vegan – Page 9 – morestomach

blueberry pie smoothie – vegan

Published on August 12, 2014August 11, 2015 by Lan | MoreStomach12 Comments

now that the summer
is beginning its wind down
— the days being cooler
— the nights dipping into the 60s
and i can’t decide if the
AC should be kept on or turned off,
we’re finally getting our groove on
with smoothies
and we’re gonna shut the shop down
in a few short weeks
because i don’t want to start
the day freezing my ass off.
figures, right?
it’s a lush time
of ripe peaches
precious leftover blueberries
i’m already lamenting about autumn
and we still have a good 2 months till then!
i’ll shut up now.

last week we picked up running again.
my goals remain the same:
– run safely, no injuries for this girl.
– finish. it may not be pretty but get it done.
after our first run
dw introduced me to a new juice/vegan/hippy/smoothie joint
it is now my new jam
and this smoothie was inspired by them.
(i will admit
that i’m pretty sure i’m negating my run
by consuming their smoothies
but i don’t care.)

blueberry pie smoothie
makes 4 cups, serves 2-4, depending on how generous or stingy you are

note: i didn’t exactly measure everything. it’s all about consistency, how thick or thin you like it. the first time i made this, i used kefir milk (which, btw, is 99% lactose free and i’m able to consume it without wanting to die. WIN!) and for this post, i kept it all vegan. if you don’t have a blueberry pie hanging around, make with fresh blueberries + honey granola or an oatmeal cookie.

2 slices of blueberry pie
1 container of vegan yogurt (6oz), i used Stoneyfield’s O’Soy Yogurt in vanilla
1 cup vegan milk (more or less…), i used almond milk
handful of ice, optional

if you plan this ahead well, make almond milk ice cubes.

in a vitamix, put in the pie slices and vegan milk. whiz until well blended. add the yogurt and whiz some more.

at this point, it’s ready for consumption. it might be thick so you could eat it with a spoon.

you can thin out with more milk (or water). i like to add ice cubes. dw typically doesn’t drink his smoothie until about an hour after i’ve made it, when he’s sitting at his desk at work so the ice keeps it cool and thins it out a little.

either way, it’s delicious. i like the idea of having dessert for breakfast and having the entire day to burn it off.

BAM!

other blueberry recipes:
blueberry clafoutis
blueberry jam danishes
blueberry breakfast cookies

one year ago today:
homemade goldfish crackers!

homemade bánh cướn chay – vegan rolled cake

Published on August 5, 2014August 3, 2015 by Lan | MoreStomach21 Comments

today marks 100 days
since gpa’s passing
as is tradition
dw & i went to temple on sunday

the 100 days milestone
is actually a celebration,
signifying the end of tears,
though mourning is up to 3 years.

from my limited knowledge
a vegetarian diet is typical
during the mourning period
i could be spreading rumors
i’m likely spreading rumors

either way,
i finally figured out
how to make bánh cướn,
meaning rolled cake,
and i veganized it
making a mushroom filling
and a spicy soy sauce to dress it

homemade bánh cướn chay
adapted from luke nguyen

makes about 18 rolled cakes

note: i’ve tried the steam method, years ago, and my gpa laughed at my attempt. it convinced me that this is the kind of dish that is so much easier to purchase already made. however, i’m a stubborn fool. i made this about a month ago, with fairly good results. i used a huge ass heavy bottom pan that was difficult to handle so the crepe came out thicker than i liked. this 2nd time around i bought a 7 1/2″ non-stick pan which was much lighter and easier to maneuver with. the key is to pour the batter when the pan is hot and immediately lid. if you get into a rhythm, ~~good for you~~, the process is quite pleasant, despite the tender fingertips. also: exact measurements for the filling and sauce are kinda lacking cus i was working on the fly. ~~sorry about that.~~

spicy garlicy soy sauce – gluten free

1/2 cup gluten free soy sauce, i use tamari
1/4 cup water
2 generous TBL rice vinegar
2-3 tsp sugar
2 tsp fried garlic OR 1 clove fresh garlic, minced
1 red chili, chopped finely, optional

mix everything together in a jar. this is a taste preference, add more of less of each ingredient and adjust according to taste.

filling
1 container of mushrooms (i used baby bella, though any will do), chopped
3 pieces of dried wood ear mushrooms, reconstituted in hot water, chopped
1 small white onion, diced
5-6 strands of chive blossoms, diced
salt/pepper to taste

in saute pan heat up some olive oil, just enough to coat the bottom. when hot add in the diced white onion and saute until fragrant. season with salt. allow the onions to get translucent. next add in the mushrooms and saute until the mixture has reduced a smidge, season with salt/pepper. i let it go for about 5 minutes on med-high heat. take pan off heat, add in about half the diced chive blossoms and mix. put mixture in bowl, set aside.

