2010 New Year's Resolution

here's to the new year!! as 2010 is just a day away, many of us are contemplating on new year's resolutions that we'll actually stick to. the last time i remember actually sticking to my resolutions was 8 years ago.  what helped me (it was actually my brothers suggestion) was writing down my resolutions and coming back to them at the end of the year to see if i actually stuck to them.  so here i am, deciding on my resolutions and blogging them down.  hopefully by the end of the year i accomplish all of my resolutions.

long term:

1) plan out my meals for the week and only buy the vegetables/fruits that i am going to use.  i found myself always going to trader joe's eye hungry and would just buy everything insight.  so much veges gone to waste.

2) buy 80%-90% organic foods.  i've been trying to buy mostly organic foods but i haven't been very consistent with it.

3)  grow a small vegetable garden on my balcony. i think i want to start off with tomatoes and herbs.

4)  cut down to 1 cup of coffee per day and drink more tea.

5)  eat breakfast everyday!!!  i tend to skip breakfast in the mornings because i'm not that hungry.  i really need to change this habit.

vegan arroz caldo (filipino rice porridge)

arroz caldo is a filipino rice porridge, which literally translates to rice soup.  it's usually made of shredded chicken, garlic, ginger, and chicken broth.  this is the perfect dish to warm you up on a cold night or to have when you're trying to get over a cold.

the version i cooked today for dinner is far different from my dad's recipe (i may have to just keep that in the family, right bryan??).  this type of arroz caldo is what you will usually encounter at a filipino restaurant.  this particular arroz caldo recipe takes me back to going to max's restaurant with my mom after school and having a merienda, or afternoon snack. yum.

lentil lemon and garlic soup

ingredients:
2 lemons, juiced
4 cups of vegetable broth
2 cubes of vegetable bouillon optional (i used it in this recipe to add more flavor)
5 oz of diced carrots
5 oz of diced celery
5 oz of diced onions
** i just bought the mirepoix mixture at trader joe's and used it for this recipe... it's a quick and easy soup starter**
5 cloves of minced garlic
4 tbs olive oil
1 1/2- 2cups of cooked lentils
1 large potato, pealed and diced
paprika
salt and pepper
red pepper flakes
hot sauce (i used sriracha) 
cilantro for garnish (you can also use parsley, basil, etc.)

directions:
1)  heat olive oil in a large pot, on medium high heat
2)  saute carrots, onions, and celery for 6-8 minutes
3) stir in diced potatoes and garlic. cook for about 5 minutes.
4)  add broth (at this time, you can add the vegetable bouillon) and stir occasionally.  cook until the potatoes are close to tender
4) add lentils and lemon juice. cook for 5 minutes.  at this time, season with salt, pepper, paprika, and red pepper flakes.
5)  transfer soup into a food processor or blender and puree soup.
6) transfer puree back to pot and simmer on low for another 5 minutes.
7) ladle into a bowl. garnish with cilantro, olive oil, paprika, and lemon slices.
** soup goes well with garlic bread**

mushroom and "beef" stroganoff

my mom used to cook a delicious beef stroganoff when i was growing up. this recipe is a mixture of my mom's recipe with a twist of my own added ingredients. 

ingredients:
*trader joes beefless strips, cut into smaller pieces

* 12 oz tofutti sour cream 

*1/2 medium onion, sliced
*4-5 cloves of garlic, chopped
* cremni  mushrooms, sliced
*1 vegetable buillon, chopped
*2 tbs of canola oil
*2 tbs of vegan butter
* red pepper flakes
*1/4 cup sherry
* 1 tsp soy sauce
* pasta noodles, cooked

directions:
1) in a large pan, heat canola oil and butter on medium high heat.
2) saute onions for 3 minutes and then add the garlic.  cook for another 2 minutes.
3) add "beef" and chopped buillon and sherry.  cook for 7-9 minutes. when "beef" is cooked, stir in soy sauce.
4)  season with salt, pepper, and red pepper to taste.
5)  add pasta noodles and mix well. then add sour cream and mix until all the noodles are covered evenly.  cook for another 2-3 minutes.  enjoy!

mushroom soondubu jjigae (korean hot pot soft tofu stew)

i first tried korean hot pot soup a couple of weeks ago at a korean hole in the wall restaurant in milpitas. they actually had a mushroom vegan version. it was delicious!!!

here is my take on korean hot pot soup. i had it today for dinner and surprisingly it turned out pretty good... considering that this was the first time i've made it! a very comforting dish on a cold evening.

