There's nothing better than a good grilled mushroom, well nothing better if that mushroom already went through a round of this marinade! Below is a simple and delicious 30 minute marinade, the longer you marinade, the tastier the mushroom of course.
In a mixing cup whisk together the following:
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
dash Onion Powder/Salt
Dash Honey
.5 tsp Cracked pepper
dash Salt
After sauce has been whisked, simply dip a paper towel (or a brush if you have one) in the marinade and generously wipe across top side of mushroom. Once mushrooms have been well covered in marinade, drizzle any left over marinade onto the gills of the mushroom. Yield is enough to marinade 4 Portabella Mushrooms. Just double the amounts if you need more. Enjoy!
Monday, September 28, 2009
Thursday, September 24, 2009
Beans, Beans, Beans
Given that we don't eat meat (well, most of the time), we get most of our protein from beans and soy. When Tamar's cousin and her friend, both from Israel, came by on Monday night, we decided to give them a taste of Southwestern American cuisine. We served them black bean soup, cornbread, and sweet corn on the cob, all of which led to a fun conversation about how much food differs between here and Israel, and their questioning of why we serve "cake" with soup...
Hearty Black Bean Soup (vegan)
1 stalk celery, chopped
2 carrots, sliced into 1/4 inch pieces
1 small/medium onion, chopped
1/2 jalapeno, core and seeds removed, chopped
2-3 cloves garlic, minced
2 15 oz cans black beans with liquid
1 15 oz can petite diced tomatoes in juice
1 3/4 cups vegetable broth
1 bay leaf
2 tsp or so of cumin
1 tsp cayenne
salt and pepper to taste
In a large pot, sautee over medium heat celery, carrots, onion, jalapeno and garlic in olive oil (two-ish drizzles around the pot of oil shoudl be enough) and add in cumin and cayenne. Once onion becomes fairly translucent and garlic takes on a light brown color, add in the beans, tomatoes and broth. Cover and bring to a boil. Place bay leaf on top, re-cover, and let simmer for about 45 minutes.
Remove bay leaf, and use hand or standing blender to blend about half of the soup, depending on how chunky you like it. Once blended, let simmer for a while longer (about 15 minutes or so).
This tastes even better as leftovers, once all the flavors have really set in.
Makes about 6 large servings.
Hearty Black Bean Soup (vegan)
1 stalk celery, chopped
2 carrots, sliced into 1/4 inch pieces
1 small/medium onion, chopped
1/2 jalapeno, core and seeds removed, chopped
2-3 cloves garlic, minced
2 15 oz cans black beans with liquid
1 15 oz can petite diced tomatoes in juice
1 3/4 cups vegetable broth
1 bay leaf
2 tsp or so of cumin
1 tsp cayenne
salt and pepper to taste
In a large pot, sautee over medium heat celery, carrots, onion, jalapeno and garlic in olive oil (two-ish drizzles around the pot of oil shoudl be enough) and add in cumin and cayenne. Once onion becomes fairly translucent and garlic takes on a light brown color, add in the beans, tomatoes and broth. Cover and bring to a boil. Place bay leaf on top, re-cover, and let simmer for about 45 minutes.
Remove bay leaf, and use hand or standing blender to blend about half of the soup, depending on how chunky you like it. Once blended, let simmer for a while longer (about 15 minutes or so).
This tastes even better as leftovers, once all the flavors have really set in.
Makes about 6 large servings.
Monday, September 21, 2009
Tapenade Meets Burrito
So we've constantly talked and raved about Grandma Lydia's recipes, which we have been meticulously working through. Grandma was excited when I told her how great her banana cake came out, but not nearly excited as I was when I took that first bite.
Last night we were looking for a quick meal and decided to make Grandma's very simple burritos. For years, I had been trying to recreate the delicious flavor she came up with, and the recipe made it much simpler.
Grandma Lydia's Burritos (can be vegan)
2 cans refried pinto beans
15ish stuffed green olives (more or less, depending on how much you like olives!)
1 bunch green onions, white and green parts - hard to measure out, but again go by taste
1 jalapeno, core and seeds removed
10-12 flour tortillas, heated in microwave
optional cheese combo: Monterey Jack and Chedder
Stick the olives, onions and jalapeno in food processor. For each burrito, about 3-4 TBSP beans, between 1/2-1 TBSP topping [and a little bit of cheese]. We rolled the burritos up and stuck most of them in the freezer for quick-grab dinners. To heat them up, we pan fried with a little bit of cooking spray.
