Green Goddess Gourmet: Kitchari-Mungbeans with rice and VeggiesKitchari ...

Green Goddess Gourmet: Kitchari-Mungbeans with rice and Veggies
Kitchari ...: Kitchari-Mungbeans with rice and Veggies Kitchari is a staple comfort food in India, the word itself means "mess of stew". Th...

Green Goddess Gourmet: Spicy siken Tofu and Kimchi Soup

Green Goddess Gourmet: Spicy siken Tofu and Kimchi Soup: Spicy    Spicy silken Tofu and Kimchi Soup This is a simple and satisfying soup, that I normally get at my favorite Korean restaurant.It...

Spicy siken Tofu and Kimchi Soup

Spicy 

 Spicy silken Tofu and Kimchi Soup

This is a simple and satisfying soup, that I normally get at my favorite Korean restaurant.It is pretty easy to make if you have the ingredients available and now you can enjoy this in the comfort of your own home with plenty of leftovers.  The base is a lot of Kimchi so you can make your own, just keep in mind it takes about 4 days to ferment, or you can purchase it at your local Asian Market. 
It can be very versatile according to taste, adding mushrooms and zucchini to make it even heartier.
1 small onion chopped
2 cups of Kimchi with a lot of liquid if possible
4 cloves of garlic minced
3 heaping teaspoons of Korean chili paste, or any hot spicy chili paste you like
2 quarts of vegetable broth
2 teaspoons of soy sauce
2 teaspoons of agave 
3 heaping teaspoons of white miso 
1 zuchini sliced into half moons
2 16oz. silken tofu
3-4 sacllions 
salt and pepper to taste
2 cups of steamed basmati rice

Saute onion in 2 tbsp olive oil, add garlic and chili paste, continue for about 5 minutes. Add zucchini, kimchi with liquid, stock, soy sauce, agave and simmer for about 30 minutes. Uncover add tofu and simmer for another 10 minutes. Remove from heat stir in Miso , scallions, optional jalapeño and more hot sauce!! Serve with steaming hot rice!!

Kimchi 
This is a fermented cabbage , it can be used in soups, stews, as a side dish, or relish. 
2 lbs. Chinese Napa Cabbage cut up
1 tbsp minced ginger
6 scallions , slivered
1 tablespoon sea salt
1/4 cup of Korean dried hot pepper or chili pepper will work
1 teaspoon of sugar
4-5 sliced radishes(for summer kimchi)
1 sliced cucumber(for summer kimchi)
Asian markets carry Kimchi Base paste
1 gallon of water
1/2 cup of salt
Cut up the cabbage into chunks, dissolve the salt in the water and submerge the cabbage for 2 hrs.
Mix the other ingredients in a very large glass bowl, drain the cabbage , rinse and dry.
Mix it all up, pack it in a large jar or 2 and let it stand in a dark cool place for 4 days, until it starts bubbling. Place in the refrigerator after 4 days and its good for up to a month!! Every household makes it a bit differently, so add your own fall, and go wild in your kitchen!!!

Kitchari-Mungbeans with rice and Veggies

Kitchari is a staple comfort food in India, the word itself means "mess of stew". The main ingredients are rice and mung beans, to which a variety of spices and vegetables may be added. In Ayurveda , the ancient wisdom of India dating back 5,000 years , this mixture of rice and mung beans is considered extremely easy to digest and is said to purify the body of toxins, it's great to eat after a Holiday weekend to reset the digestive system:)

Because of the diversity of ingredients allowed the sky is the limit for using spices, and vegetables, so use your imagination and go wild in your kitchen!:)

4 Quarts of water

1 Cup mung beans, sorted and rinsed

2 medium onions, chopped

2" piece ginger root , peeled and finally chopped

2 teaspoon of turmeric

2 teaspoon mustard seeds

1/2 teaspoon ground black pepper

1/2 teaspoon cardamom

3/4 cumin seeds

2 teaspoon garam masala or curry powder

2 tablespoon minced garlic

red crushed chili peppers according to taste or hotness level

6 cups assorted vegetables( celery, chard, broccoli, carrots, cauliflower, mustard greens whatever you like)

1 and 1/4 Cup Basmati Rice

2 tablespoon of coconut oil(that's what I used, but whatever you like)

Sriracha , because I love it!!

