Set meals at Lotus veg restaurant

I treated my mum to a meal for her birthday a few days ago. It was raining heavily so we decide to go to Lotus Vegetarian Restaurant. This time round we tried their set meals. The Waitress recommended the fried penang kway teow, fried taiwan mee, gravy taiwan mee, and taiwan mee sua. We took the former two. We also had the yam delicacies (dim sum).

With yam paste on the inside… this delicacy was indeed delicately fried on the outside and delicious on the whole! It was gone with one mouthful

Fried taiwan mee… oily and taste rather average, but my mum said it was good.

This was the memorable fried penang kway teow…. it really had a taste of Malaysia! Every mouthful brings back memories of the late night suppers I had in Malaysia in the past. No other “vegetarian penang fried kway teow” has ever manage this feat. They even had crispy mock lard in it, but thankfully, it doesn’t taste of curelty. The only not so good thing about this dish is that it’s very oily.

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Rhubarb Galore!

We have a massive pile of rhubarb growing in our backyard. Kyle picked a pile and I made my annual summery Strawberry Rhubarb Pie, Rhubarb Crisp and Rhubarb Cobbler. But I was left with about a cup of chopped rhubarb – the perfect amount to make Upside-Down Rhubarb Cake from Meredith McCarty’s Sweet and Natural cookbook. It’s very caramel-like since the upside-down topping has brown rice syrup, which I actually use now! For years I’ve had BRS stashed in my pantry and I always tended to sub maple syrup for it after having tasted some disgusting Rice Dream frozen dessert. Thank goodness for Isa, as her recipes encouraged me to try rice syrup products again and I’m so glad! Anyways, back to the recipe – good, a little flatter than I expected, but tasty.

Speaking of flat, I used same said rhubarb to make muffins. I used this recipe, but made it two ways. First, I used clabbered soymilk instead of the soy sour cream, producing a rather soggy muffin. Delicious, but very crumbly and sticky. The second time, I actually followed the recipe…a first for me! The muffin was much drier this time, which leads me to believe, according to the Goldilocks legend, that the next time I make this recipe (with a few modifications), it will be perfect!

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Lemon Juice Day

Lemon Juice Day E-Cards

Did you know that 29th August is Lemon Juice Day ? Lemon juice is healthy and nutritious with many, many uses. It has excellent amounts of vitamin C, citric acid and flavonoids, good amounts of folate and dietary fiber, and to a lesser degree the B vitamins, magnesium and phosphorus.

The vitamin C and flavornoids in lemon juice make it an excellent antioxidant, antibacterial and antiviral. Drinking the juice regularly builds up the immune system, increasing resistance to infection and fighting free radicals, improving circulation, strengthening the blood vessel walls, preventing atherosclerosis and varicose veins, helps reduce some of the symptoms of arthritis, guards against degenerative eye disease, damage caused by aging and lowers histamines in the body.

Potassium, an electrolyte, is one of the main blood minerals and is involved in nerve function, muscle control and blood pressure. Drinking lemon juice with it’s high potassium will helps maintain the required levels. It is depleted with exercise and that is why athletes are often seen with a lemon which they squeeze for juice to drink from a hole in the top. The phosphorus in lemon juice aids in digestion of proteins like dried beans. The stomach is also assisted by the juice as it has an alkaline effect in the body and prevents heartburn and stomach acid naturally. The folate is very necessary during pregnancy to prevent birth defects and a few spoons of lemon juice in a glass of water will help with morning sickness

The citric acid, which gives lemons their sourness, has helped seamen ward off scurvy for hundreds of years, aids in slowing down the oxidation in apples, bananas and avocados, preventing them from turning brown and removes stains and odors from hands. It also helps beauty wise as it has a bleaching effect and is used to lighten freckles, age spots, black areas under the eyes and also to lighten hair. It is wonderful natural astringent.

When purchasing lemons for juicing, pick the ones with thin skins and heavy in weight for their size, as they will have the most juice. Always buy organic lemons which are fully yellow with no green coloring as they will be ripe and not too sour. Be careful not to buy overripe lemons which are wrinkled with soft patches. They can be stored at room temperature, out of bright light, for up to a week. When squeezing roll them on the counter to soften and so get more juice. Five to six lemons will give around one cup of juice. If there is too much juice to use that day it can be frozen in ice trays for later use. A cupful is +/- 60 calories.

