Category: Vegetarian

Green Bean Gomaae

8/20/2021

Sesame Dressing Green Beans
From justonecookbook

1/2 lb green beans, trimmed
3 tbs white sesame seeds, toasted
1 tbs soy sauce
1 tbs sugar

Grind sesame seeds, leaving some uncrushed for texture
Mix together with soy sauce and sugar into a paste
Blanch with salt for 5 minutes and rinse with cold water
Cut into 2 inch pieces
Toss in dressing paste

Miso Glazed Carrots

8/20/2021

From justonecookbook

1 lb carrots, peeled and sliced
1 tbs maple syrup
1 tbs miso paste
1/2 tsp soy sauce

Pat carrots as dry as possible
Toss carrots in olive oil, salt, and pepper
Arrange on baking tray in single layer spaced out enough to glaze instead of steam
Bake for 30 minutes at 425 F, rotating halfway through
Combine other ingredients into sauce/paste
When carrots are lightly browned, glaze with brush on all sides
Roast 5 more minutes, turning for even browning
Garnish with thyme

Honey Glazed Carrots

8/17/2021

Carrots
Parsnips
Thyme
Cinnamon stick
3 star anise
1-2 tbs honey

Roasted Figs

7/28/2021

Figs, halved
Goat Cheese
Balsamic/Raspberry Vinegar

Figs, sliced open
Gorgonzola or Blue Cheese
Prosciutto
Honey

Panang Curry

6/15/2021

1/2 cup coconut milk with 1/2 cup water
1 lb chicken, sliced
1 small shallot, diced
2 tbs curry paste
3 cloves garlic, minced
chilies to taste
1 cup coconut milk
1/2 cup coconut milk with 1/2 cup water

1 onion, chopped
bell peppers, chopped
mushrooms, chopped
1 cup coconut with 1 cup water
30 g fish sauce
30 g palm sugar
50 g Thai basil leaves
4-5 kaffir lime leaves

Heat coconut milk/water mixture and cook chicken with shallots; set aside
Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
Slowly add coconut milk and cook until fat begins to fry to surface
Saute vegetables in curry until tender
Slowly add diluted coconut milk and cook gently for 3 more minutes
Cook in fish sauce and sugar
Stir in chicken, basil, and lime leaves
Serve over rice

Panang curry ingredients: chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Yucca Fries

5/18/2021

1 lb yucca
2-3 cups oil

Majado de Verde

4/12/2021

Ecuadorian

2 green plantains, peeled and chunked
1 small white onion, diced
1/2 garlic bulb, crushed
1/2 tsp achiote or annatto

Boil plantains 30 minutes, until soft
Smash to consistency of small chunks
Refrito: Saute onion, garlic, and seasoning in hot butter or oil until soft and translucent
Cook in plantains for 5-10 minutes, stirring occasionally
Season more if needed
Serve with fried egg, avocado, cotija, etc

Achiote can be substituted with turmeric and paprika

Chipotle Mac & Cheese

4/7/2021

1 lb Cavatappi pasta
6 oz onions, diced
4 oz butter
3 tbs Flour
2 cups heavy cream
3 cups half and half

1 tsp white pepper
3/4 lb smoked cheddar, grated
4 oz cheddar cheese, graded
1 tbs corn oil
1 tsp chipotle chili powder
3/4 cup Panko bread crumbs

Cook and drain pasta slightly firmer than al dente
Saute onions in melted butter until translucent
Stir in flour; do not brown
Add cream, half & half, salt & pepper
Bring to simmer and thicken, 5-6 minutes
Grate cheeses into sauce and add in pasta
Toast oil and chipotle powder for about 30 seconds until begins to smoke
Remove chili from stove, stir in bread crumbs, and spread over pasta
Bake at 350 degrees for 15 - 20 min, until golden

Spicy Carrot Fries

3/29/2021

2 lb carrots, peeled and sliced
2 tbs oil
salt & pepper
chili powder
garlic powder

cumin
onion powder
ginger
cilantro
pumpkin seeds

Toss carrots in seasoning and oil
Bake for 20 minutes at 400

Maduros

3/26/2021

oil
ripe plantains

Cut plantains in half then sliced diagonally
Fry in enough oil to keep damp
Add oil as it is absorbed by the plantains
Cook until golden on all sides
Serve warm alone or with melted cheese

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