Posts tagged ‘vegan’

super crispy panko tempura

I fried up zucchini, portobello mushrooms, onion, and shishito peppers (not pictured).

tempura + panko = best of both

I was making Japanese curry (a recipe I never gotten around to posting). It’s a thick curry sauce served over rice usually with fried foods, more specifically panko breaded fried foods (like potato croquettes and shrimp). I fried up some spare veggies I had in the fridge.

I was trying to think of a way to get a super crispy light but crunchy coating. Then it hit me, instead of coating the veggies in egg then breading it, I was going to dip them in a thin tempura batter then coat them in panko. What I got was a study coating that did not turn soggy. (It’s important that the tempura batter is thin like heavy cream consistency, and NOT pancake batter.) I also didn’t lose most of the breading when it hit the hot oil (as I often get with an egg dip). The onion rings turned out especially well, the crispy exterior didn’t fall off with the first bite nor were the onions limp/overcooked.

I used a store bought tempura mix, it’s a huge time saver and I’ve never made it as good from scratch. Do check the ingredients, go for ones with the least amount of addictives and look for panko made without hydrogenated fats.

-Lina

October 9, 2010 at 12:01 am 1 comment

Curry quinoa lentils and brown rice

quinoalentilbrownrice

It’s the end of the month and I’ll push this one over the finish line. I like to get at least one post per month. This is healthy whole grains, high in protein, tasty, and way easy. And everyone should have a rice cooker.

Curry quinoa lentils and brown rice pilaf(?)

  • 2/3 cup quinoa
  • 2/3 cup brown rice
  • 1/3 cup lentils (any type that is whole with skin)
  • 1 tbsp curry powder
  • 1 bay leaf
  • 1 dried chili
  • 1 tsp salt
  • 1 tbsp olive oil
  • 2 1/2 cup water

quinoalentilbrownrice1

Wash and strain the grains, if you aren’t washing it then you’ll need more water (1/2 cup), but quinoa requires washing. Put everything in a rice cooker, and let it cook on regular.

If using the stove top, put everything into a small heavy bottom and bring to a boil with the lid on, then turn it down to a low simmer and cook covered for 35-40mins. Remove bay leaf and chili, give it a mix in the pot before serving.

You can use vegetable or chicken stock if you like, just watch the salt. This goes great with almost anything.

lina-sm-L

September 30, 2009 at 9:46 am 3 comments

Sweet potato latkas

sweetpotatolatkas some edges got a little too dark, watch the oil temps

Sweet potatoes are something I’ve been experimenting with recently. In general I don’t like really sweet vegetables (yams, pumpkin, squash, carrots, parsnips, etc.) But they (sweet potatoes, and the other veggies) are very good for you, high in fiber, vitamins, and minerals. In the coming days I will post more on sweet potatoes.

Latkas are potato pancakes that can be made in different ways. They can be served plain or topped with almost anything; apple sauce, sour cream, or just ketchup (personal fav).

  • 1 medium/large sweet potato*
  • 1 small/medium onion*
  • 1 egg
  • 1/4 cup flour
  • 1 1/2 tsp salt
  • 1 tsp  pepper
  • oil for frying

* the ratio is about 3:1 of sweet potato to onion

Peel then shred sweet potato and onion, mix together with the rest of the ingredients. Heat up a heavy bottom pan (I prefer cast iron) with 1/4 – 1/2 inch of oil on medium high. I used grape seed oil, it has a very high smoking point, great for frying. Scoop mixture into pan (about 1/4 – 1/3 cup per portion), try to spread out mixture to about 4 inch in diameter, it should be a thin layer. When edges turn golden brown (3mins?), flip and cook until bottom is browned. Drain on paper towels. Add more oil in pan when needed. They should be crispy on the edges and tender inside. You can also keep them warm in the over while frying up more.

I think used half the mixture (made about 8) and then refrigerated the rest to use the next day.

lina-sm -L

July 22, 2009 at 5:04 am Leave a comment

Scallion and potatoes

sppan2(before baking)

Here I just threw some red scallions and red potatoes together into the oven. It’s really simple and tasty. The scallions really permeate the potatoes and the olive oil.  Spring onions are in season so this would also take advantage of them and the weather (being not too warm to use the oven).

