Black eyed Peas Hot dog

Black eyed Peas Hot dog

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Serves: 4

Ingredients
  • 1 15 oz. can of black eyed peas
  • 2 to 3 tablespoons brown or white rice flour or corn starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon vegan Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 small shallot, finely minced
  • 2 to 3 cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 4 tablespoons olive oil
Spice mix:
  • ¼ teaspoon ground allspice
  • ½ teaspoon oregano
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
Directions
  1. Heat 2 tablespoons of oil into a small pan, about 2 minutes. Add fennel seeds and let them sizzle, 30 seconds. Add shallot and red pepper flakes. Sauté those until shallots are translucent, 2 minutes. Add mushrooms and sauté them for 3 minutes. Add tomato paste and sauté it for a minute with shallot and mushrooms. Let the mixture cool for 5 minutes.
  2. While shallot mixture is cooling, drain and rinse black eyed peas. Mash them into food processor until almost mushy.
  3. Combine spice mixture into a medium mixing bowl. Add mashed peas and shallot mixture. Add 2 tablespoons rice flour, yeast and Worcestershire sauce. Mix everything well. Try to foam a small ball, if mixture does not stay together, add one more tablespoon of flour. Divide the dough into four equal parts.
  4. Cut about 1 foot of plastic wrap piece. Put one part of dough on to plastic wrap and form into about six inch hot dog shape. First wrap plastic wrap tightly into tube shape, then twist both ends of plastic wrap as tight as you can. Tie each end with a piece twain. Poke few holes with a toothpick. Repeat the process for remaining three hot dogs.
  5. Boil water in at least 5 quarts of pot. Transfer the wrapped hot dogs to boiling water. Lower the heat so water is simmering. Let hot dogs simmer for 15 minutes. Remove from water and let them cool down, at least 30 minutes.
  6. Heat remaining oil into a large nonstick skillet. Brown the hot dogs on medium heat all around, about 5 minutes. Be gentle while turning hot dogs so they do not break. Serve them on your choice of buns and condiments.
Notes
Hot dogs can be made ahead.

 

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Nashville Hot Cauliflower

Nashville Hot Cauliflower

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Serves: 4

The recipe of Nashville Hot Oil is adapted from Chef Steve Raichlen's Projectsmoke.
Ingredients
  • 1 large cauliflower, washed and cut into large florets
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup water
  • 1 cup all-purpose flour or more
  • 2 tablespoons corn starch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Canola or vegetable oil for frying
Dry rub:
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic power
  • 1 tablespoon onion powder
  • 2 tablespoons cayenne pepper or to taste
Nashville hot oil:
  • 2 tablespoons cayenne pepper or to taste
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon celery salt
  • 1 tablespoon salt
  • 2 tablespoons dark brown sugar
  • 1 cup vegetable or canola oil
  • 6 tablespoons butter
Directions
  1. Combine ingredients of dry rub in a small mixing bowl. Transfer cauliflower florets to a mixing bowl or a large zip lock bag. Sprinkle the rub over cauliflower and stir gently to coat spices evenly over cauliflower. Let it stand for an hour at room temperature.
  2. Make hot oil: Combine dry spices, salt and sugar in a heavy sauce pan. Sauté over medium heat until spices are fragrant, about 3 minutes. Whisk in oil and butter and let it simmer for 2 to 3 minutes. Remove pan from heat and let it cool to room temperature.
  3. Combine eggs, buttermilk, and water, 1 teaspoon of salt and ½ teaspoon of black pepper in a large mixing bowl. In another large bowl combine flour, corn starch, remaining salt and pepper.
  4. Dip each cauliflower floret in buttermilk and coat with flour twice.
  5. Heat oil in a frying pan until hot enough to fry. Fry florets until golden brown, for 5 to 6 minutes. Drain excess oil on a wire rack or pepper towel lines baking pan. Transfer florets to a large mixing bowl. Pour hot oil over cauliflower and stir to coat with sauce. Serve over white bread with pickles.
Notes
Try to keep cauliflower florets as large as possible. Smaller ones tend to break easily while dipping in buttermilk and coating in flour. Instead of shallow dishes, mixing bowls work better for dipping and coating florets.

