- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- juice of 1 lime
- 1/4 cup water (approx. – to thin)
- 1 tablespoon maple syrup
- Add peanut butter, soy sauce, lime juice, red pepper, and whisk to combine.
- Add maple syrup to taste.
- Add water until desired consistency is reached.
Adapted from Minimalist Baker.
- In a blender, combine all ingredients.
- Whirl until smooth.
Adapted from Sunset Magazine.
- 3 slices bacon
- 1 large leek
- 1/2 cup dry white wine
- 2 cups chicken stock
- 2 cups water
- 1 cup frozen corn
- 12 ounces red thin-skinned potatoes scrubbed and cut into 1/2-inch chunks
- 1/2 teaspoon salt
- 1/4 cup whipping cream
- 8 ounces Dungeness crab meat, cooked and shelled
- In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render.
- Add white part of leek, halved, rinsed, and thinly sliced; stir until limp.
- Add wine and boil until almost evaporated.
- Add chicken stock, water, corn, potatoes, and salt.
- Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
- Stir whipping cream into chowder.
- Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact.
Serve with cilantro purée.
Adapted from Sunset Magazine.
Coconut Rice Ingredients
- 3/4 cup white rice
- 1/2 teaspoon turmeric
- 1 teaspoon vegetable oil
- 1/4 teaspoon salt
- 3/4 cup water
- 1/3 cup coconut milk
Red Beans Ingredients
- 3/4 cup diced onions
- 2 teaspoon vegetable oil
- 1/4 teaspoon red pepper flakes or 1/2 small fresh chile pepper, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon allspice
- 1 (14.5-ounce) can of diced tomatoes
- 1 (15-ounce) can of red kidney beans, drained (black beans will work too)
- Chopped scallions and/or cilantro
Coconut Rice Instructions
- Rinse and drain the rice
- In a saucepan on medium heat, sauté the rice, turmeric, and salt in the vegetable oil for a minute or two, stirring constantly
- Add the water and coconut milk, bring to a boil, cover and reduce the heat to low
- Simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes
Red Beans Instructions
- While the rice is cooking, in a saucepan on medium heat, sauté the onions in the vegetable oil for 3 or 4 minutes
- Add the red pepper flakes, sprinkle lightly with salt, cover, and cook, stirring occasionally, until the onions are soft, for 5 to 8 minutes
- Add the thyme, allspice, tomatoes, and beans, co3ver, and simmer for 10 to 15 minutes, stirring occasionally
- Serve the red beans on a bed of the rice and top with scallions and/or cilantro
From: Moosewood Restaurant Simple Suppers / The Today Show.
- Bring 4L water to boil and add:
- 20 whole cloves
- 20 whole green cardamom pods (smashed)
- 20 whole black peppercorns
- 5 sticks of cinnamon
- 8 slices/coins of ginger (no need to peel)
- Simmer for 20 minutes – 1 hour.
- Add 2 teaspoons of Assam & steep for 2 minutes.
Adapted from The Secrets of Yoga & Yoga with Adriene.
- 1 tablespoon sesame oil
- 2 tablespoon soy sauce/tamari
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- In a small bowl, add dry ingredients and mix well.
- Add sesame oil, soy sauce and whisk until fully combined.
- In a shallow container, add diced or sliced tofu.
- Cover your tofu in marinade and refrigerate for at least 2 hours, or overnight.
- Preheat oven to 350F.
Line a baking sheet with parchment paper. Place tofu on it in an even layer and bake for 35-40 minutes, flipping once halfway through. Tofu is ready when crispy and golden on the outside.
From The Big Man’s World.
From Moosewood Restaurant Cooks at Home (pp. 355)
The Quick-Soaking Method
- Put beans in a pot and cover them with 2 inches of water.
- Place pot on high heat and bring water to boil.
- After beans have boiled uncovered for 2 minutes, cover the pot and remove from heat.
- Allow beans to sit for 1 hour (chickpeas will take a bit longer).
- Beans are ready to cook!
- Preheat oven to 350°F.
- Place picked-over, rinsed, soaked, and drained beans in oven-safe pot and cover with 2 inches of fresh water.
- Bake for 1 hour (chickpeas will take a bit longer).