dairy free – Page 12

sương sáo (grass jelly) with chia seeds

Published on May 29, 2015May 28, 2015 by Lan | MoreStomach9 Comments

we got new windows installed last week
i can’t tell you how incredibly excited
and grown up i feel saying that.
serendipitously the temps have been pleasant,
as only may should be.
the windows have been flung open,
letting the breeze in,
though, i realize that the windows
could also be enjoyed closed,
especially since the insulation is finally on point.
still.
sitting on our sagging red elephant patterned couch,
with some home improvement show on tv,
after being without
it’s a treat to feel Spring.
it’s also a treat to have a childhood dessert to tuck into,
a cooling dessert that i don’t make often enough.

sương sáo (grass jelly) with chia seeds

*note: this is canned, which is not something we partake in usually. this isn’t so much a recipe, but more of a “oh hey, lemme put this all together and call it a day”. i will say, dw is not the biggest fan, which basically means more for me, BUT! it doesn’t mean that this sucks.
**note: the chia seeds gives this dessert a pudding-like texture. you can add as much as you want, though the more you add the thicker it is. alternatively, if you add more liquid, it makes the dessert runnier and not so overridden by the seeds.
***note: prior to my current love affair with chia seeds, i made this dessert with basil seeds which has the added crunch and something something that chia seeds have, but minus the thickening texture.
****note: last, dw thinks this tastes kinda medicinal, whereas i don’t. it has an herby-tea flavor to me.

1 can of sương sáo (grass jelly), found in the canned fruit aisle of asian markets
4 TBL simple syrup, 1:1 bee free honee and water
juice of one lemon or lime
3 TBL chia seeds
water, amount up to you, i probably had about 1/2 cups worth

so, the canned grass jelly, when taken out of the can will be like canned cranberry sauce that you see during thanksgiving. don’t be turned off. cut into cubes. i normally cut them into 6 horizontal pieces, then with one layer in my left hand, cut strips and then cubes. like this.

add in desired amount of simple syrup and squeeze that citrus over top. sprinkle the chia seeds and gently mix.

leave in fridge for at least 1 hour, to chill the grass jelly and bloom the seeds.

serve chilled.

BAM!

use real butter made her version too
wandering chopsticks adds hers with fruit and almond jelly – tropical fruit cocktail delight

1 year ago – miso ramen
2 years ago – dutch oven bread

seaweed sushi bites

Published on March 5, 2015March 4, 2015 by Lan | MoreStomach8 Comments

in lieu of our staple winter soup/stew/chili this week
i made a finger food for our lunch
it was not warming
or even thoroughly filling
(though, it’s not like it left us starving after consumption)
it made me realize that
i apparently harbored some kind of
HOPE in my heart for spring,
seeing as how it’s MARCH.
but no.
the sky is still shitting.
you know what henry rollins said about hope:
“Hope is the last thing a person does before they are defeated.”
i’m pretty much defeated,
friends,
with this cold weather.

seaweed sushi bites
adapted & inspired by thirsty for tea
makes about 27 balls. i have a 1.5 TBL ice cream scoop, whereas bonnie used a 2 TBL cookie dough scoop

*note: bonnie has a great recipe write up so head there for detailed instructions. i just winged it and it worked out.
**note: i made this sunday night with the intent of it being our lunches for monday and tuesday. monday was fine, but by tuesday the rice had gotten hard and dried, despite being covered. so ideally, halve the recipe if you’re not able to eat right away or just be pigs and eat it all at once.
***note: i call these bites, when you wait for the last second like i do to have lunch you shove stuff in your mouth cus you’re hangry, no matter how big. if you’re a civilized person, it’s actually two bites.

2 cups of sushi rice, cooked according to package or machine instructions, and cooled slightly
2 TBL seasoned rice vinegar, i use the marukan brand
furikake: homemade mix of shredded seaweed, sesame seeds, black sesame seeds, and salt

topping options:
thin sliced avocado
thin sliced cukes
smoked salmon

cook the sushi rice according to package or machine instructions. we’re a lazy folk and we rely on our rice maker to do the measuring and cooking for us. i know.

allow the rice to cool a smidge before drizzling with the seasoned rice vinegar. also sprinkle on the fuikake. gently mix through . (honestly, i wasn’t very gentle…just make sure the rice doesn’t break)

lay out a piece of plastic wrap. lay your sushi topping in the middle of the wrap.

wet your hands with a little bit of cold water. you may want to keep the ice cream scoop in the cold water too, it keeps the rice from sticking.

scoop out the rice and mold into balls. lay it on top of your topping that’s on the wrap. gather the plastic wrap around the ball tightly.

remove from plastic wrap and finish the rest.

garnish with a bit of the fuikake, for a kick.

serve immediately or as soon as possible, with soy sauce.

BAM!

other sushi option:
quinoa sushi rolls – vegan and gluten free

overnight steel cut oats

Published on March 2, 2015March 1, 2015 by Lan | MoreStomach4 Comments

at the time of this post writing
it’s the first day of march
it’s also snowing
actually, i can hear the snow hitting the roof
so it’s sleeting
or, the sky is shitting
winter storm advisories are the norm
i’m contemplating yet another soup/stew to make for lunch
and i’m making plans for another week
of oat breakfasts

overnight steel cut oats
serves 2-3, depending on how hungry you are

note: i make this every night, there are recipes out there where you can make a week’s worth of oats but i’d rather make it fresh every night before bed. it’s so quick and easy, and we can re-use the containers/bowls, rather than having week’s a worth of dishes for two to contend with.

