Posts Tagged ‘vegetarian’

Beet Greens Goma-ae {Recipe}

Here’s another recipe I made a little while ago.

You don’t have to toss your beet greens in the trash – they can be cooked just like any other green. Dark leafy greens are yummy and of course good for you.

Goma-ae is a Japanese dish. Goma = sesame seed. Traditionally this is served with spinach, but I thought that beet greens would be a good seasonal variation on the standard recipe.

Beet Greens Goma-ae

Ingredients

  • 3-4 cups of beet greens (including stems)
  • 2 tablespoons of dark soy sauce
  • 1 tablespoon sugar
  • 1-2 tablespoons ground toasted black sesame seeds

Directions

  1. Steam the beet greens for 3 minutes.
  2. Mix the soy sauce and sugar at the bottom of a large serving bowl.
  3. Dry the greens and chop them into small pieces. Add them to the soy sauce mix.
  4. Mix in the ground sesame seeds.
  5. Eat!

Roasted Beets {Recipe}

This is a super simple recipe for roasted beets. This is the technique I use for almost all roasted veggies. Sesame oil is always optional but can be added for some extra depth. It really gives a nice smoky flavor if you use toasted sesame oil.

Simple Roasted Veggies: Beets

Ingredients

  • 4 large beets
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • salt & pepper (1/2 teaspoon salt, pepper to taste?)
  • 1 tablespoon sesame seeds
  • 2 teaspoons dried basil OR a handfull of fresh basil

Directions

  1. Preheat oven to 400F.
  2. Mix together the olive oil, (optional) sesame oil, salt and pepper, and sesame seeds.
  3. Chop the beets in approximately 1-inch cubes and toss them in the olive oil mixture.
  4. Bake on an oiled baking sheet (I like to use foil for easy cleanup) for 35 minutes or until tender.

Roasted Sesame Eggplant {Recipe}

I made this a few weeks ago, but it was very delicious and it’s worthy of a post. Farmers’ markets have started to have some really delicious eggplant. It’s a summer / early fall vegetable.

Roasted Sesame Eggplant

Ingredients

  • Eggplant
  • Sesame Oil
  • Salt & Pepper
  • Ground black sesame or regular sesame (optional)

Directions

  1. Preheat the oven to 400F.
  2. Cut the eggplants in half, and then in 2-3 inch pieces.
  3. Place the eggplants facing up on a greased baking tin. Drizzle with sesame oil. Sprinkle with salt and pepper and sesame (optional).
  4. Bake for 25-30 minutes. They should be starting to get a little bit mushy so they will be really flavorful.

Inspiration for this recipe came from {HERE}.

Great served as a side or for snacking.

Juicing Infographic!

Hi guys!

I have a *juicy* infographic for you today.

I am a big fan of juicing. I don’t do it that much at home anymore, but I used to use my Breville constantly when I lived out in CA.

Now I tend to buy my juices, but if you have the time and the space for a juicer I’d highly recommend it.

Since moving into my second trimester, I’ve had a lot of trouble with sloooooowwwww digestion and bloating. I don’t like to skip out on the veggies so I try to get them in with juice if I’m not feeling so hot.

When Macy’s sent me an infographic they made about the benefits of juicing I thought it was good timing to post it!

What’s your favorite juice recipe? I love green juices – kale, celery, cucumber, maybe 1/2 an apple, some lemon, and ginger. Yum.

Super Simple French Toast {Recipe}

This morning I was really craving French toast.

french-toast

I had some delicious bread from Eataly, some farmers’ market eggs to use up, and some leftover organic milk from when I made yogurt last week. (Note to self: must make yogurt again!)

I actually made this same recipe a few days ago, and it was so good that it merited a repeat.

The Simplest Easiest French Toast

Ingredients

  • Stale bread (or not stale, but this is great for using up stale bread)
  • 1/2 cup milk (I used 2%)
  • 3 eggs
  • Butter/ghee

Directions

Mix the milk and eggs together. Soak the bread in the mixture for at least 5 minutes on each side.

Heat the butter or ghee in a pan. With heat on low, cook the soaked bread (poor any extra mixture that didn’t soak in right on top of the slices).