                                                      ingredients:

2 packages of soft tofu
tofu broth seasoning
7 oz enoke mushrooms
1 small package of beech mushrooms
1-3 tsps red chili powder
4 cups of vegetable broth
chopped green onions
sesame oil


directions
1)prep and clean mushrooms. to make sure all the dirt is out, i personally like to soak the mushrooms in water a couple of times until the water is clear. set mushrooms aside.
2) bring vegetable broth and tofu broth seasoning to boil in a medium pot.
3) add tofu and break apart in pot. cook for about 5 minutes.
4) add mushrooms and chili powder. simmer for 3-4 minutes.
5) remove from heat. garnish with green onions and drizzle with sesame oil.

vegan sayote (chayote) guisado

i grew up on this dish. topped over hot rice, this dish is comfort food to me.

guisa is a general term in ilocano/tagalog that means to saute in tomatoes, onions, and garlic.  there are many varations to this vegetable dish. sometimes my parents would cook it using other vegetables like beansprouts or cabbage.   pork or shrimp are usually sauteed into this dish as well.

grilled portobello mushroom salad

this is a basic and versatile grilled portobello mushroom recipe that can be tweaked for any meal.

ingredients:
1-2 portobello mushrooms
salad mix
ailoli sauce with chopped tomatoes
**see previous blog post for aioli sauce recipe**

marinade ingredients:
1/2 cup soy sauce
3 tbs olive oil
1 tbs garlic salt
1-2 tsp red pepper
3 tsp lemon juice
salt and pepper
** prepare marinade in a shallow bowl.**

directions:
1) clean mushroom caps and marinate portobello mushrooms for an hour. i like to place the mushroom cap face up and pour the marinade over it.  this way, the marinade soaks in the cap.
2) heat grill on medium heat.
3) when grill is hot, brush with olive oil and grill mushrooms for 5 minutes on each side.
4)  slice mushrooms and place over salad mix.  top with aioli sauce and chopped tomatoes.

lemon garlic aioli sauce

 Ingredients

*1 cup of veganiaise mayonnaise

* 3 tsp lemon juice
* 1tsp olive oil
* 4-5 minced garlic cloves
* salt and pepper to taste

 i used a magic bullet of mix all the ingredients together.  you can also use a food processor or blender.  chill then serve cold.

grilled artichoke with vegan lemon aioli sauce

i've never been a fan of artichokes until last year and for that reason, i've never attempted to cook the vegetable unless it came from a can.  artichokes can be intimidating to work with because of the way they look.

for dinner, i decided to grill up some artichokes. i was inspired by luna park restaurant in the city.  their grilled artichokes were the bomb!


artichoke marinade ingredients:

*4-6 artichokes
* garlic salt
* garlic powder
*red pepper flakes
*black pepper
* 1/4 cup-1/2 cup white vinegar
*1/2 cup-1cup soy sauce
*1/4 cup olive oil

vegan lemon ailoli sauce
*1 cup of veganiaise mayonnaise
* 3 tsp lemon juice
* 1tsp olive oil
* 4-5 minced garlic cloves
* salt and pepper to taste
** mix all ingredients to make sauce**

directions:
1) steam artichokes for 30-45 minutes.   how to prepare an artichoke:
http://iowagirleats.wordpress.com/2009/06/02/how-to-prepare-a-fresh-artichoke/
2)  while steaming the artichokes, prepare marinade in a shallow dish.
3) after artichokes are steamed, cut them in half and marinate artichokes for 2-3 hours.

4)  heat grill on medium high.  grill artichokes cut side up for ten minutes then flip artichokes over and grill for five minutes.


my favorite part... peel leaves off and dip into aioli sauce and scrape of the meat with your teeth!  enjoy!

polenta spinach bruchetta

whenever i'm short on time, my go to meals are italian. why?  quick and easy.  for dinner tonight, i decided to create a dish using some pre-made polenta that i bought from trader joe's.  i baked the polenta, topped it off with a simple pomodoro sauce, vegan mozzarella, and sauteed spinach.  it turned out pretty tasty.

ingredients-
9-18 oz of store bought polenta or you can easily make your own
12 oz can of diced tomatoes
1/4 diced onions
3-4 cloves of minced garlic
handful of spinach
1/4-1/2 cup of shredded vegan mozzarella
salt and pepper
red pepper flakes
olive oil
cooking spray

