Super-Nutritious Oatmeal Breakfast - Vegan

We've all heard at some point in our lives that the breakfast is the most important meal of the day, right?

What do you eat for breakfast? Do you even eat breakfast? I can't function without breakfast... I usually start my day with a glass of water and a protein shake, but that's only half of the breakfast I eat everyday, just enough to give me energy to take my dogs out for a walk. I eat the other half of my breakfast after the walk.
When I'm running out of time, I just grab a bowl of cereal or a couple of pieces of whole wheat toast with almond butter. When I have 5 extra minutes to spare in the morning, I cook this Super-Nutritious Oatmeal Breakfast. Well, it really doesn't take 5 minutes to cook, but it seems like it take a little longer to eat it since it's really hearty.

What goes in your body (1 vegan):

• 1/2 cup old fashioned rolled oats
• 1 cup water
• 1-2 tbsp raisins
• 1-2 tbsp roasted flax seeds
• 1/4 cup diced apple (sauteed with "butter" and cinnamon)
• 1-2 tbsp roasted wallnuts
• 1-2 tbsp ground chia seed
• 2-3 tbsp almond milk

You are going to:

1. In a small pan, cook oatmeal in water over medium low heat for 2-3 minutes. Add all the ingredients except almond milk into the pan while cooking and mix well.
2. Adjust the thickness to your liking by adding some almond milk.

Tips from the chef:

• If you prefer cooking in a microwave, you can use quick-cook oats. (Remember though that old fashioned rolled oats are more whole and nutritious.)
• If it's not sweet enough, you can add sugar, maple syrup, agave syrup, honey, etc. I recommend having several bites before adding a sweetener since raisins and apples add a natural sweetness to it.
• I lightly cook a couple of diced apples in "butter" and cinnamon, and keep it in the refrigerator so that I don't have to prep an apple each time I make this breakfast. As you saw on the 'Power Couple' article I posted on my Facebook page, oatmeal and apples make perfect couple! If you are short on time to cook apples, just add diced apples and sprinkle some cinnamon to your oatmeal. 

Bon appétit!

This soluble fiber rich breakfast is a perfect choice to promote heart health. Oatmeal contains beta-glucan, a cholesterol-lowering fiber, and avenanthramides, compounds that shield LDL cholesterol from harmful free radicals. I will write more about the benefits of flax seeds and chia seeds tomorrow.

Potato&Cauliflower Curry - Vegan

The more I cooked Indian food, the more I realized how handy my spice box is! I end up adding a little more of this and that from my spice box as I adjust the taste according to my liking. I'm posting one of the easy curry recipes that I like here. The amount of spices used in this recipe is quite moderate in my opinion, but I will stick to the original recipe here since I know some of us are not used to eating food with a lot of spices (I don't just mean "hot" spices when I say spices) and prefer mildly flavored food. But, if you prefer spice-rich foods like me, please feel free to be generous with your spices!

What goes in your body (4 vegan):

• 1/2 cup vegetable oil
• 1/2 tsp cumin seeds
• 4 dried red chilies
• 2 onion, sliced
• 1 tsp finely chopped fresh gingerroot
• 1 garlic clove, crushed
• 1 tsp chili powder
• 1 tsp salt
• pinch of ground turmeric
• 3 potatoes
• 1/2 cauliflower, cut into small florets
• 2 fresh green chilies
• 1/4 bunch of cilantro, chopped
• 2/3 cup water

You are going to:

1. Heat the oil in a large pan. Add the cumin seeds and dried red chilies, stirring to mix.
2. Add the onions to the pan and cook, stirring occasionally, until golden brown.
3. Mix the ginger, garlic, chili powder, salt and turmeric together in a bowl. Add the spice mixture to the onions and stir-fry for 2 minutes.
4. Add the potatoes and cauliflower to the onion and spice mixture, stirring to coat the vegetables in the spice mixture.
5. Reduce the heat and add the green chilies, cilantro and water to the pan. Cover and let simmer for 15-20 minutes.
6. Serve with cooked rice and/or Indian breads. 

This one is served with Basmati rice cooked in the Punjab style and Dhal (lentil dish).


Tips from the chef:

• I recommend serving with Dhal or other kind of more liquidy curry dish with it since this is a relatively dry curry.
• It may seem like 1/2 cup of vegetable oil is too much but it's needed to evenly coat all the vegetables with spice mixture. 
• I typically use olive oil for most of my cooking but I particularly like to use vegetable oil with this recipe since high cooking temperature of vegetable oil brings out more sweet flavor out of onion.

