Entries from November 2010 ↓

Jasmine rice with coconut cream and tamari.

It’s so simple you don’t really need a recipe, but…

Put 1/2 cup jasmine rice and 1 cup water in a small pot. Bring to a boil, then cover and turn heat down low for 20 minutes. Remove cover and stir in at least two tablespoons coconut cream. Drizzle very lightly with tamari and mix in.

I’ve been starting this before meditating in the morning and taking it for lunch in Mr. Bento.

I also made seitan, using Bittman’s recipe from How to Cook Everything Vegetarian. The nibble I had to test done-ness was tasty, but it’ll be better when I actually do something with it.

For reference, here is what I put in the simmering water (6 cups):

• huge heaping tablespoon of brown miso
• generous glug, glug from the tamari bottle
• two cloves garlic, peeled and cut in half
• 2 star anise
• 4 cloves
• 2 bay leaves
• generous amount of alder-smoked sea salt

Into fall and winter… the time for smoky salt and smoky tea…

I fortuitously stumbled upon this treat when I included too much cooking liquid in the chickpeas when I squished them. The texture was more like soup than hummus.

I grabbed some cashews and threw them in the blender with a clove of garlic and 1/4 tsp curry powder.

I have no real clue as to the proportions. I think it was about 3:1 chickpeas to cashews.

Anyway, I will be making this mistake again on purpose, because the result was delicious. Super nutty, a little sweet, and very garlicky and spicy.

I made some wraps on orphan tortillas from the last time I had soft tacos. I spread the hummus on lacinato kale leaves laying on the tortillas, rolled them up, cut into thirds (to fit in Mr. Bento), and skewered with toothpicks.

The rest, I just slathered on fresh raw local lacinato kale leaves, rib and all. Nom nom nom.