Lemon juice can be added to salad dressings, smoothies, tea, sweet and savory dishes, and made into marmalade. Have a happy Lemon Juice Day !

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When fate hands you a lemon, make lemonade
Dale Carnegie

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Raw Lemonade
From the Karen Knowler’s Raw Food Coach Newsletter
A refreshing drink that will keep for hours and give you a pep talk from the inside out!

2 organic lemons
2 cups / 500 ml pure water
3-5 tbsps agave syrup
ice cubes (optional)

Juice the lemons using a normal juicer, or hand held citrus press. You can juice with or without the peel still on (I made mine with the peel juiced as well as the flesh, but you need to go easy on the peel as in excess can make you feel a bit queasy ~ Karen). Pour 2 cups / 500 ml of water into your blender jug and add the lemon juice and 3 tbsps of agave syrup. Blend on full until well mixed. Taste test. Add more agave as desired. Add ice cubes if desired and blend again. Pour into a tall glass and serve with a straw for a great breakfast drink or hot day refreshment. This makes enough for 2-4 people depending on glass size. Feel free to add apples for a sweeter twist on this tangy drink.

Herbin’ Ranch Dip
From Kristen’s Raw Newsletter
This is the one of the most nutritious, delicious ways to have ranch dip, but without guilt. I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens ~ Kristen.

1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 tbsp extra virgin coconut oil
3 tbsps fresh lemon juice
1 clove garlic
1 tsp onion powder
1 tsp sea salt
1/2 tsp tarragon
1/8 tsp white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed

Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container (mason jar works great) in the refrigerator. This dip also freezes well. Yield 1 1/2 cups. To make this as a dressing, simply add more water until you reach the desired consistency.

Raw Carrot Pate’
From Loloville Raw Food Recipes

5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tbsps lemon juice
Celtic salt to taste
ground kelp

Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.

Tabbouleh Primavera
From the Vegetarian Times Newsletter

1 head Boston lettuce, leaves separated
1 tsp freshly ground black pepper
1 cup bulgur wheat
1 lb/450g/2 cups thin asparagus, trimmed & cut into 1/2″/1cm pieces
1 medium red bell pepper, finely diced (1 cup)
5 tbsps olive oil
4 oz/110g crunchy sprouts, mixed bean sprouts or radish sprouts
4 scallions, thinly sliced
2 medium carrots, shredded (1 cup)
2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley
3 to 4 tbsps fresh lemon juice
2 tbsps chopped fresh mint (optional)
1 tsp salt

In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves. 8 Servings

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Seitan Asada, and Wheat Flour Tortillas

My computer has apparently died. Last week, I installed the new microsoft update and firefox 3.0, one of which, I guess caused my firewall to disengage, which let in a virus, which killed my comp. Thankfully, JD’s computer is across the room, and I can use it, although I can’t access many of my recipes, pictures, movies, and music.

I promised to post about the seitan asada tacos and homemade flour tortillas, so here they are.

Carne asada was traditionally made with the cheap, tough cuts of meat, which were marinated in a citrus or vinegar based sauce or rubbed with spices, and then grilled or roasted to produced an easier to chew and more flavorful, dish. When I was growing up, my dad would buy carna asada tacos from roadside taco stands and taquierias, which consisted of carne asada served in a small tortilla with a wedge of lime, a sprinkle of fresh cilantro, occassionally grilled onions or scallions, and your choice of salsa.

I don’t really measure ingredients for my seitan asada, so this is a broad recipe.

Seitan Asada Tacos
by Christina Terriquez

1 batch of Quick and Easy Seitan, homemade seitan, storebought seitan, or beef-style strips like Morningstar Farms Veggie Steak Meal Starters
cold-pressed unrefined safflower oil
garlic powder
onion powder, optional
chipotle powder
Mexican oregano, optional
sea salt
6-10 tortillas
1 medium onion, sliced into thin half moons
cilantro
lime wedges
salsa

Directions
If using seitan, cut seitan into thin strips, approximately 1/4″x 1/4″ and 2″ in length.

In a cast iron skillet, heat a small amount of oil. Add seitan strips, 1 tsp. garlic powder, 1/2 tsp onion powder, a shake of chipotle powder, and a shake of oregano. Sauté for a few minutes, and taste. Season with spices and salt to your tastes and sauté for a few more minutes. Remove seitan from pan, but do not wash pan.