  • 2lb red bliss potatoes 
  • 1 bunch of scallions or 1 spring onion
  • olive oil
  • salt and pepper

Preheat oven to 450. Cut potatoes into 4ths or 8ths depending on size. Slice scallions on the diagonal into long pieces.  Toss together with a few tablespoons of olive oil, few dashes of salt and pepper in a baking dish or cast iron pan. Bake for 25mins or till potatoes are done.

 

spscallion

sppotato1

sppan1

lina-sm-L

April 1, 2009 at 6:32 am 2 comments

Tomato salad from the garden

This year I decided to grow tomatoes (to save money, organic tomatoes are like luxury items), but I didn’t get around to it till late June. After some research on the web, I got an early variety; ‘First Lady’ that only takes 66 days to yield fruit. I bought 4 plants, and place 2 in the ‘Tomato Success Kit’ and the other 2 in a window box type planter. The ones in the Tomato Success Kit grew huge. I didn’t expect much from the other planter but it grew pretty large (but less than half the size of the other ones) with many tomatoes.

Some finally ripened early last week when the temps came down from the 90s. My first batch was about a pound and a half. I sliced them up with some basil from the garden, olive oil, black pepper and fleur de sel. It’s my favorite thing to do with these tomatoes. I made salsa a few days later with new tomatoes, which was very tasty but it can’t beat the basil-olive oil-pepper-fleur de sel experience.

Next year I’m going to grow red bell peppers. At $6.99/lb for organic at Whole Foods, I haven’t had any red bell peppers in over a year.

-Lina

August 23, 2008 at 6:32 am 6 comments

Scallion pancakes

Well it’s less like a pancake and more of a crispy flat savory pastry. I got the recipe from Basil and Ginger, with excellent pictures and instructions. It’s really good and relatively easy to make (and I usually dislike anything requiring rolling). I used organic shortening, and rolled it very thin (as thin as I can get before all the scallion pieces poke out). I cooked it extra crispy and browned.

July 28, 2008 at 2:16 am 4 comments

Porcini orzo

Some of the orzo got a little burnt, resulting in the variations of color.

Orzo, being a rice shaped pasta, gives you the quick cooking time of pasta and the applications of rice. You can make a fast faux risotto or a substitute rice salad. I prefer not to cook orzo in a large pot of water like you would most pasta. I like to toast the dry orzo in a pan with some oil till golden brown before adding liquid to it. This ensures the pasta won’t become too soggy and adds more flavor to the finished dish.

Porcini Orzo (for 2 or 4 as sides)

  • 1 small onion diced
  • 1 pint cremini or button mushrooms diced
  • 3 tbsp olive oil
  • 3 oz dried porcini (+ 2/3 cup hot water)
  • 1 cup dry orzo
  • 1 1/3 cup water
  • 1 bay leaf
  • 2 tsp of chopped rosemary or thyme
  • 1/2 cup peas (frozen or fresh)
  • 3/4 tsp salt
  • pepper to taste
About 3oz or however much that looks like to you.
  1. Soak porcini in hot water for about 15-20mins, when softened, cut the porcini into semi large pieces, reserve the liquid (you can strain it through a coffee filter to get out all the grit).
  2. In a wide pot or sauté pan on medium high heat, add in oil to coat pan. Then add the diced onions, stir, and cook till translucent with slight browning on edges.
  3. Add bay leaf and orzo to the pan, stirring a lot to make sure the orzo is coated in oil and doesn’t get burned.
  4. When orzo looks toasted, add in diced mushrooms and salt, stir and cook till mushrooms have shrunk.
  5. Add in porcini and its liquid, the peas, along with the 1 1/3 cup of water. Stir thoroughly and bring to a simmer, turn heat down to low and cover for 9-11mins.
  6. There should be no liquid left after that, but if it’s too dry and the pasta is kind of hard, stir in another 1/4 cup of (hot) water and cook on medium low till it’s absorbed. If there is too much liquid after the initial cooking, just cook it uncovered till it dries up.
  7. Stir in chopped herbs and pepper at the end.

You can also add in some parmesan or leave it as is and it’d be totally vegan.

-Lina

June 29, 2008 at 2:35 am 5 comments

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