spinach-parsley-blueberry puree bars

A variation of my basic bars recipe.  For the fruit/veggie puree, I used fresh spinach, parsley, and frozen blueberries (maybe some banana.)  For spices: some cardamom and allspice.  Threw in some golden raisins.  I didn't use any flavor extract this time, but they tasted wonderful.

Japanese eggplant with mirin

I've been wanting to make this recipe for over 2 years, ever since my friend Eva posted it on Facebook. She has been a vegetarian role model and question-answerer for me.

I modified the recipe a little.  It turned out delicious and sweet.  Popular with toddlers and husbands.

Take a few Japanese egglpants (nasu.)  They are small.  Slice lengthwise into 1 cm slices.  Soak in salt water for a few minutes, rinse with cold water, and squeeze out extra liquid.

Saute in sesame (or other) oil for a few minutes until browned.

Add generous splashes of soy sauce and mirin.  Add minced ginger and garlic (as much as you like), and Sriricha chili paste or crushed red pepper.  Cook until tender and glazed.

Cambodian Pho

 My friend Tey hosted a Valentine's Day dinner with Cambodian Pho.  She set aside some water with lemon grass for me to cook my veggies and dip my noodles in.  The other cooking broth had fish and was used to cook seafood and other meat.  But just the raw veggies with noodles and Pho dipping sauce were good, and spicy!

gifts of food

Top left: peanut butter chocolate chip cookies from Bridget (from Peas and Thank You cookbook/blog)

Top right: Jamaican black bean soup (it has bananas and hot peppers - a real taste sensation), also from Bridget, from The Vegan Table cookbook

Bottom: tropical trail mix with maple syrup from Lauren.  Yummy!

mung bean soup and misc. curry

 I made up a soup in the Vitamix with kabocha squash, various veggies & garlic.  For the chunky part, I added lentils, sprouted mung beans (boiled briefly), and fu (a Japanese high-protein "crouton" made of wheat gluten.)

Getting better at dal.  This has Pav Bahji masala, turmeric, garlic, onion, plenty of veggies, and lentils.

tofu with garlic & ginger

Tastes better than it looks.  I had some soft (silken?) tofu from a Japanese market to use up.  So I sauteed some fresh garlic & ginger in mirin and soy sauce.  Scrambled in the tofu, and added some cornmeal and black sesame seeds.  Delicious and filling.  I might have used some sesame oil, but can't remember.

sprouting mung beans

My book, The Indian Vegan Kitchen, has many sprouted mung bean recipes.  Sprouting them was half the fun!