go eat a food

baked onion rings

January 2, 2013

by eatafood

it would seem that you can bake perfectly delicious baked onion rings! delicious onion rings, no deep-fry danger. in fact, you will realize it is TOO EASY and start making onion rings to eat in bed at midnight.

ONIONS

2 big onions

BATTER

1 tbsp flour

1/3 c. almond milk

1 1/2 tsp egg replacer and 2 tsp water

COATING

3/4 c. bread crumbs

1/8 c. nutritional yeast

spices you want: chili, dried garlic, paprika, dried herbs

a few generous shakes of salt

prep a large baking sheet (or two) with parchment paper and spray with oil.

peel onions and cut into 1/4 – 1/2 inch rings. mix together batter in a bowl and coating in a shallow dish. dredge onion slices in batter then coat in breadcrumb mixture and place on baking sheet. bake at 425 for 15-20 minutes, flipping them once.

delicata squash, sweet potato, carrot soup

December 24, 2012

by eatafood

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carrot / potato / soup / soups / squash

so it snowed, so i made some soup.

it was delicious. check out our snowy yard! aw!

THE SOUP

1 red onion, diced

2 small sweet potatoes, diced

2 carrots, chopped

1 delicata squash, peeled, seeded and chopped

1 small granny smith apple, peeled, cored and chopped

6 cloves garlic, minced

2 bay leaves

2 c. broth

2 sprigs rosemary

1/2 can coconut milk

1/4 c. nutritional yeast

1 tbsp balsamic vinegar

salt to taste

lots of black pepper

saute onions in olive oil in a big soup pot. then add sweet potato, cook for a few minutes. add carrot, squash and apples. cook for another few minutes. add hot broth and rosemary. bring to a boil, then simmer until vegetables are soft (2o minutes). take out bay leaves and rosemary stems. puree soup and then return to pot. add everything else and serve.

if you want a thinner soup, use unsweetened almond milk to thin it to whatever consistency you desire.

pot stickers with bok choy, tofu, spinach and cauliflower

December 21, 2012

by eatafood

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appetizer / cauliflower / greens / meals / snacks / tofu

when you have the most leftover bok choy, and you don’t want to make another stir-fry, make pot stickers! i know that cauliflower seems like a weird thing to put in this, but it worked.

DOUGH

1 c flour (and more for dusting and rolling out)

1/2 c. hot water

mix water slowly into the flour. once it’s mixed, knead dough until smooth (5 minutes). let rest in a bowl, covered with a damp towel. let sit while you prep the filling.

FILLING

6-8 baby bok choy, ends cut discarded and chopped fine

1/2 red onion, diced fine OR 3 scallions, sliced thin

1/4 head of cauliflower, chopped fine

1/2 block firm or pressed tofu, diced small

thumb sized piece of ginger, peeled and grated

6 cloves garlic, minced

handful of spinach, chopped fine

1 heaped tsp chili paste

1 tsp sesame oil

1 tsp soy sauce

sauté onion, then add tofu and brown. add remaining vegetables and cook until greens have wilted. remove from heat and mix with chili paste, sesame oil and soy sauce.

once it’s all ready, knead the dough again for a few minutes. divide it into about 15 balls. roll out each ball into a flat disk, thin but sturdy. put your filling in the middle and seal edges, bringing both edges to the top. you can use a bit of water to make them stick. pinch edges into a tight ruffle across the top of the dumpling.

steam or fry them.

you can make a dipping sauce out of: soy sauce, rice vinegar, grated ginger, grated garlic a few drops of sesame paste and a bit of chili paste.

latkes

December 20, 2012

by eatafood

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meals / potato / snacks

here is 1/3 of the jewish food i promised! why? because apparently matzo/matzo meal are NOT readily available in east van. who knew? i just figured there was always a kosher half shelf in the “ethnic foods” aisle everywhere.

but i will make it all one day soon. until then, latkes (picture below with not-at-all-matzo-ball soup).

POTATO LATKES

to make about a dozen

2 medium sized potatoes

1 onion (i like red)

a generous pinch of salt and tons of pepper

3 cloves garlic, minced

1/4 c. flour

1/4 c. nutritional yeast

oil oil oil

this is an easy vegan recipe because we never made it with eggs anyhow in my house. vegan latkes 4evs.

ok so first of all, grate your potatoes. if you have a food processor with a grater blade it will save you some effort/times. if you wanna work on your triceps then get out the box grater. then put the grated potatoes in a strainer in a bowl of cold water. change the water several times until it’s clear. then squeeze out all the water out. this is the most important part of tasty latkes. squeeze that water out. if you have a cheesecloth that is best, otherwise i just take fistfulls of potato and squeeze as tight as i can over and over again.

then, if you are using a food processor, grate your onion too. if not then dice is as fine as you can (or grate it, but you will cry. i cried so hard).

mix it all! if it’s not sticking you can throw in a dribble of almond milk. then get a pan very hot with oil. make little patties in your hand, then fry the patties in hot oil and squash em down with a spatula. once they are golden, flip and cook on the other side until it’s golden too. you may (will) need more oil as you go along.

blot them if you want because they will be sooo oily (which is the point, but yknow).

all done!

post-hanukkah hanukkah dinner

December 18, 2012

by eatafood

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news

it’s happening tonight! my mum didn’t do a dinner this year, and i didn’t have time until today, and i can’t go without these treats.
mostly it’s just an excuse for me to make a bunch of jewish food, some hanukkah related, some not so much.

get ready for recipes for latkes, matzah ball soup and kugel.