Sometimes (quite often actually) the love of Italian food cannot be denied, just as surely as the cravings for cuisine of the American South. One of the most beloved dishes is carbonara, which also has about as many different versions as there are people who love it.
This is my recipe for a sumptuous vegetarian version of the dish, and it's especially great if you have some veggie hot dogs just lying around in the icebox, going spare.
Carbonara Vegetaria
Ingredients
Pasta (you can use any pasta; I like fiori) enough for 1-2 people
2 vegetarian hot dogs
1 egg
3 cloves garlic, peeled
Extra virgin olive oil
Black olives
Synthetic bacon pieces
Black pepper
Cooking wine
1) Cook and drain the pasta, setting it aside. You can also do this at the same time as you are preparing the rest of the carbonara if you want.
2) Heat 1-2 tsp olive oil, or more if needed, in a frypan. Either press or cut the garlic cloves into the oil. Use only medium heat; you don't want to cook too hot with olive oil. Let the garlic cook and release its aroma, then add 1-2 tbsp synthetic bacon pieces. Stir to coat with oil and cook it all together.
3) Slice the vegetarian hot dogs lengthwise and then cut them into slices and add them to the oil. Stir again to coat. Cook these for about 5 minutes, longer if desired.
4) Add the olives and stir to coat. You won't need to cook these for as long.
5) In a bowl, blend the egg with pepper and stir until smooth and consistent.
6) Add the pasta to the oil mixture and, as before, stir to coat. Add the cooking wine and stir again, making sure to cook it long enough for the wine to cook out. You want only a hint of it and its roundness.
7) Turn off the heat and pour the egg mixture in, stirring thoroughly and constantly until the residual heat cooks it enough. You want the pasta and the rest to be coated in the egg, not for it to cook itself separately.
8) Serve while hot!
Tips and Such
- You can probably just cook the pasta at the same time as the rest of it, but if you feel like you might make a mistake or feel rushed, just cook the pasta first, drain it, and leave it in its pot. It won't be sitting long enough to get cold, and its heat will be refreshed by cooking it with the oil mixture.
- There are various brands of synthetic bacon pieces. These are commonly found with the salad dressings and fixings in many markets. Make sure to read the ingredients, though, because not all of them are vegetarian! However, many of them are just textured soy protein pieces with smoke flavour. Brands like Bacos and McCormick are, at present, completely vegan and have a circle-U symbol on them.
- Due to the nature of this dish, it doesn't keep very well refrigerated, so try to fix only as much as you intend to eat. If you do end up saving some as leftovers, refrigerate it and try to use it within the next day or two at most.
- If you don't have cooking wine, you can just use mirin and sake in combination. As with the wine, make sure it cooks out before you add the egg.
Ingredient Info
Vegetarian hot dogs are hot dogs, or wieners, that are made with only vegetarian ingredients, typically from soy.
Synthetic bacon pieces are commonly pieces of soy protein that has been textured, coloured, and flavoured with smoke to give it a taste similar to bacon. Several of these are vegetarian or even vegan, but be sure to check the label and, if in doubt, check online or ask around.
Cooking wine is wine that is not intended for drinking, for whatever reason, and so is used for cooking. It can be that the wine is not of a suitable quality according to its vineyards, or perhaps it just didn't turn out the way they wanted. Note that you can use any wine for cooking, but wine that is sold as cooking wine in grocery stores is usually of a quality thought unsuitable for drinking purposes.
Italian food is so romantic! Although if you're having an intimate night, you may want to omit the garlic. But who knows, perhaps if you both eat it, your kisses will be fiery and no-one will try to ease in on your fun!
Buon appetito!
};) Dhiar <3
Wednesday, February 9, 2011
Sunday, February 6, 2011
Country Fried (Actually Baked) Tofu
Sometimes you get a hankering for some good, old-fashioned homestyle cooking.
Well, that's pretty much every day for me, and it's always homestyle since I make it at home. But there is the desire, once you have had it, for the comforting, delicious, and delightful foods popular in the American South. It comes up every so often, and it's difficult to deny.
Many traditional southern foods, however, have a lot of things that wouldn't agree with most vegetarians, and additionally they tend to be deep fried, which isn't something you want to have too often.
Still, there's not a lot you can do if you have a craving, other than indulge it. If you don't, it just builds up until you're quaking and you go out and eat something you probably shouldn't. What better way to indulge a craving than to do it in a healthier way, and handmade, so you can be sure of what went into it!
Country Fried (Actually Baked) Tofu
Ingredients
The Steaks
1 block firm or extra firm tofu
2 tbsp cornmeal
2 tbsp flour
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp baking powder
Soy sauce
The Gravy
1 tbsp butter or margarine
milk (whichever kind you want, soymilk works beautifully)
salt, to taste
black pepper, to taste
1) Make sure to press the tofu. I know experienced tofu cooks will have already done this, but I can't say it enough. If you don't know what I mean, see my post here about tofu. If you don't press tofu, it retains water. If it's full of water, it will fall apart quicker than the main character of a Lifetime Original Movie.
2) Preheat the oven to 350 F or about 175 C. While you're doing this, mix the dry ingredients for the coating of the tofu. Also while you're at the oven, put a piece of aluminum foil on a cooking sheet. Sprinkle some of the coating mixture onto the aluminum foil, or if you prefer, use cooking spray or brush oil onto it, to prevent sticking.
3) Pour some soy sauce in a bowl, not a huge amount, but enough to cover the bottom of a cereal or soup bowl. You will be using this to dip the tofu slices in.
4) Slice the tofu into thick slices. You can probably get 6 or 7 slices per block of tofu.
5) Dip a tofu slice into the bowl with the soy sauce, and turn it slowly over a few times, to coat it completely. Then do the same thing with the bowl with the coating, making sure it is completely covered all over.
6) Place the slice on the cooking sheet and repeat the process for the rest. You should have some of the coating mix left over, so save it. We're going to be using it.
7) Once the oven is preheated, bake for 15 minutes, turn, and bake for another 15 minutes. Oven temperatures sometimes vary, so be sure to check in and make sure they're doing okay. If they stick to the foil, carefully pick up the foil (the pan and the tofu will be hot, the foil probably won't be that hot) and curl it, working the slice to gently separate it. Don't burn yourself! Use tongs or chopsticks if it's too hot.
8) Once the tofu is done cooking, turn off the oven and leave it in for just another minute or two. Take a small frying pan and heat the butter in it on medium-high heat, until it starts to sizzle. Add the remainder of your coating mixture to it and stir thoroughly; it will become a lumpy mass. Add small amounts of milk at a time and work it to your desired consistency. Add salt and black pepper.
