Congrats!

I picked winner for the Cookbook Holder Giveaway. Michele M.
Congratulations. I hope you will enjoy it as much as I do.

Ratatouille Disaster

Ever since I saw the movie Ratatouille, I wanted to make this. Sounds exotic, sophysticated, challenging. It just looked so good made by that rat in the movie. And ratatouille is vegan! what more reason do you need? So I finally made it, and it looks kinda nice is it? but it was not very good. So I am not even going to put the recipe out here. But I learned important lessons and I thought I would share my mistakes. It was very bitter, plain…just…. icky.

Mistake number 1. Do not use large, over grown vegetables. That was my first mistake. I was gifted with this HUGE over grown baseball bat size zucchini and summer squashes. I usually don’t use stuff like this, but I thought, what the hey. Yep, no good. Don’t do do it, I know it seems like such a waste. Baseball bat size waste. I have hard time wasting food, but say no to large zucchinis. Especially if you are going slaving away in a kitchen for long time to make master piece. Use the best ingredients.

Mistake number 2. Do use very sharp knife. I try to sharpen my knife as my time permits, but my knife was not sharp enough to cut the ripe tomatoes nicely. Maybe use little less ripe one for this…It just doesn’t look pretty with mingles tomatoes.

Mistake number 3. I kind of not follow recipes most of the time… I am just that kind of rebel I am. I love the spontanious feel of not perfectly following the recipes… Well, I realize now, sometimes that is not the best way to go. Especially if you are spending so much energy, time and ingredients into making it.

Do you have any food disaster stories? Share them with me if have it.

PS, I will pick the winner of the Cookbook Holder Giveaway Winner Tonight!!!

Japanese Cucumber Salad

This is the most simplest cucumber salad you can ever make. So yummy and addicting. Sometimes simple is the best.

This recipe is from
EatingWell.com.

INGREDIENTS
2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

PREPARATION
Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

TIPS & NOTES
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Cookbook Holder Giveaway

Of all the objects I own- it’s funny how important my cookbook holder is to me. How did I survive without it? I would like to think that the few stains I have on some of my older cookbooks add character, battle scars, you know? When all is said and done, though, I like my books stain-free. My Barnes &Noble cookbook holder helps when there is limited space on my counter, keeps the book pages clean and saves losing my place while I cook. How’s that for a testimonial? And Barnes & Noble has not paid me to say any of this.

I want you to fall in love with this mere piece of acrylic, like I do. In my little giveaway all you need to do is e-mail me with subject line: Cookbook Holder Giveaway by 11:59 p.m. MT on Wednesday 10/7/09.

I will randomly select the name of the winner by the end of the day Friday, 10/09/09. The winner will be notified via the email address provided in your e-mail. Chances of winning depend on the number of eligible entries received. The Prize will be delivered to the name and address that you provide with your entry. One entry per person. No purchase necessary. Entrants must be eighteen (18) years of age or older and live in United States.

Easy enough huh? GOOD LUCK!

4 Cans Curry—Garbanzo beans, Yam and Coconut Curry

I would like to say I only use fresh Ingredients but that is not true- in fact far from it. Sometimes I just don’t have fresh ingredients left in the fridge so I rely on some canned staples lying around the pantry. I almost always have a few cans of garbanzo beans, diced tomatoes, coconut milk, and yams. These 4 ingredients plus curry powder make a quick and easy curry.

4 Can Curry—serves 3-4

2 tbsp of Canola oil
1 can of yam
1 can of garbanzo beans
1 can of coconut milk
1 can of diced tomatoes drained
1 cup of frozen peas and carrots
1 cup of chopped yellow onion
2 cloves of garlic chopped
1 tbsp of fresh ginger minced
1 tsp of crashed red pepper
1 tbsp of curry powder
1 tsp of garam masala
4 cups of cooked rice
Salt and pepper to taste

1. In a heavy saucepan heat the oil and add onion, garlic, ginger, crushed red pepper and cook, stirring occasionally, until onion is translucent.
2. Add curry powder (until fragrant) about 30 seconds. Add salt and pepper.
3. Add the yam, garbanzo beans , coconut milk and 1 cup of water. Bring to a boil, reduce heat, cook for 5 minutes.
4. Add the peas and carrots, tomatoes and garam masala. Cook until heated through.
5. Serve over rice.

By the way this recipe is inspired by the Chickpea & Sweet Potato Curry recipe in Williams-Sonoma Vegetarian: Food Made Fast; Williams, Jacobi and Bettencourt.

Summer Squash Pasta

I am not a very good gardener. At least not yet anyways. In my community garden, I swear everybody else has 5 times more Tomatoes, beans, etc. But one thing I have plenty of— squashes. So I did summer squash pasta! I am constantly looking for recipes to use up my squashes. Please let me know if you have good squash recipes.

Summer Squash Pasta (Serves 4)

3/4 package of pasta about 400g (use vegan pasta for vegans)
1 zucchini chopped
1 yellow squash chopped
1 small yellow onion chopped
1 green pepper chopped
½ package of mushroom sliced
2 cans of stewed tomatoes
2 cloves of garlic minced
2 tbsp olive oil
1 tbsp of sugar
1 tbsp Italian seasoning
1 bay leaf
2-3 leaves of fresh basil minced
Salt and pepper to taste

1. Boil the pasta according to package, drain.
2. In a sauté pan, heat oil and add garlic, be careful not to burn the garlic.
3. When garlic releases its fragrance, add vegetables; cook for 10 minutes.
4. Add stewed tomatoes and seasonings; simmer for 10 minutes.
5. Add pasta into the pan and stir in minced basil, and serve.

