This is a damn good bloody mary mix. It MUST sit overnight. Then in the morning, stir with vodka and top with lemons or limes, olives stuffed with garlic, celery, artichoke hearts and anything else you can think of. Recipe courtesy … Continue reading
I thought this veggie bacon, lettuce, and tomato jam, sandwich was to die for! The picture doesn’t do it justice. So the other night, we’re watching Diners Drive-Ins and Dives and they were showing a bacon, lettuce and tomato (BLT) sandwich from … Continue reading
This is a traditional caesar salad dressing minus the anchovies. Egg yolk is whipped up with a few other ingredients and then olive oil is drizzled in and whisked creating a creamy and tangy caesar dressing. This recipe is adapted … Continue reading
I’m really excited to share this new sandwich recipe: corned beef seitan reubens! I don’t remember when I last had a reuben, but it has been forever and I’m not even sure what made me think to make it. I … Continue reading
I’ve been meaning to make a vegetarian gumbo for a long while and finally it happened! I’m so glad too because it came out really nice! I used this recipe with okra instead of the mushrooms. I just love okra in … Continue reading
I love those Japanese curry packets, but I don’t like how the ingredients are all hydrogenated oils and MSG, so a year or so ago, I decided to try making Japanese curry from scratch. I found this recipe on No Recipes and … Continue reading
These tex mex baked beans are sweet spicy tangy and oh so fabulous! I got the recipe from my step mom and the couple of times I’ve made them, they have been quite a hit. They make a great and … Continue reading
These mushroom sliders rock! My friend Marc got the recipe from our friend Jason and when I tried them OH MY! No wonder he was raving. Hawaiian sweet bread with cream cheese and other goodies really come together in this … Continue reading
I made these veggie bbq meatballs for a Christmas party potluck. I ended up mixing up a modified version of this homemade bbq sauce with a bottle of pre-made Korean BBQ sauce, but you could use your favorite bbq sauce. The meatballs … Continue reading
In the cupboard next to the stove and above the spices we keep all the bottles that make for juicy cooking. Somehow this cupboard keeps getting fuller and fuller!
- Olive Oil – We use this for everything.
- Coconut Oil – This is how we deep fry. Also used in anything that a little hint of coconut sounds good with. I think it is the healthiest oil to cook with.
- Sesame Oil – LOVE sesame oil! It is so good in Asian dressings and stir fries.
- Mustard Oil – Used in achari, jhal moodi, and Bengali cooking.
- Soy Sauce or Tamari – Soy has wheat, tamari is wheat free. I use them interchangeably.
- Dark Soy Sauce – I use Pearl River Bridge Superior Dark Soy Sauce and love it. They also have a mushroom version that is great.
- Kecap Manis (Indonesian Sweet Soy Sauce) – To die for! Sweet and thick. Used in Indonesian cooking.
- Maggi (Maggi Seasoning Sauce)- Soy based but with a unique flavor. Used in vegetarian Vietnamese and Thai cooking. Tastes kinda like Braggs.
- Vegetarian Oyster Sauce (here)- Substitute for regular oyster sauce.
Vinegars & Cooking Wine
- White Vinegar – Especially for marinating onions as a Indian condiment. Also used in achari and other dishes.
- Rice Vinegar – Good vinegar for Asian dressings and other Asian dishes.
- Balsamic Vinegar – For salad dressings and glazes. Oh and great with extra virgin olive oil and a crusty loaf of bread.
- Red Wine Vinegar – Great for salads.
- Black Vinegar – Great for Chinese dipping sauces. I tried a random brand and found it totally unpalatable, so ended up ordering Chinkiang Vinegar on Amazon. I don’t know if it is the real deal, but it tastes 10 times better to my palate!
- Apple Vinegar – Great in dressings and other recipes.
- Rice Wine – For Chinese dishes.
- Mirin – Japanese sweet rice wine.