I wanted generic suburban Chinese takeout but it would of been good of me to cook so I cooked this. Read the rest of this entry » «Takeout Beef & Broccoli»
Monthly Archives: June 2012
Chickpea Black Bean Hummus
Ok so we’ve made hummus before and it turned out pretty well. Why stop there right? In continuing this vegan-ish kick, I’ve been trying to keep vegan snacks around the house that I can eat when I’m craving something and not break my good streak. Hummus always satisfies me.
When I first started making hummus, I was skeptical of adding water. I didn’t think it really contributed any flavor so why would I want it in my dip? Well, instead of contributing, it mutes the rest of the flavors a bit and makes the whole dish more appealing. I keep the processor running and add it in slowly until I achieve the desired consistency.
Last note on this recipe, it comes out a really cool lavender color. That’s always fun and looks great in a white bowl.
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Kale Smoked Tofu Noodle Bowl
Hey everybody it’s VEGAN TIME!
Picking up and cooking vegan / having vegan items around has been much easier than I thought it would be. With summer here, the varieties of fresh vegetables, it’s been a slam dunk. I’ve been loving the things I’ve been making and I’m excited for all that I’ve yet to learn.
One site in particular, C’est La Vegan has been particularly good in showing me techniques and providing me inspiration. I found this post entitled Quick Noodles with Kale and Tofu and I knew I had to make it. I’m reprinting her recipe and I highly suggest giving this a try. It’s pretty fantastic and the prep couldn’t be simpler.
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Anchovy & Squash Blossom Tagliatelle
So I went to Italy recently and ate lots of good food and a few of those things were anchovy pizza. One of the best of the several versions I ate was a white pie with whole anchovies and squash blossoms. The taste of squash blossoms are pretty subtle and anchovies are not–understatement–but the former provides texture and the latter does the work on flavor.
Something I did not get to eat but sounded killer was tagliatelle with squash blossoms and botarga. Botarga is dried, aged fish roe, which issomething salty and fishy to pack a punch. Been looking for it since I got back home but the Italian Market came up empty and other leads fizzled out. Bummer. Anchovies make a decent enough substitute in a pinch.
I did get some squash blossoms, from my mom’s garden. Dudes, my mom’s garden! The farmers market is a bourgeois indulgence as far as produce needs go. Looking forward to cooking with all the other stuff when it starts coming in.
In the meantime, we have this dish.
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Mango Salsa
As a topping to the kalua pork, we came up with the idea to throw together a quick mango salsa. It seemed Hawaiian-esqu enough and also, mangoes were on sale at Whole Foods. Why not put them together right?
Typically, I tend to be be a bit heavy handed when spicing things. What can I say, I really enjoy bold flavors. This recipe however is actually very well balanced. You really only need a tablespoon or two of the lime juice and the zest goes a long way in it. Similarly, with the jalapeno, you might want to rib it before you mince it up. It all depends on your preference. I also love the trader joe’s orange vinegar for another citrus flavor.
Bonus points, it’s vegan.
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