April 27th, 2004

2009

tempeh/tomato sauce stir-fry

(modified from this.)

2 t cooking oil
1 medium onion, chopped
2-3 cloves garlic, minced
1/2 in or so ginger root, peeled and minced
Dried, crushed chili peppers to taste
2 T non-hydrogenated peanut butter
12 oz can crushed tomatoes
4 cups diced vegetables (I used broccoli and carrots)
1/2 lb. diced tempeh

A couple cups cooked brown rice (this recipe's directions work well)

Directions:

In wok or skillet, sautee onion, garlic, and ginger in oil. When finished, add chilis, tempeh, vegetables, and stir-fry until vegetables are cooked but still crisp. Add tomato sauce and peanut butter, stirring until the peanut butter has combined with the tomato sauce to evenly coat the vegetables. Serve over brown rice.

CURRY

For those of you who really like curry, which i do, i've got a curry recipe which is malaysian whihc i have altered because malaysian curry is too hot...for me anyways

Just bear in mind that when my mum gave me this recipe she was very vague about the ingerdient amounts. She told he her friend doesn't go by recipes, which, being the structure freak that i am, made me very stressed. So alter the amount of vegetables according to you likes/dislikes..

INGREDES
4 big potatoes. peel them and dice them but they have to be cut moderately big as they will dissolve

1 big eggplant, depnding on your feelings towards eggplant the size is up to you.Remember to put them in water as they will go brown really quickly

Carrot- i'm not sure about this quantity. The standard is two but i'm happy with just one.

Celery- as with the carrot

Cauliflower- I'm unsure about this i got a few sprouty thign and broke them up but it all comes down to preference.

zucchini- as with the carrot and celery...
By the way, you have to cut the carrots and stuff. I know it's a really dumb thing to say but you never know...

2 onions depending on the size of the onions
2garlic gloves. I put 3 cause i'm obsessed with it
Fresh ginger. I was never told how to use fresh ginger so i cut it up into small pieces only to find out that when i ate it there was a really really strong taste of ginger wofting through my tastebuds. so i guess grate it. I'm sure how much though and i don't have a standard

Then you need.
A bay leaf
Cassia Bark
Star Anise
The cassia bark and the star anise is easily obtained, for anyone who wondering, i mean, my mum found them.
Curry POwder- 2-3 tablespoons or there abouts (i used indian curry casue it's not as hot but if you want to be daring you can use the malaysian curry)
2 cans of cocnut milk or cream. usually the cream is better.

OKay here we go....
first
SAUTE the onion garlic and ginger
Then
Add the bay leaf, the bark, and the star (which i forgot to mention you break it up)and let those beautiful aromas INFUSE
While that's happening mix the curry powder with water and form a sorta thick paste. It CAN'T be runny and add that
Soon after
add the potatoes to that and also add a little bit of water maybe 3/4 cup or something (I don't know what that's equivalent to in other measuring systems)
Let the potatoes sorta cook but make sure it doesn't burn to the bottom.
After the potaoes are a bit mushy
Add the cocnut milk/cream and just mix.
The you can add your vegetables. My mum says that the vegatble addings are in a very strict order.
I'd say maybe leave 5-10 minutes between each addition
1. The carrots
2. The celery
3. The caulliflower.
4. the zucchini
5. The eggplant.
So you leave that for a few more minutes and you've got curry. Oh! and don't forget to cook rice, like i did.
rose

Vegan Barbeque

So, in a couple of weeks I'm throwing a vegan Barbeque. I'm asking everyone to bring a dish to share, but I think a lot of my friends (being only vegetarian) are stumped as to what to bring. Does anyone have any really good ideas? Also, I'm planning on making tofu/veggie shishkabobs that I want to grill. I was thinking tofu marinated in something, portobello mushrooms, eggplant, zuchinni, and maybe some red peppers. Any ideas for marinades and spices? Also, I've never grilled tofu before. Any suggestions on how I want to go about it?

(no subject)

what is miso??

has anyone had miso tahini sauce?
my favorite veg restaurant just closed- and they had the most amazing falafel with miso tahini sauce.... best food EVER. wish I could have gotten the recipe first, though!

thanks.