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Biscuits!

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Thanksgiving!

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Pumpkin stuffed with pumpkin stew, mashed potatoes with green onions and roasted garlic, sage and oyster mushroom cornbread stuffing, homemade (and homeinvented) wheat gluten and yuba “turkey”, shitake mushroom gravy, white bean and temeph gravy, cranberry sauce, cranberry chutney, collard greens, mashed sweet potatoes, roasted brussel sprouts.

Plus, there was ham, an indian chicken dish, squash and shrimp stew, and bacon stuffing (not pictured).

For dessert (not pictured): pumpkin pie with whipped cream, tiramisu, and lots of vegan pumpkin pie with soy whipped cream.

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Jalepeños Escabeche

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Jalepeños Escabeche


1 lb. jalapenos
1/4 c. olive oil
1 medium onion
2 medium carrots
4 cloves garlic
1 Tbl whole peppercorns
4 tsp salt
3 c vinegar
3 c water

Prepare a pot of boiling water for canning. Wash 4 pint-sized canning jars and lids, and then sterilize them in the boiling water. In each jar, add one garlic clove, 1 tsp salt, and 1/2-1 tsp peppercorns.

Coarsely chop the carrots, and onions. Cut a small X in the bottoms of the chiles (or else also chop them). Saute the onions, carrot, and chiles in the olive oil until everything has softened slightly (can still be fairly crunchy). NOTE: be sure your stove is well-ventilated as the chiles will make it difficult to breathe. Heat the water and vinegar in a saucepan until just boiling.

Divide the onion/carrot/chile mixture between the jars. Cover with the vinegar mixture, seal, and then boil the jars for 10 minutes.

Fried Okra with Onions, Glazed Roasted Eggplant with Thai Basil, Spicy Tofu with Peppers, Kimchi, Pan-Fried Squash Blossoms, Brown Rice

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There are three simple and delicious recipes here, so I may as well describe them.
Continue reading ›

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Side of greens

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Side of Greens


2 Bunches Greens (Kale, Chard, Bok Choy, Collards, Beet Greens, etc)
1- 2 Tbl Olive Oil
1 -2 Tbl Soy Sauce

Fill a bowl with cool water. Cut or pull the greens off of the stem (leave the stem on for Bok Choy!) and put them in the bowl of water. If you are using Chard or Beet Greens, you can rinse and chop the stem separately and cook it extra.

When you are 10 minutes away from eating dinner, heat up some olive oil in a cast iron pan. (If you like, add minced garlic to the hot oil for 30 seconds before adding the greens.) When the oil is hot, pull the greens out of the water and throw them into the pan. They will still have water clinging to the leaves. Cover the greens and cook until wilted, about 5 minutes. Uncover and cook until tender — we usually just cook a couple more minutes. Add some soy sauce to taste.

Sunchoke Gratin

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