Last night we were looking for a quick meal and decided to make Grandma's very simple burritos. For years, I had been trying to recreate the delicious flavor she came up with, and the recipe made it much simpler.
Grandma Lydia's Burritos (can be vegan)
2 cans refried pinto beans
15ish stuffed green olives (more or less, depending on how much you like olives!)
1 bunch green onions, white and green parts - hard to measure out, but again go by taste
1 jalapeno, core and seeds removed
10-12 flour tortillas, heated in microwave
optional cheese combo: Monterey Jack and Chedder
Stick the olives, onions and jalapeno in food processor. For each burrito, about 3-4 TBSP beans, between 1/2-1 TBSP topping [and a little bit of cheese]. We rolled the burritos up and stuck most of them in the freezer for quick-grab dinners. To heat them up, we pan fried with a little bit of cooking spray.
Saturday, September 19, 2009
Happy New Year!
Have no fear, there will be more recipes posted soon. It has been a busy week, and yesterday was a crazy cooking day in time for Rosh Hashana. I championed my grandma's banana cake (though mine and greg's teeth hurt now from all the sugar), and we had a nice Eastern European Jewish meal of potato kugel and noodle kugel alongside homemade challah. It was our first time buying eggs since we moved into the apartment, and boy did they make a comeback. We have yet to learn vegan Jewish cooking methods.
Sunday, September 13, 2009
You got a sweeeeet sweetback Bar-b-que Sauce
I'm a true believer in sweet bar-b-que sauces and this recipe doesn't disappoint. It's super easy and when used in grilling it'll char slightly giving foods a whole extra layer of flavor.
The ingredients are:
1 small can of tomato paste (1 cup ketchup works well as a substitute *see below)
1.5-2 cups warm water
1tbsp salt (or too taste, be modest, too much salt will kill a sauce)
1tsp pepper
1tsp molasses
1.5tbsp sugar
1.5tbsp brown sugar
1tbsp apple cider vinegar
1/2tsp onion powder
1/2tsp garlic powder
1/2tsp mustard powder
1tbsp mustard (any variety honey, dijon, etc.)
dash lemon juice
1/2tsp liquid smoke
tiny dash of hot sauce
Combine tomato paste and water (*if using ketchup, mix ketchup instead with 3/4 cup of warm water) in medium sauce pan and stir together over low heat until tomato product dissolves completely. Add remaining ingredients and bring heat to a low simmer. Allow sauce to simmer for 30min stirring occasionally, the more time you give it, the better. Lastly, you'll notice the sauce reducing as it simmers, this is good! The sugars are really deliciously blending at this point so simply stir in a tablespoon of water, then as the sauce simmers, continue adding dashes of water as needed so the sauce avoids getting too thick or a skin on top.
note: As with most sauces, this recipe is a good foundation, so go crazy adding stuff taking out stuff.
The ingredients are:
1 small can of tomato paste (1 cup ketchup works well as a substitute *see below)
1.5-2 cups warm water
1tbsp salt (or too taste, be modest, too much salt will kill a sauce)
1tsp pepper
1tsp molasses
1.5tbsp sugar
1.5tbsp brown sugar
1tbsp apple cider vinegar
1/2tsp onion powder
1/2tsp garlic powder
1/2tsp mustard powder
1tbsp mustard (any variety honey, dijon, etc.)
dash lemon juice
1/2tsp liquid smoke
tiny dash of hot sauce
Combine tomato paste and water (*if using ketchup, mix ketchup instead with 3/4 cup of warm water) in medium sauce pan and stir together over low heat until tomato product dissolves completely. Add remaining ingredients and bring heat to a low simmer. Allow sauce to simmer for 30min stirring occasionally, the more time you give it, the better. Lastly, you'll notice the sauce reducing as it simmers, this is good! The sugars are really deliciously blending at this point so simply stir in a tablespoon of water, then as the sauce simmers, continue adding dashes of water as needed so the sauce avoids getting too thick or a skin on top.
note: As with most sauces, this recipe is a good foundation, so go crazy adding stuff taking out stuff.
Saturday, September 12, 2009
Mayo-less Coleslaw
Following last night's meal, we had still most of the head of cabbage. Since we got a load of carrots this past week, we decided to enjoy the veggies in their raw state and make some vegan coleslaw.
