Category: Vegetarian (or Adaptable)

Sour Spicy Cold Noodles

12 ounces dried spaghetti (or wheat noodles) 3 1/2 tablespoons light soy sauce 3 1/2 tablespoons Shanghai rice vinegar (or seasoned/regular rice vinegar) 1 tablespoon chili oil (75% oil, 25% flakes, or to taste) 1 tablespoon sugar 1/2 to 1 teaspoon Sichuan peppercorn powder 3/4 teaspoon sesame oil 1/2 teaspoon dark soy sauce 1/4 teaspoon… Continue reading Sour Spicy Cold Noodles

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Chana Chaat

2 cans chickpeas 15 ounce cans 1 small red onion thinly sliced 1 small cucumber thinly sliced 3 tbsp cilantro 3 green chilies thinly sliced 2 tbsp vegetable oil 1 tsp cumin 1 tsp chaat masala 1/2 tsp kashmiri chili powder 2 tbsp tamarind sauce e.g. maggi tamarina 1/2 tsp kosher salt Preheat a skillet… Continue reading Chana Chaat

Kachumber

The salad: 1/2 white onion – coarsely diced 3-4 tomatoes – diced 1/2 large cucumber – diced 1/3 cup cilantro leaves – minced 2 Tbsp mint – minced The dressing: 1/4 tsp kashmiri mild chili powder – or a pinch of cayenne 1/4 tsp cumin powder 2 green finger hot chilies – or 1/2 jalapeño,… Continue reading Kachumber

Thai Cucumber Salad

2 english cucumbers sliced thinly 2 large shallots sliced thinly 2 tbsp fish sauce 1 tbsp lime juice 2 tsp palm sugar jaggery or even white sugar works 1 clove garlic crushed 1/4 cup cilantro chopped 2 thai red chilies sliced thinly 2 tbsp chopped roasted peanuts Combine the fish sauce, lime juice, garlic and… Continue reading Thai Cucumber Salad

Pressure Cooker Cilantro Lime Rice

2 cups vegetable broth 3/4 cup water 2 tablespoons canola vegetable, or grapeseed oil 3 tablespoons juice of lime divided 2 cups long grain white rice Zest of one lime 1/2 cup of fresh chopped cilantro 1/2 teaspoon salt Put the broth, water, oil, 2 tablespoons of lime juice, and rice in the pressure cooker… Continue reading Pressure Cooker Cilantro Lime Rice

Scallion Rice

5 cups cooked jasmine rice (from 1? cups/300g uncooked) 12 large scallions (rinsed clean and wiped dry) 3 tablespoons neutral oil (ideally, Chinese cai zi you) 1 slice ginger (1/8-inch thick, 1-2 inches/3-5 cm long) 3 cloves garlic (roughly chopped) 1-3 teaspoons green Sichuan peppercorn infused oil (to taste) 1 teaspoon sea salt (to taste,… Continue reading Scallion Rice

Grilled Corn With Peanut Sauce

6 ears fresh corn in their husks 2 tablespoons extra-virgin olive oil or vegetable oil 1/2 teaspoon fine salt 1/4 cup crunchy peanut butter 1/3 cup canned full-fat coconut milk 1 fresh red chile (such as Thai bird’s eye or Fresno), stemmed, seeded and finely chopped 2 tablespoons fresh lime juice 1 1/2 tablespoons low-sodium… Continue reading Grilled Corn With Peanut Sauce

Rice Noodle Salad With Salted Peanuts and Herbs

For the Salad 1 bunch radishes, thinly sliced 1 large carrot, grated 1 1/2 tablespoons rice wine vinegar 2 teaspoons granulated sugar Pinch of fine sea salt 8 ounces pad Thai rice noodles For the Dressing 3 tablespoons lime juice (from about 2 limes), plus more to taste 2 tablespoons grapeseed or other neutral oil… Continue reading Rice Noodle Salad With Salted Peanuts and Herbs