directions-
1) pre-heat oven to 400
2) in a medium pot, heat 2tbs of olive oil on medium low heat.  when the olive oil is hot, add onions and cook until they are translucent.  stir in garlic and cook for about 2 minutes.
3)  add the can of diced tomatoes, salt, and pepper.  cover and simmer on low.
4)  in a separate pan, heat 1tsp of olive oil.  add spinach when oil is ready.  add red pepper and cook until spinach is wilted.  set aside.
5) slice polenta into 1/4 inch and place on a baking pan that has been lightly sprayed with cooking spray.  place in the oven and bake for about 10- 15 minutes.
6)  take the polenta slices out of the oven and add a 1/2 tsp of the pomodoro sauce on top of the sliced polentas.  next, add a pinch of shredded mozzarella and spinach on top of the pomodoro sauce.  lastly, garnish each of them with the remaining shredded mozzarella. 
7) change tempreture to broil setting, and broil polenta bruchettas for 2 minutes. 
** with the remainder of the sauce you can make more polenta spinach bruchettas or have a side of pasta with the bruchettas.**

scrambled tofu sauteed in garlic and tomatoes

i took a simple egg dish that my dad used to cook me for breakfast and veganized it. it's an easy recipe to make!

ingredients:

8oz of firm tofu
2 green onions, sliced
handful of cherry tomatoes, sliced
3 cloves of garlic chopped
1 tsp olive oil
salt and pepper

directions:
1)  heat olive oil on medium heat and saute tomatoes and garlic for about 3-4 minutes.
2)  add green onions and crumble in tofu into pan.  add salt and pepper to taste and cook for about 5 minutes in order for tofu to soak up all the flavors.  be sure to mix tofu while cooking to prevent it from burning.  enjoy!

** i served the dish on a fresh bed of spinach and a side of whole wheat toast with vegan butter.**

tofu and french bean quinoa with heirloom tomato cucumber salad

quinao, pronouced keen-wa, originated in south america and was a staple food of the ancient incas. although quinoa may resemble a grain, it is actually the seeds of a leafy plant. quinoa is a complete protein that consists of 12%-18% protein. below is a recipe that i concocted in my kitchen tonight. for the side dish, i made an simple heirloom tomato cumber salad inspired by a tomato salad i had at lucas in oakland. to your health!

quinoa ingredients:
1/2 cup quinoa (i used trader joe's organic quinoa)
1 cup of vegetable stock
7oz tofu (cubed and browned in canola oil)
french green beans (cut in half)
salt and pepper

directions:
1) place quinoa and vegetable stock in a small quart pot and bring to boil. reduce to simmer and cover. cook for 10-15 minutes.
2) steam french green beans.
3) in a large bowl, toss quinoa, green beans, and browned tofu. add salt and pepper to taste.

tomato heirloom cucumber salad ingredients:
1/2 lbs of heirloom tomatoes, sliced
1/2 lbs of cucumbers, sliced
1/4 of sliced red onions
3tbs red wine vinegar
2tbs of white vinegar
2tbs olive oil
red pepper flakes
salt and pepper

directions-
1) whisk red wine vinegar, white vinegar, salt, pepper, and red pepper flakes in a small bowl.
2) in a larger bowl, combine cucumbers and tomatoes. add vinaigrette mixture to the cucumbers and tomatoes. toss all ingredients together and chill for a minimum of 30 minutes.

vegetable filipino empanadas

Empanada is a bread or pastry that is stuffed with a meat and vegetable filling  The origin of this dish is said to come from Arab countries and introduced to Spain and Portugal.  Literally, the term empanada comes from the Spanish and Potugese verb empanar, which means to wrap and coat in bread.  I'm pretty sure emapanadas were introduced to the Philippines when Spain colonized us.
 source: http://en.wikipedia.org/wiki/Empanada

Filipino emapanadas are usually baked and filled with seasoned ground beef or chicken, onions, vegetables, and raisins.  Although, the empanadas in Ilokos Norte are huge, fried, and filled with mongo beans (mung beans), chorizo, and an egg.  This empanada is usually eaten with Jufran or garlic vinegar.  I've tried these particular empanadas at a street cart vendor near my dad's home town and personally, I like the Ilokano version better.  I have yet to try making the Ilokos Norte empanada version... maybe I'll be inspired when Dime and I head back to the Philppines next summer.  Yum... can't wait.

Last weekend, my mother in-law showed me how to make her version of empanadas....I just veganized her recipe.   I made two versions- vegetable empanadas and pineapple emapanadas.  I'm actually not going to publish the pineapple recipe...this was my mother in-laws own creation and I think I'm just gonna keep it in the family. haha.

tofu sizzling sisig

sisig is a filipino dish that is made of minced parts of a pig's head (ears, nose, cheek, etc.) that is seasoned with calamansi juice and chilli peppers.  it is usually served on a hot sizzling platter and eaten as a pulutan (appetizer).  anthony bordain actually tastes sisig when he does an episode of No Reservations in the phillippines....check it out on you tube.

i was inspired to make this vegan version of sisig after i had the tofu version at Intramuros in South San Francisco.  here's my version of sisig.