Heat the same skillet over medium high, with fond and bits of seitan intact. Add onion and two pinches of salt. Allow onion to brown before turning, and cook about 2-3 minutes on each side. Alternately, sauté onions until translucent or grill.

Heat tortillas in a clean, dry skillet.

To serve, place about 2-3 tablespoons of seitan in each tortilla, garnish with a few pieces of onion, and a sprig or two of cilantro. Plate with a lime wedge and salsa.

Variations
-Steam tortillas.

-Add lettuce, and tomatoes.

-Add avocados.

-Add Quick-Pickled Pepper Onions instead of cooked onions.

And since almost everything is better when it’s homemade, why not try your hand at making tortillas from scratch? They’re much easier than they seem, and don’t require special equipment, although the resting time is mandatory.

Flour Tortillas

2 cups wheat flour (white, whole or a combination)
1/2 teaspoon sea salt
1/4 cup cold pressed unrefined safflower oil
1/2-3/4 cup water

Directions
In a medium bowl, sift dry ingredients. Add oil and mix well. Add 1/2 cup water slowly and knead until dough is soft and consistent in texture, adding more water if needed.

Cover dough and let it rest for 30 minutes.

Divide the dough into 8 equal balls. Flatten balls intos discs and let rest 30 more minutes.

Roll each disc into a 7–8 inch tortilla, but do NOT stack. Heat griddle or large cast iron skillet. Heat tortillas, separately, about 45 seconds on each side. They should puff up with air, turn opaque, and become speckled with brown.

Wrap in a dry towel to keep warm.

Both recipes are pretty simple. They are tasty together, but that’s an awful lot of flour, so I would serve corn tortillas with the seitan asada, and use the flour tortillas for something else. Sorry about the lack of pictures, I can’t access the stuff on my computer, so back logged photos might be lost, but I CAN upload directly to JD’s computer, so I’ll still be able to post new photos.

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Sesame Dressing

Zomg hrksjfkdsjfdkdhhd drrooooooooooool

1/2 C Mayonnaise (Vegan Ronin recipe!)
2 Tbsp sesame oil
1 Tbsp golden sesame seeds

Put them all together and stir!
Refrigerate and store in an airtight container.

Oh man this is SO GOOD on salads. Boring lame salads no more!

Ronin’s fav: lettuce, tomato, onion, avocado, sesame dressing and garlic/rosemary croûtons.

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Vegan Mayonnaise

This was created as sort of a mish-mash of various recipes and suggestions.
It is OMNI-APPROVED. Two weeks later, Omni-monkey is still impressed by its flavor.

1 tub of soft or silken tofu
1 Tbsp lemon juice
2 Tbsp apple cider vinegar
1 Tbsp sugar
1/2 tsp salt
1/2 tsp mustard

1/4 C oil (vegetable, canola, your pick)

1. In a food processor or blender, mix everything BUT the oil until nice and smooth.

2. Turn processor/blender ON. Through the opening at the top of most processors/blenders, SLOWLY drizzle the oil in a small stream.
*This lets the fats emulsify together to bind & thicken*

3. After you have finished pouring all the oil, CONTINUE letting it blend for another minute.

4. Check for taste (mainly salt). The consistency will still be a little runny. THIS IS NORMAL!

5. Transfer into an airtight container. CHILL at least one hour. The consistency should be thick and spreadable.

This will keep at least a couple of weeks if stored properly. Makes around 2 cups.

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Vegetarian 100

I wouldn’t normally do another very similar meme so recently after doing the Vegan 100, but I just found the Vegetarian 100 from Feeding Maybelle. I really liked this meme because its emphasis is more on produce and unusual or unrefined natural wonders. It’s closest to the list I would write. My one problem with the Vegan 100 was that many of the items were just vegan versions of things that are made from meat or cheese, instead of amazing things that everyone should try. My second biggest problem with the Omnivores 100 (the first being all the animal products, of course), is that it seems to promote elitism through conspicuous consumption and to be monetarily beyond the reach of most folks–can every omnivore afford to spend upwards of $120 on something as luxurious as a bottle of whisky, especially in a recession? I think Maybelle’s Mom’s Vegetarian 100 is particularly great because it kind of subversively shows how much wider the diet is of most people once they become vegetarians.

