Lao Khao Soi

Lao Khao Soi is a Burmese influenced noodle dish that takes plenty of variations all around the world. Some are made with fermented bean paste and some with pickled vegetables and crispy noodles. My version follows more of the Laotian diet filled with plenty of cilantro, tomato and shallots. Dried chilies give this thick broth a wonderful, rich depth of flavor. Find all different kinds of dried chilies in the Mexican section of the store and play around with which one you like better.

One Year Ago Today Vegetable Tempura with Miso Mayonnaise

Two Years Ago Today Shiitake Chilaquiles with Refried Black Beans & Red Pepper Ancho Sauce

Homemade chili paste made with guajillo chilies, cilantro, shallots and ginger slowly simmered until thick and served in a bowl with fresh noodles, watercress, seitan and chili oil.

Lao Khao Soi
serves 3
4 dried guajillo chilies, whole
2 shallots, roughly chopped
6 cloves garlic
1" piece fresh ginger, roughly chopped
1/4 cup cilantro, leaves and stems
1 tbl ground coriander
1 tbl turmeric
1 tsp yellow curry paste
2 tbl coconut or canola oil
8 oz soy curls(left as is) or seitan, roughly chopped in small pieces
1-15oz can coconut milk
1-15oz can tomato sauce
2 cups vegetable broth
6 oz udon noodles
3 tbl tamari
1 tbl palm sugar organic light brown sugar
garnish:
lime wedges, bean sprouts, thinly sliced red onion, watercress leaves, cilantro and chili oil

Cook the dried chilies in boiling water for 10-15 minutes until tender. Remove the chilies (reserving the soaking liquid) and discard the stems and seeds.
Combine the chilies with shallots, garlic, ginger, cilantro, coriander, turmeric and curry paste in a blender or food processor. Add 2 tablespoons of soaking liquid and blend into a paste. Add more soaking liquid if necessary to smooth out the paste.
In a large pot, heat the oil and add the paste and seitan or soy curls. Cook over medium heat for 5 minutes until the paste darkens and the seitan is firm. Add the coconut milk, tomato sauce and broth.  Bring to a boil, reduce to a simmer and cook for 25 minutes.
While the broth is cooking, cook the noodles according to the package instructions.
Add the tamari and palm sugar to the broth and stir to combine. Taste and season with more tamari if necesary.
Divide soup and noodles into bowls and garnish with toppings.

Barbecue 'Chicken' Butternut Squash Pizzas

These individual pizzas are basically the cutest thing you'll eat all year! Discs of roasted butternut squash serve as a healthy and gluten free alternative to traditional crust and can be topped with all of your favorite pizza toppings. BBQ 'Chicken' has always been one of my favorite types of pizza and these flavors naturally pair well with roasted squash. It's a win win!

Roasted butternut squash crust topped with barbecued soy curls, crisp red onions, cilantro and cheese.

Barbecue Chicken Butternut Squash Pizzas
10 discs, depending on the size of your squash
1 large butternut squash, skin on, 1" slices
2 tbl extra virgin olive oil
1 tsp dried thyme
salt and pepper
1/4 cup barbecue sauce, plus more for the crust
3 tbl vegetable broth
1 cup dried soy curls (for gluten free use extra firm tofu or tempeh)
1/4 cup thinly sliced red onion
1/2 cup shredded Daiya Jalapeno Garlic Havarti or vegan mozzarella
2 tbl roughly chopped fresh cilantro

Preheat the oven to 425.
Toss the squash slices in olive oil, thyme, salt and pepper. Roast on a baking sheet for 20 minutes until tender and cooked through.
While the squash is cooking, prepare the soy curls.
Combine the barbecue sauce and broth in a medium pot and bring to a boil. Reduce to a low simmer and add the soy curls. Toss to coat and cook until all of the liquid has been absorbed then continue to saute until crispy. Season with salt and pepper.
Top each disc with barbecue sauce, soy curls, red onion and cheese and place back in the oven to cook just until the cheese has melted, 5 minutes.
Sprinkle with cilantro and serve.

Italian Braised Roots with Sunday Sauce & Rigatoni

It's not Sunday but it's a perfect time for this Sunday sauce infused with tomatoes and porcini mushrooms. This is the kind of meal that cannot be rushed. It takes time and you will be well rewarded for all your hard work sitting and waiting while the oven does the real job at hand.
This Sunday sauce could easily be your go-to sauce for canning or large family dinners. The longer you simmer it over low heat the better it will taste. In my recipe I allow an hour for it to cook but you could go up to eight for maximum flavor.
I am adding this recipes to my folder of Favorites and with good reason. This was the perfect meal to serve to my husband for his birthday.