vegan puto (filipino rice cake)

puto is a steamed rice cake that is popular in the philippines.  it is usually eaten as a desert but is also eaten with many filipino dishes like pancit malabon and dinuguan.  puto comes in many variations ranging from different flavors, shapes, sizes, and colors.

i went ghetto and made my own version of a steamer.  i bought a cheap $10 roasting pot and all i did was add a baking rack on top.  instant steamer!

granny's pancit bihon...veganized (filipino noodle dish)

pancit is a filipino noodle dish that has many different variations depending on the way it is cooked, the ingredients, vegetables and the type of pancit or "noodles" used.

the dish i made today is made with thin rice noodles, also known as bihon.  pancit bihon is usually cooked with soy sauce, chopped pork, chicken, shrimp, chinese sausage, and vegetables.

today i cooked my granny's pancit.  i love her way of cooking pancit bihon.  there's something about the way she cooks it, that really brings all the flavors together.  in this recipe, i used vegan chicken and vegan shrimp.

vegan snicker doodles

 

 ingredients

• Cookie Dough
• 13/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp. baking powder
• 1 stick (4 oz.) vegan margarine, softened
• 3/4 cup sugar
• 1/4 cup vanilla soymilk
• 1 tsp. vanilla extract
•  
• Cinnamon Sugar
• 1/2 cup sugar
• 3 Tbs. ground cinnamon
• 1/2 nutmeg (optional)   

 Directions

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.
2. To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
3. To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1 1/2 inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container. 

recipe adapted from:
http://www.vegetariantimes.com/recipes/10369

vegan chocolate chip cookies

ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon salt
1 cup Earth Balance*, softened (although Earth Balance is the best, you may use any other non-dairy butter/margarine)
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
Egg Replacer for 2 eggs**
2 cups (12-ounce package) semi-sweet chocolate chips
1 cup chopped nuts (optional)

instructions

1. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 375-degree oven for 8 to 10 minutes or until golden brown.
7. Let stand for 2 minutes; remove to wire racks to cool completely.

recipe adapted from:

http://www.chooseveg.com/vegan-chocolate-chip-cookies.asp

vegan banana nut muffins

if you don't want to waste those over ripened bananas...turn them into banana muffins! 

ingredients

1 3/4 cups whole wheat flour
1 cup sugar 1 teaspoon baking soda
1/2 teaspoon salt
2 very ripe bananas, mashed
1/2 cup vegetable Oil (i used applesauce)
Ener-G equivalent of 2 or 3 Eggs
1/3 cup soy-buttermilk (add 1/3 teaspoon vinegar)

1 1/3 cup walnuts

directions

Preheat oven to 325 degrees F.

Mix flour, sugar, baking soda and salt in a large mixing bowl.

Mix bananas, oil (or applesauce), and buttermilk in another mixing bowl.

Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the Ener-G Egg Replacer in now, and stir.

For muffins: line muffin pan with liners, scoop about 1/2 full, and bake for about 30 mins, or until a toothpick in the middle comes out clean.

recipe adapted from:

http://veganmother.blogspot.com/2008/01/banana-bread-muffins.html

boca burger

there's something about holidays that get me in the mood for bbq. for lunch, my hubby grilled me up a boca burger.  i personally like to buy the "flame grilled" boca buger...after i take a bite of this burger, it's like i never gave up meat.  i dressed up this burger with tomatoes, onions, vegenaise mayo and soy chedder cheese on a whole wheat bun. 

tempeh potato hash

for sunday brunch i whipped together my vegan version of corn beef hash.  instead of using corn beef, i used tempeh, which is made out of soybeans that are packed together into a retangular cake.  tempeh is rich in nutrients and has a high source of protein and calcium.

ingredients
2 medium sized potatoes, cubed
4 oz of tempeh
2 tbs of soy sauce
1 cup of cherry tomatoes
1/2 medium onion, chopped
6 stalks of asparagus, cut into 1/4
4 cloves of minced garlic
3 tbs of olive oil
red pepper
salt and pepper to taste

directions
1) in a bowl, crumble tempeh and add soy sauce.  mix well and let marinate for 5 minutes.
2)  heat olive oil on medium heat.  saute onions then add tomatoes and cook for about 3 minutes.  add garlic, salt, pepper, and red pepper to taste.  continue sauteing for another minute.
3)  add potatoes.  cover and cook for 10 minutes.
4)  add tempeh and asparagus and cook for about 5-8 minutes.

spaghetti alla veganesca

this is my go to dish when i have no time to cook and exhausted from running 3 miles and going straight to yoga.