When I ate meat, my diet was very simple, consisting mostly of potatoes, white rice, carrot, onion, tomatoes, peas, green beans, corn, pinto beans, wheat, apples, oranges, bananas, and iceberg lettuce in addition to the usual animal products. Now I probably have twenty different kinds of grains alone in my pantry. I can’t find it now, but about a year ago, I read a study that said most Americans eat only twenty kinds of plants in their lifetime. Since crop diversity is such a huge issue, which most people are completely unaware of, this seems like a great way to raise awareness about the enormous variety of food available.

Key:
bold = have eaten
unhighlighted = haven’t eaten
struck out = won’t ever eat

Vegetarian 100
Click on the (?) if you need an example. Thanks to Maybelle’s Mom for the original list and links!

1. Edamame (?)
2. Cha Soba (?) – It’s so pretty.
   
3. Arame (?)
4. Earth Balance Buttercream – I’m not a huge fan, it’s so sweet it gives me a terrible headache, but it can be beautiful.
   
5. “Homemade” sprouts
6. Green Bamboo Rice (?) – It has a lovely subtle flavor, great smell, and it’s so pretty!
   
7. Absinthe
8. Eat at a raw restaurant – Well, only had a la carte items from Whole Foods’ raw bar and The Daily Juice, aside from the things I’ve made.
   
9. Fresh (real) wasabi – I’ve had real wasabi, but not fresh. I’ve heard it’s more complex.
   
10. Deep fried pickle – I tried them at the Alamo Drafthouse. I don’t really like dill pickles to begin with, so I wasn’t expecting to like them, and I didn’t. I guess I was really just trying it to say I did.
    
11. Fiddleheads (?) – They look sort of neat, but they also kind of remind me of rolly-polys, which is a bit unsettling.
    
12. Garlic stuffed olives
13. Smen (?)
14. Goji Berries (?)
15. Shiso or Perilla (?) – Pickled and fresh. I like the fresh kind in sushi, and the pickled leaves in pressed salad, or wrapped around tofu, dipped in tempura and fried.
    
16. Amaranth (?) – I eat the grain much more often than the greens, which are super high in oxalic acid and should be avoided.
    
17. Pomegranate molasses (?)
18. Water convulvulus (Water Spinach) (?)
19. Pea eggplant, Thai eggplant, green eggplant, Japanese eggplant, Indian eggplant, Sicilian eggplant… – I don’t really like eggplant much, although I think it looks gorgeous.
    
20. A Zen Buddhist Vegan Meal (?) – Only the ones I’ve made, though.
    
21. Kohya Dofu (?) – The texture is interesting, and it soaks up a ton of flavor, but it squeaks against your teeth when you chew, and it’s kind of like eating a sponge. I prefer freezing tofu myself.
    
22. Wild Asparagus (?) – It has such a lovely delicate flavor and presentation.
    
23. Elderberry (?)
24. Candlenuts (kemiri) (?)
25. Salsify (?) – I eat this often, usually in kinpira, but I call it burdock.
    
26. Nutritional Yeast (?) – I know many vegans love it, but I use it very rarely and sparingly.
    
27. Pandan (?) – It sounds great, and I’d love to try it, especially after seeing these photos.
    
28. Roman cauliflower (?)
29. Anything with acorn flour (?)
30. Poi (?)
31. Chaya (tree spinach) (?)
32. Pitahaya (dragon fruit) (?) – Looks neat, but I’ve heard that it isn’t very flavorful.
    
33. Asafoetida (?) – I’ve known many yogis and other people who abstained from eating onions and garlic because they said onions and garlic brought about the “Seven Bad Buddhas” (sort of like the Seven Deadly Sins for Buddhists, I think?) and were too physically stimulating, when they wanted to be mentally aware. Often, they used asafoetida to approximate the taste.
    
34. Fried plantains – I tried to make these once, long ago, but I didn’t know that the plantains should be very, very brown to indicate ripeness, and they were terrible.
    
35. Basil seeds (?)
36. Cardoon (?) – I really want to try these, I bought a cardoon seedling, but the bugs ate it almost immediately.
    
37. Durian (?)
38. Ground Cherry or cape gooseberry (?)
39. Fresh water chestnut (?) – I see these all the time at the grocery store, but I don’t know how to prepare them.
    
40. Cashewnut cheese – Yummy, especially in desserts, but I think I actually prefer macadamia or almond cheese.
    
41. Nettles (?) – Christina Pirello has a recipe for Stinging Nettle Gnocchi, which I’d like to try, but it sounds dangerous.
    
42. Fake duck from a can, tofurky, or any prepared vegetarian product to resemble meat – The faux Peking Duck is interesting occasionally.
    
