Tag Archives: vegetarian

When you want it relatively now

You come back from work and/or school. You’re exhausted and hungry. You’re sick and tired of Chinese takeouts, but you still want something wholesome and quick.

What if I told you there is such a dish that you can cook in four minutes? And you only need four ingredients? And the meal will cover the need for carbohydrates, vegetables, and protein? Behold the Four Minute Soba. Boom.

sobakimchi

FOUR MINUTE SOBA
(makes 1 serving)

80 grams soba noodles
50 grams mushrooms (brown beech, enoki, or white button)
70-80 grams kimchi
1-2 eggs (depending on how hungry you are)

1) Wash eggs well while waiting for water to boil.
2) Once boiling, put noodles, mushrooms, & eggs into the pot & cook for 4 minutes.
3) Drain and peel eggs.
4) Put noodles, mushrooms, eggs on plate and add kimchi.
5) Eat.

sobakimchi2

Egg tip: If you prefer a firmer less runny yolk, simply place them in a pot of cold water (after washing, of course) and bring to boil before adding the noodles and mushrooms.

A salad. Popeye approved.

chickpea spinach salad

Chickpea Spinach Salad with Radish Sprouts

Whisk together in a large bowl:

  • 2 cloves garlic, minced. (If you like garlic-perfumed breath, then by all means, add more cloves.)
  • juice of half a lime or lemon
  • couple tablespoons of olive oil
  • salt and pepper

Then toss in:

  • a handful or two of fresh spinach, chopped
  • 1 15 oz. can chickpeas, drained and rinsed
  • freshly grated Parmigiano-Reggiano cheese, as desired.
  • as much radish sprouts as you can handle; they have a spicy bite to them.

Eat and enjoy!

2 black bean salads

Because many people have asked for my black bean salad recipes. And I think these should reside on my own website other than a third party host. 😛

quinoa black bean salad with corn & avocado

1 can of black beans, drained and rinsed
1 can of corn, drained and rinsed
1 avocado, diced
2-3 cloves garlic, finely minced
couple teaspoons flax seeds
sesame oil, salt, and fresh ground pepper to taste
1 cup quinoa
2 cups water

Bring water and quinoa to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and mix in the rest of ingredients.

Kasha salad

Bring to boil 1 cup kasha in 2 cups water, cover and simmer for 15 minutes. Remove from heat.

Mix in:
1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 or 1 whole medium red onion, diced
1 red bell pepper, diced
1/2 bunch cilantro, chopped
1 avocado, diced
salt & pepper to taste
squeeze of 1 lime
splash of apple cider vinegar (optional)

Haleem

Haleem is a porridge type dish originating from South Asia and Middle East. It is traditionally made with meat, wheat, lentils, and spices and slowed cooked for several hours.

Here is my vegetarian version I developed the other day.

Pumpkin Haleem (Vegetarian)

2 pounds pumpkin, peeled and cubed
1 large onion, peeled and sliced
1 cup dried wheat
1/2 cup yellow split peas
1/2 cup lentils
3 tablespoons garlic & ginger paste
1-2 tablespoon(s) garam masala
1-2 teaspoon(s) chilli powder
2 teaspoons coriander powder
1 heaping teaspoon turmeric
1 heaping teaspoon cumin powder
1 heaping teaspoon freshly ground black pepper
1 heaping teaspoon salt
1 heaping teaspoon cloves powder
2 tablespoons olive oil or any other oil of your choice
2 quarts water

1. Soak the wheat, peas and lentils in cold water overnight and drain.

2. Heat olive oil in a large pot and cook onions until soft. (About 5 minutes)

3. Add the garlic & ginger paste and the spices.

4. Add pumpkin, wheat, peas, lentils, and water. Bring to boil, then simmer on low flame, stirring occasionally for about 2-3 hours.

5. Mash the haleem to a near smooth consistency with a potato masher.

6. Serve with any toppings or condiments of your choice: sliced green jalapeño, chopped fresh cilantro, ginger matchsticks, fried onions, mango chutney, lime chutney, raita.

Easy way to cook broccoli

How to cook broccoli the way my father taught me many years ago.

Bring water to boil. Dump in cut up broccoli and bring back to boil. Once the water starts to bubble, drain. That’s it! It may be some 45 seconds or a minute and change. You won’t want to boil the greenness out of the vegetable. Yellowed out broccoli does not make good eats. Done.

However you want to season it is up to you. I like to toss in tamari and sesame oil with some flax seeds and serve it as a Korean-style banchan along with kimchi.