Tomato Bean Salad

Something I made up, thinking it would resemble something like Bi-Rite's bean salad. It was pretty close, I think...I'm sure their dressing is a little different. You can play with the lemon and oil, but the avocado can add quite a bit of tasty fattiness too.

1/3 C beans, soaked and cooked (for ideas, you can check out Rancho Gordo's site)
4-5 small tomatoes, cut into wedges
1/4 thinly sliced onion
1/2 avocado, cubed
4" cucumber, cubed
1 tsp lemon juice, fresh
1 tsp olive oil
salt and pepper to taste

Toss all ingredients together and refrigerate to let the flavors come together. Or consume immediately.

Rice Cake Curry Soup

A quickie home cooked idea. Everything depends on you. How many rice cake thingies do you want to eat? How salty do you want it? Saltier? Add more curry.

A handful of Rice Cakes (see below)
1 can of chicken broth
Japanese Golden Curry (less than a block)
Green leafy veggies (like bok choy or spinach)

Boil the chicken broth in a pot, when boiling, add the rice cakes. Meanwhile, soften half a block of the curry with 1/2 tsp of water and form into a paste. Right before it hits boiling, (make sure the rice cakes start floating and taste test to see if they're almost done) throw in the veggies and cook for 1 minute for the bok choy, a couple seconds for spinach and then pour in your curry paste.

Don't stir too much...for some reason, it tastes better when it's floating around in only a part of the broth. By the way, if you don't want to use these rice cakes, you can also use udon noodles or any noodles. Just boil them separately till al dente and add them in after the veggies.

Of course, you can always add more to this soup like green onions and cilantro to garnish or some kind of meat, but this one's meant to be super quick and easy.

Filipino Garlic Rice

Mmm!!! Great with those little Filipino sausages. First tasted this at Lumpia Palace (a.k.a. Gemmae Bake Shop). Sooooo flavorful and garlicky! Haleen showed Anna this summer, and Anna showed me. What a treat! I can't believe it's so simple. I can't believe I don't eat garlic rice at every meal. Or even instead of a meal! Thanks, Haleen.

If using regular Asian rice, you can cook it straight out of the rice cooker. If using jasmine or basmati, it's better if you allow it to get cold or if you use it a day old. Maybe it's because they're thinner grains and pan frying would overcook them?

Oil
One whole head of garlic, or 3/4 of it, minced (the more, the better I say)
Cooked rice
Salt to taste
1 Tbsp fish sauce (I haven't tried this but I read it in another recipe)

You basically heat up the oil (a couple of tablespoons at first) and cook the garlic until softened and a little golden. Season with a little salt and fish sauce. Then add the rice. Heat up until the garlic is golden, but not dark brown otherwise you've burned it. But that's ok, it's still good. A little bitter and a little carcinogenic, but still good.

That's right, girl. More garlic.

Wela’s Red Bean Rice Cake

Finally! I have a recipe for this delicious baked mochi cake with red beans! 1 C of sugar sounds like a lot, but it makes a lot so it's actually not that sweet.

Before Wela became baking queen, she used to say this was the only thing she could bake. So simple, yet so delicious. I've used all sorts of rice flour, but most people like this one:

1/2 can of sweet red whole beans (Morinaga Ogura-an Sweetened Red Beans, Mashed) resist adding more
1 (16 oz) box of sweet rice flour/Mochiko (Koda Farms Brand)
3 eggs
2 C milk
1 C vegetable oil
1 C sugar
1 tsp baking powder

Preheat oven to 350 degrees.

Whisk together all the dry ingredients. In a large bowl, whisk all the wet (not including the red beans). Add the dry to the wet, then stir in the red beans.

Bake for 55 minutes in a larger than 13x9x2” pan, sprayed with oil. I don't know what the exact dimensions are...if you don't have this sort of pan, distribute batter.

Wela Wong in action.

Lemon-Nut Torte with Summer Berries

The base of this gluten free cake is almonds and is very moist and tasty. I actually didn't like the berry sauce--I thought it was a bit excessive on the vanilla so in the ingredients below, I cut it down in half for next time. Maybe next time, I would just top it with the berries and a little dollop of whipped cream. In the original recipe, the sauce called for 1/3 C honey, 2 T lemon juice, 2 tsp vanilla. Definitely tastes better the next day.

