kohlrabi. we love it!

kohlrabi w/ vegetable fried rice w/ spicy sesame soy sauce.

spicy sesame soy sauce:

4oz soy sauce (or braggs, shoyu, etc.)

1t sesame oil

2t sugar

1/4t lemon juice

1T sesame seeds

1/4t chili oil

1/2t chili flakes

1. mix all ingredients until thouroughly combined.

vegetable fried rice:

1c jasmine rice

2c water

1/8t sea salt

1. set oven to 350 degrees.

2. bring all ingredients to a boil over high heat.

3. reduce heat to low, stir and cover.

4. cook until all liquid is absorbed.

5. place cooked rice on sheet tray, and bake for 10 minutes.

6. set aside.

1c carrot, chopped

1c onion, chopped

3 cloves garlic, minced

2T canola oil

2t sesame oil

2oz spicy sesame soy sauce

7. heat 1T canola and 1t sesame oil in large skillet or saute pan over medium-high heat.

8. saute carrot, onion and garlic for 5-7 minutes; remove from pan.

9. heat remaining oils in pan.

10. add cooked and baked rice and stir-fry for 3-4 minutes.

11.add spicy sesame soy sauce and cook until fully absorbed.

kohlrabi:

2c kohlrabi, peeled and cut into strips

1t canola oil

1/8t sea salt

1. heat oil in saute pan over high heat.

2. add kohlrabi and sea salt.

3. saute, agitating constantly until desired color and tenderness is obtained. about 5 minutes.

place fried rice on plate, top w/ kohlrabi and drizzle the plate w/ remaining sauce. enjoy.

finals week.

hello everyone. so it's finals week and i'm really busy. i'm still cooking and creating recipes but i wont be updating the blog until after the 20th. so be sure to check back because there's gonna be a bunch of stuff posted all at once. happy cooking.

turnip greens.

turnip greens risotto w/ sauteed zucchini w/ garlic pepper sauce.

garlic-pepper sauce:

1 head of garlic, chopped

2c vegetable stock

1T olive oil

1/2t pepper

1/8t sea salt

1. saute garlic in oil over medium heat until tender. about 5 minutes.

2. add remaining ingredients, set heat to medium-high and bring to a boil.

3. reduce by half.

4. remove from heat and process.

risotto:

1 bunch turnip greens, de-stemmed and chopped.

1T olive oil

1/2c arborio rice

3c vegetable stock

1/4t sea salt

1. saute greens in oil over medium-high heat; 3-5 minutes.

2. add rice and cook for 1 minute, stirring constantly.

3. add salt and stock; 1/2c at a time, allowing the liquid to be fully absorbed each time.

zucchini:

2 zucchini, cubed

1T olive oil

1/8t pepper

1/8t sea salt

1. heat oil in saute pan over high heat.

2. saute remaining ingredients until seared. about 5 minutes; stirring constantly.

enjoy.

pac choi stir-fry.

pac choi stir-fry w/scallion, garlic, red bell pepper and marinated tempeh over quinoa.

tempeh:

8oz tempeh

1/2c shoyu or soy sauce

3/4c water

2 cloves garlic, crushed

1T lemon juice

1/8t sea salt

1/8t pepper

1t sugar

1. cut tempeh into cubes.

2. mix all ingredints.

3. marinade tempeh for 6 hours or overnight.

quinoa:

1t olive oil

1/2c quinoa

1 & 1/4c water

1/8t sea salt

1. heat oil in sauce pan over medium heat.

2. add quinoa and thoroughly coat w/ oil.

3. add water and salt. set heat to high.

4. bring to a boil, reduce heat to low and cover.

5. cook until liquid is fully absorbed.

stir-fry:

1/2c scallion bottoms (whites), sliced

1 red bell pepper, julienned

1 bunch pac choi, chopped

4 cloves garlic, sliced

1T olive oil

1/8t sea salt

marinated tempeh

1. heat oil in large skillet or saute pan over high heat.

2. add tempeh; sear, about 2 minutes and remove from pan.

3. add remaining ingredients.

4. stirring constantly, cook for about 3 minutes or until desired doneness.

a little sriracha drizzled over the plate is a nice touch. enjoy.

mizuna and radish.

mizuna and radish greens w/ radish, orange and roasted walnuts w/ orange vinegarette and chickpea croquettes.

salad components:

1/2c radish, julienned

1 orange, sectioned

mizuna

radish greens, de-stemmed

orange vinegarette

roasted walnuts

croquettes

orange vinegarette:

1/2c orange juice, fresh

1/4t sea salt

2t sugar

3T apple cider vinegar

1/4c canola oil

1/4t mustard powder

1. place all ingredients in a bottle.

