MAYAN CUISINE FROM GUATEMALA AND THE SOUTH OF MEXICO
Mayan cuisine is nowadays a blend of ancient Mesoamerican and European ingredients. The diet is based in four main ingredients: corn, beans, squash and chili pepper. Corn is eaten on a variety of ways, but mainly in the form of tortillas and tamales. Several different varieties of beans are grown; the most popular are the black ones. Different squash varieties provide flowers, leaves, fruits and seeds for the daily dishes. Chili peppers are used to condiment every dish, even some drinks.
The basic ingredients are supplemented with a variety of vegetables, mushrooms, fruits and spices like tomatoes, chocolate, vanilla, allspice, white cinnamon, avocado, peanuts, pineapples, guavas, papayas, yerba buena, honey, salt and many wild greens.
The combination of ingredients and the way that they are prepared, made the Mayan diet a very balanced, sustainable and healthy way to eat. Traditionally, the diet is mainly vegan, but for special events turkey, chicken, fish or pork are prepared with “recados” (a tomato based sauce thickened with pumpkin seeds). Broiling and stewing are the most popular ways to prepare dishes, but many vegetables and fruits are eating raw.
Enjoy!
TOSTADAS CHAPINAS
This appetizer is mainly eaten in the streets or at the farmer`s market.
Ingredients
-20 tortilla chips
-10 very ripe tomatoes
-5 chiltepe chili peppers
-2 big onions
- bunch of parsley
-1 bunch of yerba buena or mint
-Salt to taste
-Cooked black beans
-Farmer`s cheese crumbles if desired
-1 tbs of oil
Preparation
-Set the oven to broil.
-Wash tomatoes and parsley.
-Put the tomatoes and 1 onion in the broiler until the tomato peels separates from the flesh (about 10 minutes). Set the tomatoes and onion aside.
-Mean while cut 1 onion in very thin rings, diced the other one and chop the parsley and mint in very small pieces.
-Blend the beans.
-Fry half the diced onion until translucent in medium-low heat, add the beans and stir often until a paste is formed. The paste is called frijoles volteados. Set aside.
-Peel the tomatoes and grind them in the blender or molcajete, chop the broiled onion, add the chiltepe peppers, mint and salt to taste. This sauce is called chirmol.
-Put the frijoles volteados, chirmol, chopped parsley, onion rings, tostada chips and crumbled cheese in separate balls.
-Each person built its own tostada using the desired ingredients.
In the Guatemalan markets, they prepared them putting first the beans` paste over the tostada, then the chirmol, then the cheese, and finally the parsley and onions.
JOCON
Jocon or pollo en jocon is a party dish popular in Huehuetenango, in the western side of Guatemala. Some Guatemalan chefs are experimenting salmon jocon and other combinations. Today we are going to experiment by making it vegan.
Ingredients
-Water -- 2 cups
-Corn tortillas, chopped, soaked in water, drained -- 4
-Miltomates or Tomatillos, hulled and chopped -- 2 cups
-Cilantro, chopped -- 1 bunch
-Green onions, chopped -- 1 bunch
-3 garlic cloves
-3 Green bell peppers, chopped
-Jalapeño or serrano chile pepper, chopped -- from 1 to 5
-10 zucchinis or ronde de nice squash
-Green beans 1 pound
-Salt to taste
Preparation
-Simmer over medium heat the cilantro, green onions, miltomates, bell peppers and garlic.
-Steam the zucchinis, blanched the green bean, remove and set aside.
-Reserve broth and soak tortillas in it.
-Toast the squash seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.
-Prepare sauce in blender.
*Add the cilantro, green onions, miltomates, bell peppers, garlic and hot chile pepper and 1 cup of the reserved broth.
*Add the soaked tortillas and process to a smooth paste.
*Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.
-Add the green sauce to the vegetables.
-Serve warm with tortillas, tamales or rice.
PLATANITOS EN MOLE
Platanitos en mole is a Guatemalan dessert that is also a party dish, but it is now often eaten even for breakfast.
Ingredients
-2 pasa or pasilla chile
-2 cups sesame seeds, divided
-2 cups pumpkin or squash seeds
-1 cup unsweetened chocolate
-1cup hot water
-1 cup ripe tomato
-2 cinnamon sticks, broken into pieces, or 1 tsp. cinnamon powder
-1 tsp. Allspice
-Sugar to taste
-1/4 tsp. Salt
-5 ripe plantains
Preparation
-Roast the tomatoes. Roast the plantains with the peel.