i first had  spaghetti alla puttanesca at my favorite mom and pop's italian restaurant in fremont.  this dish is made with anchovies to give it a unique salty flavor that i love.  here is my version of spaghetti alla puttanesca minus the anchovies...hence, "veganesca".


ingredients
4 tbs olive oil
 1/2 cup of olives, preferebly without the seed.
3 tbs of capers
12oz can of diced tomatoes, undrained.
4 oz tomato paste
5 cloves of minced garlic
1/2 medium onion, diced
1/4 cup of chopped parsley (save some for garnish)
salt, pepper and chili pepper flakes to taste
1/2 a package of whole wheat spaghetti noodles- cooked, drained and set aside.

directions
1) heat olive oil on medium heat.  saute onions for about 3 minutes then add garlic.
2)  add olives and capers. cook for about 2 minutes.  season with salt, pepper, and red pepper flakes.
3)  next, add diced tomatoes (undrained) and tomato paste.  cover and simmer on low for 20 minutes.  i sometimes i like to add olive juice, which adds a bit of saltiness that is missing from the anchovies.
4)  add parsley the last 5 minutes.  taste the sauce and if you need to add more flavor feel free to add more salt and pepper.
5)  stir in noodles to sauce and garnish with parsley.

spanish onion potato soup

i love this soup! it's my husband's specialty.  he's been surprising me with vegan dinners and this is one of the first dishes he's cooked me.  get ready for the the sweet aroma of the garlic, onions and tomatoes to fill your home.

to accompany this dish, i made a green been salad. i thought a cold salad would compliment this soup.

ingredients

• 1 tbsp olive oil
• 1 large white onion, thinly sliced
• 6 garlic cloves, crushed
• 1 large potato, halved and cut into thin slices
• 1 tsp paprika
• 4 oz canned chopped tomatoes, drained
• 1 tsp chopped thyme
• 1 1/2 pint vegetable stock
• 1 tsp cornstarch
• salt and freshly ground black pepper
• chopped thyme for garnish.

preparation

• heat olive oil in a large pan. add the onions, garlic potato and paprika and cook for 5 minutes.
• in a separate pot, boil tomatoes, thyme and stock. add potatoes to the pot and simmer f0r 20 minutes on medium-low heat.
• add some of the vegetable broth to cornstarch and mix together to form a paste. next, stir the paste into the soup. simmer for 5 minutes, stirring until soup has thickened.
• break the potatoes up slightly. sprinkle chopped thyme to garnish.
  

green bean cherry tomato salad

 

i whipped this salad together to go with a spanish potato soup that my husband made for me.  this is a crispy refreshing dish that can be eaten alone or as a side dish.

ingredients

• 2 pounds thin green beans cut into 2-inch pieces (4 cups)
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/2 pound cherry tomatoes, halved (2 cups)
• Freshly ground black pepper
• 1/4 tsp parsley 

directions

In a large saucepan of lightly salted boiling water, cook the green beans uncovered for 7 to 9 minutes or until tender. Drain and rinse in cold water. In a small bowl, whisk together the olive oil, vinegar, mustard, lime juice and salt. Pour the dressing over the green beans and toss well. Fold in the tomatoes and chopped parsley, then add pepper to taste.
To make up to 2 days ahead, prepare and store separately in the refrigerator: green beans, dressing and tomatoes. Combine up to 3 hours before serving.

vegan pineapple upside down cupcakes

over the weekend i was in sd hanging out with my family. had a fun time baking pineapple upside down cupcakes with my nieces.

Ingredients

For the batter:
6 Tbs Vegan Butter or Margarine
1/2 cup Vanilla Soy Milk
1 cup Flour (i used whole wheat)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/3 cup Applesauce
3/4 cup Sugar
1/4 tsp Vanilla Extract

For the topping:
6 Tbs Vegan Butter or Margarine
3/4 cup of Brown Sugar (but I'm sure you could also use a raw/natural sugar)
6 Cherries
1 (20-ounce) can Pineapple Rings

Directions:

1) Heat oven to 350 degrees. Spray oil in each cup of a 12-cup muffin pan.
2) Melt the butter and milk for the batter in a saucepan over medium heat stirring occasionally. When the butter is melted, remove from heat to cool.
3) Meanwhile, prepare the pineapple topping, by putting 1/2 tablespoon of butter into each cup of a 12-cup muffin pan. Evenly sprinkle 1 tablespoon brown sugar over bottom of each cup. Place pan in oven until butter melts (about 3 minutes).
4) Cut the cherries in half, and cut the pineapple rings in quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit down gently.
5) In a medium-size bowl, combine the flour, baking powder, and salt, and stir with a fork until blended. In a large bowl, whisk together the applesauce, sugar, and vanilla extract until mixed well. Add flour mixture to the applesauce/sugar mixture, and stir until the flour is incorporated. Add the milk/butter mixture and stir well to make a smooth batter.
6) Poor the batter into each cup of the muffin pan. Bake the cupcakes until they are lightly brown, dry around the edges, and pulling away from the pan - about 25 minutes.
7) Transfer the pan to a rack to cool for 5 minutes. Loosen each cupcake carefully by running a butter knife around the edges. Place a cookie sheet over the top, and invert pan, moving the cupcakes to the cookie sheet (pineapple on top...as is an upside-down cake). Cool completely.