2. shake well. enjoy.

walnuts:

1c walnuts

1T agave nectar

1/8t sea salt

1. set oven to 375 degrees.

2. roast walnuts on sheet tray for 8 minutes.

3. in a bowl, mix walnuts w/ agave and salt.

4. roast for 5 more minutes.

chickpea croquettes:

2c chick peas, cooked

1/2t sea salt

2T flax seed, ground

3T unbleached flour

2T canola oil

1. place all ingredients in food processor.

2. pulse until combined.

3. form mixture into 4-6 patties.

4. heat oil in skillet or saute pan over medium heat.

5. cook for 3-5 minutes on each side, until golden.

side note: one could bake these croquettes; no oil, 425 degrees, 5-7 minutes on each side or until golden.

enjoy.

1 2 3 party! featuring carrots.

carrot pasta w/ sauteed garlic and toasted pine nuts w/ sweet onion sauce and crostinis w/ tomato confit.

tomato confit:

4 roma tomatoes, chopped

1/4 olive oil

1/4t sea salt

1. set oven to 400 degress.

2. cook all ingredients in a baking pan for about 1 hour, stirring every 10 minutes. until all liquid is gone.

3. broil for 10 minutes.

sweet onion sauce:

1 large onion, chopped

1T olive oil

1/2c vegetable stock

1/4t sea salt

1. on medium high heat add oil and onion.

2. caramelize. stirring often, about 10-15 minutes.

3. add stock and salt.

4. bring to a boil, reduce heat. simmer for 10 minutes.

5. process in blender.

pine nuts:

1/4c pine nuts

1/8t sea salt

1. on high heat, add pine nuts to a dry pan.

2. constantly stir/agitate until pine nuts start to brown.

3. promptly remove from heat and add salt.

carrot blanching liquid:

2c vegetable stock

1/4t sea salt

1. heat all ingredients in pot.

2. maintain heat, on low.

crostinis:

1/2 baguette

1T olive oil

1/8t sea salt

1. set oven to 425 degrees.

2. slice baguette.

3. mix oil and salt.

4. brush bread w/ oil/salt mixture.

5. bake for 8-10 minutes. until golden.

carrot pasta:

3-4 carrots

blanching liquid

1/8c garlic, sliced

1t olive oil

1. using a peeler, make pasta strips from carrots.

2. blanch carrot strips/pasta in blanching liquid for 2-3 minutes.

3. while blanching, heat oil in saute pan over medium heat.

4. add garlic and saute until tender. about 3-5 minutes.

5. remove carrot pasta from liquid and briefly toss w/ sauteed garlic.

enjoy.

beautiful beets.

balsamic beets w/ almond crusted tofu and mashed yukon potatoes w/ simple gravy.

breading:

1c bread

1c almonds

1/2t sea salt

1. set oven to 350 degrees.

2. bake almonds and bread for 5 minutes. or until golden.

3. process almonds and bread separately in food processor.

4. mix all ingredients and set aside.

batter:

2T ground flax seed

1/2c warm water

1. mix flax seed w/ water.

2. stir well and set aside.

tofu:

1/2c unbleached flour

1 brick tofu

breading

batter

1T canola oil

1. cut tofu into 6 pieces.

2. coat tofu w/ flour.

3. set up a production line (left to right): floured tofu, batter, breading, clean plate.

4. one piece at a time, dip tofu into batter then roll in breading and set on clean plate. repeat.

5. heat oil in large skillet or saute pan over medium heat.

6. place tofu in pan and cook 2-3 minutes on each side, until golden.

mashed potatoes:

4c yukon potatoes, chopped and peeled

water for boiling

1/2t sea salt

1/4c reserved potato water

1T earth balance "butter" (optional)

1. bring potatoes and water to boil.

2. reduce heat to low boil. cook until tender, about 15 minutes.

3. reserve 1/4c of potato water. drain the rest.

4. whip potatoes w/ sea salt, potato water and "butter."

gravy:

1T oil or "butter"

2t unbleached flour

1T nutritional yeast

2c vegetable stock

1/4t sea salt

1/8t fresh ground pepper

1/2t lemon juice

1. in sauce pan, heat oil over medium heat.

2. add flour and nutritional yeast. cook for 30 seconds.

3. slowly whisk in vegetable stock.

4. whisk until combined and smooth. about 3-5 minutes.

5. add remaining ingredients.

balsamic beets:

1c beets, cooked, skinned and halved

1T balsamic vinegar

1/2t brown sugar

1/8t sea salt

1. cook, skin and half beets (preparations from "beet, kale and red turnip greens" post).

2. in a sauce pan over medium low heat, add all ingredients.

3. cook for 10-15 minutes.

enjoy.