-Soak pasilla chile in water for 15 minutes, remove seeds, finely chop, and set aside.
-In nonstick or dry skillet over medium heat add the sesame seeds. Stir 1 to 2 minutes, until lightly roasted. Be very careful, don`t burn them. Remove to bowl and allow cooling completely. Do the same with the pumpkin seeds.
-In another bowl add chocolate to hot water and stir.
-Save half of the sesame seeds for the end. In a molcajete or food processor grind half of the sesame seeds and all the pumpkin seeds.
-In a blender or food processor mix chopped chile, dissolved chocolate and water, tomatoes, cinnamon sticks, allspice . Add the grinded seeds, sugar to taste, and salt.Process several seconds until well blended.
-Peel the plantains and cut thin slices.
-In a pot stir in mole mixture from blender, add the plantains.
-Simmer uncovered, stirring continuously, over medium-low heat for 8 to 10 minutes.
-Serve and sprinkle with remaining sesame seeds.
GUACAMOLE
Ingredients
-5 ripe avocados
-2 limes
-5 Jalapeno chilies, washed and chopped
-1 ½ teaspoons natural sea salt, or to taste
-Tostada chips
Preparation
-Cut the avocados in half, then in half again, Remove the pits.
-Scoop out the flesh with a soupspoon and place in a salad bowl.
-Using a fork or the bottom of a glass, or one and then the other, smash the avocados until smooth.
-Add the juice of 2 limes, the chopped chilies, and salt.
-Blend well and serve with tostada chips of choice.
MEXICAN YAM PUDDING
(BUDIN DE CAMOTE CON LECHE DE COCO)
Ingredients
-4 pounds of orange yams (or sweet potatoes)
-2 cups brown sugar or grated piloncillo
-1 cup coconut oil
-1 Tablespoon powdered cinnamon
-3 cups coconut milk
-Zest of 1 orange
-1 cup of golden raisins
-1 cup pine nuts
-2 Tablespoons brown sugar
Preparation:
-Boil or bake the yams until tender, about 30 minutes and let cool.
-Peel and process with the brown sugar or piloncillo, coconut oil, cinnamon, and coconut milk until smooth.
-Add orange zest and half the raisins and pine nuts.
-Serve, sprinkled with the rest of the raisins and pine nuts and the brown sugar
Wednesday, June 10, 2009
Some Recipes from Spring PICA Seminar 09
-Sam Cushing's Lacinate Kale
Kale is lightly sauteed with vegetable oil, fresh lemon, salt and pepper.
-Steve Faris and Jody Mancuso's Vegan Pesto Bruscetta:
In food processor mix olive oil, avocado, basil, pine nuts, and garlic into paste.
-Hannah Fishman's Locro de Papa:
Start with soup stock and add potatoes, butternut squash, peas, milk, butter, onions, garlic, agi (Peruvian peppers), salt and cumin.
-Suzane Millward's Salsa
Slow cook tomatillos, peppers, and tomatoes. Let cool and then blend adding raw onions and salt to taste.
-Ann and Cuc's Humus
Cook 2 cans of garbanzo beans, 1/2 onion and 1/2 garlic head in 1/4 cup of olive oil. In food processor blend with 1 tsp. cumin, 1tsp coriander, 1/2 lemon, 1 habenero pepper
-Felix Vayssieres's Banana, Strawberry, Yogurt Fruit Salad
Put 1 1/2 quarts plain yogurt into a large bowl. Add 2 teaspoons vanilla extract and a tiny bit of cinnamon. Add sugar until a little sweet or to taste. Stir well. Cut up strawberrues and bananas and mix into the yogurt.
-Kaelin Huebner's Moroccan Carrot Salad with Ginger
In large bowl hand toss; 4 large grated carrots, 1/2 teaspoon each of cummin and coriander, 1 inch of grated fresh ginger, pinch of cayenne, 1/2 juice of lime, 2 tablespoons of extra virgin olive oil, 2 tablespoons of chopped cilantro.
-Sam Cushing's Lacinate Kale
Kale is lightly sauteed with vegetable oil, fresh lemon, salt and pepper.
-Steve Faris and Jody Mancuso's Vegan Pesto Bruscetta:
In food processor mix olive oil, avocado, basil, pine nuts, and garlic into paste.
-Hannah Fishman's Locro de Papa:
Start with soup stock and add potatoes, butternut squash, peas, milk, butter, onions, garlic, agi (Peruvian peppers), salt and cumin.
-Suzane Millward's Salsa
Slow cook tomatillos, peppers, and tomatoes. Let cool and then blend adding raw onions and salt to taste.
