I was going to call this ‘Butternut Squash with Holy Basil Pesto’ but I decided not to because: Why- when we contextualize Eastern flavors- do we always have to put a Western reference on it? Europeans are not the only people who blend herbs with nuts to produce mind-blowing sauces. In a way, And ofContinue reading “Butternut Squash with Tulsi ‘Holy Basil’ Chutney”
Tag Archives: vegan
Bitter Melon, Carrot & Mushroom with Vermicelli Noodles
Just a quick bitter melon idea for Radical Family Farms. Bitter Melon is new to many of their CSA members and finding new ways to cook with it can be difficult. Here is an easy recipe which loosely resembles a Korean Jap Chae in texture and flavor, something like a cooked noodle salad. This recipeContinue reading “Bitter Melon, Carrot & Mushroom with Vermicelli Noodles”
Karela & Ladies Fingers Subji (aka Bitter Melon & Okra Veggie Dish)
Some of the best food I’ve ever had in my life was when Chris & I were living in Singapore & Sri Lanka. The Indian influence on the cuisines from both these countries was always omnipresent and the spices, herbs and vegetables from the wet markets we once found ‘exotic’ are now staples in ourContinue reading “Karela & Ladies Fingers Subji (aka Bitter Melon & Okra Veggie Dish)”
Chinese Greens in Oyster or Mushroom Sauce
This is a super duper easy recipe to make as it only requires steaming your vegetables and making an oyster or mushroom based sauce to pour over them. Whenever I am short on time and want something substantial AND healthy, this is my go-to. You’ll want to use something like Bok Choy, Kailan or ChoyContinue reading “Chinese Greens in Oyster or Mushroom Sauce”
Chinese Sweet & Spicy Pickles
This is a really easy and quick recipe for a delicious mixed pickles dish that even your kids will love. The first time I made these for Radical Family Farms, their kids devoured them. Then I made a jar for their daughter on her birthday and again, they were gone in minutes. They are crunchy,Continue reading “Chinese Sweet & Spicy Pickles”
Shungiku Goma-ae
I absolutely love chrysanthemum greens, or Shungiku in Japanese, but they can be a bit overly vegetal tasting for some people which is understanding. My husband Chris says its like eating soap, so I can imagine it’s quite similar to how some people feel about cilantro. Still, you’re missing out! Shungiku goes great in soups,Continue reading “Shungiku Goma-ae”
Lo Bak Go “Radish Cake”
People tend to get very confused about what to call this. Depending on who you talk to, this Dim Sum favorite is typically referred to in English as Turnip Cake, Radish Cake or even Carrot Cake in Singapore. I, for example, was raised to call it both Lo Bak Go (Cantonese for radish cake) ANDContinue reading “Lo Bak Go “Radish Cake””
Jeolla Do Mustard Pajeon (Korean Pancake)
I nominate Korean Jeolla Do Mustard as my vegetable of the year! I can’t rave about it more. It’s crunchy, coarse and textured like kale, with a blast of peppery bitterness. It makes for a wonderful kimchi, the recipe for which you can find here. I’ve been lucky because my friends at Radical Family FarmsContinue reading “Jeolla Do Mustard Pajeon (Korean Pancake)”
Simmered Daikon with Shitake Mushrooms
3/31/20 NOTE: If you are using WINTER MELON from Radical Family Farms March 2020 produce box instead of daikon, I add instructions at the end on how to prepare the melon and the cooking time. No pics yet though sorry! In our house this dish is just called “daikon” because it is our absolute favoriteContinue reading “Simmered Daikon with Shitake Mushrooms”
Stir Fried “Dou Miao” Pea Shoots in Gravy
Some dear friends of mine have a farm 20 minutes drive from us in Sebastopol which focuses on growing Asian heritage vegetables. When Radical Family Farms were just getting started, the first vegetable they ever sold was Pea Shoots or “Dou Miao” as they’re called in Chinese. I remember randomly coming across one of theirContinue reading “Stir Fried “Dou Miao” Pea Shoots in Gravy”
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