creamy. Add a drizzle of olive oil, nutmeg, and salt to taste, and blend again. If you like nooch, try adding a pinch; it would probably give it a bit of extra depth. Run through the strainer a second time if there are chunks of nuts that the blender didn't catch.

I made a mini pizza with the "cheese", arugula, and salami, and it was superb: browned on top, still gooey underneath. It would work well on potatoes (that sounds sort of cannibalistic, doesn't it?) or pasta or broccoli--anything you'd make gratinée, basically. Adjust the flavorings to make something closer to cheddar (paprika? cider vinegar? miso paste? mess around and find what works) and it would be killer on nachos. The texture is great for dipping chips or crackers or veggies or slices of apple and pear. If you want to be adventurous, try treating it like curds and see if you can make a solid block of "cheese" out of it! I'll be curious to see what the texture's like after I store it in the fridge.

The major downside of potato "cheese" over soy/nut versions is that it doesn't have much protein. The major upside is that people with soy allergies can eat it! And it is so, so simple to make. Enjoy!
wendelah1: (cooking)
[personal profile] wendelah1
This sauce is so easy and so good that I'm almost embarrassed to post it.

Tomato Sauce with Butter and Onions
(Adapted from Marcela Hazan’s Essentials of Italian Cooking, via Smitten Kitchen)

Serves 4-5 as a main course; makes enough sauce to lightly coat most of a pound of spaghetti

Read more... )
gwenhyffar: (Default)
[personal profile] gwenhyffar
I'm going primal, so instead of doing wonderful things to potatoes, rice or pasta, I need to think of more wonderful things to do to meat and veg.

This one worked very well for me and is simple to make. )
delphinapterus: B&W swirls with hat hiding face (Hat - swirls)
[personal profile] delphinapterus
I have no idea where this came from originally. I got it on a hand-written recipe card long ago. It's one of those quick and easy dessert sauces that doesn't use a lot of ingredients, need any thickening agents, or take a long time to cook.

Cinnamon Chocolate Sauce )
redsnake05: Art by Audrey Kawasaki (Fractal broccoli)
[personal profile] redsnake05
I developed this dish when I lived in China. I had the most basic of kitchens - just a gas burner. I didn't even have a toaster oven at first. Anyhow, I developed an inordinate fondness for ru gan mian, or sesame sauce noodes, a staple breakfast in my part of the country. The sesame paste was just so tasty! It was made with toasted sesame, so it was much darker than tahini, and it was grainier than peanut butter. When I discovered that you could buy this dark sesame paste from the oil shops (rapeseed, soya bean and sesame oils, processed in the little shop), I was so excited that I immediately bought some and was determined to make a delicious something from it. What happened was a kind of satay-ish sauce that I ate all the time.

A ramble masquerading as a recipe )


Dec. 2nd, 2009 09:26 pm
rainbow: drawing of a pink furred cat person with purple eyes and heart shaped glasses. their name is catastrfy. (Default)
[personal profile] rainbow
tonight i made thoum for the first time, and it's omg so easy and omg so GOOD!!

thoum is a middle eastern garlic sauce. if you can make homemade mayo, it's dead easy to make thoum.Read more... )


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