9) Serve the tofu slices covered in your delicious creamy gravy. Eat while hot!
Tips and Such
- Remember to press the tofu! I can't emphasise this enough. If you don't press it, it will be crumbly and will affect the flavour. Tofu can't absorb flavours as effectively if it already is suffused with its own liquid. Pressing tofu makes it more effective to cook with, and much easier to handle.
- Nutritional yeast isn't a necessity for this dish, but it does enhance the flavour and helps to thicken the gravy and give it the right creaminess. You can omit it, but you should add a pinch of turbinado sugar and a little more salt. It won't be exactly the same, but it will do fine! Nutritional yeast flakes are great, even if you don't cook vegan all the time. They're delicious, versatile, and very good for you! They add immense nutritional value to every dish, and they also make a fabulous non-dairy cheese sauce!
- This dish won't keep very well once you've added the gravy to it (unless you made very thick gravy), so if you're unsure that all of the slices of tofu will be finished, just keep the gravy warm and add it when you serve up a slice of tofu. That way, you can save the leftover slices and gravy separately, and heat them up when you want them. Try to use them within a day or two, though. This is a dish best enjoyed as fresh as possible.
- You can add extra spices to the coating mix, if you want. There are plenty of delicious ones that would work, like perhaps oregano, basil, parsley, or even a little ginger! It depends on what your tastes are, so if you have a favourite spice you think might add a dimension of flavour, go for it!
- If you get the gravy too thin, just add a little flour at a time, stirring it throughly, until it reaches its desired consistency. If you get it too thick, a little more milk will help it to thin. Don't add a lot! When heated, gravy tends to thicken naturally.
Ingredient Info
As usual, I'm only covering ingredients that haven't been discussed before, so if you see something in the recipe you don't recognise, look back through my previous entries to find them!
Cornmeal is coarsely-ground corn. It isn't exactly the same as corn flour, generally speaking, and it tends to be rougher in consistency. It also isn't the same as cornstarch, so be careful! Cornstarch is a starch, not a flour, and is basically a thickener. Cornmeal can also be called polenta flour or polenta (which usually refers to cornmeal in a very coarse form) or maize flour or meal.
Enjoy your delicious southern-style meal, and don't forget...baking a meal for someone is like giving them life!
};) Dhiar <3
Well, that's pretty much every day for me, and it's always homestyle since I make it at home. But there is the desire, once you have had it, for the comforting, delicious, and delightful foods popular in the American South. It comes up every so often, and it's difficult to deny.
Many traditional southern foods, however, have a lot of things that wouldn't agree with most vegetarians, and additionally they tend to be deep fried, which isn't something you want to have too often.
Still, there's not a lot you can do if you have a craving, other than indulge it. If you don't, it just builds up until you're quaking and you go out and eat something you probably shouldn't. What better way to indulge a craving than to do it in a healthier way, and handmade, so you can be sure of what went into it!
Country Fried (Actually Baked) Tofu
Ingredients
The Steaks
1 block firm or extra firm tofu
2 tbsp cornmeal
2 tbsp flour
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp baking powder
Soy sauce
The Gravy
1 tbsp butter or margarine
milk (whichever kind you want, soymilk works beautifully)
salt, to taste
black pepper, to taste
1) Make sure to press the tofu. I know experienced tofu cooks will have already done this, but I can't say it enough. If you don't know what I mean, see my post here about tofu. If you don't press tofu, it retains water. If it's full of water, it will fall apart quicker than the main character of a Lifetime Original Movie.
2) Preheat the oven to 350 F or about 175 C. While you're doing this, mix the dry ingredients for the coating of the tofu. Also while you're at the oven, put a piece of aluminum foil on a cooking sheet. Sprinkle some of the coating mixture onto the aluminum foil, or if you prefer, use cooking spray or brush oil onto it, to prevent sticking.
3) Pour some soy sauce in a bowl, not a huge amount, but enough to cover the bottom of a cereal or soup bowl. You will be using this to dip the tofu slices in.
4) Slice the tofu into thick slices. You can probably get 6 or 7 slices per block of tofu.
5) Dip a tofu slice into the bowl with the soy sauce, and turn it slowly over a few times, to coat it completely. Then do the same thing with the bowl with the coating, making sure it is completely covered all over.
6) Place the slice on the cooking sheet and repeat the process for the rest. You should have some of the coating mix left over, so save it. We're going to be using it.
7) Once the oven is preheated, bake for 15 minutes, turn, and bake for another 15 minutes. Oven temperatures sometimes vary, so be sure to check in and make sure they're doing okay. If they stick to the foil, carefully pick up the foil (the pan and the tofu will be hot, the foil probably won't be that hot) and curl it, working the slice to gently separate it. Don't burn yourself! Use tongs or chopsticks if it's too hot.
8) Once the tofu is done cooking, turn off the oven and leave it in for just another minute or two. Take a small frying pan and heat the butter in it on medium-high heat, until it starts to sizzle. Add the remainder of your coating mixture to it and stir thoroughly; it will become a lumpy mass. Add small amounts of milk at a time and work it to your desired consistency. Add salt and black pepper.
9) Serve the tofu slices covered in your delicious creamy gravy. Eat while hot!
Tips and Such
- Remember to press the tofu! I can't emphasise this enough. If you don't press it, it will be crumbly and will affect the flavour. Tofu can't absorb flavours as effectively if it already is suffused with its own liquid. Pressing tofu makes it more effective to cook with, and much easier to handle.
- Nutritional yeast isn't a necessity for this dish, but it does enhance the flavour and helps to thicken the gravy and give it the right creaminess. You can omit it, but you should add a pinch of turbinado sugar and a little more salt. It won't be exactly the same, but it will do fine! Nutritional yeast flakes are great, even if you don't cook vegan all the time. They're delicious, versatile, and very good for you! They add immense nutritional value to every dish, and they also make a fabulous non-dairy cheese sauce!
- This dish won't keep very well once you've added the gravy to it (unless you made very thick gravy), so if you're unsure that all of the slices of tofu will be finished, just keep the gravy warm and add it when you serve up a slice of tofu. That way, you can save the leftover slices and gravy separately, and heat them up when you want them. Try to use them within a day or two, though. This is a dish best enjoyed as fresh as possible.
- You can add extra spices to the coating mix, if you want. There are plenty of delicious ones that would work, like perhaps oregano, basil, parsley, or even a little ginger! It depends on what your tastes are, so if you have a favourite spice you think might add a dimension of flavour, go for it!