-Ann and Cuc's Humus
Cook 2 cans of garbanzo beans, 1/2 onion and 1/2 garlic head in 1/4 cup of olive oil. In food processor blend with 1 tsp. cumin, 1tsp coriander, 1/2 lemon, 1 habenero pepper
-Felix Vayssieres's Banana, Strawberry, Yogurt Fruit Salad
Put 1 1/2 quarts plain yogurt into a large bowl. Add 2 teaspoons vanilla extract and a tiny bit of cinnamon. Add sugar until a little sweet or to taste. Stir well. Cut up strawberrues and bananas and mix into the yogurt.
-Kaelin Huebner's Moroccan Carrot Salad with Ginger
In large bowl hand toss; 4 large grated carrots, 1/2 teaspoon each of cummin and coriander, 1 inch of grated fresh ginger, pinch of cayenne, 1/2 juice of lime, 2 tablespoons of extra virgin olive oil, 2 tablespoons of chopped cilantro.
Wednesday, May 13, 2009
Japanese Cooking Class
Rie Miyaura (mia@nodai.ac.jp)
(1) Principle
1. 食本主義 Shoku hon shugi: “Food is base, body is end, and mind is the further end” Sickness of the body and mind originate from food.
2. 医食同源 Ishoku dogen：“Medicine and food are the same”.
3. 身土不二 Shindo fuji: “Body and soil never isolate” Eat foods which are produced in the place you live, then you have harmonized your body and mind into the environment.
4. 陰陽調和 Inyo chowa: “Make balance in the yin and yan of food” the Balance of food makes you healthy.
5. 一物全体 Ichibutsu zentai : “Eat foods as whole” Life is balancing as a whole systems and whole is not the sum of the parts. So eat everything.
(2) Basic component of a Japanese Menu
一汁一菜 ichiju isai: rice, one soup, one veggie dish and pickles
一汁三菜 ichiju san sai: rice, one soup, three veggie dishes, which include one main (fish) and two sub veggie dishes, and pickles
(3) Traditional food stuff
+ Vegetables (Japanese radish, burdock root, lotus root, Japanese taro, Japanese yam, etc)
+ Fish (little fish, mackerel, Japanese horse mackerel, Brevoort, etc.)
+ Sea Weed (konbu, wakame, arame, nori, etc)
+ Soy bean products (tofu, fried tofu, soy sauce, miso, natto, etc)
+ Sake (Japanese rice wine, sweet cooking rice wine )
+ Vinegar (rice vinegar)
Sushi Rice
Ingredients:
• 6 cups Japanese rice
• 7 cups water
• 3/4 cup rice vinegar
• 5 Tbsp sugar
• 2 tsp salt
Supplies
• Pot
• Rice Cooker
• Saucepan
• Measuring cups
• Wooden Spoon
• Large Bowl
• Fan
• Wood Cutting Board
Recipe:
• Wash and soak Japanese rice for 30 mintues
• Cook in rice cooker
• Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a saucepan.
• Put the pan on low heat and heat until the sugar dissolves.
• Cool the vinegar mixture.
• Spread the hot cooked rice into a large plate or a large bowl. (Please use a non-metallic bowl to prevent any interaction with rice vinegar, It's best to use a wooden bowl called sushi-oke)
• Sprinkle the vinegar mixture over the rice and fold the rice
• Be careful not to smash the rice.
• To cool and remove the moisture of the rice, use a fan as you mix the sushi rice. This will give sushi rice a shiny look.
• It's best to use sushi rice right away.
California Roll (sushi) x4
California rolls are one of the most popular sushi rolls in the world. Since typical sushi rolls are rolled in dried seaweed, many people who aren't used to eat dried seaweed tend to have hard time biting into them. This is one reason that the California rolls are made inside-out.
Ingredients:
• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• Toppings
- 1 avocado
- 2 tbsp mayonnaise (Vegan mayo)
- 4 tsp white sesame
- 1 cucumber
- 1/2 smoked tofu
- 2 shiitake mushroom
- 1 carrot
- 1/2 burdok
- 1/2 cup sprout (alfalfa, broccoli…, anything tiny)
• Soy Sauce
• Sesame Oil
• Mirin (Japanese Sweet Rice Wine)
Supplies:
• Knives
• Bowls
• Spoons
• Bamboo mats
• Plastic wrap
• Cutting Board
• Small towel
Recipe:
• Peel an avocado and cut it into strips.