Bon appétit! 

Braised Lebanese Eggplant with Chickpeas - Vegan

This dish was so good that just thinking about it makes my mouth water... I forgive you if you haven't tried any of the recipes from my blog, but you must try this one! (If you don't, it's your loss!) Okay, I'll stop... so that you can start cooking...

What goes in your body (4 vegan):

• 2 tbs olive oil
• 1 large onion, diced
• 6 medium Japanese eggplant, quartered lengthwise and cut into 2-inch pieces
• 1 clove garlic, minced
• ½ tsp ground allspice
• ¼ tsp ground cumin
• 1 cup marinara sauce
• 1 tbx red wine vinegar
• 1 15-oz can chickpeas, rinsed and drained
• 2 large int springs, plus 2 tbs chopped mint
• Karam's garlic sauce

You are going to:

1. Preheat oven to 325F
2. Heat oil in Dutch oven over medium-high heat. Add onion and sauté 7 minutes or until soft.
3. Stir in eggplant, and cook 5 minutes or until beginning to brown.
4. Add garlic, allspice, and cumin, and cook 1 more minute.
5. Stir in marinara sauce, vinegar and 2/3 cup water, and bring to boil. Reduce heat to medium and simmer 5 minutes.
6. Remove from heat, and stir in chickpeas. Season with salt and pepper.
7. Lay mint springs on top of eggplant mixture, cover, and transfer pot to oven. Cook 45 to 50 minutes, or until eggplant is tender.
8. Remove mint springs, and stir in chopped mint. Serve hot or at room temperature.

Secrets from the chef:

• I don't have a Dutch oven, it turned out fine with my oven-proof stainless steel pot.
• I didn't have any mint handy... so I replaced water with mint tea to add a minty flavor. It's probably much better with fresh mint, but I didn't feel like spending any money on mint which grows like a weed in my yard during summer time...
• You MUST have Karam's garlic sauce!
• This can be served with brown rice, quinoa or flat bread.
• The original recipe is from the Vegetarian Times. 

 Bon appétit!

Tapioca Pudding - Vegan

I was just browsing through some items at a local oriental grocery store the other day and I saw a bag of tapioca for $0.99. I've never bought or cooked tapioca before, so I don't know if it's a good price or not, but... I thought, "hey I could make some tapioca pudding and it's only ninety-nine cents even if it doesn't turn out to be good!" The instructions on the bag were written in poorly translated English, but I think I got the essence of how to cook it. I understand some people are absolutely turned off by tapioca's texture... so this may not be for everyone. But, if you like something light for a dessert, you may want to give it a shot!

What goes in your body (4-6 vegan):

• 1/4 cup of small tapioca pearls
• 1 can of coconut milk
• 1-2 tsp sugar
• 1 tsp cinnamon powder (optional)
• 1 tsp vanilla extract (optional)
• 2 tbsp flaked coconuts (optional) 

 You are going to:

1. In a medium sauce pan, bring 4-5 cups of water to boil.
2. Add tapioca to boiling water, cook for about 5 minutes, turn off the heat and let it stand for an hour.
3. Using strainer, rinse tapioca under cold running water. If the pearls get stuck together, separate them into individual pieces with you finger.
4. In a bowl, mix tapioca with coconut milk. (Add some water if needed to achieve desired consistency.)
5. Mix in sugar and optional ingredients.

  Secrets from the chef:

• Stirring frequently while re-hydrating tapioca will prevent them from sticking together. 
• Tapioca is made out of starch extracted from cassava ( a root vegetable commonly used in Southeast Asia and South America) and is gluten free.

Bon appétit!

Peperoncino - Vegan

This has been one of my favorite pasta dishes for many years, and it happens to be one of the easiest and cheapest meals to cook. It only requires five ingredients from your pantry!

What goes in your body (4-6 vegan):

• One bag of whole wheat spaghetti
• 1/3 cups of extra virgin olive oil
• 8 cloves of garlic, thinly sliced
• 4 dried red chili pepper
• Salt to taste

You are going to:

1. In a large pot, boil water and cook spaghetti according to the instructions on the package.
2. Meanwhile, heat olive oil over medium heat in a large pan.
3. Cook garlic in heated oil until crisp and golden.
4. Using kitchen scissors, cut red chili pepper into small rings, add them to the pan and cook for a minutes. Turn off the heat.
5. Drain spaghetti, add to the pan along with salt and mix well with oil.
6. Serve immediately. 