 

 

 

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Green Veggie Burger

Green Veggie Burger

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Serves: 4

Ingredients
  • 1 cup frozen peeled edamame, thawed
  • ½ cup frozen peas, thawed
  • 1 scallion, roughly chopped
  • 5-6 sprigs of cilantro
  • 7-8 leaves of fresh mint
  • 1 serrano or jalapeno pepper, roughly chopped
  • 1 clove garlic
  • 1 inch peeled fresh ginger, roughly chopped
  • 2 tablespoons chia seeds
  • 1 tablespoon corn starch or rice flour
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons mirin or 1 tablespoon honey
  • ½ teaspoon of salt
Directions
  1. Ground chia seeds into coffee grinder. Soak them into soy sauce, lime juice and mirin (or same amount of water). Let them stand for 10 minutes or until thick.
  2. Transfer edamame and peas in a microwave safe bowl. Cover with plastic wrap and cook in microwave for 5 to 7 minutes until edamame are soft but not mushy. Let the cool slightly.
  3. Transfer edamame and peas into a food processor bowl. Add cilantro, mint, scallion, green chili, garlic and ginger. Pulse everything until almost paste like consistency, leaving some texture.
  4. Combine edamame mixture, bloomed chia seeds, corn starch or rice flour into a mixing bowl. Season with salt (and honey) and mix. Divide into roughly four equal parts and form into burger patties. Transfer patties on to parchment or plastic wrap lined baking sheet or a plate and freeze them for at least 30 minutes.
  5. Heat oil in a non-stick pan and cook patties until golden brown on both sides, about 3 minutes on each side.
  6. Serve on a bun and toppings of your choice. Works well with wasabi mayonnaise.
Notes
Because the burger is made with chia seeds, it’s not firm enough for grilling. If you would like to grill it add an egg to make it firm. You can also add cooked quinoa for additional firmness.

 

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Veg. Thanksgiving 2016

   
Tandoori Cauliflower
This delicious recipe of tandoori cauliflower with spiced yogurt by Kelsey Nixon made a great center piece for a vegetarian Thanksgiving.

Spicy Potatoes

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Serves: 8

Ingredients
  • 2 lb. bag of assorted color baby potatoes
  • 1 medium shallot, thinly sliced lengthwise
  • 2 serrano chilies, thinly sliced
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
  • 1 teaspoon salt or to taste
  • 3 tablespoons cilantro, for garnish
Directions
  1. Wash potatoes and cut them in half.
  2. In a large cast iron pan or non-stick pan, heat oil on a medium-high heat, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
  3. Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
  4. Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
  5. Garnish with cilantro and serve warm with any Indian flat bread.

 
Mixed Mashed Potatoes

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Serves: 8

Ingredients
  • 2 large russet potatoes
  • 2 large Yukon gold potatoes
  • 2 large sweet potatoes
  • 1 ½ teaspoons salt or to taste
  • ½ teaspoon pepper
  • ½ cup whole milk
  • ½ cup heavy cream
  • 5 tablespoons unsalted butter
  • ¼ cup Parmesan cheese
  • 1 teaspoon cumin seeds
  • ½ teaspoon smoked paprika
Directions
  1. Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
  2. Meanwhile combine milk, heavy cream and 3 tablespoons of butter in a small pot and warm it.
  3. Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in milk mixture and cheese with mashed potatoes. Save some milk if you are not going to serve mashed potatoes immediately. Season with salt and pepper.
  4. Just before serving, melt 2 tablespoons of butter in a small pan. Add cumin seeds and paprika in melted butter, let it toast for 30 seconds and pour over mashed potatoes.