Bean Sprouts Sesame

I think Bean sprouts in general are very underappreciated. Bean Spurts are economical, delicious, yet nutritious. I use Bean Sprouts to add crunchy yet refreshing texture to salad, sandwich, stir-fry, wraps and I love adding bean sprouts to fried rice. I buy a bag of bean Sprouts at Asian grocery store. They are usually fresher and cheaper.

This side dish is very simple. I used this bean sprouts for garnish on Red lentil Pilau. It added extra texture.

1 lb of bean sprouts

Dressing
1 tbsp of white sesame seeds (toasted)
1 ½ tbsp sugar
1 tbsp of sesame oil
1 1/2 tbsp of soy sauce
1 sprigs of minced green onion
1 clove garlic, minced

1. Steam bean sprouts in steamer for a few minutes. Just to get rawness out.
2. toast the sesame seeds for a minute in med heat in frying pan.
3. Mix all ingredients in a bowl. Add the sprout and stir. Refrigerate for at least an hour.

Red Lentil Pilau

This recipe was bit more complicated than my usual simple recipes. I never made my own spices before, and I enjoyed making Garam Masala myself. Oh…. The aroma. It filled our house and made it smelled like Indian Restaurant.

This recipe is from a fabulous book called Homestyle Vegetarian.

The book says the prep time is 15 min, but it took me a lot longer. And it did not exactly come out like the picture in this cookbook, it came out more like risotto but still tasted very good. My husband said he would put this one in top 10.

GARAM MASALA
1 tbsp coriander seeds
1 tbsp cardamom pods
1 tbsp cumin seeds
1 teaspoon whole black peppercorns
1-teaspoon whole cloves
1 small cinnamon stick, crushed

3 tbsp oil
1 onion, chopped
3 garlic cloves, chopped
1-cup basmati rice
1 cup red lentils
3 cups hot vegetable stock
Spring onion (scallions), shredded to serve (I used small green onions)

1 to make the garam masala, place all the spices in a dry frying pan and shake over medium heat for 1 minute, or until fragrant. Blend in a spice grinder, blender or mortar and pestle to make a find powder.
2. Heat the oil on a large saucepan. Add the onion, garlic and 3 teaspoons of garam masala. Cook over medium heat for 3 minutes, or until soft.
3. Stir in the rice and lentils and cook for 2 minutes. Add the hot stock and stir well. Slowly bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes or until the rice is cooked and all the stock has been absorbed. Gently fluff the rice with a fork. Garnish with the spring onion.

NOTE: If time is short you can use ready-made garam masala instead of amazing your own.

Tomato and Mozzarella Salad

Nothing like fresh garden tomatoes this time of the year. So refreshing, simple, and tasty. I am lucky enough to have small tomato garden but if you don’t have a garden, I recommend making this salad from fresh farmer’s market find. Tomatoes from grocery stores do not have same flavor. No fresh Mozzarella? No problem. You can go ahead and make this without Mozzarella cheese.

This recipe is from Recipetips.com.

Ingredients
SALAD
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella cheese
- 1 teaspoon fresh basil–use extra leaves for garnish
- 1 teaspoon fresh oregano
- 1 pinch kosher salt–or season to taste
- 1 pinch fresh ground pepper–or season to taste

VINAIGRETTE DRESSING
- 3 tablespoons balsamic or red wine vinegar
- 1/2 cup extra-virgin olive oil

Directions
• Slice tomatoes into medium width slices. Slice fresh mozzarella into slices that are similar in width to the tomatoes.
• Place tomatoes and mozzarella on a plate, alternating the tomatoes with the slices of cheese. Sprinkle salt, pepper, and herbs over the cheese and tomatoes.
• Prepare vinaigrette by whisking together the vinegar and the olive oil. Drizzle the vinaigrette over all ingredients on the serving plate.
• Garnish with basil leaves, if desired, and serve.

Summer Squash Bisque

August has arrived. Finally there are some squashes ready to harvest in my small vegetable garden. Picking vegetables from your own garden is life’s simple exquisite pleasure. Walk down to the garden with my dog is little bit more exciting now these days.

This recipe is inspired by fellow food blog.
veganfeastkitchen.

In my version, I added minced onion, celery and vegan sour cream for added creaminess. Fresh diced Tomatoes for garnish.

BRYANNA’S DELICIOUS ZUCCHINI BISQUE (can be soy-free)(WW CORE PLAN COMPATIBLE)

2 1/2 lbs zucchini (unpeeled), cubed (any size, but with tender skin, that you can scrape easily with your fingernail)
3 Tbs extra-virgin olive oil
4 cloves garlic, minced
2 3/4 cups vegetarian broth
3 Tbs nondairy milk blended with
3 Tbs silken tofu or raw cashews (soak cashews in hot water for 10 minutes)
salt and freshly-ground pepper to taste
vegan parmesan substitute (Parma or Galaxy Foods Vegan Soy Parmesan)

Heat the olive oil in a medium pot. Add the zucchini cubes and garlic and saute over medium heat for 10 minutes. Don’t brown it.

Add the broth and simmer for 5-10 minutes. Puree 2/3 of the mixture in a blender (take the middle part of the lid off to allow hot steam to escape and cover it loosley with a folded tea towel) and then add back to the pot. OR you can puree it right in the pot with a hand immersion blender, leaving it slightly coarse.
Add the “cream” made from the blended milk and tofu or cashews, and taste for salt and pepper. Heat briefly. Serve with vegan parmesan sprinkled on each serving.

Servings: 6