2 cups water
1/2 cup steel cut oats
generous pinch of salt
optional: 1/3 cup raisins. i find that adding them after the oats have cooked is OK but i like the plumpness the raisins take on when they’ve soaked overnight

night before:
in saucepan bring water to a boil
add in oats and salt and let boil for a minute. if it boils rapidly, stir and move around burner, but keep for a minute
remove from heat, lid and go to bed

morning of:
reheat the oats on low (i usually do this step while packing lunch or making coffee)
stir to fluff up the oats

if eating right away:
portion into bowls and top with whatever you want
we’ve topped with fresh fruit (in pics, we used frozen blueberries from over the summer, pomegranate seeds and kefir milk), raisins and brown sugar. for crunch we have added slivered almonds

if transporting to work/elsewhere
portion into to-go containers
in separate containers add your toppings
when at work, the oats may still have some warmth (it’s usually at the perfect for me) but you can reheat in microwave, and top according to preference

BAM!

soy sauce egg noodle bowl

Published on February 19, 2015February 18, 2015 by Lan | MoreStomach9 Comments

today is the first day of
the Year of the Sheep.
if that means nothing to you,
it just basically means
it’s the Lunar New Year.
these noodles are a symbol of
long life (hopefully).
may this year be a good one:
health
wealth
luck
happiness
happy new year friends!

soy sauce egg noodle bowl

*note: i didn’t include serving amount etc because that is at your discretion. the yaki soba noodles that i buy come already portioned out and normally dw + i can put away 3 portions. oink. or rather, baaaah. (that’s the sound of a sheep right???!)

4 medium-hard boiled eggs, peeled
3 TBL dark soy sauce
3 TBL thin soy sauce
1 TBL sugar
2 star anises
3 cloves
water

fresh yaki soba noodles
chinese broccoli, cut in thirds
hot chili oil, store bought or homemade
green scallions or chives, to garnish
fried shallots and garlic, to garnish, very optional (and not pictured)

soy sauce eggs:
prepare your eggs, or medium or hard boiled, peel. set aside.

this is the most unscientific way: in a pourable glass measuring cup add the soy sauces and add enough water to equal 1 cup. add to a small saucepan along with the sugar, star anises and cloves. bring to a gentle boil and stir until sugar is dissolved. remove from heat and cool to room temp.

using a tall jar that would fit the 4 eggs and submerge them fully in the soy sauce mix. ignore at least 4 hours and up to 5 days.

noodle bowl prep:
halve the eggs

in a pot boil some water. loosen the noodles for less than a minute in the hot water. portion out. add a tablespoon or so of the egg soy sauce to fully coat the noodles. if you’re feeling fancy, add some of the hot chili oil and coat.

par-boil the chinese broccoli and portion out accordingly. top bowl with egg halves, garnish with chives or green scallions (and fried shallots and garlic, if using) and hot oil.

BAM!

other asian and new year goodies:
chinese egg tarts
savory sticky rice
sweet potato mochi cakes
turnip cakes
scratch off lottery tickets
waffle cone fortune cookies

chocolate meringue kisses

Published on February 16, 2015February 15, 2015 by Lan | MoreStomach23 Comments

there’s been no kissing for us lately:
dw was sick last week
and i’m fighting UFC-style
to not get what he had.
it’s too soon to determine
who the winner is.
in the meantime,
i managed to whip up this treat
for our valentine’s day/
4 year anniversary of our first date.
it’s just one egg
a whole lot of mixer action
and the end result is
the perfect sub
for kisses,
but without the germs.
stay warm and healthy friends.

chocolate meringue kisses
adapted from movita beaucoup
makes 40

*note: movita’s bossy, and in this case, correct: don’t be lazy and do your mise en place.
**note: if you’re like me, and forget to leave your egg out to reach room temp, put your egg in some hot TAP water for about 5 minutes. you should be good. scientifically speaking i might be off a few degrees but whatever.

1 large egg white, room temperature
1/2 cup sugar
1/4 cup cocoa powder
2 tsp cornstarch
1 tsp white vinegar
1 tsp chocolate extract
2 TBL boiling water

preheat oven to 225F.

in a stand mixer bowl, add your egg white with sugar, cocoa powder, cornstarch, chocolate extract, and vinegar and with your whisk attachment, mix on low. it’s going to look like a hot mess, just keep at it. at some point that tickles your fancy use a spatula and scrape the bottom of the bowl. you want the cocoa powder to be fully incorporated. keeping the mixer on low speed, add in the 2 TBL of boiling water.

incrementally pump up the speed until medium-high and let it go. you’re aiming for glossy stiff peaks, about 15 minutes.

pipe meringue on a parchment paper lined baking sheet. i used a Wilton 1M tip, cus it was the first one i grabbed and let’s be honest, the easiest tip to wash. i came up with exactly 40.

bake for an hour. movita says to check around 45 minutes. i live on the edge. and i was too lazy to get off the couch and i let it go the full hour. turn off oven, ignore for an hour to allow to cool and dry completely.

serve with whipped cream + berries, like a fancy pavlova or an eton mess, or just on its own.

BAM!