Simple Egg Salad Sandwiches {Recipe}

Every Sunday morning I go to the farmers’ market. There is one right on the corner of my block. Today I got delicious fresh bread from Bread Alone (Whole Wheat Catskill Bread) and eggs from my favorite organic stand.

In my fridge I have a jar of homemade dill pickles from Maria.

Of course I had to make egg salad.

We each ended up having 2x what you see here. (Bobby’s is the one with sriracha, mine is the regular.)

Simple Egg Salad Sandwiches

egg salad

Ingredients

  • 5 small-medium eggs (if you have bigger eggs, 4 will suffice)
  • 3-4 tablespoons mayo (don’t skimp – this is what makes it good)
  • 2 teaspoons mustard
  • 1/4 cup finely chopped dill pickle
  • < 1/4 cup finely chopped onion
  • 1/4 teaspoon salt (you don’t need much; the pickles have salt)
  • pepper to taste

Bhakti Immersion Retreat 2013

I have really been MIA lately. One reason: I was on a yoga retreat for 4 days the weekend before last. We did the same retreat last August and loved it so of course we signed up as soon as registration opened this year.

I took no pictures because we left our phones in our cabin the whole time – completely technology-free weekend. It was wonderful!

Here is one picture via Instagram (Bobby and I are in there, not sure if you can see…)

bhakti-immersion-2013

Source: http://instagram.com/raghunathyogi

Bobby is in a black sweatshirt behind the girl with the yellow scarf. I’m to his right in a grey sweatshirt behind the girl with a red plaid scarf. We went with another couple who are into yoga just as much as we are – Bobby’s coworker and his girlfriend. We all loved it!

Foraged Chanterelles (Mushrooms)

Over the weekend my sister and mom came up to NYC to visit me.

Julia (sister) brought me some chanterelles that my brother, Rob, and his girlfriend had foraged.

I didn’t take a picture before, but here is the after…

chanterelles

Simply roasted for 12 minutes at 450F. Drizzled with olive oil and some sea salt before roasting.

Yum yum.

This roasting method (evoo + sea salt, roast for 10-14 mins @ 450F depending on the mushroom) is my go-to recipe for all kinds of mushrooms.

Here are some mushrooms from another night (maitake on the upper left and beech -I think- on the right; these are organic and from a Japanese grocery store on 59th street).

japanese maitake mushrooms beech

Always delicious.

What’s your favorite way to have mushrooms? What’s your favorite mushroom?

I think my favorite kind of mushroom is maitake, prepared this way.

July Shenanigans & Recipes…

This summer has been one of the best.

Bobby and I have been cooking up a storm…

moscow-mule

^^A moscow mule (a drink my dad introduced me to).^^

This was mine, but I gave it to Bobby – after one sip I didn’t want anymore! It’s delicious but I wasn’t in a drinking mood. {HERE} is the recipe I posted 5 years ago when my dad first told me about it. It’s a mix of ginger beer, vodka, lime, and mint. Sometimes we do half seltzer / half ginger beer. Gingerale also works.

tempeh-onion-goop

^^Sweet and Savory Tempeh with Onions^^

I started off following Gwyneth Paltrow’s recipe for Tempe Manis (Sweet Tempeh) but changed it… a lot. As you guys know, I’m not really into sweets that much, so I cut out just about all the sugar, and instead caramelized some onions to give it sweetness. I will hopefully remember what I did so I can post my version of the recipe later. So delicious.

{Macrobiotic March} What is a Macro Plate?

A Macro Plate is the quintessential macrobiotic meal.

ozu-macro-plate

It’s a perfectly balanced plate of macrobiotic foods. My favorite macro plate consists of…

10 macro plate souen extra kabocha

  • Brown rice
  • Beans or tofu
  • Seaweed (hijiki is probably the most common)
  • Steamed greens (kale, collards, chard)
  • Steamed broccoli
  • Steamed carrot or sweet potato
  • KABOCHA or other squash
  • Dipping sauce (I like tahini-based ones)

What does perfectly balanced mean exactly? This goes back to the concept of yin and yang that I touched on earlier this month. Foods (and everything, really) can have yin qualities (expansive, cooling, moist) or yang qualities (contractive, warming, dry). We should try to avoid things that are way off on either side of the spectrum. Let’s go through the list of foods in a macro plate…

  • Brown rice –> this whole grain has almost equal parts yin and yang.

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