Recipes

Contents

Sauce

Hot and Sour Chile Sauce

  • makes: ½ cup (120ml)

Ingredients:

  • ¼ cup of Chile oil
  • 15 ml roasted sesame oil
  • 45 ml Chinkiang vinegar
  • 30 ml soy sauce
  • 12g sugar
  • 8g garlic, minced
  • 8g toasted sesame seeds
  1. Combine all ingredients until the sugar is dissolved.
  2. Can be stored in the fridge for up to 2 weeks in a sealed container.

Source:

  • J. Kenji López-Alt. The Wok. W. W. Norton & Company, New York, first edition, 2022. ISBN 978-0-393-54121-2. [BibTeX]
    × 
    @book{j_kenji_lopez-alt_wok_2022,
        author = "{J. Kenji López-Alt}",
        address = "New York",
        edition = "First",
        title = "The {Wok}",
        copyright = "Copyright 2022 by J. Kenji López-Alt",
        isbn = "978-0-393-54121-2",
        language = "eng",
        publisher = "W. W. Norton \\& Company",
        year = "2022"
    }

Side

Cabbage and Tofu Skin Salad

  • serves: 4 as side

Ingredients for dressing:

  • 2 cloves of garlic, minced
  • 1 small green onion, small rings
  • 2 Thai bird's eye chiles, sliced
  • 5g of oyster sauce
  • 12g of light soy sauce
  • 3g of toasted sesame oil
  • 1g of Chinkiang vinegar
  • ½ tsp of vegetable bouillon powder

Ingredients for salad:

  • ½ the package of tofu sheets (est)
  • 200g of cabbage (est)

Instructions:

  1. Finely chop the garlic, green onion, and chiles and place into a big salad bowl.
  2. Add the oyster sauce, light soy sauce, sesame oil, vinegar, and bouillon powder. Mix well until combined.
  3. Roll up the tofu sheets and slice them into strands, no wider than linguine pasta. Add them to the salad bowl and mix with the sauce to coat.
  4. Slice cabbage into fine strips, rinse, then add to the bowl and mix well.

Source:

Roasted Cauliflower

  • serves: 4 as a side

Ingredients:

  • 1 head cauliflower, stems and florets, small pieces
  • 2 cloves garlic, unpeeled
  • 1 tbsp butter, melted
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400 °F.
  2. Cut the cauliflower and arrange flat in a large roasting pan with the garlic cloves.
  3. Melt the butter. Drizzle onto the veggies and add the paprika, cayenne, and generous amounts of salt and pepper. Toss to coat well.
  4. Bake until the cauliflower can pierce easily with a fork and the florets begin to brown, ~45 minutes. Bake for 1 hour for extra crispiness.
  5. To serve, squeeze out the garlic from the baked peels and discard the peels.

Source:

  • Leanne Brown. Good and Cheap. Workman Publishing, New York, June 2015. ISBN 978-0-7611-8499-7. [BibTeX]
    × 
    @book{brown_good_2015,
        author = "Brown, Leanne",
        address = "New York",
        title = "Good and {Cheap}",
        copyright = "Copyright 2015 by Leanne Brown",
        isbn = "978-0-7611-8499-7",
        language = "eng",
        publisher = "Workman Publishing",
        month = "June",
        year = "2015"
    }

Main

Red Lentil and Tofu Stew

  • serves: 2

Ingredients:

  • 1 block of tofu
  • 100g string peas
  • 300g butternut squash
  • 1 green pepper
  • 15ml apple cider vinegar
  • 200g red lentils
  • 30ml vegetable demi-glace
  • 2 naan
  • 15ml minced garlic
  • 9g Berbere spices
    • Paprika
    • Salt
    • Cumin
    • Fenugreek
    • Cardamom
    • Black pepper
    • Allspice
    • Turmeric
    • Coriander
    • Cinnamon
    • Cloves
    • Ajwain

Instructions:

  1. Preheat the oven to 450 °F.
  2. Halve the string peas crosswise. Medium dice the green pepper. Dice squash. Cube tofu then dry.
  3. Fry tofu cubes in a large pan with a drizzle of oil. 2-3 minutes per side until golden. Reserve on a plate.
  4. Heat oil to medium-high in a pot. Add garlic, lentils, string peas, squash, green pepper, and spices. Sauté, 1-2 min, until fragrant.
  5. Add the vinegar, demi-glace, and 3 cups of water. Bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, 12-16 min., until most of the liquid has been absorbed and the lentils have softened.
  6. Toast the naan directly on an oven rack, 2-3 min., until warmed through. Cut into quarters.
  7. Add salt, pepper, and tofu to the pot. Stir well.

Source:

  • GoodFood 480 SB1

Dessert

Banana Chocolate Chip Cookies

  • serves: 16 cookies

Ingredients:

  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ⅔ cup banana purée (2 ripe bananas, mashed or blended)
  • ⅓ cup olive oil
  • 1 tsp vanilla extract
  • 1 cup of semi-sweet chocolate chips

Instructions:

  1. Heat oven to 350 °F.
  2. Dry Mix: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Wet Mix: In a large bowl, mix the sugar, brown sugar, banana purée, oil, and vanilla.
  4. Mix the Dry into the Wet mix and stir until almost all the dry spots are gone.
  5. Fold in the chocolate chips. Optional (refrigerate, covered for 30 minutes to 2 days)
  6. Scoop golf-ball sized dough-balls onto the baking sheet, flatten with a spoon.
  7. Bake until the bottoms are nice and golden, 12-15 minutes.
  8. Let cool for at least 10 minutes.

Source:

  • Thug Kitchen. Thug Kitchen 101. Collins, Toronto, 1st canadian edition, 2016. ISBN 978-1-4434-4565-8. [BibTeX]
    × 
    @book{thug_kitchen_thug_2016,
        author = "{Thug Kitchen}",
        address = "Toronto",
        edition = "1st Canadian",
        title = "Thug {Kitchen} 101",
        copyright = "Copyright 2016 by Thug Kitchen LLC.",
        isbn = "978-1-4434-4565-8",
        language = "eng",
        publisher = "Collins",
        year = "2016"
    }

Chocolate Mousse

  • serves: 4-6
  • calories: 425 cal

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • ½ cup whipping cream
  • ⅔ cup chilled whipping cream
  • 1 tbsp powdered sugar
  • ¼ tsp vanilla extract

Instructions:

1. In a large bowl, heat the chocolate chips and the half cup of whipping cream in the microwave in 20 second increments. Stir well between increments. Ensure the mixture is combined and smooth.

  1. Set aside and cool until room temperature, stirring occasionally.

3. In another bowl, beat the ⅔ cup of cream with the sugar and vanilla until stiff peaks, (optionally adding a few spoonfuls of cocoa powder to the mix), then refrigerate while the chocolate cools.

  1. Using a spatula, fold the whipped cream into the chocolate and chill for at least 2 hours.

Source: