August 14th, 2009

Black Bean, Veggie, and Rice Burritos

These burritos started out as an attempt to copy Q'doba's veggie burritos. They've since evolved to pretty much whatever we want, and are an excellent way to get rid of some leftover vegetables!

1 C. jasmine rice
2 C. water
1 can of black beans
several dashes of cumin, onion powder, cayenne powder, chili powder, and any other seasonings you like in a burrito
2 Tbsp. vegetable oil
1 yellow Mexican squash, sliced
1/2 onion, chopped
1 tsp. minced garlic
1 bell pepper, chopped
1 C. mushrooms, sliced
1/2 tomato, diced
1/2 C. fresh cilantro, chopped, lightly packed
Sour Supreme, or any other vegan imitation sour cream
Salt, to taste

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We just started our cooking blog-thang and we hope to be sharing more recipes soon. We have more stuff we've cooked at our journal. Also, friends are nice! :)

onion bhagees and.... does anyone have a strawberry recipe?

I'm luckily to work at an Indian Restaurant and so am always picking up how to make things from the chefs. Measuring doesn't really happen a lot with these recipes so these are all really rough estimates. This recipe calls for working with your hands so I'd recommend gloves as the tumeric stains.

Onion Bhagees

3 large onions - finely sliced
2 leaves silverbeet - cut/shredded
curry leaves ( if you can find them - optional)
tumeric (1 - 2 Tbsp)
cumin seeds (1 -2 tsp)
chilli powder (1/2 to 1 tsp)
coriander powder (1 - 2 tsp)
garlic paste/crushed garlic (1 Tbsp)
ginger paste (2 tsp)
lemon juice (1 - 2 tbsp)
chickpea flour 1 to 1/2 cups

all the dry ingredients in (onions, sliverbeet, tumeric, cumin seeds, chilli pwdr, coriander pwdr) and mix. add garlic, ginger and lemon juice. mix again. add chickpea flour and just enough water to get it sticky (I used about 3 handfuls or so).  shape into rough balls and put into a deep frier/oil at 160' Celcius. golden brown when cooked.

also i bought a 1kg bag of frozen strawberries the other day. any brownie/cake/dessert ideas? Other fruit I currently have in stock is honeydew melon, bananas, dates, apples and lemons. And I live in New Zealand so its hard/expensive to get any sort of speciality ingredients e.g. powdered egg replacer, soy cream

Thanks in advance!

Hoping to have a posh dinner party!

I'm having a dinner party soon, one veggie the rest omnis. I want to impress with it!
what do you guys cook when you really want to impress(no tofu)?

If I go Italian I have a beautiful starter but wouldn't know what to make for the main course and wouldn't want to do pasta, as my best Italian main is vegan pesto and roasted tomatoes and it's a bit of a strong taste for some people. Spiced tomarto tart is my other favorite but I do that all the time.

I thought about a greek platter type thing (hummous, dolmades, falafel, tzatziki, greek salad) but wouldn't know what to make for dessert. Also, is it ok to do a platter for a dinner party as long as it's all good quality.

Equally with an indian theme, I'm good at indian starters but really *good* curry is difficult to make as I live in an area with a large Asian population where the local places do *amazing* curry so that feels like a no-go.

Best dessert seems to be poached plumbs with hot chocolate sauce but I don't know if it would go with the rest of the meal.

So, anyway, what would you guys do to impress a load of omnis for a three (or four) course meal?

Thanks in advance.

mocha cheesecake & portobello sandwich

i baked a cheesecake yesterday! well i bake pretty bomb non-vegan cheesecakes, and yesterday was attempt number one at a vegan one. recipe + pictures under the cut! i tried it and it was good - not too sweet (i might have forgotten to add some sugar though), but it lacked that oomph a regular cheesecake flavor had. i am wondering if it was my baking, the recipe or vegan cheesecakes will always taste different from regular ones? i would appreciate any feedback on this, including awesome awesome recipes (i will also look online and using the tags).. cos i am down to bake about 500 more cheesecakes (when i have extra dollars lying around).

i usually bake cheesecakes using a water bath, but i didn't this time. it turned out pretty alright texture-wise though, minus the puffy edges, but i kinda thought that was cute.

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i made a portobello sandwich tonight for dinner as well - i kinda just made it up, but there's a picture of it under the cut too including my "recipe" which really isn't. i have two more uncooked portobello mushrooms, so great saute recipes or anything exciting (but simple) would be greatly appreciated (again, i will be looking online and at the tags too). i did make a mistake of adding a teeny bit of water cos i thought my mushroom was drying out, i won't be doing that again because it just diluted my seasoning. and i might add in the onions first as i like them softer.

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