Wednesday, October 12, 2011

Still here and still cooking. I'm up to 33 recipes now! Be sure to leave a comment on the page for a recipe if you try it or change it, I'd love to hear from you! Today it's time for another Listening and cooking post. Read more for what I've been listening to lately and hear some samples.

Sunday, October 2, 2011

I recently purchased some adorable bento boxes from Amazon, and what more fitting recipe for their inaugural lunch than some simple and tasty norimaki (sushi rolls wrapped with nori). You can wrap just about any thinly-sliced veggie or tofu-type item in sushi rice and nori and it will taste good, but the combination of avocado and sweet bell pepper is my favorite: rich, flavorful, and filling too. Norimaki are easy to make and, if you have a rice cooker, are quite convenient lunches that you can make even on a rushed morning.
Cuisine: Japanese / American (Vegan and GF)
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Yield: Serves 2

Wednesday, September 28, 2011

This versatile stock focuses on the bright flavor of carrot and slightly sharp notes contributed by a few leaves of cabbage. It's got a nice, slightly orange color, and light smell. It's also easy to make, requiring no pre-roasting of veggies.
Cuisine: American (Vegan and GF)
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Yield: Approx 16 cups of vegetable stock

Tuesday, September 27, 2011

Black bean burritos are a delicious and filling meal that can really help you recharge after a tiring day. This meal is parsimonious in terms of preparation time and cost: it's one of my cheapest meals as well as one of the easiest to make. I use a number of canned and pre-prepared items to make these burritos, and I usually keep the makings of burritos on hand for those nights where I'm just too tired to figure out what else to make.
Cuisine: Mexican / American (Vegetarian)
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Yield: 4 burritos (serves 2)

Sunday, September 25, 2011

I was in the mood for potatoes and wanted to use some dashi that I had in the fridge. So a hearty, brothy japanese stew was on the menu. This dish features thick-cut chunks of fresh potato cooked in salty dashi broth (enhanced with ponzu, cayenne, and extra tamari) until they are soft and bursting with umami goodness. Fried tofu, sweet bell pepper, and crisp, green bok choy are mixed in to make a well-rounded, filling, and healthy dish. Serve with rice or noodles.
Cuisine: Japanese (Vegan and GF)
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Yield: Serves 2

Wednesday, September 21, 2011

I am very frustrated with the lightbox javascript (makes images float on the page instead of opening in a new window) that the Blogger team has added without any notice or any way to turn it off. It conflicts with the lightbox code I already added myself. This makes viewing images on my blog very inconvenient.

I am not the only one who is upset about this.

I also recently discovered that Tumblr has an API that might make it possible for me to post blog posts from a shell script, which would be perfect for me because my posts are already assembled into HTML files using templates, and I simply copy and paste them into the Blogger interface myself. Maybe other blog hosts have a similar feature?

This is just to say that I may not be posting for a week or so while I consider moving the blog. I'll keep you posted.

Sunday, September 18, 2011

This is an easy potato side dish that I like to serve as a meal. I am not a big fan of cold potato salad, maybe because I associate it with gloppy mayonnaise and tasteless potatoes. This recipe is different. It's hot, tangy, sweet, and gives the potatoes a chance to taste like, well, potatoes!
Cuisine: American (Vegetarian and GF)
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Yield: 2 servings

Friday, September 16, 2011

About 15 years ago, I was introduced to a recipe called "couscous tacos". It was a vegetarian delicacy as far as I am concerned. This is my homage to that classic dish. The taco filling mixes black beans and diced tomatoes with just enough couscous to give it a nice texture and help hold everything together. Some shredded cheese and lettuce finishes it off and makes for an attractive as well as tasty taco. This vegetarian meal is also easy and quick to make, so give it a try!
Cuisine: Mexican / American (Vegetarian)
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Yield: 12 tacos