Monday, January 28, 2019

Peanut Butter Ramen

1 tablespoon olive oil
3 cloves garlic (or 1 t squeeze bottle garlic)
1 teaspoon ginger (I use the refrigerated squeeze bottle kind) 
1 healthy teaspoon green curry paste
4 cups vegetable broth (I use the Orrington Farms vegan no-chicken broth)
1 can lite coconut milk
1/2 cup creamy peanut butter
2-3 tablespoons soy sauce or tamari (to taste)
2 tablespoons brown sugar
juice of 2 limes

2  "bricks" of ramen

any variation of the following:
a handful of mushrooms, sliced very thin
handfuls of fresh spinach
broccoli, barely steamed
shredded carrots
cubes of tofu (I use the Trader Joe's packaged teriyaki tofu)
seven-minute eggs

at the table:
peanuts, scallions, cilantro, mint, whatever you like

1.  Heat a large, heavy pot; add oil, then garlic, ginger, and curry paste. Reduce heat to low and cook for 2-3 minutes.
2.  Add three cups of broth and the coconut milk. Stir, reduce heat to low, and simmer.
3.  In a medium bowl, whisk peanut butter, soy sauce, sugar, lime juice, and remaining cup of broth.
4.  Add the peanut butter mixture to the broth. Stir. Add a handful of sliced mushrooms at this point if you like.
5.  Simmer 5-15 minutes. Adjust seasoning, adding salt, sugar, or lime to taste.
6. Cook the ramen in a separate pan, undercooking slightly. (Maybe 90 seconds to two minutes in the boiling water.)
7. Scoop noddles into your bowl, add whatever veggies, tofu, whatever. Ladle broth over. Add egg, if using. Top with whatever you like. 

This makes enough for three nice bowls for dinner and enough leftover broth for someone to have a decent bowl tomorrow. However, they'll have to make fresh noodles and reassemble whatever veggies/tofu they like.

Tuesday, January 16, 2018

Instant Pot Risotto

I joined the Instant Pot cult in December and have been cooking up a storm ever since. I love it.

Made risotto tonight and was absolutely stunned by how good it was. I did some research online but ended up consulting three recipes passed on by friends to get the right proportions. The first try was really good with a few tweaks, reflected here. So good I was asked if I would ever go back to making it the "real" way. Honestly not sure.

2 Tbs olive oil
2 Tbs butter
1 shallot, thinly sliced
1/2 lb mushrooms, thinly sliced
1 1/2 c. arborio rice
1/3 c. white wine
3/4 tsp kosher salt
some black pepper (about four hearty turns of the grinder)
4 c. veggie stock (I heart Orrington Farms vegan broth in "chicken" flavor. Super neutral.)
1 c. frozen peas, thawed
parmesan or pecorino romano, about 1/4 c. at the end and more at the table

Using the "sauté" function, heat the olive oil and butter.
Sauté the mushrooms and shallots for about 2-3 minutes.
Add the rice and sauté for another minute or two.
Add the salt, pepper, and white wine and cook it down until you hear the rice sizzling a bit.
Add the stock all at once and put on the top. Make sure vent is CLOSED. Cancel the sauté function and set to "pressure cook" for 5 minutes. (It will take about 10 minutes to come up to pressure, then five minutes at high pressure.)
Let it release naturally for 10 minutes, then turn the vent to let it release all the way.
Open, stir vigorously for a couple turns, then stir in the peas and about 1/4 c. cheese.
Add a little more hot water water or broth if you like it soupier.
Serve with more cheese and black pepper at the table. 

Vegan option: Use additional olive oil in lieu of butter. Use some miso, nutritional yeast, or vegan parm for the umami in lieu of cheese. 

Sunday, February 12, 2017

Granola, Plain and Simple

I don't want coconut or nuts or fruit bits in my granola. Even if I did, I'd add them later. 

Photo represents the one time I added a little quinoa to the mix.
Preheat oven to 300 or 325 depending on whether you like your granola a bit toasty.

Whisk well:

3 Tbs. brown sugar
1 tsp. kosher salt
1/3 c. brown rice syrup or honey or maple syrup (or any combination)
1/4 c. vegetable or olive oil (or combination)
1 tsp. vanilla
dash of cinnamon (optional)
1 egg white (optional)

Add and stir well:

3 c. old fashioned rolled oats (not quick, not steel cut)

Spread onto a parchment-lined pan. Bake for 25-30 minutes, checking often and stirring a bit halfway through. Remove when it's golden brown. Let cool. Break up chunks and store in an airtight container at room temperature. 


Put this on veggie cubanos or Italian subs or empanadas. Your life will be bueno.

1 c. (packed) flat-leaf parsley, trimmed, washed, spun dry

1/4 c. (packed) cilantro trimmed, washed, spun dry
3 or 4 cloves garlic
2 t. dried oregano
1/2 t. kosher salt
1/4 t. red pepper flakes or more to taste
fresh ground pepper
1/3 c. olive oil
2 T. red wine vinegar

Blend all of the ingredients in a food processor.

Wednesday, February 8, 2017

Chickpea & Quinoa Stew

Kim made this for her triumphant return to Book Group after living in London for three years. It's adapted and converted from Deliciously Ella Every Day by Ella Woodward

Original recipe or

How I made it:

1 1/2 lbs butternut squash or sweet potato, peeled, trimmed and cubed in 1-inch cubes

3 cloves garlic, crushed
2 t. ground turmeric (original recipe calls for 3 t. but I found that a bit much.)
1 t. ground coriander
1 t. chili powder
1 t. ground of fresh ginger
1/2 t. Aleppo pepper
1 14 oz can lite coconut milk
1 T. tomato paste
1 14 oz can chopped tomatoes
1 cup quinoa, rinsed well
1 1/4 c. boiling water
1 14 oz can chickpeas, drained and rinsed
1 bag pre-washed spinach (7-8 oz., more if you like)
salt and pepper, to taste

1. Roast butternut squash on a sheet pan lined with parchment, drizzled with olive oil and salt, for approximately 30 minutes or until just tender.
2. In a large dutch oven, add garlic, turmeric, coriander, chili powder, Aleppo pepper, ginger, tomatoes, and tomato paste. Heat through and add butternut squash.
3. Add the rinsed quinoa and boiling water. Simmer on low for 15 minutes.
4. Add chickpeas. Simmer on low for 15 more minutes or until quinoa is fully cooked and plumped. 
5. Add spinach and simmer on low until wilted, about 5-10 minutes.
6. Season to taste. Serve with a dollop of sour cream or plain yogurt and naan. 

Tuesday, May 19, 2015

Vegan Babies aka Banana-Chocolate Brownie Bites

My continued search for vegan brownies for my vegan girl took a turn for the better this week when I hit on these delish brownies. This recipe is a mish-mash of several things I've tried or seen online.

Pulverize in a food processor or blender, until very, very smooth:
1 15-oz. can of black beans, rinsed and drained
3 Tbs. vegetable oil
1 Tbs. ground flax seed whisked with 2 T. water
4 Tbs. cocoa
1 ripe banana
1/2 c. sugar (I used Turbinado)
1 tsp. vanilla
1/2 tsp. instant coffee granules (optional but adds nice flavor)

Scrape into a bowl and fold in:
1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt

3/4 cup chocolate chips (mini preferred)

Scoop into mini muffin tins that are well greased.
Bake for 23 minutes at 350 degrees.
Cool for 10 minutes before turning out to cool completely.

Makes 24 minis.