Shanghai Stir Fried Rice Cakes (Vegetarian)

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Rice Cakes2

Our new favorite noodle. Not exactly a noodle I suppose, but kind of? These thick oval discs come in a vacuum sealed package in the fresh noodle section of Asian markets and are simply scrumptious when stir fried with veggies and a rich soy saucy sauce. We used broccoli, carrots, mushrooms and cabbage, but you could use whatever you have around!

Loosely based on this recipe.

Sauce
3 tablespoons light soy sauce (preferably a Chinese brand such as Pearl River)
1 tablespoon Chinese dark soy sauce or mushroom dark soy sauce (this isn’t sweet like the Thai kind, it’s just rich and actually less salty than Chinese light soy sauce, gives great color)
2 tablespoons Shaoxing wine
1 tablespoon mushroom “oyster” sauce
1 tablespoon Chinese chili oil (there are lots of good recipes out there including this one on Woks of Life)
1/2 tablespoon sesame oil
2-3 garlic cloves minced
1 piece of ginger minced
Good pinch of white pepper
1 cup of water

Rice Cake Stir Fry
1 tablespoon sesame oil
1/2 head of broccoli cut into florets
2 carrots peeled and sliced diagonally
8 ounces mushrooms cut into 4ths
1/2 cabbage sliced
1 pound fresh rice cakes
Green onions sliced

  1. Mix together sauce ingredients.
  2. Heat a wok and add sesame oil. Throw in the broccoli and carrots and spread out over the surface of the wok. Then leave them to char a little. Stir and add the mushrooms. After a few minutes, add the cabbage and continue to cook until slightly wilted.
  3. Add the rice cakes and sauce and bring to a boil. Once the rice cakes are tender chewy, they are done. Top with green onions and enjoy!

Garlicky Eggplant & Zuchini Cappellini

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my garden's angel hair

The longer you cook down this garlic, eggplant and zucchini sauce the better it gets!

1 tablespoon olive oil
4 garlic cloves sliced
1 eggplant chopped
1 zucchini chopped
1/4 cup sun dried tomatoes (oil packed)
Salt to taste
8 ounces cappellini
Feta cheese

  1. Heat oil in a saute pan and add the garlic slices. Once the start to soften, add the eggplant and zucchini. Cook until nice and soft.
  2. Add sun dried tomatoes and salt to taste and really cook down.
  3. Boil cappellini and drain.
  4. Top cappellini with eggplant and zucchini mixture, then top with feta cheese.

Chickpea “Tuna” Salad

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chickpea-tuna-salad

Love this chickpea take on a tuna salad. The nutritional yeast and Maggi were inspired by Veg Annie’s recipe. She uses Bragg’s which tastes very similar to Maggi to me and I love nutritional yeast! I added onions and apple because I love little crunchy things in my “tuna” salad and my recipe is just vegetarian rather than vegan, I love me some Best Foods mayo!

1 1/2 cups cooked garbanzo beans or 1 can of garbanzo beans drained and rinsed
1/4 of an onion finely chopped
1 celery stalk chopped
1/3 of an apple chopped
1 tablespoons Best Foods mayo
1 tablespoon Maggi seasoning sauce (or Bragg’s liquid aminos)
1 tablespoon nutritional yeast
1 tsp onion powder

  1. Mash up the chickpeas and mix with all the ingredients.
  2. Serve on toasted bread.

 

 

Yellow Moong Dal w/ Garam Masala & Garlic

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moong dal garam masala

Adding a little garam masala and lots of garlic make this yellow moong dal special. Recipe is based on the moong dal tadka recipe from a great blog Veg Recipes of India.

1 teaspoon olive oil
1 onion chopped
1 tomato chopped
1/2 inch ginger minced
1 cup yellow moong dal
1/4 teaspoon chili powder
1/2 teaspoon turmeric
4 cups water
1 tablespoon olive oil
1 teaspoon cumin seeds
4-5 garlic cloves smashed with the side of a big knife
1 or 2 green chilis slice lengthwise
1/2 teaspoon garam masala
Pinch asafoetida/hing
Salt

  1. Heat oil in a pressure cooker, add the onions and saute for a couple of minutes, then add the tomato, ginger, yellow moong dal, chili powder and turmeric and saute for a couple more minutes. Add the water and then pressure cook for about 6 minutes after the first whistle (I heat on high and then turn to low after the first whistle).
  2. In a tadka or other small pan, heat the rest of the oil and add the cumin seeds. Once they start to pop, add the garlic and green chilis for a few seconds. Then add the garam masala and hing, then throw everything into the dal, stir and salt to taste.

Malabar Paneer & Vegetable Curry

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malabar paneer and vegetable curry

I just LOVE this curry. I found this recipe for Malabar vegetable curry on Cooking Love! but used this recipe on Smita Chandra for the Malabar masala since I didn’t have a box of pre-made masala. The spice blend is truly wonderful. The Malabar coast is in Kerala, South India.

This curry is a little different with the corn and paneer and I didn’t have any green beans so I threw in the zucchini instead!

For this recipe, I list the amounts of the ingredients in the instructions as well. I find that I’m always going back and forth when reading recipes so I thought it might be helpful to have both a recipe list and the amounts in the instructions too!

Malabar Masala Powder/Other Ground Spices

1. Toast lightly in a skillet until fragrant:

1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/4 teaspoon fenugreek seeds
4 cardamon pods skin removed
4 cloves
1/2 of a star anise
1/3 of a cinnamon stick
1/4 teaspoon black peppercorn
1/4 teasoon mustard seeds

2.  Add the following and toast until the coconut is lightly browned:

1/2 tablespoon kasuri methi
1/2 tablespoon desiccated coconut
8 curry leaves

3.  Add 1 tablespoon coriander powder and toast for a few seconds (it burns fast!).

4.  Add all the toasted spices above and 1/4 teaspoon ground ginger and grind in a spice/coffee grinder.

Malabar Paneer and Vegable Curry
1 tablespoon coconut oil
2 onions chopped
1 tablespoon ginger minced
3 tablespoons Malabar masala powder
1 tablespoon kasmiri chili powder
1/2 teaspoon turmeric
2 tomatoes
3 carrots chopped
1 zucchini diced (or green beans chopped)
1/2 can coconut milk
1 1/2 cups water
1/2 cup corn (I used frozen)
5 ounces paneer cubed
Salt
1 tablespoon coconut oil
1/2 teaspoon mustard seeds
6-7 curry leaves
Pinch hing (asafoetida)

  1. Heat 1 tablespoon coconut oil in a saute pan and saute 2 chopped onions until translucent, adding 1 tablespoon of minced ginger part way through cooking.
  2. Add 3 tablespoons of the Malabar masala powder, 1 tablespoon kasmiri chili powder and 1/2 teaspoon turmeric.
  3. Blend 2 tomatoes in a small food processor/mixer and add to pan.
  4. Add 3 chopped carrots, 1 diced zucchini, 1/2 can coconut milk and 1 1/2 cups of water and cook until the carrots are tender.
  5. Add 5 ounces cubed paneer and 1/2 cup corn and cook until the paneer is soft. Salt to taste.
  6. In a tadka or other small pan, heat 1 more tablespoon coconut oil. Add 1/2 teaspoon mustard seeds. When they start to pop, add 6-7 curry leaves and a pinch of hing. Throw into curry.

David Lebovitz’s Faux Gras

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Wow, wow, wow. So I LOVE banh mi, Vietnamese sandwiches made on fresh warm baguettes and spread with pate and topped with picked carrots and daikon, slice jalapenos and cilantro sprigs. The outside is warm, the inside cool, the pate … Continue reading →