Tag Archives: shallots

Boil the Sea

Egg Foo Young

Egg Foo Young

When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV.  As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all.   So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense.  Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option.  I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help.  Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food.  From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of.   I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.

Boil the Sea

Serves: Yields 4 Egg Foo Young patties

Serves 2-3


4 eggs

1/2 tbsp rice vinegar

1 tsp soy sauce

3 green onions, chopped (including greens)

2 shallots, chopped

1/4 inch piece of ginger, shredded

1/2 cup mushrooms, chopped

1/2 cup broccoli, chopped

salt and pepper

vegetable oil


  1. Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
  2. Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
  3. Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
  4. Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1

As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish.   At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon.  Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner.  Nothing like a quick and versatile meal 🙂

As Fast as You Can

Aloo Baingan (or Spicy Potatoes with Eggplant)

Aloo Baingan

Over the past week I’ve been reminded of the deep and undying love I have for my slow cooker.  While it’s getting on in age, it’s dependable and loyal – constantly serving up delicious dishes with very little effort.  This past year I received a new book just for this technological wonder “The Indian Slow Cooker“, and boy was I ever thrilled.   I’ve made a few recipes directly from the book in the short time I’ve had it, and have already started adjusting dishes in order to better fit my family.  Today’s recipe falls in to that second category, as the original dish required adjusting flavors halfway thru the cooking time – which (for me) negates the purpose of a slow cooker.  When I use a slow cooker, I want to toss things in and forget about them until it’s time to eat.  Maybe some slight adjustments at the end, adding cheese or breadcrumbs or similar topping, but mostly just want to be done with it as fast as possible.

Aloo Baingan

Serves: Serves 4-5


3 shallots, diced

3 garlic cloves, diced

1 tbsp garam masala

1/4 tsp cumin seeds

1/2 tsp tumeric powder

1/2 inch fresh ginger, minced

2 tbsp salt

3 thai chilies, minced

3 tbsp vegetable stock

1 large American Eggplant (or 2 medium Ichiban eggplant), roll cut and then halved

1 lb butter potatoes, quartered (around 3 medium sized potatoes)

1 red onion, chopped


  1. Place all ingredients in slow cooker on low for 6 1/2 hours.
  2. Turn heat to high and cook for a final 30 minutes to insure potatoes are cooked all the way thru.
  3. Serve over brown rice and Enjoy!

This dish has a bit of a kick to it, but can be cooled down by dropping out the chilies or adding some plain yogurt to take the edge off.  We both enjoyed ours as is, serving over top of some brown rice.  One of these days I’m going to figure out how to make naan and then I’ll be all ready for a real Indian dinner.

Too Cold

Thai Coconut Curry

Thai Yellow Curry

As part of my New Year’s pledge I’m trying to participate in all of the challenges on /52weeksofcooking – which means I have to actually finish the ones from 2013.  Luckily I’m only two behind, and I’ve already figured out two of the ones for 2014 so I’m not horribly behind…or something like that!  First up is from week 51: Thai!  I’m a HUGE fan of Thai food and rarely get to enjoy it because of Joe’s peanut allergy (tho I’m rather certain he’s worth it).  I debated making drunken noodles, but wasn’t able to find the right type of rice noodles so I decided to go with a simple yellow curry.   I found a great recipe for a homemade yellow curry powder, tweaked it as needed to get the right spice level, and went to work.

Yellow Curry Powder


1 tbsp ground turmeric

3 bay leaves

3 tbsp ground coriander

2 tbsp ground cumin

2 tsp fresh ginger, minced

1 tsp ground white pepper

2 tsp cayenne powder

1/4 tsp ground cloves


  1. Heat a small saute pan over medium heat and add the spices. Stir continuously for three minutes then remove everything to a small bowl. Allow to cool to room temperature then use!

Too Cold

Serves 4-5


1 tbsp vegetable oil

2 tbsp yellow curry powder

3 garlic cloves

3 shallots, diced

2 Japanese Eggplant, roll-cut

1/2 lb sugar peas

1 1/2 cups broccoli, roughly cut

1 14.5 oz can light coconut milk


  1. Heat vegetable oil in wok then add the shallots and garlic, cooking for five minutes before adding the curry powder. Stir well for 2 minutes, until shallots start to turn golden.
  2. Add the eggplant and cook for 7-10 minutes, eggplant will start to turn light purple/brown and become soft. Add the sugar peas along with the broccoli and cook for an additional 5 minutes, stirring to prevent sticking.
  3. Pour in the coconut milk, then bring mixture to a low simmer. Cover and continue simmering for 15 minutes. Adjust seasonings as needed then serve over rice or rice noodles and Enjoy!