Secrets from the chef:

• You can use more (or less) garlic depending on your perferences.
• To make it less spicy, de-seed chili before cutting.
• Please be careful not to overcook garlic to avoid bitter taste to develop.
• I usually serve it with fresh green salad. 

Bon appétit! 

Chipotle Chili - Vegan

I like Chili because I can throw a lot of nutritious and tasty ingredients into one pot! It's so easy to make and pretty inexpensive and satisfying. There are so many varieties of Chili recipes out there, this one has a nice smoky flavor from chipotle.

What goes in your body (4-6 vegan):

• 2 tablespoons olive or canola oil
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 large stalks of celery, chopped
• 1 medium green bell pepper, cored, seeded and chopped 
• 1 medium red bell pepper, cored, seeded and chopped 
• 3 cloves of garlic, minced
• 1 to 3 tablespoon finely chopped chipotles in adobo
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 (28 ounce) can diced tomatoes, with liquid 
• 2 cups cooked red kidney beans, rinsed and drained
• 2 cups cooked black beans, rinsed and drained
• 1 avocado, chopped (optional)
• Green onion to garnish (optional)

You are going to:

1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. 
2. Add chipotle, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and water. Gently simmer over low heat, uncovered, for 45 minutes.
3. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions and avocado, if desired.

Secrets from the chef:

• You can use vegan sour cream and cheese as optional toppings.
• I served with my favorite tortilla chips - 'Veggie and Flaxseed Tortilla Chips' from Trader Joe's.
• The original recipe can be found here.

Bon appétit! 

Sprouted Beans and Mushrooms

One day, my friend Sarah visited me with some yummy food from a health food store. One thing she had was sprouted beans, and I believe the original intent was to use them as a topping for a salad. They certainly added interesting texture and flavor to my salad, but I had a feeling they would taste much better when cooked lightly and decided to make quick stir-fry dish for my lunch with leftover beans... and I was right! (At least in my own opinion.) Quickly cooking them brought out more flavor and sweetness from the beans.

Here's what I did with them:

What goes in your body (1 vegan):

• 1 tbsp of extra virgin olive oil
• 1 packet of mixed bean sprouts
• 1/2 pound of mushrooms, sliced
• 1/2 tsp of curry powder
• Salt and pepper to taste

You are going to:

1. Heat olive oil in a pan over medium high heat.
2. Add mushroom to the pan and cook for 1-2 minutes.
3. Add bean sprouts and curry powder to the pan and cook another 2 minutes.
4. Season with salt and pepper.

Secrets from the chef:

• As you can see in the picture, the bean sprouts used here are very different from the mung bean sprout you typically see in oriental grocery stores. (You can find mixed bean sprouts in health food stores where you find items like alfalfa.)

Bon appétit! 

I've also learned from kelli's blog that you can sprout your own beans. I have not tried yet, it looks like an interesting project and I'm sure it's a much cheaper way. I was pleasantly surprised to find out that there are gadgets out there for sprouting beans... Who knew!

Mozambique Vegetable Stew - Vegan

This recipe was shared by @brigidigit via Twitter and I was intrigued by its name. It has so many different kinds of vegetables and is very satisfying!

What goes in your body (4-6vegan):

• 1 large sweet potato or yam, peeled and chopped into bite sized pieces
• 2 stalks celery, sliced lengthwise and chopped into bits
• 1 Tbsp or to taste minced fresh ginger
• 1 Tbsp or to taste minced fresh jalapeno
• 3 Tbsp olive oil or to taste
• 2 - 3 chopped scallions
• 1/2 bunch chopped cilantro
• 1 tsp cumin
• 1 tsp turmeric
• Pinch of asefetida
• 1/2 - 1 cup tomato sauce
• 1 head broccoli, stalks peeled, chopped small
• 2 carrots, peeled and diced
• 1 cup chopped green beans or peas
• 14 oz can coconut milk
• 2 cups kale, stemmed and chopped in small pieces
• Salt or soy sauce to taste

You are going to:

1. Heat olive oil on medium high in a pan, sauté celery, asefetida, fresh ginger and jalapeno briefly.
2. Add yam, cook stirring for five minutes, lower heat, cover and cook for another five minutes.
3. Add scallions, cilantro, spices, broccoli, carrots and beans. Turn up the heat, cook stirring for five minutes.
4. Mix in tomato sauce, cook until hot, cover and simmer five minutes.
5. Mix in coconut milk, cook two minutes. (Add water if it seems too thick.)
6. Add chopped kale, stir and cook for two more minutes. (Cook a few minutes extra if the veggies seem to need it.)
7. Add salt or soy sauce to taste

Secrets from the chef:

• Excellent with rice, quinoa, or flat bread.
• Don't overcook the vegetables unless you like them mushy. 
• I didn't know (and still don't know) what is "asefetida" and where I can buy it... I added some chopped garlic instead. 
• Original recipe can be found at 'Savvy Vegetarian'.