Coleslaw (vegan)
1 small head cabbage, chopped
3 carrots, shredded
dressing:
6 TBSP olive oil
4 TBSP apple cider vinegar
2 TBSP soy yogurt
2 tsp mustard
2 tsp sugar
Directions: Mix. Add salt and pepper. Done :)
Coleslaw (vegan)
1 small head cabbage, chopped
3 carrots, shredded
dressing:
6 TBSP olive oil
4 TBSP apple cider vinegar
2 TBSP soy yogurt
2 tsp mustard
2 tsp sugar
Directions: Mix. Add salt and pepper. Done :)
Vegan Cabbage Rolls
We got cabbage from the farm this past Monday and decided to get a little creative with it. I (Tamar) have not really worked with cabbage much, except one time in college when I needed lettuce and bought cabbage by mistake (that may have been in my pre-glasses days, or so I hope). Needless to say, our cabbage rolls came out delicious; Greg made a peanut butter-coconut sauce to put on top, which perfected the dish.
Cabbage Rolls (vegan)
10 outer leaves of cabbage
2 cups cooked brown rice
1/2 onion
1/2 cup chopped vegan meat or tofu (we used morningstar chicken strips, which I actually think might not be vegan... oops)
1 clove garlic
~1/4 cup chopped cilantro
1 carrot, cut into short sticks
1/4 cup soy sauce
2 TBSP hoisin sauce (an Asian barbecue-ish sauce)
To prepare the cabbage:
People have all sorts of tricks for getting the leaves off the cabbage (freezing the cabbage, sticking the whole this in a pot of water, etc.), but we were lazy and wanted to find a way around it all. So with some determination, we ran a knife across the bottom of each leaf we intended to pull off, right near the core, and used a sort of "popping" method to get it off by pushing from the bottom up.
Heat up a large pot with a few cups of water and bring to a roaring boil. For each leaf, stick it in the boiling water for about 2 minutes; remove it with a slotted spoon and immediately run under cold water to stop the cooking process. Set aside so that the leaves dry off, or wipe with towel.
To prepare the carrot sticks:
Place the sticks in about a TBSP or two of canola oil in a frying pan. Stir, coating each piece with oil and cover for about 5-6 minutes until the carrots get softer, but are still crunchy.
To prepare the filling:
Sautee the tofu/fake meat/whatever with the onion and garlic for about 2-3 minutes. Add in the rice, and occasionally stir for another minutes. Pour in the soy sauce and hoisin sauce, and taste to make sure you don't need any additional seasoning. Stir in chopped cilantro.
To assemble the rolls:
Place 1-2 large scoops of the filling in the center and top with 2 or 3 carrot sticks. Fold in the top and bottom (it's a little tricky with the vein toward the bottom, so cut some of it off if necessary) and roll the leaf, making sure to tuck in the edges as you go. Very burrito like, only smaller.
Cabbage Rolls (vegan)10 outer leaves of cabbage
2 cups cooked brown rice
1/2 onion
1/2 cup chopped vegan meat or tofu (we used morningstar chicken strips, which I actually think might not be vegan... oops)
1 clove garlic
~1/4 cup chopped cilantro
1 carrot, cut into short sticks
1/4 cup soy sauce
2 TBSP hoisin sauce (an Asian barbecue-ish sauce)
To prepare the cabbage:
People have all sorts of tricks for getting the leaves off the cabbage (freezing the cabbage, sticking the whole this in a pot of water, etc.), but we were lazy and wanted to find a way around it all. So with some determination, we ran a knife across the bottom of each leaf we intended to pull off, right near the core, and used a sort of "popping" method to get it off by pushing from the bottom up.
Heat up a large pot with a few cups of water and bring to a roaring boil. For each leaf, stick it in the boiling water for about 2 minutes; remove it with a slotted spoon and immediately run under cold water to stop the cooking process. Set aside so that the leaves dry off, or wipe with towel.
To prepare the carrot sticks:
Place the sticks in about a TBSP or two of canola oil in a frying pan. Stir, coating each piece with oil and cover for about 5-6 minutes until the carrots get softer, but are still crunchy.
To prepare the filling:
Sautee the tofu/fake meat/whatever with the onion and garlic for about 2-3 minutes. Add in the rice, and occasionally stir for another minutes. Pour in the soy sauce and hoisin sauce, and taste to make sure you don't need any additional seasoning. Stir in chopped cilantro.
To assemble the rolls:
Place 1-2 large scoops of the filling in the center and top with 2 or 3 carrot sticks. Fold in the top and bottom (it's a little tricky with the vein toward the bottom, so cut some of it off if necessary) and roll the leaf, making sure to tuck in the edges as you go. Very burrito like, only smaller.
Subscribe to:
Posts (Atom)