Torte
Parchment paper
Vegetable oil cooking spray
1 cup granulated sugar, divided (When measuring, use a little less than 1/3 for each portion if you don't like your cakes too sweet)
1 cup plus 1 tablespoon almond flour (found at health food stores, TJ's or you can food process your own)
1/3 cup corn flour (finely ground cornmeal) Didn't have any so used oat bran which gave it more of a bite and texture. Wish I had cornmeal.
4 large eggs, yolks and whites divided
2 tablespoons grated lemon zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt

Topping
Agave nectar to taste
2 tablespoons fresh lemon juice
1 teaspoons vanilla extract
3 cups berries (blueberries, blackberries, strawberries or any combination, I used blueberries)
1/4 cup confectioners' sugar
Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.

Combine 1/3 cup sugar and flours in a bowl.

Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients.

Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well.

Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. (This was weird because if you use a springform pan, once it's cooled you can just release the pan...but whatever rocks your world.)

Topping
Combine all ingredients in a bowl and mix. Spoon topping on cake, dust with sugar, and slice into eighths. (Or, I recommend, slicing the cake and plating, then spooning the sauce right before serving.)

Serves 8-12, adapted from Self, July 2009

Food Processor Salsa

This was my first time using the food processor for salsa. Sure, it was less time chopping, but the cleanup was definitely more. I can see if I were to make tons of this stuff how wonderful the food processor would be time-wise. Fun-wise, it was excellent as always.

5 roma tomatoes
1/2 white onion
1/2 medium jalapeno, seeded and ribbed for less spice
1/4 C cilantro
1 t lime juice
1/2 t sugar to taste
salt to taste

Process the onion first in pulses until chopped finely and then scrape into a bowl. Do the same with the jalapenos alone, and then add the cilantro. Finally pulse the tomatoes. Add the salt, sugar and lime to taste.

Chopped Veggies, Rice and Bean Salad with Lemon Dressing

When May Wang lived with me, we totally went on a Macrobiotic, vegan health food kick. Now, I'm down from a kick to a toe nudge--at this point in my life, I cannot live without animal products, but I do love to eat and play with tasty vegetable based meals.

At that time, we volunteered for a friend who owned a Macrobiotic catering service and even listened to Neal D. Barnard speak about changing eating habits to control and even cure diabetes and other diseases. That's where we got this recipe.

Salad
1 15 oz. can of drained black eyed peas, or black beans
1/2 C or 3 stalks of green onions, finely sliced
2 celery stalks
1 medium tomato, diced
2 T finely chopped cilantro (or parsley)
1 1/2 C cooked brown rice, cooled (1/2 C uncooked)

Dressing
1/4 C lemon juice
1 T olive oil
1/4 t salt
1-3 cloves of garlic, crushed (I like to eat garlic until it's seeping out of my pores so 3 or more is best)

Combine all the salad ingredients except for the brown rice in a strainer. When all the liquids have dripped away, put into a large mixing bowl.

In a smaller bowl, whisk the dressing ingredients and pour over salad. Toss gently. Chill 1 to 2 hours if time permits.

Great as a side dish to compliment something sweet since this is so acidic. Or, you can stuff this inside a tortilla. Anna and I dipped this burrito into a sweet chili hot sauce.

Makes about 5 C, adapted from Neal Barnard's Seminar

Plain Tart Frozen Yogurt

I really like how Heidi (from 101 Cookbooks) described this frozen yogurt: "straight, bright white yogurt with the sweetness playing off the tang of the yogurt".

But still not the consistency I'm looking for--it was really thick and creamy whereas I like my frozen yogurt to be cold, icy and refreshing. I read somewhere that you can add milk to the mixture, maybe 1/4 to 1/2 cup. Or, someone else mentioned that the yogurt was strained for too long.

3 cups strained yogurt (see below) or Greek-style yogurt
2/3 cup (150g) sugar
1-2 t lemon juice (haven't tried, but read this will heighten the tartness)

To make 1 cup (240g) of strained yogurt, line a mesh strainer with 2-3 layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. (So, for the above recipe start with and strain 6 cups of yogurt.)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1-3 hours.

