Friday, September 28, 2007

Carrot Cumin Soup

2 large onions, chopped
3 garlic cloves, diced
5 or 6 cups chopped carrots
1 large potato, chopped
2 celery stalks, chopped
6 cups vegetable stock (or water)
3 tsp cumin
2-3 tbsp olive oil
fresh ginger

1) Saute onions and garlic in olive oil on medium heat until onions are soft and translucent.

2) Add carrots, celery, cumin, and salt and stir for about a minute.

3) Add stock and potato and bring to a boil, then simmer for about 25 minutes.

4) Remove from heat and puree.

5) Grate fresh ginger over each serving to taste

The great thing about this recipe, besides the fact that it's pretty tasty, is that it's cheap! And vegan too (in keeping with the vegan theme...)

Sunday, September 23, 2007

Shitake Tofu Potstickers

1 oz dried shitake mushroooms
1/2 block of tofu, pressed under a cutting board and a couple of textbooks for at least an hour (to let the water out so whatever seasoning you put into it will be absorbed quickly)
1 Tbsp canola oil
1 Tbsp sesame oil
1 Tbsp minced ginger
3 garlic cloves, minced
4 green onions, minced
1/4 tsp red chile flakes
1/4 tsp salt
1/4 tsp cracked pepper
2 Tbsp soy sauce
2 Tbsp minced cilantro
30 round wonton wrapppers
1 tbsp cornstarch
4 Tbsp water

Fry onion, ginger, garlic, and onions in oils. Crumble tofu into mixture and then add soy sauce. At the very end add the cilantro and let mixture cool. Soak dried mushrooms in boiling mushrooms for one hour, then dice and add to tofu mixture. Put filling in middle of wrappers and pinch the edges in an artistic way. Fry the wontons in a thin sheet of oil, when they turn brown add 1/2 cup of water, cover, and steam. Serve with a sauce mixed with 1/2 part soy sauce, 1/ water, a few tbsp of sesame oil and a few tbsp of rice wine vinegar. It's yummmy, and you'll only receive praises from you guests.

Side note: It's totally vegan! please send me your comments on how you feel about craving and eatib meat. I'm definitely not against it, but meat makes me feel bad sometimes.

Sweet divine tomato sauce that youy can study with in the wintertime!

2 Tbsp olive oil
1 yellow onion, diced
6 garlic cloves
2 bay leaves
a pinch of chili flakes
1 cup of wine
Tomatoes (1 can canned pureed tomatoes or 30 peeled fresh tomatoes)
Fresh basil (about 1/2 cup)
2 chicken legs or whatever bones you can find (omit if vegetarian, no big deal)
Fry the onions and garlic until golden, fry the meat until it's browned but not cooked. Then add the wine. When reduced by half and you can't smell the alcohol cooking off of it, add the tomatoes and bay leafs. Let simmer for at least one hour. It get's so much more yummy with time!