Archive for June, 2012

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korean fried chicken and waffles (and a vegan, gf version!)

June 30, 2012

no junk food? check out the super-healthy vegan and gluten-free version!

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korean fried chicken and waffles

chunk three pounds of chicken.
coat in an egg and a teaspoon each salt and pepper, ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
fry for ten minutes.
remove from oil and let strain a few minutes.
re-fry for ten minutes, or until crunchy and golden brown.

sauce:

fry 4 cloves of garlic in a little oil.
Add 1/3 cup tomato ketchup, 1/3 cup rice syrup (molasses mixed with maple syrup or honey can substitute), ¼ cup hot pepper paste, 1 tbs apple vinegar.
Simmer the mixture ~7 minutes. Keep heat low; burns easily.

top with sesame seeds and serve with waffles.

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super-healthy korean veggies and waffles

cook your favorite vegetables in homemade lacto-fermented kim chee (or garlic, ginger, hot pepper paste, and apple cider vinegar if you don’t have kim chee), and serve with waffles!

healthy waffles? sure!
make the waffles yourself with blends of protein-packed flours and lighter, easier to digest flours. i like half lighter flours and starches, like brown rice flour with a little potato starch or oat flour or coconut flour for sweetness, and half heavier flours, like some mixture of buckwheat, nut meal, and teff.

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first recipe from maangchi. idea for korean chicken and waffles comes from some restaurant.

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edit july 3 2012
(full menu: black sweet wild glutinous rice, sukha bateta nu shaak minus the cashews, a perilla walnut and berry vinaigrette marinated salad, popcorn chicken pieces, sichuan blistered long beans [long beans cut into 2in segments and fried on high heat with oil and chili sauce], and vegan korean sauce

)

WOW! that chicken recipe is wonderful! it looks like something from a restaurant! DEFINITELY using it again! served the chicken with a gojuchang korean hot pepper sauce i made up, and it was awesome!!

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sweet and sour gujarati tuvar dal

June 23, 2012

gujarati food is the best: sweet, sour, and spicy! this recipe is easy and fast!

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1 cup toordal
1/2 cup yam chopped (optional)
2 Tbsp. peanuts
2 Tbsp. ghee or vegetable oil
1/4 tsp. cumin seeds (jeera)
1/4 tsp. mustard seeds
1/2 tsp. asafetida (hing)
a few curry leaves (optional)
3 roma tomatoes, chopped
1 tsp. ginger paste
1 jalapeno chopped
1/4 tsp. chili powder (optional)
1/2 tsp. turmeric powder (haldi)
salt to taste
1 Tbsp. jaggery (gur)
juice of 1/2 lemon
4 Tbsp. chopped cilantro

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1.Pick through the dal and then wash it. Drain the water. Add 4 cups of water to a heavy pot, add the dal, peanuts, yam, salt to taste. Boil the dal. Reduce heat and let it simmer.
2. As dal is simmering, heat ghee in a small sauce pan and fry the cumin and mustard seeds till brown. Add the asafetida, curry leaves, tomatoes, ginger, jalapeno, chili powder and fry the seasonings for 2-3 minutes.
3. Pour the seasonings into dal and let it continue to simmer on low, until the grains and vegetables are soft and cooked. Add lime juice, jaggery and cilantro. Adjust the water so that the dal has the consistency you like (from soup like consistency to thick soup)

Serve with yogurt, any steamed or panfried veggies, rice or flat bread and a choice of pickle.

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recipe from here.

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i made this for a group of people for a potluck, and it was well liked.

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sweet veg spring rolls

June 23, 2012

light, refreshing, crunchy, colorful, easy, gluten-free (spring roll wrappers are made of tapioca and rice), nearly raw, vegetarian or even vegan, and no-cook!

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soak your spring roll wrappers in warm water for two or three minutes. if you don’t soak them for long enough, they won’t stick. you want them pliable, not plasticky.

some ideas for things to put in your spring rolls:

+ cabbage slaw (salt, sesame seeds, fresh ginger and garlic, and heavy on the lime juice)
+ carrot slaw or carrot salad with sesame oil and rice wine vinegar
+ colorful bell peppers and/or hot peppers
+ avocado
+ mango, peach, grilled mango or peach…
+ leftover grilled meat
+ bean sprouts
+ cucumbers (we found long and skinny korean cucumbers! but they mostly tasted like the english kind.)
+ hard-boiled eggs
+ mushrooms
+ glass noodles
+ herbs like mint, chives, or cilantro

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dip rolls into something wonderful, like

+ ginger soy sauce (mince some ginger and leave it to sit in soy sauce while you cook)
+ lime peanut sauce (thin warm peanut butter with sesame, peanut, or chili oil and lime juice)
+ mint chutney (ferment your own!)
+ kim chee
+ any other awesome korean ferment (scallops-kochujang[chilipaste]-garlic!)
+ hot pepper sauce
+ garlic aioli (mince garlic into yogurt, mayonnaise, or both with a squeeze of lemon juice and black pepper and let sit at least one hour)

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