Bon appétit! 

Couscous-filled Mushrooms - Vegan

I love mushrooms! I still think the underside of big mushrooms are rather creepy... you know the massive dark brown layers... Anyway, this recipe is so easy to make, yet has a gourmet feel to it.

What goes in your body (4vegan):

• 2/3 cup couscous
• 2/3 boiling water
• 1/2 tbsp "butter" or margarine
• 2 tsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1tsp garam masala
• Pinch of cayenne pepper
• 8 large mushrooms, such as portobello

You are going to:

1. Preheat oven for 400°F.
2. In a large bowl, add couscous, pour over boiling water, cover and set aside for 5 minutes or until water is absorbed. Add "butter" and toss gently with a fork.
3. Heat oil in a large skillet over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add garam masala and cayenne pepper and cook for one more minute.
4. Add onion mixture to couscous and toss to combine.
5. Remove stalks from mushrooms and fill with couscous mixture.
6. Bake them on a lightly greased cookie sheet for 10-15 minutes or until mushrooms are tender.
7. Serve with fresh greens or roasted vegetables.

Secrets from the chef:

• If it is an outdoor grilling season, you can cook them on a grill as well.
• For your non-vegan friends, you can top them with crumbled feta cheese prior to cooking.

Bon appétit!

Edamame Hummus - Vegan

Yesterday, I posted a recipe for 'Garliciest Garlic Hummus', but I understand that not everyone is a garlic junkie like me... Here's another hummus recipe for you! This one has a much milder flavor and beautiful light green color.

'Edamame' is the Japanese word for soybean. If you are trying to get more soy protein in your diet, eating unprocessed soybean is a much healthier way than buying processed soy products. You can buy frozen edamame with or without shells at Trader Joe's, while fresh ones are also available at oriental grocery stores. You can just boil them and sprinkle a little bit of salt for a snack/appetizer. It's not only delicious and healthy, but also fun to pop edamame beans out of the shells into your mouth!

What goes in your body (vegan):

• 2 garlic cloves
• 1/2 cup Italian parsley
• 1 1/2 cups frozen shelled edamame
• 4 tsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 2 tbsp tahini
• 1/4 cup water
• 3 tbsp fresh lemon juice
• paprika to garnish

You are going to:

1. Cook edamame according to the package instructions. (Boil 5-10 minutes.)
   
   
   
2. Chop garlic and parsley in a food processor until very finely chopped.
3. Add remaining ingredients except for 2 tsp olive oil and paprika and process until smooth. 
4. Spoon hummus into a serving bowl. Drizzle with 2 tsp olive oil and sprinkle with paprika, and serve with fresh vegetables, crackers or pita bread.

Secrets from the chef:

• You may want to serve with herb or salt crackers since this is very mild flavored hummus. I don't recommend serving along with yesterday's 'Garliciest Garlic Hummus'... (The delicate flavor will be completely overwhelmed by garlic... I'm speaking from experience here.)

Bon appétit! 

Garliciest Garlic Hummus - Vegan

Disclaimer: You should not try this recipe if you are 'Twilight' fan... It will scare your handsome vampire right out of his pale white skin...!

What goes in your body (vegan):

• 2 cups garbanzo beans 
• 1/2 cup tahini (sesame paste)
• 1/4 ~ 1/2 cup extra virgin olive oil
• 1 bulb of garlic, peeled
• 1 lemon
• Paprika & cilantro to garnish (optional) 

You are going to:

1. Mix garlic and 1/4 cup of olive oil in a food processor until the mixture is smooth. 
2. Add garbanzo beans, tahini and freshly squeezed lemon juice to the mixture and process until smooth. (If the mixture seems too thick, add some more olive oil)
3. Let it sit in the refrigerator for 24 hours before serving.
4. Garnish with paprika and cilantro, and serve with fresh vegetables, crackers or pita bread.

Secrets from the chef:

• Letting it sit in the refrigerator for 24 hours brings out more flavor from the garlic and takes the edge off of spiciness from fresh garlic . If you have to serve immediately, use only 1/2 bulb of garlic or roasted garlic instead.
• Avoid eating this before going out to see someone ;)
• If you don't own a food processor, buy Trader Joe's Garlic Hummus Dip. It's delicious, though it's not as garlicy as this one.
  

