Tag: vegan
Black Garlic Chili Oil Noodles
Black Garlic Chili Oil Noodles
So, what is black garlic? Black garlic is garlic that has been fermented; giving it a sweet flavor filled with umami. Mashed with chili flakes, oyster sauce, and soy sauce, then tossed with sautéed shallots and rice noodles, makes this vegan dish quick and easy; containing sweet, savory, salty, and spicy flavors.
Ingredients
- 12 oz rice noodles soaked in warm water
- 1 head black garlic peeled and mashed
- 1 1/2 tbsp gochugaru powder
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp vegetable oil
- 1 cup shallots chopped
- 4 green onions chopped
- sesame seeds for garnish
Instructions
- Soak the rice noodles in warm water for 1 hour. Drain.
- Mix together the black garlic, gochugaru, soy sauces, and oyster sauce.
- Heat up the cooking oil in a large sauté pan over medium heat. Sauté the shallots for 5 minutes.
- Add in the green onions and cook for a minute.
- Stir in the sauce. Cook for 1 minute.
- Add in the noodles and toss in the sauce. Cook for 3 minutes. Turn off the heat.
Roasted Brussel Sprouts
Roasted Brussel Sprouts
Brussel sprouts are one of my favorite vegetables. They tend to get hated on for a couple of reasons. One, people overcook them and the sprouts become mushy; and two, people buy frozen sprouts and not fresh. Fresh sprouts make all the difference. When choosing brussel sprouts, you want to purchase the smallest ones possible. They are the most tender. If large ones are your only option, I recommend slicing them in half so they’ll cook properly.
Ingredients
- 1 lb brussel sprouts sliced in half
- 2 tbsp olive oil
- 6 garlic cloves minced
- salt and pepper to taste
Instructions
- Toss the brussel sprouts in a bowl with the olive oil, garlic, salt, and pepper.
- Place the sprouts cut side down on a baking sheet lined in parchment paper. Place in a 400° preheated oven for 10-12 minutes.
- Take out of the oven and turn the sprouts cut side up. Roast for another 10-12 minutes.
Cold Pressed Blueberry Lemongrass Shrub
Cold Pressed Blueberry Lemongrass Shrub
The term “shrub” as a beverage can be traced back to the 15th century England as a medicinal cordial. Equal amounts of sugar, cider vinegar, and fruit of your choice are combined and used as an alternative to bitters in cocktails. Shrub faded out of popularity with the invention of the refrigerator, since it doesn’t require refrigeration. Shrub came back into popularity in 2011 in bars and restaurants as an aperitif. You can now find shrub sold in grocery stores and co-ops for a pretty penny. You can make shrub at home for a fraction of the price.I was recently introduced to shrub by my coworker Steve who happens to make his own. He mixed together a rhubarb shrub with tonic water and ice at one of our team meetings. I really enjoyed it; so much that I had to make some at home. To me, it was very similar to kombucha; having the same type of probiotic effects from the cider vinegar. The shrub is good for up to a year, but does mellow out in flavor over time.
Equipment
- Mason jar
- fine strainer
Ingredients
Blueberry Lemongrass Shrub
- 1 cup sugar
- 1 cup blueberries
- 3 stalks lemongrass
- 1 cup apple cider vinegar or red wine vinegar
Shrub Drink
- 3 tbsp shrub
- 8 oz tonic water
- ice cubes
Instructions
- Mash the blueberries and lemongrass with the sugar in a bowl.
- Cover in plastic wrap and place in the refrigerator for 24 hours.
- Place the blueberry/lemongrass syrup in a fine strainer over a bowl. Mash until all of the liquid is pushed through.
- Pour the cider vinegar through the strained blueberry mash.
- Place the shrub in a mason jar in the refrigerator. Allow to sit for a week; shaking everyday until the sugar had dissolved.
