Preheat oven to 425. Trim ends off 1 lb string beans. Dry well, then toss in a large mixing bowl with enough neutral oil to lightly coat (we used grapeseed oil) well as salt and black pepper to taste - here, we used about 1 ½ tsp oil and ½ tsp each salt and black… Continue reading Oven-roasted string beans
Tag: vegetarian
Burmese okra-shallot stir-fry
Okra and shallots stirfried with fresh hot pepper and fish sauce. Heat a large wok, add 3 Tbsp peanut oil, and add 1/8 tsp turmeric. Stir for a minute, then add 1 cup shallots (cut into ¼ inch crosswise slices) and sauté until translucent and starting to brown. Add 1 Tbsp microplaned ginger and sauté.… Continue reading Burmese okra-shallot stir-fry
Quinoa-oatmeal with apples and toasted walnuts
Recipe here: http://www.bonappetit.com/recipe/quinoatmeal-apple-toasted-walnuts. We forgot to soak the grains overnight, so we let them sit in boiling water for 30 mins before starting step 2. We also used 1% milk instead of soy, and we garnished with about ½ tsp honey per serving. This makes two servings for breakfast. (June 2016)
Chinese long beans stirfried with salted black beans (don sher chaw gan do)
This is a quick stirfry with umami flavor and nice mouthfeel. Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World, available at Amazon: https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_SWotxb52HA55Y (May 2016)
Chinese cold tofu salad (liang ban dofu)
This dish involves poached, crumbled tofu tossed in a garlicky soy sauce-vinegar dressing (chiang yow tru chiang). Both the tofu salad and dressing recipes are from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World. First, prepare the Chinese soy sauce salad dressing (you will need only 3 Tbsp for… Continue reading Chinese cold tofu salad (liang ban dofu)
Indian vegetable stew with toasted chickpea flour sauce (karhi)
The first step involved making a roux from chickpea flour (besan). Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_qGKsxb7PACSFP (May 2016)
Chinese yu choy stirfried with garlic-infused oil
This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016) Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk… Continue reading Chinese yu choy stirfried with garlic-infused oil
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Watermelon and blueberry salad
This is a simple and healthy recipe that uses spearmint-infused simple syrup. Details here: http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-salad-recipe.html (May 2016)
Oven-roasted grape tomatoes
We followed this recipe but increased the temperature to 450 and reduced cooking time to 20 mins. We also garnished with minced Italian parsley. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-grape-tomatoes-recipe.html (May 2016)
Cooking Adventures 