43. Kimchi (?)
44. Masala Dosa (?)
45. Lotus Seed (?)- I love them cooked with brown rice.
    
46. Matcha (?) – I don’t like it.
    
47. Loubie Bzeit (?)
48. Quince (?)
49. Blue Potatoes (?)
50. Injera (?) – I LOVE injera!
    
51. Nasturtium (?) – They have a nice spicy flavor and look pretty growing in your garden.
    
52. Turkish Delight or Lokum (?) – I have a feeling I’ve tried this, but I can’t recall when I would have.
    
53. Spruce tips (?)
54. Breadfruit (?)
55. Mangosteen (?)
56. Swede or Rutabaga (?)
57. Garlic Scapes (?)
58. Lavash (?)
59. Candied Angelica (?)
60. Rambutan (?)
61. Sambal (?)
62. Bhutanes Red Rice (?) – Pretty, more nutritious than white rice, and a bit more toothsome than brown rice.
    
63. Candy-cane or Chioggia beets (?) – Gorgeous.
    
64. Mango -Rich, sweet, and creamy….what’s not to love?
    
65. Ras el Hanout (?)
66. Vegan marshmallow (?)
67. Umeboshi (?)
68. Red Currants (?) – I love substituting dried currants for raisins in recipes. Fresh currants come in black, red and white. They are so pretty and luminous, and they’re in season right now.
    
69. Puy or French lentils (?)
70. Millet (?)
71. Fresh Bamboo shoot (?) – I can’t believe I’ve never tried these. I don’t really like the canned kind, but I’m intrigued by fresh bamboo.
    
72. Jerusalem artichoke (?) – These are great.
    
73. Wild strawberry (?)
74. Jambool (?)
75. Po cha or Yak butter Tea (?)
76. Adzuki beans (?) – I love them.
    
77. Shirataki (?)
78. Manioc, yuca, cassava (?)
79. Quinoa (?)
80. Ramps (?)
81. Chufa (?) – I’m really curious about the horchata made from this.
    
82. Purslane (?) – We’re growing some in our garden for salads and garnishes, but it grows all over. I’ve seen it in creaks in the sidewalk along busy streets.
    
83. Curry Leaves (Kadipatta) (?) – I use dried curri leaves often.
    
84. Sorrel (?)
85. Sumac (?) – I love it in zatar seasoning. Apparently, it was the original coloring for pink lemonade..at least according to JD.
    
86. Vegan cupcake
87. Montreal bagel (?)
88. Peri-peri (?)
89. Syllabub (?)
90. Chartreuse (?) – I am so intrigued by this.
    
91. Kamut berries (?) – I like using puffed kamut to make vegan “rice” crispy treats.
    
92. Kalamansi Lime (?)
93. Aloe (?) – When I lived in Tennessee, my boss used aloe juice often for her clients with inflammation. It’s very cooling, but not so tasty (it’s often sold with fruit flavoring or juice added to temper it). Since then, however, I’ve heard some negative things, but haven’t done much research.
    
94. Morels (?)
95. Raw “bread” – I’m assuming this includes manna and Essene bread.
    
96. Dandelion Wine – It sounds interesting.
    
97. Rosti (?)
98. Loomi (?) – I’m so intrigued by these, I was into Persian food in a big way last year, and almost mail ordered some, but I’ve found at least two markets that sell these in town since. Perhaps I buy some for a stew when it gets cooler.
    
99. Stinky tofu (?) – I’m equal parts intrigued and complete put off. On the one hand it’s deep fried and served with a sauce, on the other…well…it’s stinky.
    
100. Something grown by you

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Summer Pico de Gallo, Salsa, and Tacos

Salsa is one of those great foods that can do triple duty as a garnish, an appetizer or a condiment. It’s also widely available, inexpensive, easy to make and, pretty much always vegan. In fact, the only other food I can think of that fits that bill is hummus. And while both are simple to prepare from scratch, they are generally store bought. Well, since it’s the height of tomato and pepper season, and some many beautiful varieties of both are available right now, I thought I’d post a few recipes.

Pico de Gallo
by Christina Terriquez

1/4 cup white or yellow onion
1 clove garlic
sea salt
1 lime, optional
2–4 red ripe tomatoes, skin off, if desired
1–2 jalapenos

Directions
Chop the onion and place in glass bowl. Mince garlic and add to onion. Add two pinches of salt and the juice from half of the lime, if using lime. By salting and adding citrus juice to the onion and garlic, you are starting the pickling process, which will take some of the edge off of them.