- If you get the gravy too thin, just add a little flour at a time, stirring it throughly, until it reaches its desired consistency. If you get it too thick, a little more milk will help it to thin. Don't add a lot! When heated, gravy tends to thicken naturally.
Ingredient Info
As usual, I'm only covering ingredients that haven't been discussed before, so if you see something in the recipe you don't recognise, look back through my previous entries to find them!
Cornmeal is coarsely-ground corn. It isn't exactly the same as corn flour, generally speaking, and it tends to be rougher in consistency. It also isn't the same as cornstarch, so be careful! Cornstarch is a starch, not a flour, and is basically a thickener. Cornmeal can also be called polenta flour or polenta (which usually refers to cornmeal in a very coarse form) or maize flour or meal.
Enjoy your delicious southern-style meal, and don't forget...baking a meal for someone is like giving them life!
};) Dhiar <3
Thursday, January 13, 2011
Tofu - If You've Got It, Flaunt It!
One staple of most vegan and vegetarian diets is tofu. It's nutritious, it is pretty much completely healthy and good for you, and it's great for texture. It's something especially precious to the diet, and anyone can enjoy it.
However, a good many people don't really know how to use it, and that is a pity. Many a dish has been ruined by simple bad preparation, or lack of knowhow. So today, I will let you in on some great secrets of preparing tofu and cooking it to the best!
Choose wisely! Select the right tofu for your recipe. If you don't know what you're going to make, choose firm or extra firm tofu; these are best for dishes where you're going to be putting cubes of tofu with other foods, or eating it on its own. Many dishes you can quickly throw together are best when firm or extra firm tofu is used for them.
Press your advantage! Tofu is not ready, right out of the container. Open the container, pour all the water out, and take the block of tofu out of the container.
Get a bowl with a mostly flat bottom, turn it upside-down and set it in the sink, and place the block of tofu on it. Then put a plate on top of the block of tofu. Now it should be positioned between two flat surfaces that will press it. Leave it there for at least half an hour, ideally a few hours.
You may need to add weight on the top. If so, a mixing bowl or something should do nicely. Just make sure you balance it well so it doesn't topple over.
You can actually use an upside-down plate for the bottom, just make sure it's not something where water is going to pool under the tofu. If water pools under it, you've just defeated the purpose of pressing it.
Pressing tofu is important, because it is suspended in water. That water takes on a strong tofu taste and aroma, and it also makes the tofu flimsy, since it's waterlogged. Even soft tofu should be pressed, unless it's already prepared.
Use it, don't lose it! You can preserve tofu by keeping it in water and changing the water regularly. However, it's best just to use all the tofu after opening it. There's always leftovers! Fried tofu keeps quite well refrigerated, as well.
A watched pot never boils! And it may seem like you've been cooking it forever, but cook it a little bit longer. Tofu needs to be cooked in a frypan until it is golden if you're just cooking it with oil. It must have sufficient time to cook.
A marinade is as good as a smile! If you have the time, press the tofu and then marinate it. This will enhance the flavour and make it even more enjoyable. Tofu absorbs liquid easily, which makes it especially easy to season for its part in your dish. Since it is so absorbent, you don't need to marinate it for a long time. You can just marinate it for an hour, and you'll see the immediate enhancement!
Freeze in a flash! Even many people who use tofu regularly don't know this handy secret, but actually, freezing tofu makes it easier than ever to use.
To freeze it, open the container and pour out the water. Squeeze as much water as you can out of it without crushing it or causing it to collapse. Put it in the freezer for a few hours, until it is completely frozen. Then take it out and let it thaw.
The tofu will change texture, and it will also be easier to squeeze the water from it! It is perfect for many dishes, because it is easier to use without falling apart. Freezing and thawing tofu gives it a different, slightly chewier texture. It is still supremely absorbent. It's much easier for beginning tofu chefs to use.
I hope these tips will help you as much as they have helped me in my tofu journey! Tofu doesn't have to be bland, crumbly, damp, or unappealing. It just happens that many people don't prepare it properly and don't know that they're doing anything wrong! And so, as a result, they believe -- and mistakenly! -- forever that tofu is something to be avoided. In actuality, tofu is nutritious, delicious, versatile, and an absolutely amazing food that can be used regularly in a healthy diet. You could have a tofu dish every day for a month and never prepare it the same way twice in a row!
I hope you will enjoy your newfound joy with tofu!
};) Dhiar <3
However, a good many people don't really know how to use it, and that is a pity. Many a dish has been ruined by simple bad preparation, or lack of knowhow. So today, I will let you in on some great secrets of preparing tofu and cooking it to the best!
Choose wisely! Select the right tofu for your recipe. If you don't know what you're going to make, choose firm or extra firm tofu; these are best for dishes where you're going to be putting cubes of tofu with other foods, or eating it on its own. Many dishes you can quickly throw together are best when firm or extra firm tofu is used for them.
Press your advantage! Tofu is not ready, right out of the container. Open the container, pour all the water out, and take the block of tofu out of the container.
Get a bowl with a mostly flat bottom, turn it upside-down and set it in the sink, and place the block of tofu on it. Then put a plate on top of the block of tofu. Now it should be positioned between two flat surfaces that will press it. Leave it there for at least half an hour, ideally a few hours.
You may need to add weight on the top. If so, a mixing bowl or something should do nicely. Just make sure you balance it well so it doesn't topple over.
You can actually use an upside-down plate for the bottom, just make sure it's not something where water is going to pool under the tofu. If water pools under it, you've just defeated the purpose of pressing it.
Pressing tofu is important, because it is suspended in water. That water takes on a strong tofu taste and aroma, and it also makes the tofu flimsy, since it's waterlogged. Even soft tofu should be pressed, unless it's already prepared.
Use it, don't lose it! You can preserve tofu by keeping it in water and changing the water regularly. However, it's best just to use all the tofu after opening it. There's always leftovers! Fried tofu keeps quite well refrigerated, as well.
A watched pot never boils! And it may seem like you've been cooking it forever, but cook it a little bit longer. Tofu needs to be cooked in a frypan until it is golden if you're just cooking it with oil. It must have sufficient time to cook.
A marinade is as good as a smile! If you have the time, press the tofu and then marinate it. This will enhance the flavour and make it even more enjoyable. Tofu absorbs liquid easily, which makes it especially easy to season for its part in your dish. Since it is so absorbent, you don't need to marinate it for a long time. You can just marinate it for an hour, and you'll see the immediate enhancement!
