veggies

Gluten-free, meatless, vegetables, Vegetarian

Vegetable Bulgogi

Aside | Posted on by Brian and Jim

This is by no means authentic and was inspired by a number of posts and pins on social media.

Let’s start with the sauce:

  • 2 Tbl brown sugar
  • 3 Tbl tamari or soy sauce
  • 1 Tbl rice vinegar
  • 1 Tbl sriracha
  • 1 clove garlic, chopped
  • 1 tsp perilla oil or sesame
  • 1-2 tsp Korean red pepper flakes
  • 1/2 tsp ginger—I used 1/2 tsp powdered

Mix them all up and put aside until needed

For the veg (for about 3-4 servings):

  • 2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
  • 1 onion chopped
  • 8 ounces mushrooms chopped
  • 1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
  • 1 cup of chopped walnuts
  • 1 clove garlic

In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft

After sauté it gets removed from heat

Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.

Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor

On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.

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Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

vegetables

Day 2. Carrots

Aside | Posted on by Brian and Jim

We had carrots on day two because I had an ugly bunch that came in my produce box just waiting to be used.

Simple. Oven roasted in olive oil and acid leagues vegetable balsamic with a sprinkling of Penzey’s seasons salt. Covered in fouls and roasted at 375 for an hour

vegetables

A veggie a day…day one. Corn.

Aside | Posted on by Brian and Jim

For the month of May, I’m going to make a different vegetable every day. This was inspired by an article in Food Network Magazine.

Day 1 was corn as I have corn as I had some on the cob that needed used up.

I was inspired by an epicurious or bon appetit email for a recipes using some crispy fried garbanzos with some sautéed poblano and corn on it with an egg on top.

My version was made with black beans.

Crispy mashed black beans with corn and salmon

I sautéed 1 can of rinsed black beans with 1/2 poblano and 1/2 onion and mashed the beans with my spoon a little to make them chunky. I played those and placed in a warm oven.

Then I cut the corn off of two cobs and sautéed that with poblano and onion until the pepper and onion were soft.

Plated it

Yeah—my onions are a tad chunky!

I had a sautéed salmon filet that I laid on top

beans, Gluten-free

Arepas de Maiz

Aside | Posted on by Brian and Jim

On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.

1 1/2 cups masa—-I use Tres Latino masa

3 Tbl nutritional heat

Salt to taste

Corn…canned sweet corn. 15 ounces

Water to adjust for the right texture

The arepas should come together like this

The corn gets a blender treatment before being poured in
The photo makes these look way thicker than they are but they are a nice 1/4 inch thick or so

For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.

For the red sauce…

Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.

The two sauces

For the beans…

The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.

Other sides…

My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.

I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice

Then I just loaded them up as a vehicle for the toppings

Gluten free, Probiotic, Stuff I make, Uncategorized, Vegetarian

Nabak Kimchi

Aside | Posted on by Brian and Jim

I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.

I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.

The daikon and Napa have been rubbed with salt

Added the other veggies to sit with the salt

Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.

Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”

Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.

I ended up using the following:

  • The inner yellowish leaves from one medium head of Napa cabbage
  • About a four-five inch slice of daikon cut into squares
  • 2 Tbl gochugaru
  • 1/2 Korean pear
  • 1 medium to large carrot
  • About an inch slice of ginger
  • 3-4 green onions
  • Garlic to taste 4-6 cloves
  • About 8 cups of water
  • 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture

This experiment was inspired by this water kimchi recipe

This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.

The Lazy Gastronome

beans, Gluten free, Gluten-free

Corona beans!

Aside | Posted on by Brian and Jim

I soaked a batch of Rancho Gordo Corona Beans (which I see are sold out with a waitlist today — so I lucked out with my two bags.

This guys grow when soaked!

I cooked them with leftover cooking broth from the buckeye beans.

The broth is less clear than normal due to the cooking broth. These beans cook up to be nice and creamy with a flavor reminiscent of baked potato. Sautéed a batch with some beet greens as a seat for some mahi.

More corona bean stories to come! It’s a big batch.

farmers market, Gluten free, Gluten-free, Ingredients, Vegetarian

Korean BBQ Oyster Mushrooms

Aside | Posted on by Brian and Jim

Following on the success of the bbq pink mushrooms sandwiches, I thought my bag of mixed oyster mushrooms would be fantastic for Korean bbq mushrooms. i was kinda’ right. The pinks crisp up nicely but the other varieties aren’t a so crisp loving but they mostly get there

Following the other recipe. They were minimally spiced for this part, then when done I tossed them with some Flatiron Asian blend peppers, tamari, fish sauce, acid league’s liquid kimchi, liquid smoke.

Served it up with rice, butter lettuce leaves, kimchi, rice vinegar pickled daikon. I loved the mushroom marinade sauce so much I tossed it onto the broccoli rabe as well.

We made perfect wraps with the lettuce, mushroom and kimchi and I made reasonable pantry/fridge panchan