Chop the tomatoes and drain the seeds and juice. Add tomato pieces to the onions.

Wearing gloves, mince the jalapeno, then add it to the onion. If you like really mild food, remove the seeds and all the white pith from the pepper before mincing it. Mix well and let sit for at least 10 minutes. Season to taste with lime juice and salt.

Variations
-Add some chopped cilantro.

-Add some cubed avocado.

Pico de Gallo has many things going for it, it’s pretty quick, assuming you have a good knife, it’s easy, only requires one bowl, doesn’t call for any cooking, keeps for a few days, a little goes a long way, and it can add a lot of texture and flavor. I like pico as a condiment, or for adding it to other things like soup or guacamole. However, when I want salsa to eat with chips, I make the following version.

Simple Summer Salsa
by Christina Terriquez

1–2 cloves garlic, crushed or minced
1/2 medium onion, minced
sea salt
2 serrano or jalapeno peppers, washed and dried
4 ripe tomatoes
chopped cilantro, to taste
fresh lime juice, optional

Directions
Place minced garlic and onion in a medium size bowl, sprinkle with two pinches of sea salt and toss. Set aside.

In a 3 quart saucepan, place approximately 4 cups of water on to boil. While waiting for that, proceed to the next step.

Roast peppers over flame until skin is black and blistered, being careful not to puncture skin as juices will leak. Set blackened peppers aside or in brown paper bag to cool. Repeat until all peppers are roasted.

Using plastic gloves, under cool running water, peel the skin away from the peppers, de-stem and de-seed. Mince pepper flesh, and place in the bowl with the onions.

Make an x-shaped score in the bottom of each tomato. Blanch each tomato for about 30 seconds, then let cool. When cool enough to handle, peel the skin from each tomato, starting at the scored x. Cut each tomato into quarters and discard the juice and seeds. Mince tomatoes and add to bowl.

Mix all ingredients and season with salt, cilantro and lime juice.

Variations
-Use a food processor instead of mincing ingredients. This will make a slushier, juicier salsa. If you have a molcajete, you could also crush the chopped ingredients in that.

-Add some fresh peaches, mango, pineapple or other seasonal fruit to the salsa.

-For a spicier salsa, leave the seeds in the chilies, or increase the amount or type of chilis you use.

-To cut the acidity of the onion and garlic, cut the onion into 1/2 inch thick wedges, and peel the garlic but leave it whole, then lightly sauté the onion wedges and whole garlic cloves until the onion becomes tender and slightly translucent.

This is my favorite style of salsa because it’s fresh, has great texture and flavor, and is still really simple, but the elements that cause most people trouble have been neutralized a bit. The skins from nightshades that are hard to digest have been removed, and the peppers have been cooked just enough to add a wonderful flavor and smell, and reduce the risk of heartburn. The onions and garlic which can have an unpleasant edge, have been either salted or sautéed to cut that edge, while maintaining some pungency.

For people who are avoiding nightshades all together, but still want a little heat, quick-pickled pepper onions are perfect.

Quick-Pickled Pepper Onions
by Christina Terriquez

1 whole white, yellow, or red onion
umeboshi vinegar
1/2 teaspoon whole black peppercorns

Directions
Slice onion into thin half moons and place in a glass bowl. Sprinkle about 1 tablespoon of ume vinegar over the onions, then gently massage the vinegar into onions. Set aside.

Using a rolling pin or coarse pepper mill, crush the peppercorns, and sprinkle half over the onions. Let sit for at least 30 minutes.

Taste onions. Season with more pepper if desired.

Variations
-Use a mixture of lime juice and umeboshi vinegar for a more tangy flavor.

-Omit the black pepper.

These onions are not only tasty and easy to make, they’re also a beautiful bright pink.

Recently, we’ve been eating a lot of salsa and tacos. The breakfast taco is ubiquitous in Austin, and it usually contains two ingredients, one of those often being beans. Common pairings include bean and cheese, bean and egg, and chorizo and egg. As a vegan, bean and potato tacos are often the only safe bet (if the beans are free of lard and meat), although many establishments carry some kind of vegetarian friendly item, like tofu scramble, sautéed vegetables, or soy chorizo. They’re always served on a flour or corn tortilla(not in a taco shell), and are usually under 2 bucks each. Salsa is available, but vegetables are never served unless specifically requested.