Freeze in a flash! Even many people who use tofu regularly don't know this handy secret, but actually, freezing tofu makes it easier than ever to use.
To freeze it, open the container and pour out the water. Squeeze as much water as you can out of it without crushing it or causing it to collapse. Put it in the freezer for a few hours, until it is completely frozen. Then take it out and let it thaw.
The tofu will change texture, and it will also be easier to squeeze the water from it! It is perfect for many dishes, because it is easier to use without falling apart. Freezing and thawing tofu gives it a different, slightly chewier texture. It is still supremely absorbent. It's much easier for beginning tofu chefs to use.
I hope these tips will help you as much as they have helped me in my tofu journey! Tofu doesn't have to be bland, crumbly, damp, or unappealing. It just happens that many people don't prepare it properly and don't know that they're doing anything wrong! And so, as a result, they believe -- and mistakenly! -- forever that tofu is something to be avoided. In actuality, tofu is nutritious, delicious, versatile, and an absolutely amazing food that can be used regularly in a healthy diet. You could have a tofu dish every day for a month and never prepare it the same way twice in a row!
I hope you will enjoy your newfound joy with tofu!
};) Dhiar <3
Friday, November 5, 2010
Abekawa Mochi
Ahh, sweet memories of the Abekawa. Relaxing by the river flowing through Shizuoka, nibbling on the delicious mochi, rolled in sesame flour...
Autumn and winter are the perfect times to enjoy mochi. It's a chewy, rich treat that is difficult to describe to someone who hasn't had it. You could call it a cake. Plenty of people do. But it's not really the kind of cake that you might expect. It's not like, say, a chocolate cake. It's chewy, but not like caramel. It's both light and heavy at the same time.
The most typical of mochi, mochi daifuku, usually comes stuffed with an, which is a sweet red paste made of red beans. It's also called anko, because just saying 'an' can be confusing in a language where it's also an article! It's a little difficult to get stuffed mochi down if you've never made it before, or even if you have. You have to gauge the temperature and make sure you do things right so you don't hurt yourself or ruin the daifuku. It's also a more involved recipe.
However, abekawa mochi -- named after the Abekawa, or Abe River, that flows through Shizuoka -- is a very simple recipe that anyone can do. It was made popular during the Edo Period, a romantic period in Japanese history.
Some of the ingredients may be a little exotic, but fortunately they're not particularly perishable. So you can always order online with confidence that they won't be ruined by adverse weather conditions or lengthy shipping.
Abekawa Mochi
Ingredients
2 C mochiko
1 C sugar
1 3/4 C water
pinch salt
kinako
1) Combine the dry ingredients except kinako thoroughly. You may even want to run your fingers through the mixture and make sure there are no clumps.
2) Stir the water in gradually, and mix completely, until you have a silky batter.
3) Preheat your oven to 350 F or about 175 C. Using a cooking spray or oil, grease your pan. It should be a small, square pan. You can also use a muffin pan if you know how much you want. Note that mochi will not rise, so however tall the batter is in the pan, that's how thick the mochi will be.
4) Pour the batter evenly into the pan and let it even out.
5) Bake for 30 minutes to 1 hour. This baking time depends heavily on how small the pan is and how thick the batter is. If you bake it for longer than an hour, it will be dry on the top (though still moist otherwise) but some prefer it this way since the dry side is not sticky and doesn't generally interfere with the taste.
6) Remove from the oven and let cool. Turn it out on a plate and take a handful of kinako. Generously rub the kinako all across the moist mochi, careful to cover all surfaces of it.
7) Slice into however many pieces you like. Store in airtight container. Keeps for a few days.
Tips and Such
- If you find the mochi are too sweet for your tastes, reduce the sugar but be sure to compensate by adding more mochiko.
- Mochi are best enjoyed with sencha, Japanese green tea. It is a robust tea that is made without grinding the leaves, so the tenderness and richness is preserved. Although sencha is a favourite tea for mochi, most teas will complement the taste wonderfully.
- Mochi are best enjoyed soon after preparation. The taste of fresh mochi is incomparable. Though they can and do keep for quite some time, like most foods, they are best fresh.
- Mochi may be stored refrigerated, but this will make them firmer and harder to chew. They can be heated lightly to restore their tenderness.
- Do not leave mochi out in the open air for long periods of time. This will cause them to become tough or even rock-hard, which is not what you want...for teatime treats, anyway!
Ingredient Info
Mochiko is a flour made of glutinous rice. It is a great thickener that isn't a starch powder, but it is extremely sticky. It generally can't be used in the same way as wheat flour, which is the most common flour in much of the Western world.
Kinako is a powder, or flour, made of roasted sesame seed. It is extremely rich and fulfilling.
I hope you'll make and enjoy mochi this season! The cooler seasons are always perfect for its unique taste and texture. Enjoy abekawa mochi with a cup of delicious sencha and think of those lazy days by the river in Shizuoka...
};) Dhiar <3
Autumn and winter are the perfect times to enjoy mochi. It's a chewy, rich treat that is difficult to describe to someone who hasn't had it. You could call it a cake. Plenty of people do. But it's not really the kind of cake that you might expect. It's not like, say, a chocolate cake. It's chewy, but not like caramel. It's both light and heavy at the same time.
The most typical of mochi, mochi daifuku, usually comes stuffed with an, which is a sweet red paste made of red beans. It's also called anko, because just saying 'an' can be confusing in a language where it's also an article! It's a little difficult to get stuffed mochi down if you've never made it before, or even if you have. You have to gauge the temperature and make sure you do things right so you don't hurt yourself or ruin the daifuku. It's also a more involved recipe.
However, abekawa mochi -- named after the Abekawa, or Abe River, that flows through Shizuoka -- is a very simple recipe that anyone can do. It was made popular during the Edo Period, a romantic period in Japanese history.
Some of the ingredients may be a little exotic, but fortunately they're not particularly perishable. So you can always order online with confidence that they won't be ruined by adverse weather conditions or lengthy shipping.
Abekawa Mochi
Ingredients
2 C mochiko
1 C sugar
1 3/4 C water
pinch salt
kinako
1) Combine the dry ingredients except kinako thoroughly. You may even want to run your fingers through the mixture and make sure there are no clumps.
2) Stir the water in gradually, and mix completely, until you have a silky batter.
3) Preheat your oven to 350 F or about 175 C. Using a cooking spray or oil, grease your pan. It should be a small, square pan. You can also use a muffin pan if you know how much you want. Note that mochi will not rise, so however tall the batter is in the pan, that's how thick the mochi will be.