Bon appétit! 

Black Bean and Corn Salad - Vegan

This is an inexpensive, yet delicious and filling salad. It's perfect for nights that you don't want to turn on the oven or stove. It also makes a great side dish and is well-suited for a potluck dinner. (What more can you ask from one recipe?)

What goes in your body (vegan):

• 2 cups black beans, drained
• 2 cups corn, drained
• 6 tbsp fresh lime juice
• 5 tbsp extra virgin olive oil
• 1/4 cup red onion, minced
• 1/4 cup scallions, minced
• 1/4 cilantro, minced
• 2 tsp cumin
• salt & pepper
• 1/2 cup fresh tomatoes, chopped
  

You are going to:

1. Mix all ingredients, except the tomatoes, together.
2. Add salt and pepper to taste. Cover and chill.
3. Shortly before serving, toss in the tomatoes.

Secrets from the chef:

• This salad can be prepared the night before. The flavor get blended better as you leave it in the refrigerator over night. Don't forget to toss in the tomatoes just shortly before serving.
•  You can turn it into a satisfying, healthy, main dish by adding some cooked small pasta such as orzo or couscous, or whole grain such as quinoa or wild rice.

Bon appétit! 

Asian Avocado Aioli - Vegan

Okay, here we go. You get my confession... I ate three chicken nuggets, a bite of Ethiopian lamb dish, and probably something else at the party last weekend. They were good but I've been paying the price ever since... I'm getting better now but my entire last week was ruined. My energy level was super low and I couldn't focus. I spoke with my voodoo doctor ( = my naturopath doctor) today and she told me that it can take up to two weeks for the body to be clean from the wrong food. (Sigh...) They were good. Was it worth it? Absolutely not!! So here I am, lagging behind everything from last week because I didn't get as much done last week. But I still want to keep my promise I made to myself when I started this blog - "One Post Everyday". This is going to be a very short post, the recipe is excellent nonetheless.

What goes in your body (vegan):

• 1 avocado
• 2 tbsp rice vinegar
• 1 inch ginger, grated
• Salt

You are going to:

1. Mix all the ingredients!

Secrets from the chef:

• Make it fresh right before serving so that avocado keeps its fresh color.
• It goes really well with fish (if you are not a vegan.)

Bon appétit!

Polenta with Stewed Peppers and Tomatoes - Vegan

The bright colors of the peppers and tomatoes make this dish delicious-to-your-eyes and perfect for entertaining your guests.

What goes in your body (4 vegan servings ) :

• 3 cups water
• 1 cup polenta (coarse-ground yellow cornmeal)
• 3 tbsp extra virgin olive oil
• 3 cloves garlic, finely chopped
• Salt, to taste
• 1 medium onion, thinly sliced
• 1 large red bell pepper, cut lengthwise into thin strips
• 1 large yellow bell pepper, cut lengthwise into thin strips
• 1 pound fresh plum tomatoes, coarsely chopped
• 1/4 tsp dried oregano
• Freshly ground peppers, to taste
• 1/2 tsp red wine vinegar
• 1/2 tsp sugar
• 2 tbsp finely chopped fresh flat-leaf parsley, to garnish
• Pitted kalamata olives

You are going to:

1. Lightly oil a 10 inch pie plate, then set aside.
2. In a medium saucepan, bring the water to boil over high heat. Slowly add the polenta, stirring constantly with a long-handled spoon. Reduce the heat to low and stir in 1 tbsp of the oil, one third of the chopped garlic, and salt. Cover and cook, stirring occasionally, until the corn particles are tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes.
3. Spoon the polenta into the prepared pie plate, pressing down with the back of a large spoon to form a smooth surface. Let stand for 20 minutes to become firm. (Cover with foil and keep it warm.)
   
   
   
4. Meanwhile, in a medium pan, heat the remaining oil over medium heat. Add the onion and cook stirring often, until softened but not browned. 
5. Add the bell peppers and remaining garlic, cook stirring often, until the peppers are softened but still somewhat firm.
6. Add the tomatoes, oregano, salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
7. Add the vinegar and sugar, stirring well to combine. Cook uncovered, stirring occasionally until the mixture is slightly thickened, about 5 minutes.
8. Spoon the tomato mixture on top of the firm polenta and garnish with parsley.
   