Southern Classic Carrot Salad

1 (8-ounce) can pineapple tidbits, drained (about 1 cup) 1/2 cup golden or brown raisins 1/4 cup mayonnaise or plain yogurt 1 tablespoon honey (optional) 1 tablespoon fresh orange zest, (optional) 6 medium carrots, peeled and grated (about 4 cups), or 1 (10-ounce) bag of carrot matchsticks In a large bowl, add pineapple, raisins, mayonnaise,… Continue reading Southern Classic Carrot Salad

Classic French Carrot Salad (Carottes Râpées)

3/4 pound medium carrots 1 small shallot, finely diced 2 tablespoons lemon juice 1/2 teaspoon finely grated garlic 3 tablespoons extra virgin olive oil Salt and pepper 2 tablespoons thinly sliced chives Peel carrots and cut into fine julienne. Place in a medium bowl. Put shallot, lemon juice and garlic in a small bowl. Stir… Continue reading Classic French Carrot Salad (Carottes Râpées)

Carrot Salad With Cumin and Coriander

1 pound medium carrots, peeled and cut into thin matchsticks or grated 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (from 1 lemon) 1 small garlic clove, grated 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon coriander seeds, toasted and ground Pinch of ground cayenne Salt and pepper 2 tablespoons finely diced preserved… Continue reading Carrot Salad With Cumin and Coriander

Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

6 tablespoons olive oil 1 tablespoon five-spice powder 2 garlic cloves, grated Kosher salt 2 bunches carrots (about 2 pounds), trimmed and scrubbed, halved lengthwise if large 1/4 cup unsalted, raw almonds 1/4 cup sliced chives (about 1 small bunch) 1 to 2 tablespoons sherry vinegar 2 teaspoons grated fresh ginger Arrange one oven rack… Continue reading Five-Spice Roasted Carrots (or Butternut Squash) With Toasted Almonds

Roasted Carrots and Scallions With Thyme and Hazelnuts

1 ounce hazelnuts (about ¼ cup) 1 pound carrots, preferably young small carrots, any color (but a mix is nice) 1 bunch white or purple spring onions or scallions Salt and freshly ground pepper 2 teaspoons fresh thyme leaves 2 tablespoons extra virgin olive oil Optional: a drizzle of hazelnut oil or walnut oil for… Continue reading Roasted Carrots and Scallions With Thyme and Hazelnuts

Braised Spring Carrots and Leeks With Tarragon

2 tablespoons extra virgin olive oil 1 pound leeks or (preferably) baby leeks, white and light green part only, root ends cut away, halved lengthwise, cleaned and sliced 2 garlic cloves, minced 1 pound carrots, peeled, halved or quartered lengthwise if thick, then cut in 2-inch lengths 1/2 cup water Salt to taste 2 teaspoons… Continue reading Braised Spring Carrots and Leeks With Tarragon

Roasted Carrots

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt freshly ground pepper 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley Preheat the oven to 400 degrees. Oil a sheet pan or a… Continue reading Roasted Carrots

Pandan Custard Cake

80 gr egg yolks about 4 egg yolks (reserve whites) 125 gr butter unsalted, melted 250 ml pandan juice (see note) 250 ml coconut milk or whole milk 150 gr granulated sugar 115 gr cake flour 1/8 tsp salt 1 tsp pandan essence optional MERINGUE: 120 gr egg whites about 4 egg whites FOR DUSTING:… Continue reading Pandan Custard Cake

Potato Curry Puffs

1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hour before use 450g Potato 3 tbsp Curry powder 4-5 tbsp Milk 1 large Onion, chopped 1 tsp Sugar 3/4+tsp Salt or to taste 1tsp Chicken powder (optional) 1 beaten egg Wash potatoes and peel skin. Boil potatoes with… Continue reading Potato Curry Puffs

Mayak Eggs (Korean Marinated Eggs)

To boil eggs: 5 eggs (or more if you like) 2 tsp salt 1 Tbsp vinegar For marinade: 1/2 cup soy sauce 1/2 cup water 1/2 cup honey or sugar 3 garlic cloves, chopped 3-4 scallions, chopped 1 Tbsp ginger, chopped 1 green chili, chopped 1 red chili, chopped 1 Tbsp sesame seeds Boil the… Continue reading Mayak Eggs (Korean Marinated Eggs)