4) Pour the batter evenly into the pan and let it even out.
5) Bake for 30 minutes to 1 hour. This baking time depends heavily on how small the pan is and how thick the batter is. If you bake it for longer than an hour, it will be dry on the top (though still moist otherwise) but some prefer it this way since the dry side is not sticky and doesn't generally interfere with the taste.
6) Remove from the oven and let cool. Turn it out on a plate and take a handful of kinako. Generously rub the kinako all across the moist mochi, careful to cover all surfaces of it.
7) Slice into however many pieces you like. Store in airtight container. Keeps for a few days.
Tips and Such
- If you find the mochi are too sweet for your tastes, reduce the sugar but be sure to compensate by adding more mochiko.
- Mochi are best enjoyed with sencha, Japanese green tea. It is a robust tea that is made without grinding the leaves, so the tenderness and richness is preserved. Although sencha is a favourite tea for mochi, most teas will complement the taste wonderfully.
- Mochi are best enjoyed soon after preparation. The taste of fresh mochi is incomparable. Though they can and do keep for quite some time, like most foods, they are best fresh.
- Mochi may be stored refrigerated, but this will make them firmer and harder to chew. They can be heated lightly to restore their tenderness.
- Do not leave mochi out in the open air for long periods of time. This will cause them to become tough or even rock-hard, which is not what you want...for teatime treats, anyway!
Ingredient Info
Mochiko is a flour made of glutinous rice. It is a great thickener that isn't a starch powder, but it is extremely sticky. It generally can't be used in the same way as wheat flour, which is the most common flour in much of the Western world.
Kinako is a powder, or flour, made of roasted sesame seed. It is extremely rich and fulfilling.
I hope you'll make and enjoy mochi this season! The cooler seasons are always perfect for its unique taste and texture. Enjoy abekawa mochi with a cup of delicious sencha and think of those lazy days by the river in Shizuoka...
};) Dhiar <3
Tuesday, August 31, 2010
Plastic, Storage, and Considerations
Plastic containers are pretty much everywhere. You can't get away from them. Many manufacturers use plastic because it's inexpensive, difficult to break or damage, and easy to seal in a way that's clear to see. Unfortunately it's also something that stacks up pretty fast and needs to be recycled, reused, and in general reduced. So many foods come in plastic containers. I would wager to say even that most food at any grocery is packaged in plastic.
However, most plastic is recyclable. Be sure you know where there's a recycling centre in your area, or recycling bins. If your service for rubbish or garbage accepts recyclables, look into their recycling programme. You can find plenty of information on recycling programmes near you simply by using your internet savvy and doing a search! Most places will have an accessible area for the public to bring their recyclables. If not, get some like-minded people together and appeal to the city to have one. Every place should have one. Now, more than ever, recycling is essential to the world and everyone and everything in it.
You can also reduce plastic waste by reusing plastic containers after they are emptied. Tubs of butter or margarine are easy to clean and keep, and they make great containers for holiday sweets, to give to a friend! They're also perfect economical storage for leftovers.
If you use plastic bags to store things, don't just throw them out or recycle them after one use! These can easily be cleaned and reused many times. If gently used and not used for particularly aromatic things for long periods of time, plastic bags can be used effectively for months or more.
But there is one thing you must never do, and it's true with glass containers as much as it is plastic and others:
Never store empty containers with their lids on!
You may have heard that plastic absorbs scents and flavours easily. It's true, it does. However, glass also has a memory of certain things stored in it, and if it's stored empty with a lid on, the aromas have time to waft around inside. This makes the scent much stronger, and it may affect food stored in it afterwards.
By storing containers with their lids stored separately, you reduce this. Be sure to keep the lids close by and make sure they're organised so that you can find a lid when you need one. But don't even place them over the top of the container; it will still trap in air and still make it stale and quickly scented. And that can affect the longevity of your containers.
Similarly, don't store plastic bags sealed, because the air can become stale in them, and if they ever stored anything with much of a scent, it can enhance that scent and make it difficult to get it out.
However, even if this happens, there are ways to work around it. For example, if you store something in a plastic container and the container is affected with the scent, store the same thing in it next time. It's especially handy if you regularly eat this food or use this ingredient. You can have containers dedicated to its storage!
If oil is left behind in a container, hot water will generally cut through it, with a good soap. You may have to soak some containers for a little while before washing. The hotter the water is, the better! But don't go to boiling, because some plastic can be melted if it becomes too hot. Glass, however, can be completely cleaned and sterilised by boiling it, just make sure the container is safe to be boiled. Most of the time, boiling glass containers will also eliminate any scents clinging to them.
So many things can be reused, again and again, before recycling. By reducing our consumption and by using things that we have, instead of continuing to buy more things we don't need, we'll help everyone and everything.
Just remember: lids don't belong on empty containers!
Until next time...
};) Dhiar <3
However, most plastic is recyclable. Be sure you know where there's a recycling centre in your area, or recycling bins. If your service for rubbish or garbage accepts recyclables, look into their recycling programme. You can find plenty of information on recycling programmes near you simply by using your internet savvy and doing a search! Most places will have an accessible area for the public to bring their recyclables. If not, get some like-minded people together and appeal to the city to have one. Every place should have one. Now, more than ever, recycling is essential to the world and everyone and everything in it.
You can also reduce plastic waste by reusing plastic containers after they are emptied. Tubs of butter or margarine are easy to clean and keep, and they make great containers for holiday sweets, to give to a friend! They're also perfect economical storage for leftovers.
If you use plastic bags to store things, don't just throw them out or recycle them after one use! These can easily be cleaned and reused many times. If gently used and not used for particularly aromatic things for long periods of time, plastic bags can be used effectively for months or more.
But there is one thing you must never do, and it's true with glass containers as much as it is plastic and others:
Never store empty containers with their lids on!
You may have heard that plastic absorbs scents and flavours easily. It's true, it does. However, glass also has a memory of certain things stored in it, and if it's stored empty with a lid on, the aromas have time to waft around inside. This makes the scent much stronger, and it may affect food stored in it afterwards.
By storing containers with their lids stored separately, you reduce this. Be sure to keep the lids close by and make sure they're organised so that you can find a lid when you need one. But don't even place them over the top of the container; it will still trap in air and still make it stale and quickly scented. And that can affect the longevity of your containers.
Similarly, don't store plastic bags sealed, because the air can become stale in them, and if they ever stored anything with much of a scent, it can enhance that scent and make it difficult to get it out.