   
9. Cut into wedges and serve with greens and olives.

 Secrets from the chef:

• It may seem like a lot of work when reading the recipe, but fear not! It's actually quite simple to make.
• I recommend serving with a lot of olives to add more flavor to the meal. Go splurge on good olives from a fresh olive bar! 
• The original recipe can be found in The Mediterranean Vegan Kitchen. (One of my recommended books on the list.) 

Bon appétit!

Zesty Coconut Lime Wedding Cookies - Vegan

No, nobody was getting married... but these cookies looked so irresistibly delicious! That's why I like cookbooks (or blogs) with pictures. Those text-only recipes just don't do it for me. (Although they leave a little more room for me to be creative and they don't make me feel the frustration of "Oh no, my dish doesn't look anything like what's in the picture...!") Here's the lovely picture of 'Zesty Coconut Lime Wedding Cookies'. They don't look as pretty as the one from 'The Vegan Cookie Connoisseur' where I found the original recipe, but I'm quite happy with how they look and taste!

What goes in your body (about 2 dozen vegan cookies ) :

• 1 1/4 cups margarine
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons lime juice
• 3/4 teaspoon lime zest
• 1 1/4 cups cornstarch
• 1 1/2 cup flour
• 3/4 cup sweetened flaked coconut
• 2/3 cup sweetened flaked coconut for rolling and sprinkling
  
  Lime glaze:
• 2 tablespoons lime juice
• 1/2 cup powdered sugar
• 1/4 teaspoon coconut extract
  

You are going to:

1. Preheat oven to 375°F.
2. Cream the margarine, powdered sugar, vanilla, coconut extract, lime juice, and lime zest in a large bowl until smooth.
3. Gradually add in the cornstarch and flour, beating after each addition, then stir in the coconut, kneading it in if necessary. (If the dough is crumbling, add a touch more lime juice or a splash of soy milk.)
4. Roll dough into balls, about 2 tablespoons each.
5. Pour the coconut into a small bowl, then roll each cookie in the coconut and place on a parchment-lined cookie sheet.
6. Sprinkle the rest of the coconut on top of the cookies.
7. Bake cookies for about 15 minutes or until firm and the bottoms are golden brown.
8. Let sit on cookie tray for at least 10 minutes before moving to a cooling rack or they will crumble when you transfer them.
   
   
   
9. To make the glaze, combine all ingredients in a small bowl and stir until smooth.
10. When the cookies are almost completely cooled, dip each one in the glaze and let sit until the glaze dries. (Optional: Sprinkle a bit of green sugar on top of each cookie.)

 Secrets from the chef:

• I made mine into smaller, pop-in-your-mouth-size rolls since I was bringing them to a party where there were a lot of kids and adults. This would prevent the cookies from crumbling while taking a bite. (The recipe yielded about 40 cookies.)
• If you are making them larger, please be aware that you are going to need more coconuts flake and lime glaze because the total surface area to cover increases.
• I used 'nucoa' (no partially hydrogenated soybean oil) instead of margarine. 

Bon appétit!

 

Herbs - Getting ready for the Winter

I love living in Seattle, it's such a beautiful place! I actually don't mind the fact that it rains almost everyday and gets really gloomy from October to May. But I know that my herbs and vegetables outdoor would rather live in sunny California... I decided to harvest a bunch of herbs today to start getting ready for the Winter before they go dormant (or die). I harvested two bucket fulls of rosemary, oregano, thyme, chive, and basil.

Rosemary, oregano and thyme dries well by simply hanging them upside down in a dry cool place. I made small bouquets and hung them inside of my pantry. I have to leave the pantry door open ajar to invite fresh air in, but the whole area smells so nice and fresh! I made many small bouquets instead of bigger ones because they dry faster and it's easy to give them as gifts to my friends.

Basil and Chives have higher water content and they don't dry well with the same method. The easiest way is to use a dehydrator, but I don't have one. I also read that I can oven-dry them, but I was concerned that they may lose flavor... So I decided to marinate them in olive oil to make flavored oil.

I chopped them into really, really small pieces. I suppose you can use a food processor to accomplish the same results, but I didn't want them to be grounded up. I also added finely chopped garlic in the mix.

This makes oil that is perfect for roasting vegetables. All you have to do is toss some vegetables in the oil, sprinkle a little salt, and bake them in the oven.

