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Wednesday, April 13, 2011

Vietnamese Pho Soup


This delicious Vietnamese soup is a little work but well worth it.
Broth
12 c water
1 onion, chopped
1 green onion, chopped
1 carrot, chopped
1 sunchoke, chopped
5 whole shallots
8- 2x2" slices of ginger
2 c sliced mushrooms
2 tbsp jaggery
2 tbsp soy sauce
1 teaspoon salt


Place whole shallots on a grill and char, add to the above ingredients. Bring to a boil, then simmer 45 minutes.

Add
1/4 c. pan fried sliced shallots
1 pound sea tangle noodles or rice noodles, soften by placing in hot water until soft then add only noodles to the broth
1 c onion pan fried
2 tbsp green onions


Garnishes:
1/2 lb fresh mung bean sprouts
2 jalapenos, chopped and seeded (or not!!)
1 lime cut into wedges
fresh basil
fresh cilantro
fresh mint


It reminds me of Fresh Summer Rolls with its combonation of herbs, clear noodles and bean sprouts. Enjoy!!

Sunday, April 10, 2011

Kidney Bean Tempeh BBQ with Raw Slaw and Fresh Garden Lettuces


Tempeh BBQ with Slaw and Salad

Tempeh made of Kidney beans is perfect for BBQ because it reminds me of Pork and Beans without the Pork but filled with B12. I sauteed the tempeh with portabellos and onions then added BBQ.
The slaw id cabbage, brocolli stalks, carrots, red onion, basil, dill and mint all from the garden. The slaw sauce is made from Coconut meat and juice with dill, lemon juice, garlic and sea salt. I added some red kraut because you can never get enough cabbage.

The salad are greens from the garden with grape tomatos and macadamia cheese with 25 yr. old balsamic vinegar dressing.
The bread is sprouted Ezekiel with fresh garlic cloves rubbed on the toasted side.

Thursday, April 7, 2011

Cornmeal Crusted Pinto Bean Tempeh w. Black Bean Puree

Housemade Pinto Bean Tempeh with Cornmeal Crust, Black Bean Puree, Smoked Tomato and Chili Saue and Roasted Poblano Relish

My new passion has been making my own tempeh, due in fact that it is impossible to find any not made of soy. This is shocking to me since we have managed to make black bean, pinto bean, garbanzo bean, cranberry bean, black eyed pea and red kidney bean styles.
This paticular recipe is with cranberry and pinto bean tempeh. You boil it in a marinade of tamari, ginger, ancho and chipolte peppers, ginger, garlic and jaggery. If you don't have jaggery run out to an indian store and get some! Its the only sugar that is unprocessed and actually has health benefits.

After you marinate tempeh for 45 minuted, make the sauce from chipolte, ancho, carrots, celery, garlic and onion with a 28 oz. can of Muir fire roasted tomatos. After you cook everything for a bit, put it in the Vita-Mix with some Earth Balance and blend on high. This is a preservative free enchilada style sauce that is great for mexican dishes like huevos rancheros, enchiladas or this paticular meal here.

The black bean puree is 15 oz. of black beans, I used dry ones I soaked for two hours and boiled for 20 minutes. Saute 1/2 Vidalia onion and garlic in Earth Balance or oil and then add back beans and puree in the food processor until desired consistency.

Roast a poblano pepper on a grill or burner, or I used my toaster oven on Broil setting. After it is charred all over the skin must be removed along with seeds and stem. Cut this up nicely adding diced shallots and cilantro with a squueze of lime juice.

Braised a little kale or collards and you are getting some greens while you are at it.

Take the tempeh and dredge in cornmeal and then pan fry until golden.