However, even if this happens, there are ways to work around it. For example, if you store something in a plastic container and the container is affected with the scent, store the same thing in it next time. It's especially handy if you regularly eat this food or use this ingredient. You can have containers dedicated to its storage!
If oil is left behind in a container, hot water will generally cut through it, with a good soap. You may have to soak some containers for a little while before washing. The hotter the water is, the better! But don't go to boiling, because some plastic can be melted if it becomes too hot. Glass, however, can be completely cleaned and sterilised by boiling it, just make sure the container is safe to be boiled. Most of the time, boiling glass containers will also eliminate any scents clinging to them.
So many things can be reused, again and again, before recycling. By reducing our consumption and by using things that we have, instead of continuing to buy more things we don't need, we'll help everyone and everything.
Just remember: lids don't belong on empty containers!
Until next time...
};) Dhiar <3
Tuesday, July 6, 2010
Natto, Miracle Food
There are a lot of great foods out there, it's true. But one of the very best is natto.
Never heard of it? That's because it's well-known mainly in Japan, and even then it often gets a bad reputation because people don't give it a fair chance.
Natto is fermented soybeans, and it is well known for being stringy and having an odd texture to it. It has incredible health benefits, especially for vegetarians, but really natto is for everyone. If eaten only a few times a week, one can enjoy its amazing benefits. There has been an immense amount of research into this miraculous food, and everything has shown how fantastic it is.
One site online with more information about natto can be found here. You can make natto easily enough at home, but it's even easier to buy commercial natto. I would recommend going for Shirakiku brand with 'ﾀﾚなし' which is to say, 'no tare'. Tare is a word meaning the sauce that is usually included with natto. Oftentimes the tare includes fish, which is something that isn't too good for those of us avoiding it. Usually it's limited to being a part of the sauce, which is contained in a separate packet and not pre-added to the natto (because the natto ferments in the package), but it's best to avoid it altogether. You can use your own preferred soy sauce, and then you'll be used to that aspect of the flavour already!
Shirakiku, as well as some other brands of natto, include a packet of mustard as well. Japanese mustard is different from Western mustard, and it has a different taste to it. I also find that Japanese mustard, mixed with natto, completely neutralises the flavour. It has pretty much no taste with the mustard mixed in, so the flavours must cancel each other out. It's very strange. But if you find yourself overwhelmed by the taste of natto, try adding the little mustard packet to it.
One thing that is important to note is that natto is best when it is cooler than room temperature. Natto is best not warmed, which is what some people don't understand. Even many Japanese people will traditionally heat natto. But it is best cool, from the refrigerator. Many people are turned off by the strong scent of natto when it is heated, but it need not be heated to be enjoyed. Greater nutritional benefits are said to be derived from cool natto.
Another thing to remember when you are first trying natto is this: do not stir it. At all. Eat it directly as it is. It may be stringy, but the strands are easily whipped around your chopsticks. Stirring natto makes it more gooey, which can be appealing to some. But it is an acquired taste and texture when stirred, whereas it is much easier to adjust to when not.
Opinions vary on how many times to stir natto. Some say that 30-50 times will produce an ideal natto texture. Others have insisted that 424 times will produce the best natto. If you want to try, you'll be sure to get some exercise out of it!
One way to serve natto that is very popular in Japan is to break a raw egg atop it and stir it all together. This reduces the gooey texture of natto and also complements the flavour. Typically soy sauce is also added to this. It is an even more nutritious dish when served this way, but remember not to heat the natto and not to let the egg get to room temperature. If you must try this, make sure your eggs are refrigerated and make sure your natto is chilled below room temperature. It is very important to take every care when consuming uncooked foods.
Natto has been called a 'vegetable cheese', which is essentially what it is. It has a rich taste that is especially enjoyable once one becomes accustomed to it, and it is a nutritious and exciting dish for breakfast or any time of the day. It is so healthy and so fun to eat...I hope you'll give it a try!
Just remember my tips and give it a chance. You don't have to eat all of it at one time. Eat it chilled, unstirred, and slowly ease into any other way of eating it. Add mustard if the taste is too much, at first. Don't forget to add soy sauce too, because that will round the flavour nicely.
Enjoy your healthy food!
};) Dhiar <3
Never heard of it? That's because it's well-known mainly in Japan, and even then it often gets a bad reputation because people don't give it a fair chance.
Natto is fermented soybeans, and it is well known for being stringy and having an odd texture to it. It has incredible health benefits, especially for vegetarians, but really natto is for everyone. If eaten only a few times a week, one can enjoy its amazing benefits. There has been an immense amount of research into this miraculous food, and everything has shown how fantastic it is.
One site online with more information about natto can be found here. You can make natto easily enough at home, but it's even easier to buy commercial natto. I would recommend going for Shirakiku brand with 'ﾀﾚなし' which is to say, 'no tare'. Tare is a word meaning the sauce that is usually included with natto. Oftentimes the tare includes fish, which is something that isn't too good for those of us avoiding it. Usually it's limited to being a part of the sauce, which is contained in a separate packet and not pre-added to the natto (because the natto ferments in the package), but it's best to avoid it altogether. You can use your own preferred soy sauce, and then you'll be used to that aspect of the flavour already!
Shirakiku, as well as some other brands of natto, include a packet of mustard as well. Japanese mustard is different from Western mustard, and it has a different taste to it. I also find that Japanese mustard, mixed with natto, completely neutralises the flavour. It has pretty much no taste with the mustard mixed in, so the flavours must cancel each other out. It's very strange. But if you find yourself overwhelmed by the taste of natto, try adding the little mustard packet to it.
One thing that is important to note is that natto is best when it is cooler than room temperature. Natto is best not warmed, which is what some people don't understand. Even many Japanese people will traditionally heat natto. But it is best cool, from the refrigerator. Many people are turned off by the strong scent of natto when it is heated, but it need not be heated to be enjoyed. Greater nutritional benefits are said to be derived from cool natto.
Another thing to remember when you are first trying natto is this: do not stir it. At all. Eat it directly as it is. It may be stringy, but the strands are easily whipped around your chopsticks. Stirring natto makes it more gooey, which can be appealing to some. But it is an acquired taste and texture when stirred, whereas it is much easier to adjust to when not.
Opinions vary on how many times to stir natto. Some say that 30-50 times will produce an ideal natto texture. Others have insisted that 424 times will produce the best natto. If you want to try, you'll be sure to get some exercise out of it!