** recipe adapted from http://vegweb.com/index.php?topic=28981.0)

10 minute "accidental" spinach soup

getting ready for our trip down to sd for the weekend and cleaning up the apt before we leave... i realized that i hadn't eaten dinner yet and it was already 9pm. my quick and easy go to meals are usually pasta dishes or trader joe fixtures. this is what i usually turn to for dinner during my mon-thurs work week.

tonight i was craving for pasta. i decided to cook a simple vegan pesto spaghetti. as i was cooking, i wanted to add some veges to the pasta. i noticed i had a bag of frozen spinach in my freezer. i chopped up some garlic and sauteed a half a bag of frozen spinach. instead of adding the spinach to my pasta... i randomly decided to create some kind of spinach soup. earlier this evening i came across a can of tomato paste as i was cleaning out my pantry and figured i can use that as a base. when i walked into the pantry to grab the tomato paste, i saw a can of trader joe's tomato bisque soup.... perfecto! my accidental spinach soup was born.

ingredients
3 cloves of minced garlic
1/2 cup of sliced white onion
1 tbl of olive oil
2 cups of vegetable broth
10 oz frozen or fresh spinach
1 80z can of trader joe tomato bisque soup
a pinch of the following- thyme, oregano, red pepper flakes.
salt and pepper to taste
parsley for garnish

directions:
1. on medium heat, saute garlic then add spinach.
2. add vegetable broth and the rest of the ingredients. simmer on medium heat for 10-20 minutes.
3. add salt and pepper to taste. garnish with parsley and vegan parmesan cheese.
4. enjoy

variations:
* use a can of diced tomatoes or tomato soup instead of tomato bisque.
* add beans, potatoes, carrots, etc. be as creative as you want! this is a pretty versatile soup.

**vegan pesto spaghetti also show in photo**

korean kalbi tofu & korean mung bean sprout side dish

when i used to eat meat, i LOVED LOVED LOVED korean bbq and all the different side dishes (banchan) the meal would come with. korean grilled dishes is known as kalbi and is usually marinated beef ribs that are grilled on an open fire. for dinner tonight, i had my version of kalbi. the only thing this dish is missing is kimchee of course!

kalbi ingredients
8 oz of tofu
2 tbs brown sugar
3 tbs shoya soy sauce
2 tbs toasted sesame seeds
1tbs sesame oil
2 tsp minced garlic
1 tbs rice vinegar
2 tbs chopped green onions
2 tbs chopped ginger
1 tsp pineapple juice

Directions:

• cut tofu into 1/4 inch slices and place in a large mixing bowl or large zip lock bag
• Prepare the marinade in a separate bowl. mix together all of the ingredients.
• pour marinade and evenly cover tofu. leave in refrigerator and marinade for 2-5 hours.
  
• cook on a skillet, grill, or pan fry. i usually cook the tofu for about 2-3 mins on each side.

korean mung bean sprout ingredients
4 cups of bean spouts
5 cups of water
2 tbs chopped green onions
1 tbs minced garlic
1 tsp sesame seeds
1 tbs sesame oil
1 tsp kosher salt

directions

• boil water in a pot. add bean sprouts and cook for 4-5 mins.
• strain bean sprouts and run through cold water 5 times
• squeeze out excess water and place in a mixing bowl.
• add all the ingredients and mix well. i like to use my hands to mix everything all up.
• chill and serve as a side dish.
  

afritada with tofu strips (filipino stew)

** photo taken with my iphone...please excuse the blurriness.**

afritada is a filipino dish that reminds me of a stew. it's usually made with chicken or beef. after taking a bite out of this dish, you can definitely taste the spanish influence on philippine cuisine.

this is my version of a vegan afritada. instead of using chicken or beef, i used tofu instead. you can incorporate the tofu into the dish or on the side as i did...OR not at all!

sauteed bok choy

a quick and simple dish that will definitely fill you up.

ingredients:
2 bundles of fresh bok choy
3 gloves of minced garlic
1 1/2 tbl of vegetarian stir fry sauce
2 tsp of peanut oil
1 tbl water
salt and black pepper (you can also use chinese 5 spice)

1) heat peanut oil and saute minced garlic on medium heat for about 30 secs.
2) add bok choy, vegetarian sauce and water. stir fry for about 3 mins. add salt and pepper to taste.

