Author: Zabraxis

Categories
Recipes Vegan

Ratatouille

Veggies

  1. 1 thin eggplant (Chinese eggplants are perfect)
  2. 3 tomatoes
  3. 2 yellow squash
  4. 2 zucchini

Sauce

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 4 cloves garlic, minced
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. salt, to taste
  7. pepper, to taste
  8. 28 oz can of crushed tomatoes
  9. 2 tablespoons chopped fresh basil, from 8-10 leaves

Seasoning

  1. 2 tablespoons chopped fresh basil, from 8-10 leaves
  2. 1 teaspoon garlic, minced
  3. 2 tablespoons Chopped fresh parsley
  4. 2 teaspoons fresh thyme
  5. salt, to taste
  6. pepper, to taste
  7. 4 tablespoons olive oil
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Categories
Recipes Sauces Vegan

Panang Curry Paste

  1. 7 Dried Red Thai Peppers
  2. 2 Stalks of Lemongrass
  3. 2 1/2 inch chunk of galangal
  4. 2 Coriander Root
  5. 2 Garlic Cloves
  6. 1tsp Shrimp Paste
  7. 2 Tbsp roasted, unsalted peanuts
  8. 1/2 piece whole nutmeg
  9. 2 tsp coriander seeds
  10. 1/2 tsp cumin seeds
  11. 1/2 tsp white peppercorns

  1. Place peppers in a small heat-resistant bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes.
  2. While peppers rehydrade, peel and finely slice Lemongrass, garlic, Coriander Root, and Galangal
  3. Transfer rehydrated chiles to a granite mortar and pestle and pound until pulverized, 3 to 5 minutes.
  4. Begin adding in other ingredients, finely grinding to a paste before adding others.
  5. Transfer to airtight container when done and store in fridge for up to a week.

Note: Remember not to touch your eyes (or any sensitive parts of your body) after handling the paste.

Categories
Recipes

Filo Dough Sheets

Ingredients

  1. 2 cups all purpose flour
  2. 5 tsp olive oil
  3. 1/2 tsp salt
  4. 2tsp white vinegar
  5. 3/4 cup warm water

starch mixture

  1. 1/4 cup cornstarch
  2. 1 Tbsp flour

Directions

  1. Place 2 cups flour, olive oil, salt, vinegar, and water in a mixing bowl.
  2. Mix until the dough comes away from the side of the bowl.
  3. Transfer the dough to a lightly floured surface. Knead until smooth, about 5 minutes.
  4. Wrap the dough in plastic wrap and let sit for 1-2 hrs.

  1. Add the cornstarch and 1Tbsp flour into a bowl. Mix together.
  2. Divide the dough into 20 20g portions.
  3. Flatten out dough balls. Cover in cornstarch and flout mixture and roll out into a circle with 5 inches in diameter.
  4. Dust flattened dough with cornstarch/flour mixture to keep the sheets from sticking together.
Categories
Desserts

Baklava

  1. 115g chopped almonds
  2. 115g chopped walnuts
  3. 115g pistachio nuts
  4. 55g brown sugar
  5. 1 teaspoon cinnamon powder
  6. 1/2 teaspoon nutmeg
  7. 55g melted butter, melt more as needed
  8. 12 filo sheets (13x18cm sheets)

syrup ingredients

  1. 225g white sugar
  2. 1.5dl water
  3. 1Tbsp lemon juice
  4. 1Tbsp orange juice

Syrup

Put sugar, water, and lemon juice in a pan on low heat and heat until sugar is dissolved. Keep on burner for 5 minutes or until syrup is thick and add orange juice and cook for a few more minutes. Remove from burner and cool completely. Syrup goes on after baklava is baked.

Assembly

  1. Preheat oven to 180C (350F)
  2. Place nuts, brown sugar, cinnamon, and nutmeg in a bowl and mix together.
  3. Grease and place 3 filo sheets in a 13x18cm sheet.
  4. Place 1/3 of the nut mixture on the sheets.
  5. Repeat steps 2-3 until nut and filo sheets are all used.
  6. Bake for 30-40 minutes until the baklava is crispy
  7. After baklava is pulled from oven and cooled pour syrup on top
  8. Cut into squares
Categories
Recipes

Oven-Steamed Veggies

Ingredients

  1. 1/2 cup chopped onion
  2. 2-4 tsp roughly chopped garlic
  3. 1-2 large carrots
  4. 1 medium-sized yellow squash
  5. 1 medium-sized green squash
  6. 2-3Tbsp Avocado oil (or olive oil)
  7. 3/4tsp salt
  8. 1/2tsp black pepper

Note: This recipe assumes carrots and squash as the base. This could be any 2-3 different veggies. For example asparagus and broccoli also work pretty well.

