Udon noodle stir fry

Posted in asian food with tags on June 17, 2010 by Eternal Pessimist

My inspiration to cook kind of went out the door when hockey season finished but lately I’ve been more inspired to cook  – the only problem being I’ve been making the same sort of thing. Lots of stir fries and soup. But I felt like taking pictures so here’s a couple of things :)

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This soooooooooo eassssssssy (hence the reason why I’ve been eating a pile of these!).

  • udon noodles
  • veggies (frozen or fresh. Frozen is faster :D)
  • soy sauce
  • sweet soy sauce
  • oyster mushroom sauce
  • sesame oil

I bet you can already guess where this is going, huh? I’ll write it out anyway ’cause this little post is going to look even littler if I don’t :(

  • cook the noodles according to the package. Mine were in theory pre-cooked but it told me to put ‘em in boiling water for 2 mins anyway…
  • While the noodles are boiling away, put oil in the pan and thaw/cook the veggies. Add a little soy sauce.
  • Once the noodles are done, drain them and stick them in the pan.
  • Add more soy sauce, sweet soy sauce and mushroom sauce (amounts depend on what you like – how many noodles you’ve got, etc, etc, etc. Just a word of warning though: sweet soy sauce is, well, sweet. Adding a huge glob of it will be gross. Don’t add a lot!!).
  • Stir and pour into a bowl. If you have them on hand, add a few sesame seeds on top.

How easy was THAT? EASY.

Kimchi!

Posted in Uncategorized on April 20, 2010 by Eternal Pessimist

It’s finally ready! Behold my beyond awesome kimchi!

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Isn’t that amazing?

Kimchi is super awesome and soooo easy to make. I’ve used this recipe/directions from i eat food several times now and it always comes out awesome!

The most AWESOME Vietnamese-style sandwich ever

Posted in asian food with tags on April 16, 2010 by Eternal Pessimist

You know when I said I bought a pile of groceries and I had stuff to post? I meant it. I’ve just been a little caught up with the NHL/AHL/QMJHL playoffs to post food stuff (which reminds me.. I need to come up with some junky playoff food to eat soon).

I made kimchi the other day but I can’t show it to you now because it’s not ready. It takes a few days to sit before it can be eaten. So just be patient :D

I also made the world’s ugliest daifuku today but it was so ugly that it broke the camera when I tried to take pic. Just kidding, but really.. it’s too ugly to show here. It did taste AWESOME so that’s all you need to know XD

I DO HAVE SOMETHING I CAN SHOW YOU THOUGH. DON’T WORRY.

The other day I made this:

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It comes from The Conscious Cook. AND IT’S AWESOME. It’s based on this really awesome Vietnamese sandwiches that usually have pork and fish sauce in them. Generally I find a lot of the stuff in that book is “gourmet” vegan food meaning it takes forever to make (it’s worth it but I don’t always have forever to make food). This sandwich is pretty quick to make and did I mention that it’s AWESOME??????!!!!!

makes four sandwiches and supposedly takes 30 mins to bake (because the tofu has to bake).

For the tofu (I really didn’t measure any of the ingredients and it still came out good XD)

  • 1 teaspoon ground black pepper
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon  cayenne
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon dried mustard
  • 1 teaspoon ground ginger
  • 2 table spoons fresh minces chives
  • I added one teaspoon or something like that of vegan mushroom sauce
  • 1/4 cup soy sauce
  • 1 pound extra firm tofu cut into 8 slabs

For the Asian Slaw

  • 2 tablespoons agave nectar
  • 1/4 rice vinegar
  • 1/2 cup julienned carrot
  • 1/3 julienned daikon radish
  • sea salt + pepper to taste

To assemble

  • 4 French demi-baguettes, split
  • vegan mayo
  • chili oil
  • cilantro sprigs
  • English cucumber, cut into slices
  • Asian slaw (recipe coming up)

……..

To make the tofu

Preheat the oven to 375F.

In a bowl, whisk all the ingredients together. Pour into a baking dish. Put tofu in the dish and flip over so that all the sides are coated (don’t forget the sides and the ends!). Bake for 20 mins (flip midway through).

To make the Asian Slaw

Put all the ingredients into a bowl with 1/2 of water. Toss to combine. You can store it for 2 days in a fridge.

