dangerpuss

Vegan Ramen (and not that damn package kind)

In Uncategorized on November 4, 2016 at 9:06 pm

I just made this, and it ruled. It was my first time making ramen, and I couldn’t find a recipe I liked so I had to make it up on the fly. It’s not really a legit ramen, I don’t think, because of the vegan-ness and I was just using what I had in my cupboards, but DAMN is this shit good!

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Feeds 5 hungry people, or 4 very hungry people. If there are two of you there will be leftovers, which you should keep separately (don’t put the noodles or toppings in with the broth to store it).

Edit: I just made this again and this shit was STILL good, even though I changed the toppings up and used chanterelles instead of squash and kombu instead of arame. As long as you have the stuff for the basic broth, you’re golden!

10 cloves garlic, minced
1 Tbs (or less if you can’t stand the heat) chilis in oil. I use Thai and True because they are local and awesome.
3 Tbs high heat oil. Use sesame oil if you have it, or toasted sesame oil. Yum.
1-2 Tbs shichimi togarashi
1/2 tsp salt
1 Tsp honey
2 veggie bouillon cubes
1 1/2 yellow onions, diced small
LOADS of dried ginger. Like, maybe 3 Tbs? Maybe 4? Or use a pile of fresh if you have it, or even brined will work.
1 delicata squash, peeled, seeded, and cut into small cubes
4 cups(?) water. The question mark is there because I really don’t know how much water I use. It changes every time. Put water in until it’s the amount of broth you want. Just make sure to taste frequently so you don’t dilute your flavor too much.
2 Tbs tamari
2 Tbs red miso paste
2 packages noodles. Use fresh ramen noodles, or packaged thick or thin rice noodles. Whatever you like.

Topping ideas:
1/4 package dried arame that has been rinsed, soaked, and rinsed again
3 sheets of kombu, rinsed and dried gently and cut into strips
1 can bamboo shoots (the kind cut into ribbons), drained
1 bunch green onions, cut into whatever size pleases you
A handful of diced, fresh mushrooms
Diced tofu, fried or not depending on the texture you’re going for
Fresh bean sprouts
Shredded carrot
Fresh corn
Diced red pepper

A note before we get started: the process will go way faster if you have an immersion blender. Get that out if you have one. Otherwise you can use a regular blender, it’s just more messing around because you have to pour hot things into it more than once, and it’s annoying.

Step 1: Make a crazy garlic puree!

Saute the 10 cloves of minced garlic in 1 Tbs of the sesame oil for a couple of minutes, making sure to keep moving it around so it doesn’t get hard and brown. Add the 1 Tbs-ish of chilis in oil toward the end, saute for another minute, then add the 1/2 tsp of salt and 1 Tbs of honey. Set aside to cool a bit.

(Now is a good time to rinse your arame and set it to soaking, if you’re using arame.)

Pour your garlic sautee into your immersion blender container and puree it with a second Tbs of oil and about 1/4 cup of water.

In the same pan you used to saute the garlic, pour another 1/4 cup of water and use this to dissolve the 2 bouillon cubes. Add it to the puree once it’s dissolved and blend some more.

Put the puree back in the pan and heat till bubbling gently. Sprinkle some of that delicious shichimi togarashi in there. However much you want. It’s delicious, so you probably want lots. (Are you crazy? Don’t trust me; taste that stuff first before you put it in, otherwise it might feel like regret later!) Stir it around while it bubbles for a minute or so, then set aside.

Step 2: Now make the bulk of the broth

In a big pot, saute the yellow onion in that last Tbs of oil for maybe 5 minutes, and then add all that crazy ginger and the cubed squash. Saute maybe 5 mins more, until the onions are nice and soft, and then add the tamari and enough water to deglaze.

Now add the rest of the water and let it all cook until the squash is nice and soft. When the squash is almost there, add the garlic puree and the red miso paste. If the miso paste is kind of hard, like mine was, make sure you break it up into small pieces or it will never melt. Stir well and let simmer til the squash it totally soft and the miso is melted.

Step 3: Make your noodles

Follow the directions on the package. Once they are done just rinse them in cold water so they don’t keep cooking, and set aside til you’ve figured out your broth situation.

Step 4: Decision time

If you want a thin broth, you’re going to strain what you’ve made into a bowl or other large container, and use that to serve. If, like me, you want all the nutrition, stick your immersion blender right into the pot and go to town until you have a nice, thick broth. Your choice.