• Also cut tofu, carrots/burdok and cucumber into long strips
• Cook mushrooms and carrots/burdok in a saucepan with soy sauce, sesame oil, and mirin
• Cover a bamboo mat with plastic wrap.
• Put a sheet of dried seaweed on top of the mat.
• Spread sushi rice on top of the seaweed and press firmly.
• Sprinkle sesame seeds over the sushi rice.
• Turn the sushi layer over so that the seaweed is on top.
• Place the toppings of your choice lengthwise on the seaweed.
• Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
• Press firmly the bamboo mat with hands, and then remove the rolled sushi.
• Cut the sushi roll into bite-size pieces.
Miso Soup (soup)
Ingredients:
• 12 cups dashi soup stock (3 inch konbu [dried kelp] sea weed soaked in water)
• 2 block tofu
• 16 tbsps miso paste
• 1 cup chopped green onion
• 1 onion
• 1/3 Japanese kabocha pumpkin
Supplies:
• Pot
• Spoon
• Knives
• Cutting Board
• Pan
Recipe:
• Make dashi soup stock by placing Konbu chunk in a pot of water, and let sit for at least 30misutes
• Then add enough heat until it reaches a temperature right before boiling,
• Cut onions and pumpkins
• Add them and water to a new pot, and steam
• Once those veggies are cooked add them to the prepared dashi soup stock
• Cut tofu and green onions and add the tofu, green onions, and miso to the soup
Dango (sweets)
Ingredients;
• 5 1/2 cup joshinko (rice flour)
• 3 cup warm water
• For Sauce:
- 2 1/2 cup water
- 2 cup sugar
- 10 tbsps soy sauce
- 6 tbsp katakuriko (dogtooth violet starch) /cornstarch
- 6 tbsp water
Supplies:
• Bowls
• Steamer
• Pan
• Spoon
• Cup
Recipe:
• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings or have fun and make your own original shape (snakes, hearts, etc)
• Place the dumplings in a steamer and steam them on high heat for 10 min.
• Cool the dumplings
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and katakuriko starch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Spoon the sauce over the dumplings
Rie Miyaura (mia@nodai.ac.jp)
(1) Principle
1. 食本主義 Shoku hon shugi: “Food is base, body is end, and mind is the further end” Sickness of the body and mind originate from food.
2. 医食同源 Ishoku dogen：“Medicine and food are the same”.
3. 身土不二 Shindo fuji: “Body and soil never isolate” Eat foods which are produced in the place you live, then you have harmonized your body and mind into the environment.
4. 陰陽調和 Inyo chowa: “Make balance in the yin and yan of food” the Balance of food makes you healthy.
5. 一物全体 Ichibutsu zentai : “Eat foods as whole” Life is balancing as a whole systems and whole is not the sum of the parts. So eat everything.
(2) Basic component of a Japanese Menu
一汁一菜 ichiju isai: rice, one soup, one veggie dish and pickles
一汁三菜 ichiju san sai: rice, one soup, three veggie dishes, which include one main (fish) and two sub veggie dishes, and pickles
(3) Traditional food stuff
+ Vegetables (Japanese radish, burdock root, lotus root, Japanese taro, Japanese yam, etc)
+ Fish (little fish, mackerel, Japanese horse mackerel, Brevoort, etc.)
+ Sea Weed (konbu, wakame, arame, nori, etc)
+ Soy bean products (tofu, fried tofu, soy sauce, miso, natto, etc)
+ Sake (Japanese rice wine, sweet cooking rice wine )
+ Vinegar (rice vinegar)
Sushi Rice
Ingredients:
• 6 cups Japanese rice
• 7 cups water
• 3/4 cup rice vinegar
• 5 Tbsp sugar
• 2 tsp salt
Supplies
• Pot
• Rice Cooker
• Saucepan
• Measuring cups
• Wooden Spoon
• Large Bowl
• Fan
• Wood Cutting Board
Recipe:
• Wash and soak Japanese rice for 30 mintues
• Cook in rice cooker
• Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a saucepan.
• Put the pan on low heat and heat until the sugar dissolves.
• Cool the vinegar mixture.
• Spread the hot cooked rice into a large plate or a large bowl. (Please use a non-metallic bowl to prevent any interaction with rice vinegar, It's best to use a wooden bowl called sushi-oke)
• Sprinkle the vinegar mixture over the rice and fold the rice
• Be careful not to smash the rice.
• To cool and remove the moisture of the rice, use a fan as you mix the sushi rice. This will give sushi rice a shiny look.
• It's best to use sushi rice right away.