I baked onion, french green beans, squash and Brussels sprouts with this flavored oil as a part of the dinner. I was a little afraid that my husband was going to hate me... he's an outspoken Brussels sprouts hater and he really doesn't like squash either... Green beans weren't on his good-list last year, but he has opened up to green beans since I started using fresh french green beans from my garden. He actually liked this side dish!! Or maybe he was trying to be nice to me...?

I love cooking with fresh herbs! I can't imagine my life without them... I would buy an AeroGarden if I could afford one right now. (or move to sunnier place?)

Thai Red Curry with Green Beans and Eggplant - Vegan

I got this recipe from the 'Vegetarian Times' which is a great resource for recipes and information for a vegetarian lifestyle. Some of their recipes are vegan-friendly as well. The rich flavor of coconut milk is very satisfying, and you don't really miss meat even if you are an omnivore.

What goes in your body (4 vegan servings ):

• 2 tbs peanut oil
• 3 small Japanese eggplant, sliced (about 1 lb.)
• One 13.5-oz. can light coconut milk (do not shake the can)
• 3 cloves garlic, minced
• 1 tbs minced fresh ginger
• 1 tbs prepared red curry paste
• 2 tbs dark brown sugar
• 1 tbs soy sauce
• 1 thlb thin green beans, trimmed
• 1 large red onion, cut into 1/2-inch wedges
• 1/2 cup packed Thai or sweet basil leaves
• 2 tsp. lime juice
• Brown rice, cooked
  
  

You are going to:

1. Heat wok over medium-high heat. Add oil and eggplant, and stir-fry for 3 minutes, or until the eggplant begins to brown. Transfer to plate.
2. Spoon 3 to 4 tbs of the thick part of coconut cream from top of can into wok. Add garlic, ginger, and curry paste, and stir-fry for 1 minute. 
3. Stir in remaining coconut milk, brown sugar, and soy sauce. Add green beans, onion, and eggplant; cover, and simmer 8 minutes, or until vegetables are tender. 
4. Stir in basil and lime juice, then serve with cooked brown rice.  

Secrets from the chef:

• I found the original recipe above lacks a little bit of flavor. If you are not a pure vegan, replace the soy sauce with fish sauce; that will enhance the Thai flavor.
• Or you can try adding peanut butter or peanut sauce to add flavor.
• Be sure to use Japanese eggplants. They can be a little pricey but it is totally worth the extra money since they are softer and have more flavor. (They are skinny and kinda cute... Ellie the eggplant from my garden wanted to say hi to everyone!)
  
  

Bon appétit!   

Tortilla Soup - Vegan

Here's the recipe I promised yesterday. I usually make this soup whenever I make some Vegetable Broth. It's a money-saver and I love killing two birds with one stone... well figuratively speaking... I will post an original recipe from 'Quick and Easy Vegan Comfort Food', then I will write about how I incorporate the remaining vegetables from yesterday's Vegetable Broth.

(Sorry about this marginal photo.. I realized I forgot to take a picture half way through dinner. I will update with a better picture next time I make it.. if I remember...)

What goes in your body (4 vegan servings ):

• One 6-ounce can tomato paste
• 1/2 cup plain soy milk or oat milk
• 3 cups vegetable stock
• One 14.5-ounce can diced tomatoes with juices
• 1-2 chipotle peppers in adobo sauce, minced
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1 cup fresh or frozen corn
• 2 garlic cloves, minced
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1/2 cup cilantro, torn
• 1/2 avocado, diced
• Tortilla chips, crushed

You are going to:

1. Whisk the tomato paste with the soy milk in a medium stockpot until completely combined.
2. Add the stock, tomatoes with juice, chipotle peppers, onions, celery, corn, garlic, chili powder, and salt and pepper to taste.
3. Bring to a boil, lower heat, cover, and simmer for 10 minutes. 
4. Ladle into serving bowls and garnish with crushed tortilla chips, cilantro and avocado.

Secrets from the chef:

• In order to incorporate cooked vegetables from yesterday's Vegetable Broth recipe, replace onions and celery with 2 cups of cooked vegetables.
• Serve with sour cream for your non-vegan friend. 

Bon appétit!   

Vegetable Broth - Vegan

The weather is getting cooler here in Seattle, and starting to feel like Fall. It makes me a little sad to know that my vegetable garden's growing season is getting close to the end, but it also makes me a little happier since Fall and Winter are great seasons to cook nice&hearty soups. I just made my first batch of vegetable broth for this fall season. Yes, you can buy vegetable broth from the store and it's more convenient, but just like anything else, homemade ones are better and healthier than the store-bought ones.