I like love bean and potato tacos, but I really like them with salsa, lettuce, and avocado, so when we happened to have all of those ingredients, we knew we had to make some. I also decided that some carna asada-style tacos would be really good with the salsa, so I made some seitan, and homemade tortillas, which I’ll post about next.

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The Vegan 100

Last week, food blogs were abuzz over The Omnivore’s Hundred, a list of 100 foods that one blogger thought every omnivore should try in their lifetime. Hannah Kaminsky of Bittersweet, and My Sweet Vegan, responded by making a list of 100 foods she thinks every vegan should try. Here it is as a meme, with my answers filled in. Both authors provided some links in case you’re unfamiliar with some of the ingredients, and I’ve added links to the things I’ve blogged about in the past, plus any comments I had.

I have 34/100 on the Omnivore’s 100, and 70/100 on Hannah’s vegan version.

Your mission, should you choose to accept it:

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1. Natto
2. Green Smoothie
3. Tofu Scramble – These were a staple when I was in high school.
4. Haggis
5. Mangosteen
6. Creme brulee
7. Fondue – I’ve had chocolate fondue, but I don’t think that counts in this case.
8. Marmite/Vegemite
9. Borscht
10. Baba ghanoush – I’m not really a fan, it taste like bland, silky hummus to me.
11. Nachos
12. Authentic soba noodles
13. PB&J sandwich – I never like PB&J as a kid, and hated when adults tried to feed it to me. I prefer almond butter and raspberry jam. I really only like grapes in their whole form, or as juice.
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea – It’s not that exciting, but it oddly makes me miss Orbit soft drink.
17. Black truffle – I would LOVE to try a fresh truffle.
18. Fruit wine made from something other than grapes
19. Gyoza
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Ceviche
24. Rice and beans
25. Knish
26. Raw scotch bonnet pepper – I don’t see the point. It would face-meltingly hot, and I don’t really enjoy that.
27. Dulce de leche – This is one thing I keep meaning to attempt.
28. Caviar
29. Baklava
30. Paté
31. Wasabi peas
32. Chowder in a sourdough bowl – I would try it, but I don’t really like the bread-as-a-soup concept or chowder very much.
33. Mango lassi
34. Sauerkraut
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly
39. Gumbo
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
43. Dahl
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more – I cannot imagine spending this much on a drink.
46. Stroopwafle
47. Samosas
48. Vegetable Sushi – One of life’s perfect foods.
49. Glazed doughnut
50. Seaweed – We should all eat more.
51. Prickly pear
52. Umeboshi – We always have some whole plums in our pantry, they’re kind of a miracle cure. I also use the vinegar frequently when I want to give a dish a cheesy bite, or add a bright zest.
53. Tofurkey – The dogs, brats and deli slices are nice, but I hate the Tofurky roasts, and I think it kinda makes vegetarians look bad.
54. Sheese
55. Cotton candy
56. Gnocchi
57. Piña colada
58. Birch beer
59. Scrapple – I’d try it since it would be all plant matter, but the name/idea wigs me out a bit.
60. Carob chips
61. S’mores
62. Soy curls – I avoid TVP.
63. Chickpea cutlets
64. Curry
65. Durian
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain
70. Mochi
71. Gazpacho
72. Warm chocolate chip cookies
73. Absinthe
74. Corn on the cob
75. Whipped cream, straight from the can – It smells like playdoh.
76. Pomegranate
77. Fauxstess Cupcake
78. Mashed potatoes with gravy
79. Jerky – I like the Thai Peanut Primal Strips.
80. Croissants – I’d love to find a commerically available vegan version.
81. French onion soup
82. Savory crepes
83. Tings – These do not appeal to me.
84. A meal at Candle 79
85. Moussaka
86. Sprouted grains or seeds
87. Macaroni and “cheese”
88. Flowers
89. Matzoh ball soup
90. White chocolate
91. Seitan
92. Kimchi
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate – I’ve have many versions of chocolate with chilis and molé which can contain both, but I’ve never had this kind.
96. Bagel and Tofutti
97. Potato milk – This sounds disgusting to me.
98. Polenta
99. Jamaican Blue Mountain coffee – I usually leave the coffee drinking to my housemates.
100. Raw cookie dough – The fact that raw vegan cookie dough is (salmonella)worry-free should be advertised more.

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Chard/ Swiss Chard/ Perpetual Spinach

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