vegan – Page 5 – morestomach

summer salsa

Published on August 20, 2015August 19, 2015 by Lan | MoreStomach7 Comments

we haven’t turned on the oven or stove much this summer
save for the quick pasta salad fixes
or soft boiled eggs
or slow roasting tomatoes
we’re also training –
me for the half (WHO AM I?)
he for the full (HE’S CRAY)
all i want to do most nights is throw things in a pile
douse in olive oil + balsamic vinegar
and top on toast or crackers.
so that’s what we do.

this salsa is a deviation from that,
using lime juice instead
and tortilla chips are the vehicle to bring
summer’s deliciousness to your mouth.

summer salsa

*note: depending on the liquid seasoning that you use, this can be either a salsa or bruschetta topping. in parenthesis i’ll add in what alternative ingredients you can use to make it a rustic, summery toast topper.

1 large just ripe peach, pitted and diced
1 half red onion, diced
2 jalapeno, seeded and diced
2 ears of corn, sliced as close from the cob as possible
2 large tomatoes
juice of two limes (drizzle of olive oil + balsamic vinegar)
bunch of cilantro, rough chopped, leaves + stems (bunch of torn basil leaves)
salt + pepper, to taste

this is not rocket science, slice and dice to your hearts content. depending on how sweet your peaches or how tart you like your salsa, season to your taste.
mix in a bowl.

allow to mix and mingle for a few hours, ideally overnight.
serve with tortilla chips.

BAM!

1 year ago: peach ginger scones – vegan
2 years ago: vietnamese pickled carrots + daikon

other dips or toppers:
mango pomegranate guacamole
za’atar socca + middle eastern smashed avocado
roasted bone marrow

thai popsicles

Published on August 12, 2015August 20, 2015 by Lan | MoreStomach15 Comments

it’s august,
it’s hot
i’m still obsessed with my
popsicle mold
i’ve made three flavors,
this one being dw’s favorite
and because anything the man loves
i want to recreate for him,
so i’m journaling it here.
for next blueberry season.
hoping your summer’s been loverly.

thai pops
makes 10

*note: if you can’t get your hands on Kaffir lime leaves, use organic lime rind, using as little of the bitter white pith as possible. it’s not exactly the same but it’ll still give you that bright citrus-y hint.

3 cups blueberries
10 Kaffir lime leaves
2 lemongrass sticks, gently bruised
1 can of full fat coconut milk
generous knob of ginger, peeled
sweetener of choice, like agave, sugar, honey, maple syrup, completely optional

you’ll be using two saucepans:

in first saucepan, gently simmer the blueberries with lemongrass and Kaffir lime leaves. it’ll thicken and bubble, let it hang out and infuse. if you think about it, using a fork squish the berries. simmer for about 15 minutes and allow to cool. i left it rough textured, but if you want it smooth, discard the lemongrass and Kaffir lime leaves and zip in vitamix or blender.

in 2nd saucepan, gently simmer coconut milk with ginger. if you want, you can sweeten with whatever sweetener of choice. the goal is to infuse the milk with just the hint of ginger, should take about 20-30 minutes on low. allow to cool. discard ginger knob.

pour into pop molds, alternating between flavors. there is no science to it, and it should be enough for all molds but as you can see, it’s entirely up to you how strong you want the flavors to be and how full you want the molds to be.

freeze at least 3 hours. to unmold, run under warm water and gently pull out.

BAM!

1 year ago: blueberry pie smoothie – vegan
2 years ago: vietnamese vermicelli noodle bowl

other blueberry recipes:
blueberry breakfast cookies – vegan
blueberry clafoutis – dairy free
blueberry jam danishes – vegan
blueberry pie smoothie – vegan
blueberry swirl macaroons – gluten free, dairy free
blueberry swirl muffins – dairy free

Strawberries + Kefir Popsicles

Published on July 8, 2015February 14, 2016 by Lan | MoreStomach26 Comments

we’re currently on vacation
which means that i’ve been checked out
from everything:
work
work
work
life
but not when it comes to desserts.
these popsicles
were borne from necessity:
using up the last of the kefir
the last of the frozen strawberries
best of all,
these could be breakfast OR dessert.
happy summer break!

ps. i will be scarce for awhile.
but you can follow along with our adventures via my instagram

strawberries + kefir popsicles
makes 10

*note: i used up the last of kefir and a bowl of blitzed strawberries, the exact measurements for popsicle varied. use your best judgement.
**note: kefir is usually lactose free, or very low in lactose, which i am able to consume.
***note: i used these molds, which are my new favorite kitchen toy

approximately 1/2 cup kefir (my preferred brands are lifeway or green valley organics, whichever is on sale that week)
1/2 – 3/4 cup strawberries, sweetened with 1 TBL sugar or honey, vitamixed until smooth

pour each into pop molds, alternating flavors until all are used up and/or filled.

if you’re feeling fancy, use a skewer stick (in my case, a chopstick) to marble the mix together.

freeze at least 4 hours, ideally overnight.

BAM!

1 year ago: diy copper pipe wall sconces
2 years ago: coconut egg curry, lactose free

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free
strawberry ice cream + almond waffle cones – dairy free
tangerine ice cream – lactose free
cayenne chocolate ice cream – lactose free
strawberry ice cream cookie sandwiches – lactose free

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!