Vietnamese Bahn Mi with Do Chua and a Sriracha Spread

I love a good sandwich on a nice rustic baguette, especially if there is a good pickle or some sauerkraut is involved, I have been thinking about making this for a while and today was the day, no need to be intimated just prepare the quick pickled vegetables let it marinate for an hour or so and construct the sandwich. This is very versatile and the fillings are limitless, of course this one is a Vegetarian Bahn Mi.

Do Chua

2 large carrots peeled and cut into matchsticks

1 pound of Daikon Radish, peeled and cut into matchsticks

2 jalapeños seeded and sliced

3 inch piece of ginger cut into matchsticks

3 cloves of crushed garlic

1 TBSP of finally chopped lemongrass(or omit)

3 scallions sliced into long strips

1 tsp of salt

1/2 raw sugar

1 1/2 Cup of vinegar

Place carrots and daikon in a bowl sprinkle with salt, expel the water. Wash them once they wilt, place in a bowl or jar along with he other ingredients. Mix the sugar , vinegar and 1 cup of water in a small bowl, stir until the sugar is dissolved, pour this liquid over the vegetables. Refrigerate 1 hour before serving.

Tofu Slices

1 box of firm sprouted tofu

4 TBSP soy sauce

2 TBSP sesame oil

Season with salt once its nice and crispy

Slice the tofu into rectangles and drench in the soy sauce and sesame oil, heat up a cast iron pan and fry them up on both sides, or bake in the oven.

Sriracha Sauce

1/2 vegan mayo

2 TBSP of Sriracha or more:)

Mix together.

Now the fun part, to put this beauty together, make her pretty we first eat with our eyes!

Toast the Ciobatta(thats what I used here), spread with the sriracha mayo, top with Don Chua after its drained a little bit, and top with 2 or 3 tofu slices , and top with avocado slices or cucumber slices, finishing it off with sprigs of fresh cilantro! Now this is a fresh, flavorful and beautiful aromatic sandwich! Bon Appetite! Happy Cooking and Eating!!

Avocado Pesto Pasta

Avocado Pesto Pasta

I love creamy pastas, but without cheese, and this sauce will be just as creamy and cheesy as a nice Alfredo sauce without the calories but still getting some heart healthy fat from the avocados and nuts. Kids love it too, and its super easy and fast!!

1 Lb. Linguine (I used a Mung Bean Fettucini from Whole foods, no gluten)
1 bunch fresh basil
1/2 Cup pine nuts, if you don't have any any nut will do, almonds or cashews
2 avocados pitted and peeled
2 tablespoons of lemon juice
3 garlic cloves
1/2 cup of olive oil
Frehshly Ground Pepper
1 cup halved cherry tomatoes or sliced sundried tomatoes , optional

Bring water to a boil, add salt, cook pasta according to direction. Drain and set aside.
Make the pesto by combining basil, pine nuts, avocados , lemon juice, garlic, and oil in the food processor. And now comes the difficult part!!:) Process until smooth, season generously with salt and pepper. 
Toss pasta with pesto. Top with tomatoes, garnish with basil. And there you have it in less than 10 minutes you have a delicious, healthy, nursing and easy creamy pasta dish!!

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!!