This dish came together incredibly fast, and making the curry powder from scratch added a new level.  I’ve always used store brand curry powder, and occasionally curry paste when I can find some that is fish sauce/shrimp paste free.  Was also pleasantly surprised that making it myself wasn’t as bad as I thought.

Couldn’t Escape

Aloo Matar

Aloo Matar

Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on.   Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey.  Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas.  While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.

Couldn’t Escape

Serves 4-5


1 tbsp vegetable oil

1 tsp cumin seeds

1 bay leaf

1/2 tsp tumeric

1 tsp coriander

1 tsp amchoor powder (dried mango powder)

1 tsp ginger, diced

3 cloves garlic, diced

4 shallots, diced

2 roma tomatoes, quartered

4 butter potatoes, peeled and quartered

2 cups frozen peas

1/4 cup water (or vegetable stock)

1 tbsp garam masala

1 tsp cayenne powder


  1. Heat the vegetable oil in a deep saute pan or sauce pan, add the cumin and cook for 30 seconds before adding the remaining spices along with the ginger, garlic, and shallots. Cook for 5-7 minutes, the shallots should be lightly golden.
  2. Add the tomatoes, potatoes, peas, and water. Bring to a strong simmer before turning heat to low and covering. Cook for 15 minutes, stirring occasionally to prevent sticking and help the tomatoes break down.
  3. Remove lid and add the garam masala along with the cayenne powder. Turn heat back up to medium and cook the sauce down, stirring frequently to fully mix all the flavors for about 7 minutes.
  4. Serve and enjoy!

This dish can also be easily adapted for the slow cooker with just a bit of precooking.  After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours.  I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options.  Next post should be made stateside – can’t wait to be home again!!!!

Just Bent

Vegan Sushi

Vegan Sushi | Two Ways

When one is a vegetarian blogger seafood challenges require thinking a little outside the box.  After all what most people picture when they hear seafood is NOT vegetarian and while at one point I did include those recipes I don’t really make that anymore.   So with /r/52weeksofcooking’s seafood challenge I really had two options: fake seafood or using a sea-based vegetable.  I debated recreating Richard Blais’s banana scallops but while those are really outside the box they aren’t exactly challenging so I decided to keep looking.   Then while reading a Washington Post article I saw a recipe for vegan sushi and instantly latched on to giving sushi a try.   I liked the idea of using mushrooms for one of the fillings, which is what WP had listed, but switching the suggested citrus soy sauce for a sesame ginger sauce.  For the other filling I decided to use sweet potatoes, which are right there with eggplant on my must have in kitchen at all times list.  I decided to make a garlic ginger soy sauce for the sweet potatoes which resulted in a very crowded stove top.

Mushrooms with Sesame Ginger Sauce


1 tbsp vegetable oil

1/2 lb shitake mushrooms

1 tsp ginger, shredded

1/2 tbsp sesame sauce

1/2 tsp sesame seeds


  1. Cut the mushrooms into matchstick size pieces. Set aside.
  2. Heat the oil over medium-high heat in a shallow saute pan. Add the ginger and cook for 2 minutes allowing it to slightly brown. Add the mushrooms then turn the heat down. Cook for 5-7 minutes stirring occasionally to prevent sticking/burning. Add the sesame sauce, stir well and cook for a final 2 minutes. Toss with the sesame seeds and set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!

Garlic Ginger Sweet Potatoes


1 tbsp vegetable oil

4 cloves garlic, minced

2 shallots, diced

1 tsp garlic, shredded

1 lb sweet potatoes, peeled and cut in to matchsticks

1/2 tbsp soy sauce


  1. Heat the vegetable oil in a large saute pan over medium high heat. Add the garlic, shallots, and ginger and cook for 3 minutes, allowing everything to turn slightly golden. Add the sweet potatoes then cover and cook for 5-7 minutes stirring once to prevent burning but allowing the sweet potatoes to get a slight crust on them. Stir in the soy sauce then cover and turn heat to low.
  2. Cook for a final 3 minutes then set aside to slightly cool.
  3. Roll the sushi (see link below recipes) and enjoy!

I did cheat a little in using Alton Brown’s sushi rice recipe, figuring I had enough work figuring out the right sauce to vegetable ratio.  For rolling the sushi I watched a few videos to get the idea and used plastic wrap to make up for my lack of a mat. I served the sushi with some siracha sauce since fresh wasabi is not an easy to locate ingredient at my local market, and also skipped the soy sauce.  I was surprised in how easy these were to roll, even without a bamboo mat!