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Tomato and Egg Stew

4 Apr

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  • 2 eggs, beaten
  • 7 to 8 ripe (medium sized) tomatoes, roughly chopped
  • 1 large onion, roughly sized
  • 1 tsp sugar
  • 5 garlic cloves, sliced
  • 1 tbsp minced ginger
  • 2 tbsps soy sauce
  • 3 tbsps canola oil
  • 3 sprigs of green onion, chopped
  • salt and pepper to taste
  1. In a deep frying pan, add oil and onions. Sautee on medium heat until onions are soft (about 5 minutes).
  2. Add garlic, ginger, sugar, soy sauce and tomatoes to the onions. Cook on medium heat for about 3 minutes or until tomatoes are heated through.
  3. Add salt and pepper to taste.
  4. Turn onto high heat. Once bubbling add egg and green onions.
  5. Cook for another minute so the eggs are slightly scrambled.
  6. Serve while still hot, with rice or noodles or some other type of grain.
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Tuscan Toast Salad

31 Mar

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  • 500g cherry tomatoes, halved
  • 200g mini bocconcini, cut into the same size as the tomatoes
  • 1 green pepper, chopped
  • half of a small onion, chopped
  • juice of one lemon
  • salt to taste
  • extra virgin olive oil for drizzling
  • 3 to 4 cloves of garlic, sliced
  • 2 pieces of rye bread, cut into the same size as the tomatoes

In a pan, toast the cut up pieces of rye bread and garlic on medium heat. When finished, in a large bowl combine all the ingredients together. Enjoy immediately, otherwise the bread gets soggy.

Oriental Style Salad

16 Oct

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  • a handful of cilantro leaves
  • 1 small onion, thinly sliced
  • 1 lime
  • 1 English cucumber, peeled and thinly sliced into semicircle shape
  • 5 medium sized tomatoes, thinly sliced into semicircle shape
  • 1 yellow bell pepper, thinly sliced
  • sea salt

Ingredients for the sauce (omit the water, cilantro and green onions) can be found here.

  1. In a large salad bowl, add the onion and squeeze the juice of one lime (or a half a lime depending on how juicy it is) over the onions. Let this marinate for five to ten minutes. Typically this is the amount of time needed to cut the vegetables.
  2. Add all the vegetables to the onions and lime juice.
  3. Very sparingly sprinkle some sea salt onto the vegetables and mix well.
  4. Add sauce and serve immediately. IMG_2099

Optionally, if you are a meat lover, I find this salad goes well with a few slices of grilled beef.

 

Spring Roll Dipping Sauce

16 Oct

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While I make this sauce fo spring rolls, it is also good for dumplings, green onion cakes, salads and so forth. Here’s how I like to make it, which makes about 3/4 cups of sauce:

  • 1 green onion, finely chopped
  • 3tbsps cilantro, finely chopped
  • a few dashes of fish sauce and hot sauce
  • 3 to 4 tbsps of soy sauce
  • 4 cloves of garlic, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 tsp sugar
  • 5 tbsps of canola oil
  • water
  1. To a bowl, add the green onions and cilantro. Set aside.
  2. In a sauce pan, add the oil, garlic and ginger. Once bubbling, turn down the heat and simmer until the garlic turns a light brown (about 2 to 3 minutes).
  3. Add sugar, soy sauce and a few dashes of fish and hot sauce.
  4. Once the sugar is dissolved, add a splash of water (about 1/4 cup) to thin out the sauce.
  5. Turn the heat on high to get the sauce to a very high temperature (ie. boiling).
  6. Pour sauce into bowl with green onions and cilantro. Mix well and enjoy immediately.

Pasta with Mushrooms

21 Jul

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  • 225g of pasta, cook according to package
  • save about 1 cup of the pasta water once pasta is done cooking
  • 3 gloves of garlic, sliced
  • 400g of mushrooms cut into bit size pieces, (use a combination of shitake, enokitake, cremini, oyster, portobello, etc.)
  • 2 tbsps of unsalted butter
  • 3 tbsps of olive oil
  • 1 medium sized onion, peeled and chopped
  • a handful of chopped parsley or green onions (for colour)
  • grated parmesan (for garnishing)
  • sea salt and freshly ground pepper to taste
  1. In a pan, add the oil and onions.
  2. Sautee onions on a medium heat until softe.
  3. Then add mushrooms, garlic, butter, salt and pepper. Cook until mushrooms are soft.
  4. Add pasta and parsley/green onions. Combine well. If the pasta and mushroom mixture appears dry, gradually add some of the reserved pasta water.  The pasta and mushrooms should be coated in a glossy sauce.
  5. Once well coated, serve and garnish with parmesan. Makes 2 to 3 servings.

Fruit Skewers

2 Jul

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Cut fruit into one-bite pieces and assemble onto the wooden skewers. If you would like a nice cool sweet summer treat, put into the fridge for about an hour to cool. Or even in the freezer for a frozen treat.

Choose fruits that you like and look ripe/ready to eat. The fruits in the picture above are plums, golden kiwi and strawberries. It also helps to select fruits that are more firm like strawberries, plums, pineapples, melons and apples. For softer fleshed fruits, put them inbetween two pieces of firm fruit.

Fruit skewers are ideal for parties and hot summer days. Enjoy!

Garlic Ginger Noodles

11 Feb

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  • 3 tbsps of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 1/4 cup of canola oil
  • 1 tbsp sugar
  • 2 tbsps soy sauce
  • 1 tbsp of hot sauce, optional
  • 200g of egg noodles, cooked
  • juice of 1 lime
  • cilantro (chopped) to garnish
  1. In a sauce pan, add oil and heat the oil until warm.
  2. Add garlic and ginger to the oil, and cook on medium heat for about 10 minutes until the oil is infused with the aroma of garlic and ginger.
  3. Add sugar and soy sauce. Cook until sugar dissolves.
  4. Add hot sauce and half of the lime juice. Combine.
  5. Add noodles and thoroughly coat noodles with sauce.
  6. Remove from heat, and add cilantro and remainder of the lime juice.

Serves 2 to 3. Enjoy.