baked this cake for my mom, happy mother’s day! I love you~
random mix of veggies: lettuce, purple cabbage, carrots, daikon radish, sesame seeds mixed with gochujang (red pepper paste) and sesame oil. eaten with some brown rice
yellow & orange peppers stuffed with quinoa, corn, and feta cheese (slightly adapted from Vegetarian Suppers from Deborah Madison’s Kitchen)
Ingredients:
Sea salt & freshly ground pepper
1 cup quinoa (I used red)
3 tablespoons olive oil
1 bunch scallions, thinly sliced into rounds
2 jalapeno chiles, finely diced.
1 garlic clove
1 tsp ground cumin
2 cups fresh or frozen corn
1 bunch of spinach (leaves only)
½ cup chopped parsley
¼ pound feta cheese, cut into small cubes
2 large sweet yellow onions
½ cup white wine
4 yellow and/or orange bell peppers
-Bring 2 cups of water to a boil. Add ½ tsp salt, then the quinoa. Stir, cover and simmer over low heat for about 15 minutes.
-Warm half the oil in a big skillet. Add scallions and chiles, cook over medium heat for about 2 minutes, then add garlic, cumin, corn and spinach. When spinach is wilted, add the parsley, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
-Heat a tablespoon of oil in another skillet. Add chopped onions and sauté until golden brown. Pour in wine and deglaze the pan. Season with salt and pepper and transfer onions to a baking dish (or two) large enough to hold the peppers.
-Slice the peppers in half without removing the tops or stems. Cut out the membranes and seeds. Simmer them in salted water until tender, about 4-5 minutes. Fill them with the quinoa and set them in the baking dish(es).
-Preheat oven to 400 degrees. Drizzle the rest of the oil over the peppers and bake until heated through (20-30 minutes). Let cool and eat warm or at room temperature.
walnut-mushroom veggie burgers
I used mini portabello mushrooms and some 된장 (dwenjang, Korean fermented soybean paste) instead of miso because that’s what I had on hand. Served on a whole wheat english muffin.
The best veggie burger you’ll ever have.
spaghetti squash and black bean tacos with feta cheese (from the Smitten Kitchen cookbook)
Ingredients:
-3 lb spaghetti squash
-2 tablespoons freshly squeezed lime juice (about 1 lime)
-1 tsp chili powder
-½ tsp ground cumin
-½ tsp ground coriander
-½ tsp coarse salt
-sixteen 6-inch corn tortillas
-one 15-ounce can black beans, rinsed and drained well
-4 ounces feta cheese (you can also use queso fresco or cotija cheese)
-¼ cup chopped red or white onion
-¼ cup chopped parsley (use cilantro if you like it)
Cut the squash in half lengthwise and scrape out the seeds. Roast the squash facedown on a parchment lined baking sheet for about 45 minutes in a 375-degree oven. When the squash is done, let it cool slightly and then scrape the flesh into a bowl. In a separate dish, mix the lime juice, chili powder, coriander, cumin and salt and pour over the squash. Gently toss everything together and give it a taste. Adjust seasonings if needed.
To assemble the tacos, warm each tortilla in a skillet over medium-high heat. Transfer to a plate and sprinkle each with 2 tablespoons of black beans, 2 tablespoons of spiced squash mixture, 2 teaspoons of crumbled cheese, and a couple pinches of onion and parsley.
Douse with hot sauce and enjoy~
just put these beauties into the oven. brussel sprouts & red bell peppers with a good drizzle of olive oil and generous sprinkle of salt and pepper. i roast these for about 30-40 minutes, sometimes even longer. i like it when the brussel sprouts turn a dark, golden color (almost look burnt but they’re not).