  1. Preheat the oven to 205 C (400 F).
  2. Slice the yellow and green zucchini into 1cm (1/4 in) thick slices
  3. Place zucchini on a baking sheet in one or two layers.
  4. Slice the carrots into thin, circular slices.
  5. Toss the carrots on top of the zucchini.
  6. Place the chopped onion on top of the carrots
  7. Sprinkle the garlic onto the veggies. Ensure there is a healthy amount of garlic and add more if needed. The garlic adds a very savory flavor to the veggies.
  8. Drizzle the oil onto the veggies
  9. Sprinkle the salt and pepper on the the veggies
  10. Cover the pan in aluminum foil and close the edges. Poke 3-4 small holes in the top for steam.
  11. Place in the oven for 20-30 minutes.
Categories
Recipes Sauces

Marinara Sauce

  • 1 can peeled tomatoes
  • 1 medium yellow onion, peeled and halved
  • 2 large garlic cloves, peeled but whole
  • 2 tablespoons olive oil
  • 1 tsp oregano
  • Pinch of red pepper flakes
  • Salt (if necessary)
  1. In a medium saucepan, combine all ingredients (including any juice from the tomato can)
  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a simmer for about 15 minutes, stirring occasionally.
  3. Crush tomatoes against the side of the pan, and then let simmer for another 30 minutes, stirring occasionally.
  4. Remove from heat and remove the onion from the sauce. Smash garlic cloves and any small onion pieces with a fork.
  5. Add salt, if needed. Serve warm. Refrigerate for 4 days, or freeze for 6 months.
Categories
Recipes

Veggie Burger Patties

8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (100 grams) panko breadcrumbs
2 large eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roughly chop mushrooms, carrots, broccoli, onion, and garlic. Place in a blender or food processor.
  3. Add paprika, chili powder, salt, and pepper to the blender or food processor.
  4. Pulse the blender or food processor until the ingredients are well blended and finely chopped.
  5. Cover two oven pans with aluminum foil.
  6. Wash off the beans and place them on one pan. Spread them to be one layer deep.
  7. Add the blended mixture to the second pan. Spread to cover the pan in a thin layer.
  8. Place both pans in the oven for 15 minutes.
  9. While the pans are in the oven, rinse out the blender, pat dry, and add the walnuts, herbs, and spinach to the blender. Blend until the walnuts are finely chopped.
  10. Cool the beans and veggie mixture.
  11. Add the beans to the blender. Pulse 5-10 times until crumbly.
  12. Add veggie mixture, crumbs, and tomato paste.
  13. Pulse to combine everything. Don’t pulse until the mixture is smooth, just to mix things together.
  14. Place the mixture in a bowl and mix in the rice.
  15. Shape into patties 1/2-3/4 inch thick.
  16. Cook patties on a grill or on the stove with some oil.
Categories
Recipes

Banana Blueberry Muffins

  • 3 Large Bananas
  • 3/4 cup Sugar
  • 1/4 – 1/3 cup Melted Butter
  • 1 cup Blueberries
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cup Flour

Mash bananas in bowl. Add sugar and melted butter. Add in rest of dry ingredients. Add blueberries last. Preheat oven for 375. Bake for 20 mins. Yields 12 muffins.

Categories
Desserts Recipes

Thai Mango Sticky Rice

Ingredients

Rice
3 cups cooked rice (Glutenous/sticky rice)
3/4 can coconut milk
4 Tbsp sugar
2 tsp salt

Topping
1/4 can coconut milk
1/2Tbsp sugar
2 tsp salt
2 Tbsp corn starch

Mangos
4 mangos

Cook the rice according to directions. In a bowl, combine 3/4 can coconut milk, 4Tbsp sugar, and 2 tsp salt. Mix well. Add to rice and mix rice/coconut mixture well.

While the rice rests, combine remaining coconut milk, sugar, salt, and corn starch in a small bowl. Mix well. Place mixture in a saucepan and cook over medium heat until mixture thickens.

Peel the mangos and cut off the body of the fruit.

Place 1/4 of the rice on a plate, set one mango on top, and drizzle with 1/4 of the topping. Serve immediately or after chilling.

Categories
Desserts Recipes

Lemon Bars

Crust

2 cups flour
1 cup butter or margarine
1/2 cup powdered sugar

Filling

4 eggs
5-7 Tbsp lemon juice
2 Cups sugar
4 Tbsp flour
1/2 tsp salt

Preheat the oven to 350 degrees F. Cream the crust ingredients and press into an un-greased 9×12 pan. Bake for 20 minutes at 350 degrees F.

In a separate bowl, beat the eggs and add in all remaining ingredients for the filling. Mix well and then pour on the baked crust. Bake for 25 minutes at 350 degrees F. Sprinkle with powdered sugar when done.