** note**
you can purchase vegetarian stir fry sauce at any asian supermarket. i used the lee kum kee brand.

szechuan hot and sour soup

last night for dinner i was craving soup. i was looking in my Vegan Planet cook book and hot and sour soup sounded yummy. my meal needed another dish. i figured i'd stick to with the chinese dish theme and cook something easy...sauteed bok choy...yup, quick and simple.

hot and sour soup
** adapted from vegan planet cookbook**

ingredients:

1/2 cup of shitake mushrooms
1 cup of canned or fresh sliced bamboo shoot
4 tsp peanut oil
8 oz extra firm tofu, drained and cut into strips
2 garlic clove
1 tbl minced ginger
4 cups of vegetable stock
2 tblspn soy sauce
2 tblspn rice vinegar
1/2 tsp sugar
2 tsp chili paste (i like my soup spicy)
1 tsp of cornstarch dissolved in
2 tsp of water
1 tblspn sesame oil
2 tbl chopped scallions
1 tbl chopped cilantro
salt and black pepper

directions:
1. in a large pot, heat 2 tsp of peanut oil and cook tofu until golden brown on both sides, and set aside.
2. in the same pot, heat the remaining 2 tsp of peanut oil(medium heat) and saute garlic and ginger for 30 secs.
3. add stock, soy sauce, vinegar, sugar, and chili paste. bring to boil over high heat then reduce to medium to simmer.
4. add tofu, bamboo shoot, and mushrooms and simmer for about 5 mins.
5. remove pot from heat and add the remainder of the ingredients- sesame oil, scallions, cilantro, and salt and pepper to taste.

thai salad with peanut dressing

dressing

• 3 tablespoons water
• 2 tablespoons rice wine vinegar
• 1 tablespoon chopped green onion
• 1 tablespoon reduced-fat peanut butter
• 1 tablespoon low sodium soy sauce
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon hot sauce (Sriracha Rooster sauce)
• 1 teaspoon dark sesame oil
• 2 teaspoons dry roasted peanuts

to prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. add peanuts; process 10 seconds.

salad

• 2 cups mixed baby greens
• 1/2 cup fresh bean sprout
• 2 tablespoons vertically sliced red onions
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh cilantro leaves

to prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. drizzle each salad with 1/4 cup dressing.

**note: recipe adapted from recipezaar.com**

grilled "fish" with lemon pine nut sauce

making sure that i get enough protein throughout the week,
i usually snack on nuts mid day. what inspired me to make this dish was experimenting with incorporating nuts into my dishes. since i've recently become a fan of pine nuts, i thought this would be a good time to play with them in my food.

vegan "fish"
1/4 tsp paprika
1/4 tsp garlic salt
kosher salt and pepper to taste
olive oil
two lemons
2 tbls vegan mayonnaise
1/2 tsp vegan butter
4-5 stalks of parsely
5 cloves of minced garlic
3 tbls of toasted pine nuts- toast raw pine nuts on medium heat for about 2-3 mins until golden brown. constantly stir pine nuts to avoid burining them.


*grilled fish*

1) in a shallow bowl, marinate "fish" for 30mins in the following ingredients-- paprika, salt, pepper, garlic powder, and lemon juice (1 whole lemon).

2) grill fish for about 3 mins each side.

*lemon pine nut sauce*

1) blend the following ingredients until it becomes a creamy consistency- parsley, mayonnaise, minced garlic, salt, pepper, 2 dashes of paprika, 2 dashes of garlic powder, toasted pine nuts , lemon juice (1 whole lemon), 2- 3 tbls of olive oil.

**shown in photo**
chinese broccoli sauteed in olive oil, minced garlic, and onions.

jufran glazed "chicken" chunks

Jufran is the filipino version of American "ketchup". It is also known as banana ketchup or banana sauce. Unlike the typical American ketchup that is made with tomatoes, Jufran is made with smashed banana, vinegar, sugar, and spices. I use this "ketchup" with all types of foods. It especially goes well with fried chicken!


Ingredients:
soy "chicken" chunks
1/4 cup jufran banana sauce
1/2 cup of pineapple juice
1 tbs cornstarch
salt and pepper to taste
garlic powder





1) season "chicken" chunks with salt, pepper, and garlic powder. Pan fry and set aside when in stainer when finished.

2) in a small pot, simmer jufran sauce, pineapple juice, and cornstarch on medium low heat for about 8 minutes. wisk sauce occasionally as it simmers.

