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Showing posts from June, 2013

Curried Zucchini Soup

Courgette, more commonly referred to zucchini in the states, is one of my favorite things about summer. I love to stuff them, grill them, and most importantly, eat them (that's what she said). 

I don't really have too much to say about this soup other than that it is light and creamy and perfect for summer. 

The End.

1 tbsp olive oil
1 onion, diced
salt, to taste
2 garlic cloves, diced
2 tsp curry powder
3 zucchini, diced
1 potato, peeled and diced

2 c water
1 c vegetable broth
1 carrot

Fry up your onion and salt until the onion starts to softened. Add in the garlic and curry and let those flavors marinate for a minute before you add in the zucchini and potato. After a quick fry, add in the liquid. Bring to a boil; reduce heat, and simmer until vegetables are tender.Puree the soup in a blender. Garnish with some sauteed carrot ribbons.

Asparagus Potato Stack

Here's an interesting tidbit of information: I spent 41 minutes of my day yesterday reading about different foods that are natural aphrodisiacs. The last thing I need is to feed my sexual appetite, but the article was interesting (to say the least) and inspired this dish when I read this: 
[asparagus] boosts histamine production in your body, which makes you more orgasmic. Yup. Doin' that.

juice from 1/2 a lemon
1 tsp tarragon

1 tsp marjoram
1 tsp Dijon mustard
1/2 c extra-virgin olive oil
1 pound asparagus, tailed
3 large russet potatoes, peeled and sliced vertically
1 tbsp capers

4 garlic cloves, peeled and smashed
salt and pepper, to taste
Preheat your oven to 425.Whisk together the lemon juice, tarragon, marjoram, mustard, olive oil, and some salt and pepper. Bring some water to a boil and simmer your potato slices for about 3 or 4 minutes.Toss your potato slices and asparagus in olive oil, salt, and pepper, arrange on a cookie sheet, and toss that stuff in oven. While that jazz is …

2 Mallung Recipes: Brussels Sprouts & Kale

Mallung (chopped leaves mixed with grated coconut) is a staple dish in Sri Lanka. Tonight for dinner I used Brussels sprouts from my bountiful basket and kale from my garden to pretty much wow BandMan (and even myself). 

I couldn't decide which mallung I enjoyed more: the sprouts mallung made me think of couscous: it was dry and grainy (in a good way), and the kale, although still dry, was much creamier and meatier. The kale out of our garden is the kale of all kale (thanks BandMan!).

BRUSSELS SPROUTS MALLUNG1 1/2 lbs Brussels sprouts, shredded
3-4 carrots, peeled and shredded
1 onion chopped
1/2 c coconut

1/2 tsp turmeric
cayenne, to taste
1 stick of cinnamon
3 tbsp basil
2 tsp panch phoron
salt, to taste

Heat up some oil. Once you feel like its sizzling, add in you panch phoron, cinnamon, and basil. It'll get all poppy after a second or two (think popcorn) and that's good. When that starts happening add in the onion, salt, and red pepper flakes. Once the onions soften up, add …

Lemon Blueberry Brown Sugar Cookies

These cookies are so hot right now. Mainly because you can eat them anytime of the day and feel no guilt what so ever. How's that? Well they are filled with fruit and have the consistency of a muffin, so you can basically eat cookies for breakfast. Do one is going to judge you.

3/4 c oil
3/4 c brown sugar
1 banana
1 tsp vanilla extract
zest and juice of 1 lemon
1 3/4 c flour
1/4 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
1 pint blueberries
Mix together the oil, sugar, banana, vanilla, and the lemon stuff in your blender. Give her a good blending until it's all combined all creamy like. Mix that with the rest of your ingredients and put in the fridge for half an hour or so. Meanwhile, preheat your oven to 375. When you're ready, use an ice cream scoop to make your big cookie dough ball into smaller dough balls, and put them on a foil-lined cookie sheet. Cook for 10 minutes or so and let those suckers cool all the way before you try and consume them...they'll burn y…

Creamy Quinoa with Rainbow Swiss Chard and Crimini Mushrooms

Sunday dinner with my family is such an exciting experience for me. Something about it really revs my engine. This particular Sunday was a small get together: VegKid, BandMan, NightHawk, and me. Feeding two dudes and myself requires a whole lot of food, and a whole lot of food is what you get when you make this dish. That being said, I recommend if you are cooking for 2-4, cut this recipe in half. 

2 c quinoa
2 tbsp olive oil
2 bunches rainbow chard, chopped
4 garlic cloves, sliced
12 oz cremini mushrooms, quartered

1 tbsp Italian seasoning
1/4 c nutritional yeast flakes
salt and pepper, to taste
red chili flakes, to taste
Boil the quinoa in 4 cups of water with a hefty salting. When it starts to boil, reduce the heat to simmer, cover, and let that shit go until the water is all absorbed and the quinoa is all light and fluffy.Meanwhile on another burner, get some oil good-n-hot and toss in your chard. Give her a lil salt and pepper and cook it all down until it's tender to your liking.In a…

White Balsamic Maple Roasted Carrots and Green Beans

Here's a yummy spin on one of my favorite Southern dishes, glazed carrots. I recently posted about a yummy carrot side dish and was feeling the lust for it today. I ran into a problem mostly comprised by a lack of carrots; so this is what became of that craving. It's awesomeness was inspected and approved by the whole VegFam and friends. 

8 oz diced carrots
8 oz tailed green beans
olive oil
1/4 c white balsamic
2 tbsp maple syrup
Salt and pepper to taste
Preheat your oven to 350. Toss the carrots and green beans in olive oil, salt, and pepper.Put that jazz in the oven for about 30 minutes or so. Heat the white balsamic and maple syrup on low until it's heated through and the veggies are tender. Combine and eat.