Freeze in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart, adapted from 101cookbooks.com

Mung Bean and Rice Ball Soup Dessert

I learned this from my dad. This is also the basic rice skin for stuffing with a sweet sesame paste or a sweet peanut filling and then boiling. Those are sooo good. He seems to love making rice based desserts and food. I especially like the chewiness. Mmm!

The above picture is actually what it looks like before you boil it. Can you believe I rolled each one of those teeny tiny little balls with my paws?!??! Not so useless now, are they Vicky??

1/4 C mung beans (or red beans) soaked in warm water 4-6 hours or overnight
1/4 C rock sugar, or sweetener of your choice (agave nectar, honey, sugar)

1/8 C boiling water
1 package of glutinous rice flour

Discard the bean soaking water and fill a medium pot with the beans and water till it's a little more than halfway full. Bring to a boil, add the sweetener, and then lower heat to medium and let them cook until the beans are soft.

While that's cooking, mix together the hot water and 1 C of rice flour with a wooden spoon. Turn out onto the counter (I use a silicone baking mat for easier cleanup) and knead flour in until it's pliable and not sticky anymore. It should feel like silly putty, firm yet yields slightly.

Roll into little balls, whatever size you like. I like it when they're the size of marbles. Store them in a bowl with some rice flour in it. (Or, you can roll them into bigger balls, roll them out into a 3" circle and stuff some desired filling in it like peanut butter, canned red bean paste or canned black sesame seed paste, seal it up and boil!)

When beans are about ready, boil another pot of water and add rice balls to the boiling water. Don't add so much that they crowd. Let them cook until they float up from the bottom and then sink back down. Test so that they are squishy, not chalky and then they're done! Drain and add to the mung bean soup.

Serve hot or chilled.

Moussaka

The first moussaka I had was in some hole in the wall hotel/restaurant in Greece (was it Samos? Or Naxos?) and it was so creamy and delicious. I like the spices in this recipe. And the potatoes apparently aren't authentic, but I like potatoes...so eh. It's hearty and perfect for a cold night.

Eggplant
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices (don't cut too thin or they'll burn during baking)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Meat Sauce
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1/2 pound ground beef or lamb
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half (or 1 t gr. cinnamon)
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
1 can 28 oz. cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf

Custard Sauce
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole (but non fat milk good) room temperature
1 1/2 teaspoon kosher salt
Pinch of ground nutmeg
1 large egg
2 large egg yolks

1/2 cup dried breadcrumbs
3 tablespoons Pecorino Romano

sliced potatoes optional (if you do, you can use 3 red potatoes or 1 russet potato)

Bake the eggplant
Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 20 minutes. Set aside covered.

opt: Bake the potatoes
Slice the potatoes and line on the bottom of the pan. Bake 20 minutes until tender.

Make the meat sauce
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes. Remove the bay leaf and cinnamon stick.

Make the custard sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. Add 1/4 C of the sauce and whisk briskly in the egg and yolks. Then whisk the eggs into the sauce.

Assemble the moussaka:
Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.

Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve.

Quinoa with Peppers and Beans

The first time I prepared quinoa was for a graduation tea party. It replaced bulgar in a tabouli salad. I had no idea what I was doing. Rinse it?! What are those rings?! But I decided to get to know quinoa after I fell in love with Whole Food's quinoa cake (which I tried to make, but failed miserably...I'll have to try that again. I shall not be defeated by Whole Foods!!!)

I've come to understand that a fine wired mesh strainer is best and yes, the rings are edible, it's pronounced KEEN-WA not kwin-oh-a (so embarassing), that it contains more protein than any grain, it's gluten-free, and has lots of calcium, iron, fiber B vitamins, vitamin E, and folate. *Swoon!* I love you, quinoa!

This recipe is a simple side. Of course you can vary the veggies or the seasonings, but the way you cook the quinoa is the same 1 1/4 C liquid to 1/2 C quinoa.

