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: vegetarian
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”
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”
Custardy Omelette with Katsuobushi and Green Onions
Because Chris and I are mostly vegetarian, we eat A LOT of eggs. Thank god for the chickens, even though they are currently resetting their pecking order and everyone has had a turn. Therefore everyone is getting pecked and therefore every one has had a slight decrease in eggs due to stress. Ugh. So whenContinue reading “Custardy Omelette with Katsuobushi and Green Onions”
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”
Wosun (Celtuce) with Garlic & Eggs
To be honest, I am relatively new to Celtuce. And by new, I mean I only just realized that this vegetable I’ve eaten many times since childhood is in fact a lettuce and not part of the broccoli family. Sacrilege, right?? See, despite being of Chinese heritage, I am 3rd gen and do not speakContinue reading “Wosun (Celtuce) with Garlic & Eggs”
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)”
White Stew or Gung Gung’s “a la King”
4/22/20 Note: if you are a Radical Family Farms CSA member, scroll down to the end to see how I used their mustard greens and Chinese celery for this. Hello hello hellooooo. I got request yesterday from a follower friend on Instagram for a recipe for the much beloved Japanese White Stew, also known asContinue reading “White Stew or Gung Gung’s “a la King””
Kamatama Udon
This is a short recipe for something quick, healthy, delicious and incredibly flexible in terms of ingredients. The only thing you absolutely need…is to get over your fear of raw eggs. Kamatama Udon is a warm [not hot] noodle dish which uses a raw egg as it’s sauce in combination with a drizzle of somethingContinue reading “Kamatama Udon”
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