To assemble this kick-a…butt sandwich

Put mayo on side of the baguette. Drizzle chili oil. Put two slices of tofu and one or two slices of cucumber next. Put the Asian Slaw and the cilantro on. And then put the other half of the sandwich on.

EAT IT ALL UP.

Falafel sandwiches :)

Posted in Lebanese food with tags on April 15, 2010 by Eternal Pessimist

I had a huge hankering for falafel sandwiches the other day. Today I finally got to buy food (lots of food. I should have more stuff coming up soon!) and I made falafel sandwiches for dinner. The recipe for the smokey tahini sauce comes from here.

For the falafels:

  • 1 can chickpeas (drained)
  • 1 onion, roughly chopped
  • 2 table spoons parsley
  • 2 tablespoons finely chopped fresh cilantro
  • cayenne (to taste)
  • 4 cloves minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • gram (chickpea) flour
  • For the assembling the sandwiches

    • pitas
    • half an onion (either chopped into small pieces or in rings or whatever you want)
    • tomato chopped into smallish bits
    • those pink turnip things (they’re bright pink (probably died) and you can find them in any Middle-Eastern place)
    • fresh hot peppers (those bright green ones you can find at Middle-Eastern places)
    • Smokey Tahini Sauce (recipe below)

    to make the falafels

    Put everything but the baking powder and flour into a food processor and pulse until just mixed (not pureed yet).

    Add baking powder and gram flour. Pulse until it’s smooth. You want to add enough flour until the dough doesn’t stick to your hands when you scoop it up. Well, in theory anyway. Mine were still a little sticky and the finished falafels came out a little doughy-er than the traditional type but I liked it that way.

    Transfer to a bowl and put in the fridge for a few hours.

    Once refrigerated for a few hours take out.

    Pre-heat the oven to 375F.

    Put tin foil on a baking tray. Brush olive on the foil. Take the falafel dough and form into small balls. Brush more oil on the tops.

    Bake for 20 or so mins (turning over mid way through). They’re done when the inside’s are cooked (you can use stick a fork or a toothpick in the middle to test).

    To assemble the sandwichs

    Open up the a pita and stuff everything in. Seriously =p To roll the pitas.. you take one half of the opened pita and fold it inside. Then you roll the folded bit so that the second flap is all rolled up!

    Smokey Tahini Sauce

    • 1/2 cup tahini paste
    • 2 tablespoons extra-virgin olive oil
    • 1/4 cup water
    • 2 cloves garlic, minced
    • 1 lemon, juiced
    • 1 tablespoon freshly chopped parsley leaves
    • 2 teaspoons smoked paprika
    • 1 teaspoon salt

    In a bowl, whisk all ingredients until a creamy consistency is reached.

    Really not authentic miso soup ;D

    Posted in asian food, Japanese food with tags on April 11, 2010 by Eternal Pessimist

    Miso soup is generally not vegan friendly courtesy of the sardines they use in the soup stock. BUT that has never stopped a vegan or two from making their own stock.

    The miso soup I made is pretty much not authentic courtesy of all the other stuff I threw in the stock ;D I think I must have inherited a bit of my dad’s style of cooking which basically involves throwing everything he can get his hands on into the frying pan/bowl/pot/whatever…

    ANYWAY

    Miso Soup

    You need/I used

    • One piece of kombu
    • dried mushrooms
    • A pile of water + some vegetable stock (the amount depends on how much soup you want. Also, I use both water and veggie stock because I didn’t want a heavy veggie taste)
    • Piece of ginger (grated)
    • several cloves of garlic (smashed up)
    • Soy sauce
    • random Thai spicy sauce (I forgot what it’s called exactly. It’s not Siracha sauce but it’s like that).
    • miso (I had yellow or white or something like that)
    • corn starch (optional. I wanted to thicken my soup a little bit)
    • Scallions for garnish
    • sesame oil

    To actually make the stuffs:

    • A few hours before you want to eat your soup put the piece of kombu and dried mushrooms in the water/vegetable stock and leave it sit.

