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Fried Rice

1 Nov

I’ve previously talked about my employment at a popular Asian restaurant that shall remain nameless (hint:you find it in most rest areas across the country and it features a bear in its name.) I spent my first few weeks there solely making fried rice, which is a lot more complicated in large amounts than it seems. I never tried their fried rice, because it contained chicken broth, but I started replicating the recipe at home with great success.

The key to good fried rice is old rice, high heat and a well seasoned wok. It’s going to be really hard to achieve the latter two on a home stovetop, because most people don’t have restaurant style burners. Bearing that in mind, you can still make some pretty tasty rice. I use dark soy sauce because it gives the rice that rich, dark brown color. Feel free to use regular soy sauce, just increase the amount you use.

I love having a big bowl of this in my fridge, I sneak bites of cold rice throughout the day. It’s one of my ultimate comfort foods, especially with chili sauce or teriyaki sauce on the side.

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Buffalo Seitan

26 Oct

Football on Sundays is a tradition in my house. I usually serve nachos, but some weeks I want something different.  We love spicy foods and finger foods:buffalo wings are an easy answer. Obviously we don’t eat wings, but seitan is an easy substitute. I’d love to try wrapping the seitan around skewers so you get the “handle” for eating. Something like this from Meet the Shannons would work great.

I was curious as to why they are called buffalo wings, and Wikipedia gave me this answer “One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo.” One more question I will no longer have to wonder about.

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(Hopefully you think ahead before you make these and don’t run out of hot sauce like I did.)
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White Seitan

20 Oct

I tried pre made seitan a number of times before I realized how easy it was to make myself.  We’ve cut back on our soy consumption so seitan has been a good protein source for many of our favorite recipes. The first recipe I tried was chicken seitan by PPK, but despite following the instructions perfectly, I ended up with the dreaded “brain” texture. I made it multiple times, with only one success.

Then I learned about steaming seitan and I’ll never go back to boiling. I haven’t had one bad batch since! So if you’ve had terrible seitan before, there’s hope!

This seitan is a perfect stand in for chicken in most recipes and I’ve even ground it to use in chili and “meat” sauce. Always cook it before use in any recipe, otherwise you may end up with mush. I always season it during the second cook, so the seasoning you use before steaming isn’t hugely important.

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I make using the dough hook on my Ninja blender, but if you don’t have that, just stir and knead by hand for 5 minutes. I also use my pressure cooker to steam this, so I only steam it for about 20 minutes.

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Butternut Squash Ravioli in Sage Butter Sauce

27 Oct

Well, it’s been quite the hiatus. In the past six months, I’ve gotten married, gone on a fantastic honeymoon, started work as a massage therapist at a great salon in town, spent 5 days in New York City, and celebrated my 24 birthday. I’d love to catch you up on it all, especially some the drool-worthy meals I’ve eaten, but it would simply take too long. So instead, I’m going to share a new recipe I’ve been working on today.

Butternut Squash Ravioli in Sage Butter Sauce

In the month of September, Ken and I attended 3 weddings, with one weekend off to relax. Being vegan, we don’t usually expect to be accommodated at large events like this, but surprisingly at all three we had something to eat. I’ve been craving another taste of one of the meals-a butternut squash ravioli. I’m guessing it was Rising Moon brand, just by the size and shape. My local natural food store usually carries it, but homemade ravioli sounded like a perfect endeavor on this cold Sunday.

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Chickpea, Broccoli, and Brown Rice Casserole

8 Mar

Hello everyone! It’s been a while!!

I recently graduated from school and began a new job at a large local salon, so I’ve had less time to focus on blogging. I’ve also been devoting a majority of my time to couponing, which has result in a plethora of free groceries. With all this free food, I’ve had to come up with creative ways to use it (because who really needs eight bottles of barbeque sauce?)

Today was sunny and beautiful; the type of spring day that makes me want to wear a skirt and cook a casserole. Yes, the type of casserole your mom used to make with condensed cream of chicken soup and fried onions (those were free too.) However, this recipe replaces the cream with soymilk and the chicken with chickpeas. The brown rice will make you feel less guilty when you top it with extra cheese and fried onions. Feel free to adjust this recipe to your dietary preferences.

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Quinoa with Black Beans and Corn

13 Dec

I think quinoa is one of the greatest words in the English language. It can be used as a question “Would you like some keeen-wahh?”, a declaration “I bought keenwah!”, or statement of sorrow “We’re out of keenwah…” Quinoa is ridiculously adorable-it starts out as a tiny seed and puffs itself up into a little ring when you cook it. It’s a great source of protein and vitamins for a hungry vegan, and is as easy to cook as rice. Seriously, if you haven’t tried this stuff, you’re missing out. Get off this website and go buy some. Now.

A friend of mine mentioned quinoa recently, reminding me of a lonely box sitting in the bottom of my pantry.  I scoured Allrecipes (read:searched for 23 seconds) for a recipe that would fit with what I had on hand. I found this recipe for quinoa and black beans that I altered slightly. It would be great as a side dish or wrapped up in tortilla, but it worked easily as well as an entree.

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