batter
200 g rice flour
60 g tapioca flour
1/2 tsp salt
600ml (approx. 2 1/2 cups) cold water
oil – veg or canola

add above ingredients in bowl, whisk until combined.

in the pan that you’re gonna use, drizzle some oil to coat the pan. i use a clean rag or paper towl to spread the oil evenly around the pan. the temp is around med-high.

pour a small ladleful of the batter (aim for 2-3 TBL), rotating the pan to cover the base with a thin layer of the batter. immediately cover with lid and allow to cook for about 30 seconds.

have a prepared well-oiled tray/cutting board/plate ready.

remove lid and flip the noodle sheet onto the oiled surface. set aside the pan on a cool burner (though if you’re working with a partner, you can keep on cranking out the sheets)

scoop a TBL or so of the mushroom filling on the sheet, fold the top over, fold the 2nd sides in and then fold top side again to shape a roll.

repeat process until everything is used up, make sure the pan is well oiled between takes. sometimes there’s more filling than the there’s batter, or vice versa. it happens.

top with fried scallions and fried garlic, garnish with the rest of the diced chive blossoms and dress with spicy soy sauce.

additional accompaniments: sliced cucumbers, cilantro, mint, lightly steamed bean sprouts.

BAM!

my other vietnamese dishes:
vermicelli noodles (bún thịt nướng)
chicken noodle soup – phở gà
pickled carrots & daikon
beef stew – bò kho

homemade thai iced tea

Published on July 28, 2014July 24, 2014 by Lan | MoreStomach16 Comments

it was a much anticipated week —
one that would bring
joy & laughter,
likely some self examination
(indeed, much reflection)
along with ample weather indecision:
storms & sunshine abound!
for 7 days dw & i hosted
our nephews,
jewel of boys,
long limbed and boisterous,
sweetly affectionate (still.)
(ps. please always be affectionate.)
infinitely curious
boundlessly active.
and so to add to all that frenzied energy
i made thai iced tea
because you know,
adding caffeine + sugar to all that
seemed like a good idea.
plus, it’s one of Q’s fave beverages.

thai iced tea
serves 2-3

note: i am not a tea connoisseur, so i emailed a new fave blogger, Bonnie of Thirsty For Tea for some tips. bless her heart, she was so patient with my incessant questions. under her tutelage i bought the tea from teavana, because the three regular cafes and supermarkets i went to didn’t have what i was looking for. also, don’t be alarmed that the finished product doesn’t have a neon orange hue to it. i did all the freaking out for you. i was worried that i messed the recipe somehow. apparently, thai restaurants and cafes/shops that serve thai iced tea use a mix or add the color artificially. i didn’t know, now i do, and so do you. you’re welcome.

4 cups water
4-6 tsp thai black tea
3-4 tsp simple syrup (just water + sugar, i keep this on hand always in the fridge)

i brewed the tea in my coffee press. bring water to a boil. meanwhile, measure out the desired amount of tea. the package says 1-1.5 tsp for every 8oz/1 cup. i didn’t want too strong of a drink, as Q is only 12 and i’m not sure about giving kids too much caffeine or whatever.

pour boiled water into press carefully. allow to steep for 2-3 minutes. i may have let it go for 5 minutes, i was busy making dinner. carefully press down the plunger. pour the tea into a carafe or in my case, a jar. allow to cool. refrigerate.

to serve, fill a glass with ice. pour tea about 2/3 of way. sweeten with simple syrup to taste, top with half/half or non-dairy milk.

BAM!

pickled beets + urban picnic

Published on July 21, 2014July 21, 2014 by Lan | MoreStomach13 Comments

i’ve been into quick pickling
this summer,
mainly because we have a glut
of vegs,
also because
it’s good for digestion,
and because
we have a lot of jars,
either i chuck ’em or use ’em.

when i’m in a mood
and food is the last thing
i want to play with,
we have picnics,
stuffed heaped on bread,
though not as fancy as this,
still very satisfying.

what’s your fave pickled veg?
(and, can you send me some?)

pickled beets

*note: this is the kind of recipe that is going to require you to use some common sense. beets vary in size, you might like your beets more tender, or more al dente. this is just a guideline.