 
Tomato and Pumpkin Gravy

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Serves: 8

Ingredients
  • ½ 15 oz. can of pumpkin puree
  • 2 8 oz. cans of tomato sauce
  • 1 tablespoon almond butter
  • 2 teaspoons corn starch
  • 1 medium shallot, roughly chopped
  • 1 medium tomato, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 Jalapeno pepper, roughly chopped
  • 2 cloves garlic
  • 2 tablespoons canola oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 tablespoons kasoori methi (dry fenugreek leaves)
  • 1 teaspoon salt or to taste
  • 1 teaspoon sugar or to taste
  • ¼ cup heavy cream
Directions
  1. Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
  2. Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
  3. Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.

 
Paella with Roasted Vegetables

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Serves: 8

Ingredients
  • Roasted Vegetables:
  • 1 green bell pepper, 1 inch diced
  • 1 red bell pepper, 1 inch diced
  • 1 small zucchini, 1 inch diced
  • 1 small yellow squash, 1 inch diced
  • 1 medium carrot, 1 inch diced
  • 1 15oz. can baby artichokes, well drain
  • 3 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
Tofu Chorizo:
  • ½ of 10.5oz. package of extra firm tofu
  • 1 tablespoon paprika
  • 1 teaspoon ancho chili powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon ground coriander
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon dried oregano
  • Pinch of cinnamon
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
Paella:
  • 4 tablespoons olive oil
  • 1 leek, thinly sliced, white and light green parts
  • 1 large red onion, ½ inch diced
  • 4 plum tomatoes, ½ inch diced
  • 2 cloves garlic, finely minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Spanish paprika
  • ½ teaspoon black pepper
  • Salt to taste
  • 2 cups basmati rice or short grain rice
  • ¼ teaspoon saffron
  • 4 cups vegetable stock
  • ½ cup frozen peas, thawed
  • 2 tablespoons cilantro, for garnish
Directions
  1. Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
  2. Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
  3. In a medium pot warm stock. Add saffron to stock and keep it warm.
  4. In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
  5. Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
  6. Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
  7. Before serving, garnish with cilantro.

 
Brussel Sprouts and Green Apple Slaw

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Serves: 8

Ingredients
  • 1 lb. Brussel sprouts
  • 1 delicious green apple
  • Seeds from ½ pomegranate
  • ¼ cup mint leaves
Dressing:
  • 1 teaspoon orange zest
  • Juice of 1 orange
  • 1 inch piece of ginger, finely minced
  • ⅛ teaspoon garlic powder
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 3 tablespoons neutral oil
Directions
  1. Make dressing: Combine all ingredients of dressing in a small mixing bowl except oil. Whisk everything until salt is melted. Slowly drizzle oil while whisking until dressing emulsifies. Set it aside.
  2. Wash and drain Brussel sprouts. Cut them in half and thinly sliced them. Remove core of apple and cut it in matchsticks roughly same size as Brussel sprouts. Combine them in large salad bowl and dress the slaw. You can dress the slaw up to two hours in advance.
  3. Just before serving, spread pomegranate seeds and mint leaves on top.

 
Cranberry Orange Chutney

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Serves: 8

Years ago I had this chutney when I visited west coast. Ever since then I make this chutney during fall. It goes well with potato pancakes, samosas, fritters and many more.
Ingredients
  • 6 oz. fresh cranberries (1/2 of 12 oz. bag)
  • 1 8 oz. can of mandarin oranges, drained
  • ½ bunch of cilantro
  • 1 jalapeno or serrano chili, roughly chopped
  • 2 inch piece of ginger, peeled and roughly chopped
  • 1 teaspoon salt or to taste
  • ⅓ cup sugar or to taste
Directions
  1. Combine all ingredients in a bowl of blender or food processor. Process it until almost smooth, keeping some texture.

 
Eggless Pecan Pie
I tweaked recipe ofChocolate Caramel Crunch Pie from Giada De Laurentis to make it as an eggless pecan pie. I replaced walnuts with pecans, semi-sweet chocolate with dark chocolate and 24 oz. dulce de leche with 8 oz. dulce de leche and 8 oz. salted caramel sauce. For a crust, I used 1 ½ cups of honey nut cheerios cereal instead of graham crackers. I forget to buy graham crackers, the crust with cereal turned out great.

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