One way to serve natto that is very popular in Japan is to break a raw egg atop it and stir it all together. This reduces the gooey texture of natto and also complements the flavour. Typically soy sauce is also added to this. It is an even more nutritious dish when served this way, but remember not to heat the natto and not to let the egg get to room temperature. If you must try this, make sure your eggs are refrigerated and make sure your natto is chilled below room temperature. It is very important to take every care when consuming uncooked foods.
Natto has been called a 'vegetable cheese', which is essentially what it is. It has a rich taste that is especially enjoyable once one becomes accustomed to it, and it is a nutritious and exciting dish for breakfast or any time of the day. It is so healthy and so fun to eat...I hope you'll give it a try!
Just remember my tips and give it a chance. You don't have to eat all of it at one time. Eat it chilled, unstirred, and slowly ease into any other way of eating it. Add mustard if the taste is too much, at first. Don't forget to add soy sauce too, because that will round the flavour nicely.
Enjoy your healthy food!
};) Dhiar <3
Wednesday, May 5, 2010
A Big Thick Slab of...Well...
If you're like me, and I know I am, you like sandwiches in summer. It's one of those times of year where you get a craving for something fulfilling yet convenient, easy to put together, and generally healthy. It's something you can put together with whatever ingredients are on-hand.
But when you're a vegetarian or a vegan, it can be difficult to round off the ingredients. After all, most sandwiches have things we don't eat as ingredients. So it can be really frustrating. Even though it's easier and easier to find more substitutes in stores, most of the especially delicious ones -- like salami, which almost always works well as a substitute -- are rare, perpetually sold out, or not stocked.
However, it's not hard to make your own delicious meat substitutes, often called 'wheatmeat', right there at home! It also tends to be cheaper, and it works out saving you money anyway for not having to constantly ride the roads to check all the area supermarkets to see if they've actually managed to get in stock and keep in stock a single pack of veggie lunch meat you like that they won't have the next time you check.
And so, without further hesitation, I give you...
A Big Slab of Vegstrami
Ingredients
1 1/4 C vital wheat gluten
1/4 C nutritional yeast flakes
5-6 tbsp crushed tomatoes
1 tbsp olive oil
2 guajillo chillies
1-3 Asian chillies (optional)
splash balsamic vinegar
splash tamari
water, to desired consistency
to taste:
garlic
cumin
paprika
allspice
mustard seed
black pepper
white pepper
liquid smoke
1) Reconstitute any chillies that are dried. Drain and set aside.
2) Mix the dry ingredients together thoroughly in a bowl. Preheat your oven to 325 Fahrenheit.
3) Mix together oil, vinegar, tamari, and liquid smoke in a bowl that will hold your wet ingredients.
4) Puree tomatoes and all chillies together. If you would like a milder taste, empty out the seeds before you puree. Make sure they are smooth enough and mostly liquid, and add to the tamari mixture. Mix thoroughly.
5) Add the wet ingredients to the dry ingredients and blend as thoroughly as possible. Add small amounts of water, a spoonful at a time, to desired consistency. It should be stretchy and not runny at all. It may help to simply knead it with your hands, to combine it thoroughly.
6) Shape the mixture into a cylindrical shape, as thick or as thin as you would ideally like. Wrap it tightly in tinfoil and twist the ends to be sure it's very tight, like a holiday cracker.
7) Bake at 325 for 1 1/2 hours.
8) Remove from the oven and let cool momentarily. When you are able, remove it from the foil and set it on a cooling rack.
9) Once the pastrami has cooled completely, wrap it tightly in plastic wrap or in a plastic bag. Refrigerate for at least a couple of hours, or ideally overnight.
10) Serve on crackers, sandwiches, or eat it by itself!
Tips and Such:
- Try to knead the mixture for at least a minute, not only to make sure you have everything mixed, but also because it helps to improve the texture of the finished dish. You'll find that kneaded substitute is generally more appealing than that which has barely been kneaded.
- Guajillos are notoriously tricky to get reconstituted. They're usually sold in big bags full of the dehydrated peppers. You can either soak them in boiling water for around 30 minutes to 1 hour, or you can just toss them in a pressure cooker with enough water to cover them. Wait for the cooker to whistle a couple of times, then take it off heat. Let it cool down and, when it's ready, remove the peppers. The stems should come off easily and the peppers should be tender and able to be pureed.
Don't try to puree them without reconstituting them, because dried guajillos are very tough and not at all fit for consumption. Once they're reconstituted, however, they're full of delicious taste but only mild heat.
- Asian chillies are known by a variety of names. Sometimes they're Indian chillies, sometimes they're called Korean chillies -- they're small and usually in a variety of red and green, but typically mostly red. You can find these in any Asian grocery. They are rather hot, but they become less so if the seeds are emptied out, which is easy enough.
You can keep them in a paper bag in the refrigerator, and they will keep indefinitely. However, they do dry out after a point. If this has happened, simply throw them in with the guajillos to reconstitute them, and they will also easily become tender again.
- Like salsa and various other savoury foods, this pastrami is best when it has been allowed to rest and 'cure' for a while. If you can, leave it in the fridge overnight, wrapped in a plastic bag or plastic wrap. This will allow it to even out the flavours and to become more consistently delicious.
- If you don't have access to tamari or don't like the taste, substitute soy sauce. However, use more soy sauce than you would tamari, because tamari has a stronger flavour presence and a more robust addition to the overall taste.
Ingredient Info
Vital wheat gluten is basically natural protein occurring in wheat. Some people are allergic to gluten or omit it from their diets for personal reasons, but for most vegetarians it is an extremely nutritionally valuable substance. Many meat substitutes, or 'wheatmeats', are made from wheat gluten; in some cases these are called seitan, which is perhaps surprisingly pronounced pretty much the same as 'Satan'. Vital wheat gluten is typically added to bread dishes, to make them puff out more impressively and to give them a generally more attractive finished look. Because gluten is made up primarily of protein, it is a great substance to have around and it also serves very well as a substitute not only in taste and texture, but nutritionally as well.
Guajillo chillies are moderately hot peppers that are actually rather mild on the heat scale, and they can be made even milder by removing the seeds from them. Because they have a thick, tough skin, they have to be soaked longer than most dried peppers in order to reconstitute them. They have a delicious flavour, however, and are more than worth the trouble. They are especially good in salsas, and that is also where they are commonly found.
So there you have it! It doesn't have to be difficult at all to make your own wonderful meat substitutes at home. You can enjoy this pastrami on its own, on sandwiches, crackers, or pizzas! Let your imagination run and enjoy the versatility of a simple, rewarding ingredient.
