Showing posts from June, 2017

Asian Mexican Fusion Stew

1 cup white onion, diced 1 cup white mushrooms, diced 1-2 poblano peppers, diced 1/2 a jalapeno, minced 1/2 a serrano, minced 2 chipotles and 1 tbl adobo sauce 3 cloves garlic, thinly sliced 1 1/2 inches fresh ginger root, microplaned 1 can garbanzo beans, plus 2 tbls of the can brine 3 cups water 1/2 cup red wine 1 tbl canola oil 1 tsp spicy mustard 1/2 tsp soy sauce 2-3 tsps sriracha 3 pieces allspice 1/2 tsp coriander 2 tsps sesame seed 2 tsps salt 1 tsp black pepper Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid. Serve over fluffy white rice.

Coconut Lime Curry Vegan Mac and Cheese

I wanted to make a vegan coconut lime curry. Which I did. It was a good broth/sauce that had a bit of heat. I didn't take a picture of it by itself. But it was good. But there are lots of recipes and pics of such sauces on the internet. Did we really need another? Yes, no, maybe so. Doesn't matter. What I've created is a totally new take on vegan mac and cheese. Using the coconut lime curry sauce and adding to it barley and lentils turned the whole thing into a rich, creamy, cheesy vegan dream. I know, everyone says that about their vegan mac and cheese, but in this case it's actually true. Though technically not mac and not cheese. But when I ate it felt like that was just what I was eating. The trick is that the starches from the barley and lentils thickened up the coconut curry sauce in such a perfect way. 1 can coconut milk 2 cups water 1/4 cup vodka 2 tbls white vinegar 3 cloves garlic 1/2 a medium white onion 2 poblano peppers 1 jalapeno pepper 1

Pea Puree and Carrot Puree Using Almond Milk

I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great. I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing. Carrot Puree 2 cups roughly chopped baby carrots 1 cup almond milk 1 clove garlic 1/4 cup fresh cliantro 1 slice rye bread seeded with caraway 1 tsp olive oil 2 tbls hot sauce 1 tsp each salt and pepper 1-2 tsps dill to taste Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes. Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired. Pea Puree 2 cups frozen green peas 1/2 cup almond milk 1 clove garlic 1/3 cup fresh cilantro 1/4 cup vegetarian parmesean 1 tsp each salt and pe