Step 5: Time to eat!

Put noodles in bowl. Pour hot broth over noodles. Top with whatever you decided to use as toppings. Sprinkle with more shichimi togarashi. Eat!

Gluten-free pumpkin pie with whip, for the lazy vegan

In Sweet Things on December 5, 2014 at 2:36 pm

Oh, hi there! This might be a boring post for you if you are looking for food porn pictures, so if that’s the case move along. However, if you want a straight up simple recipe for amazing pumpkin pie with whipped (coconut) cream, then you’ve found the right place.

Step 1:

Go to New Seasons or your local goodfood mart and buy whatever frozen, gluten free pie shells they have on offer. You only need one but they often come in twos.

Step 2:

Pre-bake the crust as directed on the packaging, and while you’re doing that follow this recipe for the pumpkin pie filling. I used cornstarch, not arrowroot, beet sugar in place of cane sugar, and full-fat coconut cream, not almond milk.

Step 3:

Make coconut whipped cream using this recipe. I experimented with full fat coconut milks from Whole Foods (their brand), Thai Kitchen, and Trader Joe’s (coconut cream), and by far the best one was Trader Joe’s. The whole thing was nothing but rich cream, whereas the Whole Foods brand did not solidify at all and the Thai Kitchen one yielded less than half solid cream.

Important:

Refrigerate your coconut milk and make your pie one day ahead of when you want to serve it. Both need to sit overnight to set up. The next day you can make your whip right before you serve, and it will be great, or you can make it in the morning so it has a chance to set up a bit before you serve. Either way it’s totally delicious!

Thanks to Oh She Glows for the recipes! Angela* keeps a really pretty plant-based food blog, so while you’re there you should definitely browse around and check out her other recipes.

*I say that like I know her but I don’t. I’ve just been following her blog for a long time.

Kimchi Dreams

In Salads and Sides on June 29, 2014 at 6:24 pm

Last weekend was pretty epic. I got to celebrate my 41st birthday with lots of friends, which of course I loved because I have amazing friends, and on top of that we had a blindfolded seven course tasting contest as a part of that celebration. We hired a fabulous vegan chef named Sophia Treyger to prepare the mystery dishes for us (you can read all about the dishes she prepared for the event on her blog), and 18 of us put on blindfolds while the rest helped serve the dishes. It was a total blast, even though I didn’t do as well as I’d expected as far as guessing what I was eating. One thing that I did guess correctly, though, and which I haven’t been able to get enough of since: Kimchi! Yes! Last Saturday I discovered just how much I love it, and now I can’t get enough of it. It’s pretty much the only thing I want to eat right now.

Sophia was nice enough to leave the leftover kimchi with us at the end of the tasting contest, but we went through that within a couple of days and I wanted MORE. So I went to the source, and asked Sophia if she would mind sharing the recipe. Happy me, she didn’t mind, and because it is so damn good I’m going to share it with you as well.

After a trip to Fubonn (the nearest Asian market) with a good friend who was also at the tasting contest and also craving kimchi, I was ready to start. Using the recipe Sophia gave me as a base, I made just a couple of alterations:

1) I shredded 3 medium carrots instead of 1 large one

2) I added half a cup of organic red miso paste for a little extra umami boost

The alterations I made were pretty minor and I doubt they affected the bulk much. If you’re wondering how much Sophia’s recipe yields, I filled four 16 oz pint jars to the brim with delicious kimchi goodness.

I am going to wait a day or two and then hopefully my friend and I can trade bites of kimchi so I can tell whether I like his kimchi (which he made without red miso paste) or mine better. As I continue to delve into the world of kimchi I want to experiment with other veggies, other sources of umami, and different fermentation methods. From what I can tell, Sophia’s recipe speeds up the fermentation process by brining the cabbage prior to adding it into the rest of the ingredients. I gathered this after reading a blog post and recipe by a different vegan cook, who goes the more traditional fermentation route and seems to know a lot about umami and monosodium glutamate. If you’re really considering making your own kimchi I highly recommend reading both recipes I’ve linked you to, as well as doing your own research. It’s a super interesting subject.

Now, just cross your fingers for me that I can hold myself back from eating all this deliciousness before it has the chance to ferment!

Kimchi