Plus, you don't have to scour the vegetarian food section at the grocery store and groan in anguish that they don't stock one of the few really good ones...just make your own! It's easy, inexpensive, highly nutritious, and the best part of all...you have full control over what goes in it. If it's too spicy, reduce the chillies next time. If it's not spicy enough, add more. If you want to throw in some citrus zest, do it!
And that's one of the best parts of cooking things yourself. You call the shots, you know what you put in your food, and it's all for you.
So get in the kitchen and get ready for sandwich season! I'll bet your mouth's watering already!
};) Dhiar <3
But when you're a vegetarian or a vegan, it can be difficult to round off the ingredients. After all, most sandwiches have things we don't eat as ingredients. So it can be really frustrating. Even though it's easier and easier to find more substitutes in stores, most of the especially delicious ones -- like salami, which almost always works well as a substitute -- are rare, perpetually sold out, or not stocked.
However, it's not hard to make your own delicious meat substitutes, often called 'wheatmeat', right there at home! It also tends to be cheaper, and it works out saving you money anyway for not having to constantly ride the roads to check all the area supermarkets to see if they've actually managed to get in stock and keep in stock a single pack of veggie lunch meat you like that they won't have the next time you check.
And so, without further hesitation, I give you...
A Big Slab of Vegstrami
Ingredients
1 1/4 C vital wheat gluten
1/4 C nutritional yeast flakes
5-6 tbsp crushed tomatoes
1 tbsp olive oil
2 guajillo chillies
1-3 Asian chillies (optional)
splash balsamic vinegar
splash tamari
water, to desired consistency
to taste:
garlic
cumin
paprika
allspice
mustard seed
black pepper
white pepper
liquid smoke
1) Reconstitute any chillies that are dried. Drain and set aside.
2) Mix the dry ingredients together thoroughly in a bowl. Preheat your oven to 325 Fahrenheit.
3) Mix together oil, vinegar, tamari, and liquid smoke in a bowl that will hold your wet ingredients.
4) Puree tomatoes and all chillies together. If you would like a milder taste, empty out the seeds before you puree. Make sure they are smooth enough and mostly liquid, and add to the tamari mixture. Mix thoroughly.
5) Add the wet ingredients to the dry ingredients and blend as thoroughly as possible. Add small amounts of water, a spoonful at a time, to desired consistency. It should be stretchy and not runny at all. It may help to simply knead it with your hands, to combine it thoroughly.
6) Shape the mixture into a cylindrical shape, as thick or as thin as you would ideally like. Wrap it tightly in tinfoil and twist the ends to be sure it's very tight, like a holiday cracker.
7) Bake at 325 for 1 1/2 hours.
8) Remove from the oven and let cool momentarily. When you are able, remove it from the foil and set it on a cooling rack.
9) Once the pastrami has cooled completely, wrap it tightly in plastic wrap or in a plastic bag. Refrigerate for at least a couple of hours, or ideally overnight.
10) Serve on crackers, sandwiches, or eat it by itself!
Tips and Such:
- Try to knead the mixture for at least a minute, not only to make sure you have everything mixed, but also because it helps to improve the texture of the finished dish. You'll find that kneaded substitute is generally more appealing than that which has barely been kneaded.
- Guajillos are notoriously tricky to get reconstituted. They're usually sold in big bags full of the dehydrated peppers. You can either soak them in boiling water for around 30 minutes to 1 hour, or you can just toss them in a pressure cooker with enough water to cover them. Wait for the cooker to whistle a couple of times, then take it off heat. Let it cool down and, when it's ready, remove the peppers. The stems should come off easily and the peppers should be tender and able to be pureed.
Don't try to puree them without reconstituting them, because dried guajillos are very tough and not at all fit for consumption. Once they're reconstituted, however, they're full of delicious taste but only mild heat.
- Asian chillies are known by a variety of names. Sometimes they're Indian chillies, sometimes they're called Korean chillies -- they're small and usually in a variety of red and green, but typically mostly red. You can find these in any Asian grocery. They are rather hot, but they become less so if the seeds are emptied out, which is easy enough.
You can keep them in a paper bag in the refrigerator, and they will keep indefinitely. However, they do dry out after a point. If this has happened, simply throw them in with the guajillos to reconstitute them, and they will also easily become tender again.
- Like salsa and various other savoury foods, this pastrami is best when it has been allowed to rest and 'cure' for a while. If you can, leave it in the fridge overnight, wrapped in a plastic bag or plastic wrap. This will allow it to even out the flavours and to become more consistently delicious.
- If you don't have access to tamari or don't like the taste, substitute soy sauce. However, use more soy sauce than you would tamari, because tamari has a stronger flavour presence and a more robust addition to the overall taste.
Ingredient Info
Vital wheat gluten is basically natural protein occurring in wheat. Some people are allergic to gluten or omit it from their diets for personal reasons, but for most vegetarians it is an extremely nutritionally valuable substance. Many meat substitutes, or 'wheatmeats', are made from wheat gluten; in some cases these are called seitan, which is perhaps surprisingly pronounced pretty much the same as 'Satan'. Vital wheat gluten is typically added to bread dishes, to make them puff out more impressively and to give them a generally more attractive finished look. Because gluten is made up primarily of protein, it is a great substance to have around and it also serves very well as a substitute not only in taste and texture, but nutritionally as well.
Guajillo chillies are moderately hot peppers that are actually rather mild on the heat scale, and they can be made even milder by removing the seeds from them. Because they have a thick, tough skin, they have to be soaked longer than most dried peppers in order to reconstitute them. They have a delicious flavour, however, and are more than worth the trouble. They are especially good in salsas, and that is also where they are commonly found.
So there you have it! It doesn't have to be difficult at all to make your own wonderful meat substitutes at home. You can enjoy this pastrami on its own, on sandwiches, crackers, or pizzas! Let your imagination run and enjoy the versatility of a simple, rewarding ingredient.
Plus, you don't have to scour the vegetarian food section at the grocery store and groan in anguish that they don't stock one of the few really good ones...just make your own! It's easy, inexpensive, highly nutritious, and the best part of all...you have full control over what goes in it. If it's too spicy, reduce the chillies next time. If it's not spicy enough, add more. If you want to throw in some citrus zest, do it!
And that's one of the best parts of cooking things yourself. You call the shots, you know what you put in your food, and it's all for you.
So get in the kitchen and get ready for sandwich season! I'll bet your mouth's watering already!
};) Dhiar <3
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