Monday, March 26, 2012

Sour Sweet Cauliflower

Ingredients: 2 large tomatoes, 1 large cauliflower, ketchup, 4 cloves of garlic, olive oil, salt

1. Slice garlic, dice tomatoes. 
Heat some oil and sautee garlic and tomatoes about 5 mins or until tomatoes are half melted.

2. Add cauliflower, ketchup and a little bit of water. 
Cover it and cook about 10 mins or until the water is gone.

3. Season with salt.

Thursday, March 22, 2012

Mushroom Miso Soup

Ingredients: Mushroom, bamboo shoot, 2 tbs miso, water. 
(All available in Japanese, korean or Chinese market)

Only 1 step: Stew everything in a bowl for 10 mins.

Tofu, seaweed, radish and potatoes are also great combinations with miso soup. Be creative! :-D

Tuesday, March 13, 2012

Gluten Free Veggie Pancakes

Ingredients: (make about 6 pancakes)
1 cup oat flour
1 cup water 
1/2 medium onion
1/4 large tomato
1/4 green bell pepper
5 small shiitake mushrooms
2 large kale leaves
1 green onion
3 cloves garlic 
1 tsp minced ginger
1/4 tsp tumeric
1 tsp red chili powder
salt to taste

Finely chop all the veggies. Mix them with seasonings, water and gluten-free flour, such as oat flour and garbanzo bean flour. Let it sit for 15 mins before cooking.

Heat a skillet with oil and pour the batter into it. You can use the back of a spoon to flatten the batter since the veggie chunks make it hard to get a good shape.

Monday, March 12, 2012

Asian Style Summer Squash Pasta

Ingredients: (2 servings)
4 summer squash, 3 tbs sesame seeds, 1 tbs minced ginger, 1 green onion, 1/2 tsp red chili pepper, salt, olive oil, pasta.

Slice the summer squash, finely chop the green onion.

Heat a large pan with oil over medium high heat. Arrange the summer squash slices in the pan (ideally a singer layer). Sprinkle sesame seeds, minced ginger, red chili pepper and green onion on top.

Cook 3 mins on each side of the squash.

Turn off the heat. Stir in cooked pasta. Season with salt. 

Saturday, March 10, 2012

Creamy Tofu Topping

Ingredients: Garlic, tofu, lemon juice, apple cider vinegar, tumeric, sea salt, black pepper, olive oil

1. Sautee 8 cloves garlic with 6 tbs olive oil until brown

2. In a food processor, blend the following ingredients until smooth.
sauteed garlic and oil (from step 1)
1 firm tofu
3 tbs lemon juice
2 tbs apple cider vinegar
1 tsp tumeric
1 tsp sea salt
1/2 tsp black pepper

3. Spread it on bread or use as cake topping.

I was amazed how creamy this tofu topping is.