    When you’re ready to make the soup…

    • heat up a pot (medium heat) and put some sesame oil in the bottom. Once heated, add ginger. Wait about thirty seconds or so and then add the garlic. Cook until the garlic starts to brown.
    • Add soup stock (with or without the piece of kombu. If you leave it in, just remember not to scoop it out into the bowls later. It’s too tough to actually eat).
    • Save a bit of the soup stock in an extra bowl and put in a spoonful of cornstarch. Mix it well. Add miso to the cornstarch water and mix it well.
    • Add soy sauce (a few spoonfuls), random Thai spicy sauce (to taste) and a few more drops of sesame oil to the soup in the pot. Stir in cornstarch/miso water.
    • When you’re ready to eat it, add the scallions on top!

    quinoa, avocado + sweet potato salad

    Posted in Uncategorized on March 30, 2010 by Eternal Pessimist

    This came from The Conscious Cook. I’m copying it here with a couple of notes on what I did when I made it. It looks like a lot of ingredients but you can omit some of them if you feel like it.

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    For the quinoa

    • 1 cup quinoa, cooked in veggie broth and cooled too room temperature
    • 1/2 jalapeño pepper
    • 1 tablespoon fresh cilantro
    • 1 table spoon olive oil
    • juice of one lime
    • salt and pepper to taste

    For the sweet potato

    • 1 sweet potato, peeled and cut into 1/2-inch dice
    • 2 teaspoons olive oil
    • salt and pepper

    For the tortilla strips (that I didn’t make)

    • canola oil
    • 2 corn tortillas, cup into 1/4 inch strips
    • 1 teaspoon Cajun seasoning

    For the dressing (that I didn’t make either)

    • 2 tomatillos in olive oil, skins removed
    • 3 tablespoons + teaspoon olive oil
    • 1 tablespoon rice vinegar
    • 1 teaspoon agave nectar
    • salt and pepper

    To Serve

    • 2 avocados
    • sprouts

    1. Make the quinoa: place all of the quinoa ingredients in a bowl and toss together

    2. Make the sweet potatoes: Preheat the oven to 400F. Toss the sweet potato with oil and season. Place on a baking sheet and cook until the centers are soft (around 15-25 minutes).

    3. Make the dressing: Lower the oven temperature to 350F. In a bowl, toss the tomatillos with one teaspoon of oil. Place on a baking sheet and roast for 15 mins. Transfer to a food processor,  add the vinegar, cilantro and agave nectar and pulse to combine. With the motor running, pour the remaining 3 table spoons of oil in a thin stream. Continue blending until emulsified. Season with salt and pepper.

    4. Make the tortilla strips. Pour 2 inches of oil into a heavy pot. Heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned (1-2 mins). Drain on paper towels and sprinkle with Cajun seasoning.

    5. The next two steps are about making it look pretty on a plate. My wrist is kinda sore right now so I’ll skip that… Just try to make it look pretty! :D

    Passover + Veganism = Eeeeek

    Posted in Uncategorized with tags on March 30, 2010 by Eternal Pessimist

    I’m not Jewish actually. But I was musing the other day what it would be like to be vegan during Passover. Aside from the no grain thing, Ashkenazi Jews (traditionally from Europe) also eliminate rice, seeds and legumes. Basically, you’re eliminating some pretty key vegan staples there. Anyway, a friend of mine said it would be pretty much impossible to be vegan during Passover. I took this as a challenge and I told him that for the next three days (out of the eight) I’d go semi-kosher for Passover. I say “semi” because I’m not making sure my food is certifiably kosher. Also, there are a lot of family traditions and whatnot and it’s common for a lot of places that talk about what’s kosher for Passover and what’s not to say “if you’re in doubt, consult your local rabbi”. Well, I dont’ have a rabbi (as I’m not Jewish) so I decided to either consult my friend or make the executive decisions myself.

    There are a lot of annoying things that come with being a vegan at Passover. For a start… butter is kosher, but if you’re following Ashkenazi traditions, vegan butter is not because it contains soy… As of Day One, my solution to this problem is to just not make anything that would require butter of any kind.

    So today instead of having my normal toast and/or bagel, I had awesome smoothie which I drank before I could take a picture of it (made with orange juice, pineapple, strawberries and bananas). And then I followed that up with some fried shredded potato things. Basically I just shredded potato and onions and through it in the pan like that.

    Lunch was…. well, actually, breakfast kind of was lunch because it was lunch time by the time I go around to making the potato things.

    Dinner was…

    THIS:

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    and a roasted tomato/garlic soup:

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    I’ll have the recipes up later =)

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