What goes in your body (Vegan):

• 5 tsp extra virgin olive oil
• 3 small onions (about 1.5 pounds), coarsely chopped
• 4 small carrots (about 8 ounces), peeled and coarsely chopped
• 6 celery stalks (about 8 ounces), coarsely chopped
• 1 garlic head, cloves separated, crushed with the flat side of a knife, and peeled
• 12 cups water
• 12 springs flat-leaf parsley
• 2 tbsp fresh whole thyme leaves (or 2 tsp dried thyme leaves)
• 2 large bay leaves
• Salt and pepper to taste

You are going to:

1. In a large stockpot, heat the oil over medium-low heat. Add onions, carrots, celery, and garlic, tossing to coat with oil. Cook covered to keep the flavor of the vegetables in the pot, stirring occasionally, until the vegetables have softened, 15-20 minutes.
   
   
    
2. Add water, parsley, thyme, and bay leaves to the pot. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 2 hours. Remove from heat and adjust the seasoning as necessary. Cover and let the broth rest for 1 hour.
   
   
3. Strain the broth through a fine-meshed strainer into another pot. (Optional: Line the strainer with a cheesecloth and strain the broth again for smoother broth.)

 Secrets from the chef:

• While straining, press down on the cooked vegetables with the back of a wooden spoon to extract the liquid and get more broth out of them.
• Set aside the amount you use within a week and freeze the remaining broth. As I mentioned in earlier post, I use empty 'Fleischmann's' containers (measures one cup) to freeze broth for later use. You can also freeze the broth in ice cube trays and pop the frozen cubes into freezer bags for smaller quantities. (Avoid freezing entire batch in one container unless you are going to feed an army.)

• I save the vegetables (but no herbs) from the stock-making for later cooking. Most of the flavor and nutrition have been drained from them, but they still have a good amount of fiber and makes a good filler for some recipes. For example, you can mash them into mashed potatoes. (I will post a Tortilla Soup recipe tomorrow using the vegetables.)

Bon appétit!

Giant Bakery Style Double Chocolate Chip Cookies - Vegan

Have you ever heard chocolate chip cookies calling your name while giving your coffee order to the barista? Ever since I decided to go on an almost-vegan diet, their voices have gotten quieter and quieter. I just tell them that I'm a vegan (kind of true) and I can't eat them. It's empowering, but I still want some occasional chocolate chip cookies! Hence, the search for vegan chocolate chip cookie had begun. I found several recipes online but many of them had ingredients that I have never heard of, which means I'd have to go to a specialty store and they would probably be expensive. Then I found 'The Vegan Cookie Connoisseur'!!! Kelly Peloza, the creator of this recipe, explicitly says that "Making a batch of chocolate chip cookies shouldn’t involve running to five different health food stores searching for some elusive ingredient.” Yes, this is my kind of vegan baking! I found myself baking the following evening...

What goes in your body (8-10 giant vegan cookies ) :

• 1/2 cup chocolate chips (for melting)
• 1/2 cup soy milk
• 2/3 cup canola oil
• 2 teaspoons vanilla
• 1 1/3 cups sugar
• 2 tablespoons cornstarch
• 2 cups flour
• 2/3 cup cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup chocolate chip

You are going to:

1. Preheat oven to 350°F.
2. Melt the chocolate chips with 1/3 cup of the soy milk in either a microwave or in a glass dish placed in a saucepan of boiling water (makeshift double-boiler).
3. Pour the melted chocolate and soy milk into a large bowl, then add the rest of the soy milk, oil, vanilla, sugar, and cornstarch.
4. Add in the flour (unsifted), cocoa, baking powder, and salt. Stir until thoroughly mixed, then add the chocolate chips. (Look at this rich chocolaty dough, and it's safe to eat!)
   
   

5. Using your hands, grab handfuls of cookie dough and flatten them out to a little thicker than a 1/2″ on a cookie sheet lined with parchment paper. 
6.  Bake for about 15 minutes (shorter if you made smaller cookies) or until the edges are very firm, and the centers look chewy and feel soft to the touch. Let them rest on the cookie sheet for a minute or so, then very carefully transfer to the cooling rack.

 Secrets from the chef:

• When purchasing chocolate chips, read the ingredients carefully as some of them contain milk. 
• Surprise your non-vegan friend with this yummy cookie! 

I can't wait for her book 'The Vegan Cookie Connoisseur: Over 140 Simply Delicious Recipes That Treat the Eyes and Taste Buds' to come out in November. Perfect time for a Christmas gift! (Hint, hint...)

Bon appétit!