3) arrange "chicken" chunks on serving platter and pour jufran glaze over "chicken".

**shown in photo**
steamed asparagus and sliced tomatoes.

garlic mushroom fettuccine

White wine pasta sauce always makes the difference!

7 cloves of crushed garlic
6 medium sized portobello mushrooms sliced
half of a lemon
10 kalamata olives- chopped
1 vegetarian bouillon cube
2/3 cups of white wine
whole wheat fettuccine noodles (half of a package)
olive oil
red chili flakes
flat leaf parsely
1 tbs of vegan butter
olive oil
vegan parmasean cheese


1) Boil water and cook fettuccine noodles. Drain and set aside when cooked.

2) In a large skillet, saute crushed garlic and chopped olives in olive oil and butter on medium heat for 2 minutes. Next, add the portobello mushroom slices and let cook for about 1 min. Add salt, pepper, chili flakes, and lemon juice to taste. Add 2/3 cups of white wine and 1 vegetarian bouillon cube. After about 2 minutes, turn down heat to low and simmer for another 4 minutes.

3) Add cooked fettuccine noodles to sauces and cook for about 2 minutes on medium heat.

4) Garnish with whole olives, vegan parmesan cheese and flat leaf parsley.

**shown in photo**
steamed brussel sprouts.

"fish" tacos

fish tacos are bomb in san diego! the crunchiness of the beer battered fish and the crispiness of the shredded cabbage folded in a soft corn tortilla...yummmmm.

playing with leftovers is a creative, fast, and easy way to crank out a meal when you just don't have the time to cook. yesterday, i made tofu katsu for dinner. with the left over panko breaded tofu, i decided to make some san diego "fish" tacos for dinner.



fried panko breaded tofu
corn tortillas
pico de gallo
cilantro
lime

vegan tartar sauce- mix the following ingredients together
1 tbls vegan mayo
1 tbls relish
1/2 tsp mustard
salt and peper to taste
1/2 tsp lime juice

1) Place friedtofu pieces on warmed corn tortillas, add tartar sauce, a little shredded cabbage, pico de gallo, lime juice, and salt and pepper to taste. garnish with chopped cilantro

**shown in photo**
trader joes vegetarian refried beans topped with shredded soy chedder and jack cheese.

tofu katsu

tonkatsu is a breaded deep fried pork cutlet popular in japanese cuisine. here's my vegan take on this deep fried goodness...

1 package of firm silken tofu
1-2 cups of corn starch for coating
3 tbls of egg replacer
2 cups breadcrumbs (panko)
canola oil for deep frying
shredded white cabbage, for garnish
Lemon wedges, for garnish
Tonkatsu sauce

1) slice tofu 1/4 of an inch thick. you should be able to get about 10 slices from a 14oz package. lightly coat each individual tofu slice with cornstarch on both sides. dip each tofu slice into egg replacer mixture making sure that the tofu is coated thoroughly but not dripping. finally, roll each tofu slice in the panko bread crumbs.

2) heat canola oil in a large frying pan to about 350 degrees. fry the tofu pieces until they turn crisp and golden brown on both sides.


3) serve with lemon, cabbage, and tonkatsu sauce.

* *shown in photo** cabbage is shown with a creamy ginger sesame vinaigrette sauce. to make this i simply mixed 1tsp of ginger sesame vinaigrette with a 1tsp of vegan mayo (veganaise).

itallian stuffed pepper

i found this recipe in a mediterranean cookbook. this recipe calls for zucchini and mushrooms for the stuffing. since i did not have those vegetables on hand, i used what i had in my fridge... sqaush.
** recipe adapted from Mediterranean: 500 Best-Ever Recipes**
2 bell peppers sliced in half lengthways and deseeded.
1 half red onion sliced
8 oz of large diced squash
1/4 cup of tomato puree
3-4 garlic cloves (crushed)
1 medium sized tomato diced
crushed red pepper
italian flat parsley
fresh basil leaves
soy mozzarella cheese
olive oil
salt and pepper to taste
vegan parmesan cheese


1) preheat oven to 350 degrees. in a sauce pan, heat 2 tsp of olive oil and saute garlic, onions, and tomatoes. add the sqaush and 1/2 cup of water. cover and cook over medium heat until squash is cooked half way. add tomato puree and parsley and let simmer on low for 8 minutes.

2) place peppers cut-side up in a shallow baking dish and fill pepper with squash vegetable mixture. top vegetable mixture with shredded soy mozzerella cheese.

3) bake with for 20 minutes and garnish with basil and vegan parmesan cheese.

**shown in photo** a simple angel hair marinara pasta.