California Roll (sushi) x4
California rolls are one of the most popular sushi rolls in the world. Since typical sushi rolls are rolled in dried seaweed, many people who aren't used to eat dried seaweed tend to have hard time biting into them. This is one reason that the California rolls are made inside-out.
Ingredients:
• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• Toppings
- 1 avocado
- 2 tbsp mayonnaise (Vegan mayo)
- 4 tsp white sesame
- 1 cucumber
- 1/2 smoked tofu
- 2 shiitake mushroom
- 1 carrot
- 1/2 burdok
- 1/2 cup sprout (alfalfa, broccoli…, anything tiny)
• Soy Sauce
• Sesame Oil
• Mirin (Japanese Sweet Rice Wine)
Supplies:
• Knives
• Bowls
• Spoons
• Bamboo mats
• Plastic wrap
• Cutting Board
• Small towel
Recipe:
• Peel an avocado and cut it into strips.
• Also cut tofu, carrots/burdok and cucumber into long strips
• Cook mushrooms and carrots/burdok in a saucepan with soy sauce, sesame oil, and mirin
• Cover a bamboo mat with plastic wrap.
• Put a sheet of dried seaweed on top of the mat.
• Spread sushi rice on top of the seaweed and press firmly.
• Sprinkle sesame seeds over the sushi rice.
• Turn the sushi layer over so that the seaweed is on top.
• Place the toppings of your choice lengthwise on the seaweed.
• Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
• Press firmly the bamboo mat with hands, and then remove the rolled sushi.
• Cut the sushi roll into bite-size pieces.
Miso Soup (soup)
Ingredients:
• 12 cups dashi soup stock (3 inch konbu [dried kelp] sea weed soaked in water)
• 2 block tofu
• 16 tbsps miso paste
• 1 cup chopped green onion
• 1 onion
• 1/3 Japanese kabocha pumpkin
Supplies:
• Pot
• Spoon
• Knives
• Cutting Board
• Pan
Recipe:
• Make dashi soup stock by placing Konbu chunk in a pot of water, and let sit for at least 30misutes
• Then add enough heat until it reaches a temperature right before boiling,
• Cut onions and pumpkins
• Add them and water to a new pot, and steam
• Once those veggies are cooked add them to the prepared dashi soup stock
• Cut tofu and green onions and add the tofu, green onions, and miso to the soup
Dango (sweets)
Ingredients;
• 5 1/2 cup joshinko (rice flour)
• 3 cup warm water
• For Sauce:
- 2 1/2 cup water
- 2 cup sugar
- 10 tbsps soy sauce
- 6 tbsp katakuriko (dogtooth violet starch) /cornstarch
- 6 tbsp water
Supplies:
• Bowls
• Steamer
• Pan
• Spoon
• Cup
Recipe:
• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings or have fun and make your own original shape (snakes, hearts, etc)
• Place the dumplings in a steamer and steam them on high heat for 10 min.
• Cool the dumplings
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and katakuriko starch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Spoon the sauce over the dumplings
Pan Indian cooking:
The story of our inheritance of food and cuisine goes back a long way indeed – even 500,000 years ago. Closer to when we live now, some of our food goes back over 5000 years ago – the recipes have come down to us un-tampered by time. Many of the vegetables, fruits, oil seeds, cereals, lentils, beverages and meats we eat/drink have either been with us since time immemorial, or have been recent entrants into our society, kitchens and stomachs.
Starting with humans who lived in the Paleolithic times, to the Indus valley civilization more than 5000 years ago, to the Aryans who came from Central and West Asia and settled in the Indian sub-continent, to the Mughals who brought a strong Islamic influence to the cuisine, and then of course the Europeans who came about 300 years ago, India has been a melting pot of influences, and the old has mingled with the new, churning up some really fantastic fare. Regional cuisines developed along the way with distinct flavors and key species or ingredients from the North, West, East and South of India. The range is from simple, easy to make fare, fairly complicated dishes needing time and advance planning, and of course the imperial and royal food that are still cooked in many places.
Today, the old world styles of cooking and traditional diets are giving way to processed and fast food. Here are a few recipes I hope will help you in your interest in wholesome Indian cooking. The ones I have picked can be very easily made with fresh and dried ingredients you get in Santa Cruz, or at the most a trip to the Indian Store in Sunnyvale/San Jose. You can also use the base recipes to innovate your own. The recipes are pan Indian in nature, though I myself am from South India.
HAPPY COOKING AND EATING!
