Posts tagged vegan

Lemongrass-Sriracha tempeh vegan banh mi recipe from The Banh Mi Handbook by Andrea Nguyen

Recipe: Lemongrass-Sriracha Tempeh Vegan Banh Mi

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Lemongrass-Sriracha tempeh vegan banh mi recipe from The Banh Mi Handbook by Andrea Nguyen

Ever since getting my first taste of Vietnamese food back in high school, I’ve been completely enamored with the unmatched balance of flavors in each humble meal. That first slurp of phở… discovering exotic fruits like rambutan… this was all very special and revelatory, but they were nothing compared to my introduction to bánh mì, the Vietnamese sandwich masterpiece that may actually be my favorite dish on earth. (Though if this was a Sophie’s Choice situation with banh mi up against pizza, I don’t know what I’d do.)

So when my dear friend Andrea Nguyen—blogger extraordinaire at Viet World Kitchen and fellow Ten Speed Press author—told me she was working on a cookbook dedicated to banh mi, I got REALLY excited. And I instantly blurted out that I’d be happy to make a vegan banh mi recipe (with plenty of Sriracha) for her, if she was looking for anybody to contribute. “Sure!” she says. Wait. Really?! (more…)

Vegan rice cooker recipe: Black Lentils with Burmese curry and cashews

Recipe: Black Lentils with Burmese Curry and Cashews

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Vegan rice cooker recipe: Black Lentils with Burmese curry and cashews
I just recently returned from a whirlwind trip through Europe and Southeast Asia, which included my first visit to Myanmar (previously known as Burma). I’d traveled with friends through Europe and Vietnam, but for Myanmar, I joined up on a culinary tour with Robert Carmack and Morrison Polkinghorne. In addition to operating their culinary tours as The Globetrotting Gourmet, they’re also the authors of The Burma Cookbook: Recipes from the Land of a Million Pagodas. It was amazing to get to try many new foods and walk through the markets with these seasoned experts, plus we had the added benefit of being accompanied by Ian Hemphill—author of The Spice and Herb Bible—and his wife Liz, who collectively own Herbie’s Spices, one of Australia’s preeminent spice shops.

Spice Market in Yangon, Myanmar | Black Lentils with Burmese Curry & Cashews recipeNavigating the hot, narrow pathways of the spice market in Yangon, Myanmar.
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Recipe: Salt-Cured Green Beans with Garlic and Ginger

Recipe: Salt-Cured Green Beans with Ginger (from Asian Pickles)

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Recipe: Salt-Cured Green Beans with Garlic and GingerI’m a pretty lucky guy. Just before heading back to southeast Asia last month, I got a new cookbook in the mail from my publisher called Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond. (We’ll just call it Asian Pickles for the purposes of this blog post, though.) I’d met author Karen Solomon at a little author party Ten Speed Press threw for us at Omnivore Books in SF a while back, and I was immediately taken with the idea for her book! (more…)

Chufa nuts, horchata de chufa, and fartons

Traditional Spanish Horchata de Chufa in Madrid: Horchatería Alboraya

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Chufa nuts, horchata de chufa, and fartons

Last July, I’d traveled to Spain for the very first time, getting to spend five wonderful days in Madrid. In addition to wanting to drink a ton of dry Spanish cider—aka sidra—and try countless tapas, I was also dying to get my hands on a tall glass of traditional horchata de chufa, the predecessor to the Mexican and Salvadoran versions of horchata I’ve come to know and love over the past few decades.

I’d written about horchata de chufa for Saveur magazine many moons ago, and had made it at home, but had always wanted to try it *in* Spain. Enter Horchatería Alboraya, a traditional producer of horchata de chufa that’s been open in the heart of Madrid since 1980. There are several traditional horchaterías in Valencia that are much older—like Horchatería El Siglo (since 1836) and Horchatería Santa Catalina—but I didn’t have time to get out of Madrid, so I was extremely glad to find Alboraya, as I’d long dreamed of trying this chufa magic in its home country.

So what is horchata de chufa and what makes it different? The horchata most commonly found in the U.S. is typically from Mexican restaurants: a rice-based drink that’s spiked with cinnamon and plenty of sugar. Salvadoran versions use morro seeds, sourced from an indigenous plant, that lend a slightly sweet, subtle licorice flavor of their own. Sesame seeds, pumpkin seeds, cacao nibs, and other flavorings can make their way into other countries’ versions of horchata as well, but they’re all thought to be descended from the Spanish variation, which uses chufa nuts for its base. (more…)

Raw, vegan recipe: kale & shaved fennel salad with red onion, purple cauliflower "rice", and a miso-citrus vinaigrette

Kale & Fennel Salad w/ Cauliflower “Rice” & Miso-Citrus Vinaigrette

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Raw, vegan recipe: kale & shaved fennel salad with red onion, purple cauliflower "rice", and a miso-citrus vinaigrette

Today’s visit to the Downtown Glendale Farmers Market was unique in that I didn’t walk over by myself! I was joined by Kimberly Beck, a new friend who I brought on as a personal assistant a few weeks ago. Personal assistant? Yep. For as much stuff as I’ve managed to crank out these past few years, I have to admit that I’m painfully unorganized and it’s begun to affect both my productivity and my level of satisfaction with my work. (It’s not that I’m not happy with my work, but it’s all too frequently borne out of last-minute chaos rather than actual planning and intention. So… enter Kimberly!) It’s been very part-time, which works well for both of us, and she’s been a great help to me thus far! I can’t wait to see how working smarter will benefit me in the long run! (more…)

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