Tag Archives: Vegetarian

A Netflix episode of Chef’s Table inspires this dish

Like many of the foodies in the universe, I love watching food shows, listening to food podcasts, buying and getting cookbooks from the library….you get the gist.

A few nights ago, I started watching Episode 1 from Season 3 of Chef’s Table on Netflix.  In this episode, Jeong Kwan, a Buddhist monk from South Korea, espouses the virtues of cooking as a soulful process and how vegan food made with the simplest of ingredients can transport you to a state of bliss.  I don’t know if it was her energy, the beauty of the temple grounds, her artistic way of transcending simple ingredients or her penchant for storytelling that had me glued.  But when she narrated how her father transformed from feeling sorry for her because she gave up eating meat into a content man after tasting her shiitake mushrooms cooked with sesame oil and soy sauce, I could not rush out fast enough to grab ingredients to create this in my kitchen.

While Jeong Kwan did not necessarily share a recipe, it was simple enough to try.  I took the shiitake mushrooms and cut little indentations into the caps like she did.  I proceeded to saute the mushrooms in sesame oil and soy sauce with just one modification, the addition of thinly sliced ginger.

The result was a melt in your mouth amalgamation of flavors, one that took minutes to create but whose taste made me want to savor every bite 🙂

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Ingredients:

2 four oz packets of shiitake mushrooms

2 tbsp soy sauce

2 tbsp dark sesame oil

One inch square of fresh ginger, thinly sliced

Salt – only if needed

How To:

Remove the stems from the mushrooms and cut two slits crosswise across the caps (see picture).  Gently wash and dry the mushrooms.  Heat the sesame oil and when it is warm, add the ginger and fry for a minute.  Add the mushrooms and toss gently in the oil taking care that the mushrooms don’t break.  Add the soy sauce and toss the mushrooms gently again, coating with the soy sauce and sesame oil.  Add salt only if needed.  Cook for two-three minutes and turn off the stove.

Serve warm or at room temperature.

If you’ve created a dish from an episode of Chef’s Table, we’d love to hear about your version!

PS.  I’d like to give a shout out to chef Eric Ripert, a follower of Buddhist principles, for bringing us the talent and wisdom of Jeong Kwan.

 

 

Spicy garlic naans – the keto way…..and no, I’m not kidding!

Indian breads are simply divine, especially steaming hot naans as they make their way from the oven to the table, waiting to be dribbled with butter and consumed with oodles of spicy vegetables.  But there is a caveat – they use a ton of flour which is not keto friendly at all.

Continuing in the spirit of one meal for all family members with a special adjustment for the hubby, I created these spicy, mini garlic naans.  They are totally yummy and pretty easy to turn out from prep to table.

Ingredients:

100 gms of fresh mozzarella cheese, broken into smaller pieces (you can also use shredded mozzarella cheese if that is easier)

50 gms almond flour

One tbsp finely chopped cilantro

Two cloves garlic, crushed

3 tiny slices of harbanero pepper (or chili pepper or any sweet pepper if you don’t like your food spicy)

Salt to taste

How To:

Preheat oven to 450 degrees fahrenheit.

Put the shredded or cut up pieces of mozzarella cheese in a microwave safe bowl and heat for 40 seconds or till mozzarella is melted (if a few bits remain, that’s okay).  Add the almond flour, cilantro, garlic, peppers and a wee bit of salt to taste and use your hands to quickly mix the ingredients into a soft dough (see picture below).  Set aside dough for 10 minutes.

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Divide the dough into five equally sized balls.

Spread a piece of parchment paper (cookie sheet size) on a cutting board, put a ball of dough on the paper, fold the parchment paper over the dough and gently roll it into a disc about 4.5 inches in diameter.  Gently lift the disc with a spatula and set it aside on a plate.  Repeat the process with the rest of the dough.

Now take the parchment paper you have just used and put it on a cookie tray.  Lay down the breads on the tray as shown below.

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Bake on the lower rack of the oven at 450 degrees farenheit for 5 minutes.  Gently turn each bread over with a spatula and cook for one additional minute.  Remove from tray and transfer to a plate immediately.

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Serve warm!

 

The ultimate comfort food, yogurt rice, reinvented the keto way!

As promised in my last post, I wanted to share a few recipes that I’ve concocted to enable my husband to share the same meals as the rest of the family with his plate being a keto sensible one.

One of our favorite comfort foods is yogurt rice.  Cooked rice is mixed with yogurt and topped with a wonderful combination of mustard seeds, red chillies, asafoetida, curry leaves and peanuts sautéed in oil.  This dish is the ultimate palate cooler on hot, sultry summer days.

This keto friendly version could easily take the place of a chilled salad on a warm day.  To make this version, I simply substituted broccoli rice for rice.  You can either make your own broccoli rice in the food processor or simply buy it in the produce section of the grocery store.  Cauliflower rice yields a similar taste and can be easily substituted for the broccoli rice.  And of course, if you don’t need the dish to be keto friendly, steamed basmati rice is a wonderful option.

Ingredients:

2.5 cups broccoli rice or cauliflower rice or one cup of cooked basmati rice

1/2 cup greek yogurt (can be full fat or non fat)

1 tbsp cooking oil (I used coconut oil)

1 tbsp mustard seeds

3 dry red chillies

.5 tsp asafoetida

4-5 curry leaves (optional)

4-5 chopped peanuts (optional)

Salt to taste

How To:

Put the broccoli or cauliflower rice in a microwave safe bowl, cover with paper towel and cook for four minutes.  Cool the rice for 10 minutes.  If you use cooked basmati rice, use rice that is warm not hot.

Add the yogurt to the rice and mix well.

Add salt as needed and mix well.

In a small saucepan, warm up a tbsp of oil and add the mustard seeds, red chillies, asafoetida, curry leaves and peanuts.  When the mustard seeds start popping, pour the mixture on the yogurt rice and mix well.

Enjoy!