One Year Ago Today Lentil Hazelnut Burgers with Sweet Carrot Aioli and Onion Shoestrings

Acorn and summer squash, carrots, yellow onions, potatoes and tomatoes braised in a slow simmered Sunday tomato gravy with meaty soy curls and rigatoni.

Sunday Sauce
makes 2 cups
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 oz dried morel or porcini mushrooms
3 garlic cloves, minced
1/2 cup dry white wine
1 tsp salt
1 tsp dried oregano
1/2 tsp crushed red peppers
1/2 tsp pepper
1-28 oz can crushed tomatoes

Sweat the onion in olive oil until soft and fragrant, 7 minutes.  Add the dried mushrooms and garlic and saute to toast and brown, 3-4 minutes.  Deglaze the pan with white wine, scraping any bits off the bottom. Season with salt, oregano, crushed red peppers and pepper. Add the tomatoes and bring to a boil. Reduce to a simmer, cover and cook over medium-low for one hour.
Transfer to a blender and blend until smooth. Taste and adjust seasonings with salt and pepper.

Italian Braised Roots
serves 4
2 tbl extra virgin olive oil
1 small yellow onion, medium dice
1 celery stalk, small dice
1 carrot, large dice
2 cups acorn squash, large dice
1 summer squash, large dice
1 medium russet potato, unpeeled, large dice
3 garlic cloves, minced
1 bay leaf
1/2 cup dry white wine
1 recipe Sunday sauce
1 1/2 cups dried soy curls
8 oz rigatoni pasta
3 tbl chopped fresh parsley

Preheat the oven to 375.
In a dutch oven, saute the onion, celery and carrot. Season with salt and pepper and cook for 7 minutes. Add the acorn and summer squash, potato, garlic and bay leaf. Cook 7 minutes more to brown. Deglaze the pan with white wine. Add the Sunday sauce and cover.
Transfer to the oven and cook for 40 minutes. Add the soy curls, cover and cook 20 minutes more.
Cook the pasta in boiling salted water to al dente and drain.
Toss the pasta and parsley in the vegetables and serve.

Shredded Barbecue Sandwich with Thousand Island & Onion Rings

Meaty soy curls marinated in barbecue sauce and cooked until lightly charred with thick cuts of tomato, pickles and spinach on a toasted bun with homemade thousand island dressing and crispy onion rings.

One Year Ago Today Sweet Onion & Garlic Soup with Spicy Chili Broccoli

Onion Rings
1 cup unsweetened almond milk
3 tbl creole seasoning, divided
1 tbl hot sauce
1 tsp apple cider vinegar
1 large onion, thick slices
safflower oil, for frying
1 cup all-purpose flour
1 tsp salt

Combine the milk, 1 tbl of creole seasoning, hot sauce and vinegar in a bowl. Remove the large outer rings of the onion and soak in the mixture for at least an hour.
In a shallow pan, heat 1 inch of oil to 360.
Drain the onion rings from the milk mixture and dredge in a mixture of flour, salt and the remaining 2 tbl of creole seasoning. Coat evenly and fry until golden brown on both sides.
Drain on a paper towel and sprinkle with salt.

Shredded Barbecue Sandwich
serves 2 
1 cup water
3/4 cup barbecue sauce
1/4 cup roughly chopped yellow onion
2 cups dried soy curls
salt and pepper
2 tbl extra virgin olive oil
tomatoes, greens and pickles, for garnish
2 buns, toasted

Combine the water, barbecue sauce and yellow onion and either zap in the microwave to warm up or bring to a boil over the stove.
Add the soy curls and remove from the heat. Season with salt and pepper. Stir to soften the soy curls and let marinate for at least 30 minutes to overnight.
When ready to eat, saute the mixture in olive oil over high heat until lightly charred and crispy.

Thousand Island Dressing
1/4 cup vegan mayonnaise
1 tbl ketchup
1 tbl minced dill pickle
1/8 tsp salt
pinch of pepper

Combine all of the ingredients and chill for at least 30 minutes to allow the flavors to meld.

Short Rib Sandwich with Caramelized Red Onions, Mushrooms & Cheese Sauce

Shredded beef-like soy curls simmered with carrots, onions, red wine and worcestershire on a poppy seed roll with caramelized onions, oyster mushrooms and creamy cheese sauce.

Short Rib Sandwich
serves 4
2 tbl extra virgin olive oil
1 small white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 garlic cloves, minced
2 cups dried soy curls
2 tbl vegan worcestershire sauce
2 tbl tamari
1 tbl dried thyme
1 tsp salt
1/2 tsp pepper
1/2 cup dry red wine
2 cups vegetable broth
5-8 dashes hot sauce
2 bay leaves
4 poppy seed rolls
1 cup baby arugula leaves

Saute the onion, carrot and celery in olive oil until the vegetables start to become tender, 10 minutes. Add the garlic and soy curls and toss to combine. Cook 2 minutes more to toast the garlic. Season with worcestershire, tamari, thyme, salt and pepper. Deglaze the bottom of the pan with red wine and add the broth, hot sauce and bay leaves. Bring to a simmer and cook until all of the moisture has been evaporated and the soy curls brown slightly, 10-15 minutes. Serve on rolls with arugula, onions, mushrooms and cheese sauce.

Caramelized Onions & Mushrooms
2 tbl extra virgin olive oil
1 large red onion, thinly sliced
1 cup thinly sliced oyster mushrooms
1 tbl red wine vinegar
1 1/2 tsp organic light brown sugar
1/2 tsp salt
1/2 tsp pepper

Saute the onions and mushrooms in olive oil over medium-low heat for 15 minutes until soft and starting to brown. Add the vinegar, sugar, salt and pepper and cook on low for 20 more minutes.

Cheese Sauce
1 small white onion, small dice
1 small russet potato, peeled, small dice
1/2 cup raw cashews
1/4 cup nutritional yeast
1 tbl tahini
salt and pepper

Combine the onion, potato and cashews in a pot. Cover with water and bring to a boil. Cook until the potatoes are tender and fully cooked through. Reserve 1/2 cup water and drain the rest.
Transfer to a blender and add the starchy water, nutritional yeast, tahini, salt and pepper. Blend until smooth.

Shredded Chicken Pupusas with Rhubarb Plum Salsa

Crispy pockets of handmade tortilla filled with green bell peppers, onions, jalapeno and soy curls in a tomato-oregano broth. Serve with sweet and sour rhubarb plum salsa and creamy refried beans.

Shredded Chicken Pupusas
makes 6-4" pupusas
filling:
1 tbl extra virgin olive oil
1/4 cup small dice red onion
1/4 green bell pepper, small dice
1 jalapeno, seeded, minced
1 garlic clove, minced
 1 tsp dried oregano
1/2 tsp salt
1/8 tsp cinnamon
1 cup dried soy curls
1 cup canned diced tomatoes
1/4 cup vegetable broth
1-15 oz can refried beans

Saute the onion, green bell pepper and jalapeno in olive oil for 5 minutes. Add the garlic, oregano, salt and cinnamon. Cook 2 minutes more to toast the garlic. Add the soy curls, tomatoes and vegetable broth. Cook over medium heat for 12-15 minutes until the liquid has been absorbed. Season with more salt to taste and set aside to cool.

dough:
2 cups masa
1 cup 2 tbl warm water
1 tsp salt
2 tbl cold water
6 tbl extra virgin olive oil, divided

In a large bowl, combine the masa, warm water and salt. Use your hands to form into a small ball. Let sit for 15 minutes. Add the cold water and mix into a soft, non sticky ball of dough. Divide into 6 balls.
Rub your hands with a little bit of oil and press out a ball in the palm of your hand. Thin it out to about 5 inches in diameter. Scoop a spoonful of filling in the center and close the dough up around it, encasing the filling in the center. Repeat until all of the balls are filled.
Gently press down on each ball to form a flat disc, about 4" in diameter, making sure the filling does not seep out.
Saute in batches, using 2-3 tbl of olive oil each batch, and cook until golden brown and crispy, about 5 minutes each side.
Serve with refried beans and salsa.

Rhubarb Plum Salsa
1 tbl coconut or canola oil
1 rhubarb stalk, small dice
1 large plum, small dice
1 tbl turbinado sugar
2 tsp red wine vinegar
salt and pepper

In a small pot, heat the oil and add the rhubarb, plum, sugar and vinegar. Toss to combine. Season with 1/2 tsp salt and 1/8 tsp pepper. Cook for 5 minutes until the rhubarb has mostly broken down but is not all mush. Serve warm or at room temperature.