vegetarian

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

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This  is my all-time favorite meatless entrée. I used to special-order this in Chinese restaurants which Maria and I frequented, but now I hardly go out anymore, so special orders are not something I want to bother the chefs with in places where I only show up once in a blue moon.
So, I prepare it for myself at home and usually it is at least as good as I could hope for in a restaurant 🙂
I don’t normally plan this in advance, but when I am at my neighborhood Asian market and see fresh Shiitake , also called Chinese mushroom or black mushroom, this dish is on the table the next day. (Especially if the “Flower Mushroom”, xiang-gu or huāgū (花菇) is available).
Today I had vegetable stock at hand from vegetables I prepped, blanched and froze in the morning for the coming week, so I used that instead of the chicken stock I usually use, which actually made it suitable for vegetarians to enjoy.
So, if you are looking for a great meat-less or vegetarian dish, this delicious beauty will serve you well 🙂
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Bon Appétit !   Life is Good !
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Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

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Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

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Stir Fried Flower Mushroomes, Bok Choi And Carrots In Hoi Sin Sauce

Stir Fried Flower Mushrooms, Bok Choy And Carrots In Hoi Sin Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Borscht “

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On a cold and / or rainy night, a hearty borscht will make you instantly
feel better and give you great visual as well as culinary satisfaction.
I have had borscht with all kinds of protein, fish, beef, pork, poultry,
and sometimes vegetables only. My favorite two are goose and veal.
No goose to be found at my butcher today, but veal ribs in abundance.
( I wonder how old that veal really was, seemed more like ribs from a
full grown cow to me  🙂

Here is my version of borscht. You will notice i did not use sour cream
nor dill this time, although I had both at home. The reason was that the
ribs gave such a strong and rich flavor to the soup that I did not want to
distract from it by adding to many other flavors.
Meat and vegetables, pure  and unadulterated   🙂
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All you want to know about Borscht
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Ingredients :

Veal Ribs,
Red beets,           peeled, diced, cooked, strained, cooking liquid reserved
Potatoes,             diced
Cabbage,             diced
Carrots,               diced
Onions,               diced
Green peppers,  diced
Garlic,                 paste
Cilantro,             chopped
salt,                      to taste
cayenne,             to taste

Method :

Simmer ribs in salted water until tender. Add potatoes, onions, carrots and garlic and simmer until vegetables are tender but firm.
Add beets, peppers, cabbage and seasoning and simmer for five minutes. Remove all ribs and vegetables into serving dish.
Add reserved red beet cooking liquid to broth, adjust seasoning if necessary and ladle broth over ribs and vegetables.
Sprinkle with cilantro or herbs of your choice.
( Note: Traditionally the beets are cooked with the other vegetables together in the broth. However, it is my opinion that the presentation improves by cooking them separate )
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” Fettuccini Bolognese “

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This simple dish is something I never get tired of.
I have made this in many different variations but
never straying far from the original, classic “bolognese”
Here are two more variations of the classic, the video tells
you the recipe and gives you additional information about
the dish and it’s background,

Bon Appetito !  Life is Good !

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Fusilli Bolognese “

Vegetarian Spaghetti Bolognese “

Angry Voices ! ”
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” Vegetarian Yaki Udon “

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There are literally thousands of different types of pasta available to us, not including the many types we are able to easily make ourself at home.
If I ever had to pick  THE ONE, THE ONLY  pasta for that lonely island I’d be stuck at for a long time,  together with the only song (Kashmir), the only woman (Maria), the only drink (Iced Tea) and the only book ( So Long, and Thanks for All the Fish, by Douglas Adams) , it would definitely be “Udon”.
In my opinion, udon is the ultimate , most versatile, most satisfying pasta. Readily available in most asian food stores, either fresh or frozen, udon is a great culinary delight. Their ability to hold on to any sauces they are paired with makes them the ideal slurping pasta for a comfortable, homy meal. Last night, this is how I used udon for dinner :

” Vegetarian Yaki Udon ”
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Listen to  Kashmir 🙂

Another udon dish I prepared at home, this one with protein.

Yaki Udon Video
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Bon Appetit !    Life is Good !
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“ Red Lentils & Bell Pepper Burgers “

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Red Lentils & Bell Pepper Burgers,
Served With Raita

For one of those meatless, healthy day’s  🙂

Ingredients

2 lbs red lentils, cooked until tender

2 lg egg

½ cup panko breadcrumbs

1 med green bell pepper, diced, sautéed

1 med red bell pepper, diced, sautéed

1 med onion, finely diced, sautéed

Garlic, minced, to taste, sautéed

2 tblsp Cilantro,  coarsely chopped

Cumin, to taste

Curry powder, to taste

Kosher salt, to taste

Cayenne pepper, to taste

Oil to sauté


Method

Mix all ingredients except the tofu and oil. Shape into ball’s, make an indent and fill with tofu.
Sprinkle lightly with additional bread crumb’s and sauté until golden and heated through

Raita

Grated cucumbers greek yoghurt, garlic powder, cilantro, salt, pepper.
Use quantities according to your preferences.

Bon Appetit !   Life is Good !
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” Aloo Ki Tiki ” Indian Potato Patties

Very tasty dinner tonight.
Toke the liberty to replace the peas with some other
vegetables to get even more flavor and color.

Tomorrow – NOT a vegetarian food day   🙂
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” Japanese Vegetarian Fried Rice “

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Friday Nights Dinner.
Not too shabby 🙂
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Watch the video here!
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