Recipes Of The World

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Recipe submitted by jordash, 04/29/10

Thai Green Curry

Ingredients (use vegan versions):

    2 cups brown rice
    2 potatoes
    Oil, as needed
    1 pound firm tofu, cubed
    1 small yellow onion, sliced
    1 carrot, sliced
    1 Serrano pepper, sliced
    2 ? 14 ounce cans coconut milk 
    3 tablespoons green curry paste
   1/4 cup brown sugar
    2 tablespoons soy sauce
    Lime juice, to taste
   1 head broccoli, chopped
   1 red bell pepper, chopped
   3/4 cup frozen peas
    Fresh basil

Directions:

1) Cook the rice using your preferred method.

2) Peel and cut potatoes. Put them in the microwave on high for 4 minutes, mix and repeat three times or until tender.

3) Heat u…

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Recipe submitted by 13, 04/25/10

Chewy Chocolate Chip Jumbles

Ingredients (use vegan versions):

    1 tablespoon ground flaxseed
    3 tablespoon water
    1 cup all-purpose flour
    1 cup quick oats
    1/2 cup bran flakes
    1/3 cup firmly packed brown sugar
    1/4 cup granulated sugar
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 cup unsweetened applesauce
    1/4 cup vegan margarine, softened
    1/2 teaspoon vanilla extract
    1/2 cup vegan chocolate chips

Directions:

1, Preheat oven to 350 degrees F. Warm your cookies sheets on top of the oven. Spray with nonstick spray. In a small bowl, combine ground flaxseed with water and let sit or microwave for…

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Recipe submitted by jenna_867, 04/22/10

The Best Vegan Chocolate Chip Cookies

Ingredients (use vegan versions):

    2 egg equivalents prepared (I use 1 tablespoon Ener-G Egg Replacer + 1/4 cup water (see directions  below))
    1 cup vegan margarine, softened  (I use Earth Balance)
    1 cup vegan brown sugar, packed
    3/4 cup vegan white sugar
    2 tablespoons agave (this helps keep the cookies soft)
    2 teaspoons vanilla extract (or a little more if you like)
    2 tablespoons vanilla nondairy milk
    2-1/4 cups white whole wheat flour (I use King Arthur)
    1 teaspoon baking soda
    1/2 teaspoon salt
    10 ounces vegan chocolate chips
    1/3 cup chopped pecans (optional)
    1/3 cup dried ch…

I wasn’t always a lover of peas. When I was a kid, on the days peas were being served for dinner, my siblings and I would jockey for a particular seat at the dining room table. This spot had a secret drawer in the table. (Well maybe not so secret, but good enough to not catch the notice of our unsuspecting parents.) The trick was to take a spoonful of peas, cover your mouth as if you were wiping something away, extricate the peas from your mouth into your hand (or as dad would say, “one of your grubby little paws”), slyly open the drawer, and place the peas in the drawer. Yes! Mission accomplished! “See mom and dad, I finished my peas!” I think they finally caught on one day when cleaning the table they came across some shriveled up old peas, but the ruse was good while it lasted.

Continue reading “Simple Peas and Onions” »

A standard on the menu of any respectable steak house is peppercorn steak, or “steak au poivre” as the French call it. There is some debate over the exact origins of this recipe (which French chef, or French king, and what era), but a thick juicy steak served with a peppercorn sauce has been popular in American homes and restaurants for at least 50 years. The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. The following recipe uses crushed black peppercorns, brandy, beef stock, and cream. In many recipes the peppercorns are pressed into the steak before cooking. In this recipe (adapted from the Joy of Cooking, same ingredients, slightly different method), the steak is seared first, so you can get good flavorful browning without burning a bunch of peppercorns. After searing, then a peppercorn sauce is made and served over the steak.

Continue reading “Peppercorn Steak” »

This recipe for homemade breadcrumbs isn’t rocket science, but it’s always bothered me in the past that my breadcrumbs never had that nice fine texture that the commercial ones have. Tonight I set out to solve this little problem.

Breadcrumbs are great friends with schnitzel, fish, sweet-n-sour pork, hamburger patties, and plenty else. If you are baking your own bread (like I do) then this is a good way to get a bit of extra use out of your creations.

Start by preheating the oven to 180 degrees celsius. Grab half a loaf of homemade wholemeal bread - if the bread is a little bit stale, that’s best. Chop it up into chunks, then throw into the blender on high until it’s a pile of coarse crumbs. Normally, this is where I stop, and that’s why my breadcrumbs haven’t turned out awesome in the past.

Spread the breadcrumbs out on a baking tray, about 1-2cm deep. Put them into the oven for about 5 mins, keeping a careful eye on them and stirring once. Turn the oven off, and leave the crumbs in the warm oven for a further 5-10 mins.

Put the crumbs into the blender and blend on high-speed again - this time they will come out very fine, and a lovely golden colour. Yum.

Longevity

I’m not yet sure how long these will last - I’m storing them in an airtight plastic container at room temperature - I’m expecting them to last at least 1-2 weeks but it could be a lot longer or shorter. The commercial ones seem to last forever, but then we aren’t adding all the preservative and other crap that goes into those.

How to use breadcrumbs

Again, not rocket science. Here’s how I like to crumb fish / schnitzel.

Start by coating the meat in white flour. Then dip in a mix of 1-2 eggs with 1-2 Tbsp milk. Then coat with breadcrumbs. This 3-layer approach gives it a lovely coat which crisps up nicely when cooled.

Source: Home-made Golden Breadcrumbs

Please welcome guest contributor Garrett McCord as he shares this recipe for a Chinese American favorite, hot and sour soup. ~Elise

Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best. When I was in the local Chinese market perusing the mushrooms I asked one of the other shoppers, a tiny and ancient woman half my height whose etched wrinkles framed a friendly smile, where the wood ear mushrooms were.

“What are you using them for?”

“Hot and sour soup,” I replied.

“What? You don’t want those. Here,” she grabbed a bag of dried shiitake, “use these.”

“No! You don’t want those for hot and sour soup!” cried another, more stout lady behind me. She said something in Cantonese to the first lady before grabbing a fresh bunch of enoki mushrooms and throwing them in my basket. “This is better.”

Continue reading “Hot and Sour Soup” »

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Recipe submitted by Melissa2525, 04/02/10

Chile Rellenos (Stuffed Poblano Peppers)

Ingredients (use vegan versions):

    6 poblano peppers (anaheims work too)
    2 large tomatoes
    1/2  yellow onion
    1/4 to 1/2 jalapeno, depending on your spice tolerance
    2 to 4 cloves garlic
    1 tablespoon olive oil
    1/2 to 3/4 cup vegan "chicken" stock
    1-1/2 tablespoons cumin
    1 tablespoon chipotle chili powder
    salt, to taste
    pepper, to taste
    vegan cheese (I used Daiya)
    vegan sausage (Mexican-style field roast, if possible)
    mango or kale, or both
    toothpicks
    4 egg equivalents, prepared (optional; EnerG Egg Replacer or flax)
    flour (optional)
    oil For Frying (optiona…