1 1/4 C broth
1/2 C quinoa, rinsed until the water runs clear
4 cloves garlic, minced
1 T ginger, minced (or 1/2 T ginger powder)
1/4 t whole cumin seeds or 1/2 t ground cumin
1 medium red bell pepper, sliced thin
1/2 large onion, cut into thin wedges
1 can (15 oz) of black beans
1/4 C chopped cilantro

Bring 1 C broth to a boil in a medium saucepan, add quinoa and return to boil. Reduce heat to low, cover, and simmer for 20 minutes or until tender.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, ginger, cumin, and cook, stirring until fragrant. Add the onions and cook until almost tender. Add the bell peppers and cook until tender. Stir in the beans and the remaining broth and cook for 2 minutes.

Fluff the quinoa with a fork and stir in cilantro. Place in a bowl and top with the bell peppers.

Flourless Chocolate Chip Cookies

Muahaha! I figured out the Chuao Chocolatier Cookie! I'll never have to go back for the cookies ever again! I love these things. Great with coffee or milk (which was my breakfast many a times while I was at work), they are moist and chewy on the inside, crisp and light like a meringue on the outside.

You can also substitute 3/4 C of the almond meal with 3/4 C cocoa powder for super chocolately cookies.

Apparently, they're better the next day. And surprisingly, not everyone likes them. Okay, one person does not like them. Sigh. Not that I'm still upset about that or anything.

The Denser Version
2 3/4 C almond meal (can use 3/4 C of ground flax seeds for extra crunch and nutritional value)
1/2 C chopped dark chocolate
3/4 C sugar
1/8 t salt
1 T vanilla extract
4 large eggs

The Squisher, Lighter Version:
2 C almond meal
3/4 C sugar
1/2 C chopped dark chocolate
1/8 t salt
1 T vanilla extract
3 Large egg whites

Preheat oven to 350.
Beat vanilla and eggs till foamy, then gradually add the sugar and salt until it forms peaks and is glossy, about 2 minutes. Stir in almonds and chocolate chips.

Drop 1/4 C mounds of batter, 3" apart onto baking sheet lined with parchment paper. Bake until small thin cracks appear in the tops of the cookies, they are lightly golden brown, and nearly firm to the touch, 16 minutes.

Cool cookies on parchment paper on a rack, then peel carefully from the paper. When cookies are completely cool, wrap tightly, separated by parchment paper.

Simple Sauerkraut Hand Roll

Not for the light-hearted. I got this recipe when I worked a demo at the Ocean Beach People's Co-op. I thought it was a horrible idea. But then I realized that it is another opportunity to eat sauerkraut. I think what's nice about it is that it adds a "sushi vinegar" taste without having to do anything to the rice.

Toasted Seaweed for handrolls
Rice (I mixed in some beans and other goodies, that's why it's purple-y)
Soy Sauce (or Bragg Liquid Aminos)
Sauerkraut

Spread rice in top half of seaweed. Top with sauerkraut. Roll so that the halfway part of the seaweed wrap becomes the top of a cone. Serve with the soy sauce.

Vegetarian/Vegan Chickpea Cashew Salad

My coworker kindly shared this salad with me the day I got back from my Taiwan/Japan trip. I was too tired to make my lunch that day and it was so refreshing and tasty! I was pleased at how easy it was to make.

1 can chickpeas drained and rinsed
3 stalks green onions chopped
3 stalks celery chopped

1-2 T of (vegan) mayo (add a little at a time to taste)
1 T nutritional yeast (especially if using vegan mayo)
1/4 C unsalted cashew pieces (best if added when you'll eat it so that it will contribute a texture that contrasts the chickpeas)
salt and pepper to taste

Coarsely mash the chickpeas. Don't worry about that outer skin stuff. After you add the other stuff, it won't matter. I used a fork to mash them. I also used my fingers. What's fun is pinching the chickpea until it splits in half. Sometimes it flies all over the counter. It's very rewarding. You can also use a food processor if you're feeling fancy.

Add the rest of ingredients and mix.

You can chill for about 30 minutes or so or you can eat as is.

Serve with bread, crackers, etc. I think it would be a tasty lunch served between two slices of toasted rye bread. I know Vicky likes to eat a tuna salads with pasta.