Wednesday, March 19, 2014
sauteed baby bok choy
With just a few ingredients this simple, elegant preparation comes together in just a few minutes. This side-dish is the perfect way to add some colorful crunch to just about any menu.
Thursday, March 13, 2014
Veggie Bibimbap
This is a vegan riff on a korean restaurant favorite of mine. Bibimbap simply means "mixed rice" and is usually served with chopped raw fish on a bed of assorted veggies, lettuce, and rice which has been seasoned with sesame oil. The whole pile is then doused with a sauce which is a mixture of red chilli sauce (gojuchang) and vinegar called chogocujang that can found at most asian markets as "spicy cocktail sauce". The resulting dish is a wild mashup of flavors, textures and spice that is all held together by an unctuous base of sesame seasoned rice.
Monday, March 10, 2014
Vegan Banana Muffins
Most non-vegans - when offered the
choice - would not choose a vegan baked good.
They seem to think they are inherently dry, cardboard-like, grainy or
otherwise un-satisfying. At best most
tend to think of vegan cooking as a compromise between ideology and
deliciousness. While that attitude may
have a bit of truth to it for some recipes, it’s completely wrong when it comes
to quickbreads. These banana muffins are
an easy foray into vegan baking needing only to replace egg with ground
flax. The resulting muffins are every
bit as moist and delicious as a traditional recipe with butter and egg. None of the usual negative associations with
vegan baking work here, your grandmother would never know the difference!
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