Tag Archives: gluten-free

Summer Squash Pancake with Dill Yogurt Sauce (Gluten-free)

Recipe VERY scientifically experimented from: various zucchini fritter recipes 

squash fritters

Have you seen a dead cactus?  I have, because I managed to kill one before. And it’s truly one of the saddest sights you would ever see. It was given to me as a souvenir from my co-worker’s Santa Fe vacation – The entire office was horrified and dismayed when they discovered a brown shriveled shell looping over a tiny Mexican clay pot on my desk months after. I was immediately declared to have “toxic black thumb”, never to care for any living things EVER.

squashesThe fact that I now live with 3 dogs and grow vegetables is not because I am sufficiently rehabilitated, but because animals let me know when they need to be fed, and also I have, over the course of years, haphazardly yet continuously developed a catalog of plants that can survive my gardening skills (or the lack of).

Squashes definitely make the cut in my short list, and every year I plant at least a couple of different kinds – This year I settled with yellow crookneck and pale green pattypan types.  They did not disappoint, and in my opinion, now deserve to be made into something spectacular – Like these yummy fritters.

Of course they are hardly my innovation but rather traditional and popular Mediterranean snack. But I did tinker with various recipes to find the balance that would strike a sweet spot for me every time. Continue reading

Vegan Chocolate Cupcake with Tofu Green Tea Frosting (also for non-vegans who are in urgent need of cupcakes but out of eggs)

Cupcake recipe slightly modified from: Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule (Isa Chandra Moskowitz), I found the recipe online but would definitely consider buying the book.

Frosting recipe adapted from: http://cookpad.com

vegan chocolate cupcake

OH MY GOD, I’M SO STRESSED OUT. I NEED TO EAT A CAKE, LIKE, RIGHT NOW.

It was 11PM and I was at home hunching over my laptop, stumbling through never-ending to-do list for the projects that had to be wrapped up before holidays, which at this point was very quickly becoming to look less and less likely.

Everybody knows a cake is a perfectly logical solution to mitigate the possibility of nervous breakdown under such crisis, and clearly it would be even more effective with chocolate.  So, naturally, I decided to bake chocolate cupcake, although it did pose some logistical issues in this particular situation including the fact that I’m not a very good baker nor have I ever even tried to become one, as well as that I was all out of eggs.

However, neither of these was going to stop me – 2 hours later, I was in the kitchen inhaling the most moist, fluffiest and richest cupcakes I ever baked. Once again I proved to myself it is when I do something I’m totally NOT supposed to be doing that I demonstrate remarkable concentration and skills.

Or possibly, this recipe is just really, really amazing. Continue reading

Tempeh and Eggplant Ragu with Quinoa

Recipe trying to imitate: Eggplant Ragu from Granville Cafe

Eggplant Ragu

Upon hearing a phrase “fermented soy beans,” we Japanese are probably the only people who would go “Mmmmm…. Now THAT sounds delicious” and even truely mean it.  But why not?  They have given us critical foundation for traditional Japanese flavors that we simply should not live without – Soy sauce is made of fermented soy beans, for instance, and so is miso.  And let’s not forget that dreaded but addictive natto.  Mmmmmm.

So as you can imagine, I think quite highly of fermented soy beans and believe anything that comes from them, even if it is originated outside of Japan like tempeh, cannot be not awesome.  But all these make it kind of ironic that my favorite tempeh recipe couldn’t be farther away from any Asian flavor.  Continue reading