Salad (Kosumbri)
Fresh grated vegetables with coconut shavings and soaked mung split beans
Ingredients:
- Carrots
- Coconut shavings
- Mung Beans
- Cilantro/mint/other greens
- Onion or Capsicum
- Chilies
- Salt
- Lemon
- Garlic (optional)
Supplies:
- Grater
- Bowls
- Knives
- Cutting boards
Recipe:
- Soak Mung beans for 20 minutes
- Grate carrots
- Add coconut shavings, and soaked mung beans.
- Add chopped cilantro/mint/other greens of your choice, along with chopped onion or capsicum with chilies for a zing.
- Add salt to taste, and a dash of lemon.
- You could use pepper instead of chilies.
- Some folks add roasted garlic to this to give an extra flavor.
- Rich in protein and Vitamin A and tasty too!
Salad (Raitha):
Freshly cut vegetables and greens in yoghurt with seasoning
Ingredients:
- Cucumbers
- Spinach
- Yoghurt
- Salt
- Red chilly powder
- Cumin
- Optional: pineapple, mango, banana and other fruit
Supplies:
- Knives
- Cutting boards
- Bowls
Recipe:
- Chop cucumber and spinach very fine.
- Add to yoghurt.
- Sprinkle salt, red chilly powder, and cumin to taste.
- You can also use chopped pineapple, mango, banana and other fruits to make a raitha.
- A meal in itself.
Rice Pulav
Ingredients:
- Onions
- Ghee (clarified butter) or sesame/other vegetable oil
- Cloves
- Cinnamon
- Bay leaves
- Crushed pepper/chopped chilies
- Ginger or garlic paste
- Turmeric
- Cumin
- Basmati rice
- Saffron
- Crushed cardamom
Supplies:
- Frying Pan
- Spatula
- Pot
- Knives
- Cutting board
Recipe:
- Soak Rice
- Fry a few onions in ghee (clarified butter) or sesame/other vegetable oil.
- Add some cloves, cinnamon, bay leaves, crushed pepper/chopped chilies, ginger-garlic paste, turmeric and cumin.
- When you get a nice roasted smell of onions browning, add soaked Basmati rice.
- Add double the quantity of water by volume to the rice and cook till done.
- Add a few strands of saffron on the top at the end and some crushed cardamom if you wish.
Wheat Rotis (row-tees)
Ingredients:
- Whole wheat flour
- Hot water
- Sea Salt
Supplies:
- Pots
- Bowls
- Moist Cloth
- Cutting board
- Rolling Pins
- Pan
Recipe:
- Mix whole-wheat flour with hot water and some sea salt.
- Knead well and set aside covering with a moist cloth.
- Take lemon sized balls and roll them into tortilla-sized circles.
- Heat up a pan and cook the rotis till done (when you see how its done, you will know – its hard to describe!)
Lentil (Dal)
Ingredients:
- Mung Beans
- Split Pigeon pea
- Turmeric
- Oil
- Mustard Seeds
- Curry Leaves (optional),
- Ginger
- Green Chilies
- Asafetida (optional).
- Cilantro
- Lime
- Tomatoes (optional).
Supplies:
- Pots
- Spoons
- Knives
- Cutting Boards
-
Recipe:
- Cook split mung bean or split pigeon pea in a cooker with a little turmeric.
- Prepare a garnish with a little oil into which you add some mustard seed, curry leaves (optional), ginger, chopped green chilly and asafetida (optional). Add this to the lentil and cook till done.
- Add chopped cilantro (optional) and top it off with a dash of lime.
- You can also add tomato to the lentil while cooking it (optional).
- Protein rich and easy to digest.
Eggplant roast (Bhartha)
Ingredients:
- Egg Plants
- Tomatoes
- Onions/spring onions
- Crushed garlic
- Ginger
- Chopped green chilies
- Salt
- Coconut shavings
Supplies:
- Tongs
- Bowls
- Knives
- Cutting Boards
Recipe:
- Roast the eggplant over a flame turning it over and over till the outside is black and the inside is cooked.
- Remove the charred skin and put the pulp into a bowl.
- Add chopped tomatoes, onions/spring onions, crushed garlic, ginger, chopped green chilly, salt and some coconut shavings (South Indian touch!).
- Eat with rotis or other breads.
Coconut Chutney
Ingredients:
- Coconut Shavings
- Chopped onion
- Green chilies
- Cilantro
- Mint
- Garlic
- Ginger
- Warm water
- Salt
- Lemon Juice
Supplies:
- Blender
- Bowls
- Spoon
- Knives
- Cutting Boards
Recipe:
- Put coconut shavings, chopped onion, green chilies, cilantro, mint, garlic, and ginger into a blender.