1 cup of chopped cilantro for garnish(or parsley, I used sage)

Bring water to a boil in a 6 quart soup pot. Add the mung beans and cook at light boil, uncovered about 25 minutes. Heat oil add the spices, until mustard seeds start to pop, add the onions and sautee, add the garlic and ginger and remaining spices. Add the rice, fill pot with 3 cups of water and cook rice with vegetables until fluffy. Fold in the drained mung beans, season with salt, pepper, tamamri or Braggs, drizzle more coconut oil on top. 

Buffalo Califlower Wings with a Blue Cheeze Dip

Cauliflower is packed with phyto-nutrients, such as indole -3-carbinol( had no idea what it was) sulforphane, etc., that help prevent prostate, cervical, and ovarian cancer. In my opinion it is the most versatile vegetable in Vegan/Vegetarian Cuisine. I make curries, thicken soups,roast it, fry it, mash it, puree it, make 'chicken fried steak", cauliflower rice, , use it in sauces, cream soups, etc.the options for this beauty are endless. 

 1 bottle of good Wing sauce
1 cup of chickpea flower
1 cup of almond milk
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 head of cauliflower cut into bite size pieces
hot sauce or sirracha
2 TBSP melted Earth Balance

Preheat oven to 450 Degrees, make batter with chickpea flower, almond milk, garlic, salt and pepper, and dip winglets, place on a lined cookie sheet sprayed with a little olive oil.
Roast for 20 minutes.
Combine melted Earth Balance with Wing Sauce, Hot Sauce and 1tsp of Arrowroot powder, drench winglets in sauce and serve with a Faux Blue Cheese Dip of your choice. 


"Blue" Cheeze Dip
1/2 block of crumpled tofu(organic)
2 tsp nutritional yeast
juice of 1 lemon
1/2 tsp tahini paste
1/2 tsp miso paste
1/2 tsp orageno
1/2 tsp marjoram
3 tsp apple cider vinegar
salt pepper to taste
1 tsp kelp flakes
1/2 tsp garlic powder
Mix all the ingredients until well blended and chill. 

These little models pack some heat so have a refreshing Cerveza close by or a Mexican Pineapple Soda in my case!! Salud!!

Collard Greens, mushroom and potato enchiladas with smoked paprika

 Collard Greens,mushroom and potato enchiladas with smoked paprika

My neighbor gave me a huge bag of collard greens,  normally I use it as wraps, or in soups, but today I wanted to make something different. I decided on Collard wrapped vegan stuffed cabbage with beluga lentils. I put the lentils to boil and sat down to check FB:), the rest is history so were my lentils, burned to the bottom of my pot! I looked around my fridge and pantry and this dish was born, pretty easy, satisfying, healthy and green!:)
4 Cups of collard greens
4 Cups of vegetable broth
1 Chopped onion sautéed
4 cloves of crushed garlic
10 baby bellas sliced or any mushroom 
2 large potatoes thinly cubed
1 diced tomato
6 tortillas
enchilada sauce of your choice 2
cheese of your choice
generous amount of smoked paprika
salt & pepper
guacamole to top

 I used Frontera Enchilada sauce from Whole Foods, you can make it at home, but if pinched for time, its a good alternative. Burritos are authentic Mexican Style. My choice of cheese was a vegan cheddar.











Sautee onions until translucent, add garlic, add sliced mushrooms, 1 tsp of smoked paprika, add sliced mushrooms, then sliced potatoes, julienned collard greens about 4 cups, and 1 chopped tomato. Cover with 4 cups of vegetable broth and simmer for 40 minutes. Add 8oz of cheese and a half of cup of enchilada sauce. Season with salt and pepper, add more smoked paprika if needed.






Pour some enchilada sauce in the bottom of an oven proof glass dish or any baking pan. Fill tortillas with mixture, pour remaining enchilada sauce over it, sprinkle another 4 oz. of cheese of your choice and bake for 40 minutes at 375 degrees. Serve topped with spicy guacamole and steamed brown rice and hot sauce, of course!!

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