2 Potato Ginger & Shoyu Veg

This is a hodge-podge dish I created this afternoon..similar in fashion to the spicy noodle veg, but on rice. I just took the veg I had on hand because I needed to use up some veg before it went bad (the studio monopolizes my time, so yeah..now I actually have veg that might go bad because I’m not in the kitchen as much)..so any veg would work. You could also include some peas, corn, tomatoes, carrots, broccoli, even a hot pepper. This would also be awesome served on a bed of baby spinach and turned into a salad..perhaps topped with some pistachios or pine nuts. I really love the addition of purple potatoes in combo with the red potatoes. YUMMY! This recipes serves about 4 peeps! 🙂

Ingredients:

1 TBSP olive or canola oil
2 tsp toasted sesame oil
1/2 large yellow onion, diced
1 medium (or 2 small) red potatoes, cubed
1 medium (or 2 small) purple potatoes, cubed
1/2 bunch kale, chopped
1 medium red bell pepper, diced
1 TBSP ground (or minced) ginger
1 tsp dried basil
1-2 tsp shoyu sauce
salt and pepper to taste
2 green onions, diced for garnish

Directions:

1. In a skillet, over medium heat, warm the olive (or canola) and toasted sesame oils. Add in the onion and cook for about 2-3 minutes (the time it took me to chop the potatoes).
2. Add in the cubed potatoes with a little salt (maybe 1/2 tsp). Saute over medium heat about 8-10 minutes, until the onion becomes translucent and the potatoes begin to develop a browning.
3. Add in kale, red bell, ginger, and basil. Cover with a lid and let saute over medium heat another 8-10 minutes, until potatoes are soft all the way through.
4. Adjust salt and pepper to taste, serve over some brown rice or a bed of baby spinach, garnish with green onion and/or any nuts. Enjoy!

Happy Cooking!

Read Full Post »

Lime Tea Cookies

I made these cookies for the Cherry Blossom Yoga Studio & Boutique Open House on May 1, 2010. They were absolutely delicious, and a big hit with the studio-warmers (all of which were non-vegans, though some were vegetarian-inclined). So use this recipe when wanting to please even the most skeptical of non-vegans 😉 I adapted & veganized this recipe from “Spring Lime Tea Cookies” at allrecipes.com.

The recipe makes about 2 dozen (or so) cookies. And the recipe doubles wonderfully if you want to host a tea party.. 🙂

Ingredients:

cookies
2 tsp lime zest (best to zest before juicing the limes)
2 tsp fresh lime juice
1/3 C hazelnut milk
1/2 C Earth Balance Vegan Buttery sticks
3/4 C vegan granulated sugar
1/4 C canola:hazelnut milk (50:50 ratio)
1.75 C all-purpose (or 2-2.25 C white whole wheat flour)
1 tsp baking powder
1/4 tsp baking soda

glaze
2 TBSP fresh lime juice
1/4 C vegan granulated sugar

Directions:

1. Make the cookies: In a large mixing bowl, either by hand or by mixer, cream together the EBVB with the sugar until light and fluffy. Add in the canola:hazelnut milk mixture, lime juice, and hazelnut milk. Mix to combine.
2. Combine 1.75 C flour (whichever you choose to use), baking powder, and baking soda together in a small bowl. Gently add into the creamed butter mixture. *If using white whole wheat flour, this is where you’ll adjust/add more flour if the mixture is not firm enough. You want a supple cookie dough..not to firm/crumbly, but not so soft that it’ll spread the minute you put it in the warm oven. I used King Arthur Organic White Whole Wheat and ended up using just over 2 C of flour per batch.
3. Wrap dough in wax paper or plastic wrap, and place in fridge for 30 minutes, or up to 2 days.
4. Preheat the oven to 350F. If the dough has been in the fridge a couple of days, bring it out to room temp while oven preheats. Roll the dough into little balls, or drop spoonfuls on a parchment/silpat-lined cookie sheet.
5. Bake for 8-10 minutes, until the bottoms are lightly browned. Allow cookies to cool on the baking sheet a few minutes before moving them to a cooling rack to cool completely.
6. Make the glaze: Stir together the 2 TBSP lime juice and 1/4 C granulated sugar. Brush onto the cooled cookies. Enjoy!

**Store in an airtight container, and the cookies will stay soft for about 3-4 days. Then they start to dry out, but then they make excellent crumbles in a Coconut Milk Ice Cream Sundae 😉

Happy Baking!

On This Day In History: 4-day Springtime Detox

Read Full Post »