- Add a little warm or hot water and grind to a chutney like consistency.
- Add salt to taste and some lemon juice (if you can get hold of tamarind or Tamcon, then you could use that as a souring agent – else just use lemon juice).
- Great with rice, rotis, or South Indian pancakes (dosa), and steamed idly (rice dumplings) made with fermented batter of rice and black gram.
Coconut milk pudding
Ingredients
- Rice
- Coconut milk
- Molasses or unrefined sugar
- Nuts like almonds or cashew
- Raisins
- Crushed cardamom
Supplies:
- Pots
- Knives
- Spoons
Recipe:
- Cook rice, add coconut milk and boil well.
- Add molasses or unrefined sugar to taste.
- Cook till thick and add nuts like almonds or cashew, raisins, and some crushed cardamom.
- You can also use vermicelli instead of rice, but you will have to roast it in a little ghee/butter first.
- If you are not a vegan, you could also add milk to the mix while boiling.
Tuesday, March 31, 2009
Luna Suniga's Mexican Millet-Amaranth Casserole
1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste
In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.
Enjoy and share with others!
1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste
In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.
Enjoy and share with others!
Friday, March 20, 2009
Amy McDermott's Cranberry Bread
For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder
Preheat oven to 350 degrees. Grease bread pan.
Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.
To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.
Fold walnuts and cranberries into batter.
Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).
For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder
Preheat oven to 350 degrees. Grease bread pan.
Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.
To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.
Fold walnuts and cranberries into batter.
Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).
Thursday, March 12, 2009
Dana Page's TAMALES
Ingredients
For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt
For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease
To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.
For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.
Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.
Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!
Ingredients
For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt
For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease
To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.
For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.
Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.
Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!
Monday, March 09, 2009
Steve Reeb's Taco Salad
-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!
Salsa Recipe
green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve
good eatin
-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!
Salsa Recipe
green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve
good eatin
Thursday, March 05, 2009
Chris Eylert's Scalloped Cheese Potatoes
This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.
Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).
Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.
Bon Appetit.
This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.
Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).
Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.
Bon Appetit.
Wednesday, March 04, 2009
Vegan Recipe for Creamy Potato-Leek Soup (Serves 4 - 6)
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005)
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Tuesday, March 03, 2009
Henry Naas's Potato, Yam and Vegetable Stir Fry
Ingredients:
6 potatoes
2 yams
1 cup broccoli
1 cup green and red peppers
1 cup mushrooms
1 cup cucumbers
1 cup carrots
Chop potatoes and yams, cook them in frying pan with oil until cooked thoroughly. I added rosemary, garlic and salt for flavor. Chop all the vegetables and cook them in frying pan with some soy sauce or oil, add spices for extra taste. Mix everything together and enjoy.
Julia Dean's collards and beet greens!
Chop collards and beet leaves. Saute beet leaves in coconut oil salt, stirring frequently for 20 minutes. Steam collards in a steamer for 10 min. Drench in balsamic, mix with the sauteed beet leaves in a dish and serve.
Yohei Takami's Japanese Curry
Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)
If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.
If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.
Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)
If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.
If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.
Friday, February 20, 2009
Moses Norton's Green Stir fry
INGREDIENTS, (serving about 5)
Wok, ( or Frying Pan).
Olive oil, (or Equivalent Cooking oil). - 3-4 tablespoons
Sesame oil -1 tablespoons
Soy Sauce- 2 tablespoons
Red Onions -1-2 depending on size
Chive -(2)
Garlic – 3-4 cloves
Mushrooms 3 portabellas or 6 small size crimini type mushrooms
Serrano pepper (1) and or Habanero pepper 1- ½
Kale /Mustard Greens (Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens. Some of the other varieties of Kale include: Curley, Dinosaur (also known as Black Cabbage, Black Kale, Lacinato Kale (also known as Dinosaur Kale), Black Tuscan Palm Tree Kale, or Cavolo Nero), Red Russian (also known as Ragged Jack Kale), and Purple Flowering Kale (also known as Ornamental Kale or Flowering Cabbage). - About 15 full leaves
Procedure
Poor olive oil into pan, Put chopped Mushrooms chives and chopped Onions in first with stove on a medium to high heat for about five minutes or until onions begin to brown, then throw diced peppers into pan with minced garlic. Throw chopped Kale, or substitute, into pan immediately mix soy sauce and sesame oil into dish then pour about ¼ cup of water into pan, continue to mix contents until water has boiled off or greens have wilted, always cook to taste!