12 small – medium beets, scrubbed and peeled
drizzle of oil (olive oil, i used organic canola oil)
dry italian seasoning (though fresh rosemary or thyme would be nice)
2/3 cup sugar
1/2 teaspoon salt
1 cup vinegar
1/4 tsp black peppercorns
6 whole cloves
6 whole allspice berries
2 -3 wide strips lemon zest
3 – 5 star anise
2 cinnamon sticks

heat oven to 400F.

meanwhile, with netflix going (i was watching Arrow, i think i’m gonna hit up The Returned next), scrub beets and peel. (i have a love hate relationship with this step. you can roast them first and then it’s easier to peel the skin away while warm, but i find that messy, with oil and random bits of herbs sticking to your hands. it’s up to you.) cut up any large beets so they’re all approximately the same size. place beets on baking dish lined with large piece of foil. drizzle with oil, top with italian seasoning, salt/pepper. cover with another sheet of foil and roast for 45min – 1 hour, until beets have reached desired doneness. this time around i made them tender, but the batch before that were toothier. do what you like.

when beets are warm to the touch, slice them up in either 3/8″ rounds or wedges. (i’ve done it where i sliced the beets before roasting, which made for much quicker roasting time, again, up to you.)

meanwhile, stir sugar, salt + 2 cups in sauce pan. bring to a gentle boil and stir until sugar dissolves. take off heat, stir in the vinegar and remaining seasonings. allow to cool.

in clean mason jars (or in our case, our huge 1/2 gallon mason jar) put the beets in a layer formation. (note: you can also add in sliced onions or cucumbers). half way up, pour a bit of the brine in, along with the various seasonings. continue to layer up with remaining beets and pour the rest of the brine into jar. if there is any leftover space in the jar, add a bit more water & vinegar (1:1 ratio) to top.

refrigerate for a day or so and consume. they do last awhile, just remember to use clean utensils when extracting the beets from the jar to keep from contamination etc.

BAM!

also pictured:
dutch oven bread
bruised cucumber salad

3 veggie dumplings in spicy sauce

Published on June 24, 2014June 23, 2015 by Lan | MoreStomach32 Comments

inexplicably
i’ve been stressed lately,
last week i spent an
inordinate amount of time
fretting over the overabundance of greens
we picked up from our csa.
we went all in this summer,
doing a full family share,
with the thought process of
hitting the stores less,
eating salads more,
thereby providing us with more time
to do other things,
like
fret apparently.
by mid week,
with just barely a dent in
our stash of foliage,
i was decidedly despairing
over the potential of verdant decay
in the fridge
before the next csa day.

—

my discontent has merged
in other areas —
i’ve discovered white strands,
slyly mixed in with the ink
black of my hair,
making it stark in contrast.
i’m so vain i know.
then,
like any other person who goes
through the comparison game
i almost damn near shut this space down.
i’m so dramatical i know.
so what to do?
what do i generally do when i need
some perspective?
i take a break,
i simplify,
i purge.
and that’s exactly what i did.
my rss feed,
purposefully limited,
was trimmed further,
as was the twitter & ig space.
it’s nice to not carry around all
that clutter.
as pushed over the ledge
by this read,
from my fave ballerina baker.

—

this dish is simple:
3 main ingredient filling,
comprised of summer freshness,
it’s light in bulk
so you won’t be left feeling
like donkey ass.

3 veg dumplings in spicy sauce
inspired by olives for dinner
makes 22 dumplings/gyozas

1 1/4 cup fresh peas, i don’t like frozen but it’ll do if that’s what you’ve got
garlic scape, amount up to you, i used just one coil & it was plenty fine
handful greens, i used dinosaur kale, though chard, arugula, spinach are fine
1 tsp sesame oil
1/8 cup (more or less) chickpea flour (any flour would do, i just happened to grab this)
salt/pepper to taste
dumpling/wonton wrappers (the kind i had on hand were made of wheat flour, but if you’re able to find rice flours ones, then this dish would be entirely gluten free)

sauce
1 TBL light soy sauce
1 tbTBL dark soy sauce
1 3/4 cup hot homemade stock
2 TBL chili oil
1 tsp sesame oil
2 tsp sugar

in a food processor whiz up the garlic scape and greens, you want it to be fine and almost mushy. next, whizz the peas, you don’t want it mushy, you want it to be kinda chunk, there may even be some whole peas. transfer mixture into bowl. add in the sesame oil and salt/pepper. if the mixture is wet, add in the flour, you don’t want it super dry, but you don’t want it wet that it will soak the wrappers. use your best judgement.

add about a teaspoon dollop per sheet, and shape however you want, just ensure that it is fully sealed.

you can either steam them, boil them or fry them up. i went the fried and then steamed route.

heat up a pan with a bit of sesame oil. put the gyoza in a fan-like pattern in the pan, fry them, covered, until the bottoms are nice and crispy. pour in 1/4 cup of water and cover, being careful of splatters. steam for about 5 minutes and remove lid, making sure all the water has evaporated.

for the sauce/soup, heat all the ingredients in a sauce pan. you can either dip the dumplings in the thinned out sauce, or you can just pour the soup/sauce over the dumplings.

BAM!