Posts Tagged With: homemade
I was craving lo mein a few days ago. I found a few recipes that I thought looked splendid so I got to cooking. I tried two recipes and then came up with my own version, taking bits and pieces from each recipe. I want to try it a few more times before posting the recipe, but I think you’ll be delighted!
I made a ton of food tonight after my jaunt on the elliptical machine. I like making a bunch of food at the beginning of the week so I don’t have to slave over the stove later in the week. I have other things I’d like to do besides cook!
Cyndi Lauper can always make things right too.
There was sushi today. Which is always a good thing, but it was a little sad eating it today. There’s a cute little Asian market called Mekong a few blocks away from our house that we go to fairly often. We stopped by there today for some rice and tofu. There was a “sale” sign in the window with a listing of certain percents off of particular items. I just thought that Mekong was having a sale to clear out old stock for the new year. NO. No no no. Mekong is closing! How sad! I bought my first sushi rolling supplies from Mekong! And…where else can you buy 100 packs of organic green tea for $4?! Mekong will be closed in about a week, so we’re going back there tomorrow to stock up on rice noodles and organic green tea. And now we roll our sushi in memory of Mekong.
If you wanted to learn more about sushi making you should watch this video. You might recognize the actor. Go ahead…check it out!
Do you make your own sushi at home? What do you put in yours? And did you check it out?
Last night I was craving nachos. I got the idea in my head to make some sort of avocado topping for the nachos. And I had the idea to blend some avocados with cashews…because cashews seem to make most things better. I did some research and found a few recipes similar to the idea I had in my head. And I came up with my own avocado-cashew cream topping!
- One avocado
- 1/2 raw cashews soaked for a few hours
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne powder (if you don’t like spicy things, just leave this out)
- 1 teaspoon nutritional yeast
Blend the soaked cashews with the water until super smooth! Transfers to a food processor. My blender didn’t want to blend the avocados. If yours does…then no need to transfer. Add the avocado and spices. Blend and then serve! I left mine chill in the fridge for about 30 minutes, but it’s ok to use it right away!
Usually we top our nachos with tvp, refried beans and some melty gooey vegan cheese. I felt like being a little healthier so I chopped up some raw veggies. I also had some corn and pinto beans to add to the fun!
Chickpeas! They’re super versatile AND tasty. On Monday I made some chickpea patties based on this recipe. I of course tweaked the recipe, but I think I found my perfect patty!
- 1/2 green bell pepper
- 4 white button mushrooms
- 1- 28 oz. can of chickpeas
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 tablespoon cayenne powder
- 1 teaspoon hot sauce ( I use Tapatio!)
- 2 tablespoons fresh parsley
- 3 tablespoons cornstarch
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
-Drain and rinse the chickpeas. Chop up the bell pepper and mushrooms and lightly pan fry them until tender. Use a food processor to chop up the chickpeas. I like my chickpeas chopped into really small pieces. Be careful not to process them too much though or you’ll have hummus! Put the bell pepper, mushrooms and parsley in the food processor and pulse until the pieces are very fine.
-Put chickpeas and veggie mix in a bowl and add the rest of your spices. Combine by hand and put in the refrigerator for at least 30 minutes.
-Form patties and fry over medium heat until evenly brown!
And there you have Vegan Krabby Patties!