Sarah Black's Chocolate Peanut Butter Brittle
from The Vegan Planet by Robin Robertson
The ingredients are:
1/3 cup smooth peanut butter (organic from New Leaf)
1/4 and 2 tablespoons vegetable oil (conventional)
4 ounces semisweet Ghiradelli’s chocolate from New Leaf
Egg replacer for 2 eggs (flaxseed powder and water)
3/4 cup natural organic sugar from New Leaf
1 teaspoon vanilla extract (conventional)
1 cup organic whole wheat flour
1. Bring the peanut butter to room temperature, then combine it with the 2 tablespoons oil until smooth. Set aside.
2. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan and set aside.
3. In a small saucepan over low heat, combine the 1/4 cup oil and chocolate chips, stirring occasionally, until melted. Remove from heat and set aside.
4. Place egg replacer in a large bowl. Add sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in flour, mixing well. Spoon the batter into the prepared pan and swirl in peanut butter mixture.
5. Bake until the top springs back when touched, 20 to 25 minutes. Let cool before cutting into square.
Monday, February 02, 2009
Recipes from 1/29/09 PICA Seminar
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup
1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste
1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.
Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.
Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.
Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.
***Anne's FRIED RICE RECIPE***
Ingredients:
Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper
STEPS TO MAKING FRIED RICE!
Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!
***Cuc's Vietnamese Family Salad***
INGREDIENTS
2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced
How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup
1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste
1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.
Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.
Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.
Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.
***Anne's FRIED RICE RECIPE***
Ingredients:
Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper
STEPS TO MAKING FRIED RICE!
Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!
***Cuc's Vietnamese Family Salad***
INGREDIENTS
2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced
How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!
Wednesday, January 28, 2009
Recipes from 1/14/09 PICA Seminar
***Manuel Soria's Pasta Salad***
Ingredients:
-Pasta
-Olives
-Marinated Artichoke Hearts
-Tomatoes
-Mozzarella
Directions:
Boil the pasta, strain it and let it cool off. In a large bowl mix the pasta with the rest of the ingredients and stir it up. Put it in the frig for a couple of hours then grub.
***Aileen Joy's Vegan Brazilian Cuzcuz (Firm Tapioca Pudding)***
1/2 c dry tapioca pearls
1 can coconut milk
1 c water
1/2 c sugar and/or maple syrup (or more to taste)
Optional Seasonings:
Vanilla extract
Whole cinnamon
Whole cloves
Optional Toppings:
Toasted coconut
Toasted walnuts
Raisins
Ground cinnamon
Brown sugar
Cook tapioca with coconut milk and water until the tapioca pearls are soft and translucent. Add desired seasonings (cinnamon sticks, etc.). Stir continuously while cooking over low heat. You may need to add more liquid to achieve your desired consistency.
Pour mixture into a pyrex dish. Allow to cool (overnight is best). When pudding is firm, add toppings.
***Denise Lee's SALAD***
Recipe:
1 bundle of Lettuce/greens – cut up
3 Carrots – peeled
2 Ears of Corn – cut p
Pine nuts – 2 handfulls
Garlic & Butter flavored croutons
Sesame ginger vinaigrette
***Manuel Soria's Pasta Salad***
Ingredients:
-Pasta
-Olives
-Marinated Artichoke Hearts
-Tomatoes
-Mozzarella
Directions:
Boil the pasta, strain it and let it cool off. In a large bowl mix the pasta with the rest of the ingredients and stir it up. Put it in the frig for a couple of hours then grub.
***Aileen Joy's Vegan Brazilian Cuzcuz (Firm Tapioca Pudding)***
1/2 c dry tapioca pearls
1 can coconut milk
1 c water
1/2 c sugar and/or maple syrup (or more to taste)
Optional Seasonings:
Vanilla extract
Whole cinnamon
Whole cloves
Optional Toppings:
Toasted coconut
Toasted walnuts
Raisins
Ground cinnamon
Brown sugar
Cook tapioca with coconut milk and water until the tapioca pearls are soft and translucent. Add desired seasonings (cinnamon sticks, etc.). Stir continuously while cooking over low heat. You may need to add more liquid to achieve your desired consistency.
Pour mixture into a pyrex dish. Allow to cool (overnight is best). When pudding is firm, add toppings.
***Denise Lee's SALAD***
Recipe:
1 bundle of Lettuce/greens – cut up
3 Carrots – peeled
2 Ears of Corn – cut p
Pine nuts – 2 handfulls
Garlic & Butter flavored croutons
Sesame ginger vinaigrette
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