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Archive for the ‘Vegetarian’ Category

I made some daikon kimchi and really wanted to build a Meatless Monday around it. I thought I was going to make a tofu bulgolgi to stick with the Korean theme, but the marinade turned out nothing like a bulgolgi. It was very asian though so I used some ganmodoki we had bought at Mitsuwa and made a clear broth Japanese-style soup to bring more vegetables into the meal.

The daikon kimchi takes 24 hours so I had to start the Sunday. The ingredient list includes a lot of kosher salt (sea salt can be used also), 1.5 tablespoons of toban djan (I didn’t have any Korean chili paste, toban djan is Sichuan, but it is similar enough to work), 1/4 onion small diced, 1 garlic clove minced, 1 lb daikon cut into 3/4 inch cubes, 1 teaspoon fish sauce, 1 teaspoon sugar, and 2 green onions thinly sliced.

I threw the daikon into a bowl and completely coated it with salt. I left it for 2 hours and then drained off all of the liquid that accumulated at the bottom of the bowl and then rinsed and drained very well.

Then I mixed together the rest of the ingredients, tossed the daikon to coat evenly, and put into an airtight jar. I left it out for 24 hours and then put it in the fridge to chill for a couple of hours. You absolutely have to let it sit to get the flavors to penetrate and pickle, so this does take more than 24 hours to prepare. I will say, the daikon turned out way too salty when we ate it. Not sure if I added too much during the pickling process or if I just didn’t rinse it well enough, but next time I make this I will make sure it’s completely rinsed of salt and I may just add 1/2 tablespoon instead during the pickling to make sure it doesn’t get too salty. To salvage the rest of the daikon I’ll boil it in some water to make broth for noodle soup later in the week or something.

For the tofu “bulgolgi” I used 3 tablespoons of soy sauce, 1/4 granny smith apple, 1/4 onion, 1 tablespoon sugar, juice from 1/2 lemon, 1 tablespoon of sesame seeds, 1/2 inch ginger, 2 garlic cloves, 2 green onions, and 1 packet of silken tofu.

I pressed the water out of the tofu for about an hour and then sliced it into 1/4 inch pieces. I put the rest of the ingredients into my little processor and made a marinade.

I took out my glass baking dish, poured a little marinade on the bottom, lined the tofu side-by-side on top, and then covered it with the rest of the marinade. I let it sit while I prepared the soup. When the soup was almost done I drizzled a little sesame oil on top of the tofu and threw it under the broiler for about 10 minutes.

For the soup I cut up 1/4 of a napa cabbage, used some bean sprouts, 1/4 cup of dashi seasoned soy sauce, 1 carrot cut into half moons, 1/2 package of enoki mushrooms, 5 ganmodoki, the rest of our green onions (about 3), and my last three shiitake sliced.

In my soup pan I poured in about 4 cups of water and added everything except for the cabbage, bean sprouts, and enoki. I brought it up to a boil and then covered it, lowered the heat to medium-low, and let it simmer for about 15 minutes. Then I added the rest of the ingredients and let it simmer for another 5 minutes. That’s all she wrote for the soup.

I served everything with white rice and leaves of butter lettuce. That way we could make lettuce wraps bulgolgi-style.

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My buddy Tony and his wife Sandra took Yuki and I to Salam for lunch this past Saturday. Tony’s been talking about how fantastic their hummus is for a long time as he’s an even bigger hummus snob than I am. He took me up there for lunch a while back only to find they were on vacation, so I never got to try it. Well, Saturday worked out. We went and we dined. I have to say, that hummus is not only the best I’ve had in Chicago, it’s right up there with the best I’ve ever had period! I lived in the Middle East for a year so I know a thing or two about hummus. For the life of me I have no idea how they get such a creamy texture. Fantastic! Funny enough, Yuki found online that their hummus voted the best in Chicago by WGN Sunday night.

At any rate, when we were there Saturday I had the shawerma and Yuki had the chicken kifta, both also fantastic, but neither of us tried the falafel. Craving that hummus and wanting to not only try their falafel but also their baba ganouj we decided that we ought to go back for Meatless Monday.

We were meeting a close friend for dinner up there and got there early, so we walked around a little bit. Albany Park is a great neighborhood full of culture that I need to explore more of. We walked into the Tannourine Bakery just to check things out. They hand bake all of their own goods, including their pita bread. After chitchatting with Mike, the head honcho there, we ended up buying some spinach pockets, cheese pockets, and thyme manakeesh. He and I hit it off so he not only gave me a discount, but he also threw in a box of free anise cookies. Everything is so delicious and you can tell they care about their goods. I will definately head back to Mike when I need some good pastries.

Back to Salam. We started off with baba ganouj, hummus, and lentil soup. Believe it or not what you see in the pic are the smalls! Huge portions, only order large if you’re feeding an army. One of the best lentil soups in Chicago and that baba just might qualify as the best in town as well.

The falafel is also outstanding. If not the best in town, definately in the conversation and definately one of the largest falafel sandwiches! Perfectly cooked fresh falafel, diced tomato and cucumber, and tahini…a classic.

Just look at how green and fresh the inside of that falafel is. I know the picture sucks, but trust me, that falafel was heaven in a fried chickpea.

I also ordered the spinach pie, but honestly, I was so stuffed from the huge falafel sandwhich that I didn’t even touch it. I’m going to eat it tonight. Judging by everything else I’m sure it’s one of the best spinach pies in Chitown.

We ordered the combo plate full of kifta and kabob on rice with a tomato and cucumber salad to go along with six more falafel balls. The idea being that we had a bunch of left over hummus and baba that we ought to just have leftovers for lunch today. Not only did we have leftovers for lunch, we still have enough for dinner tonight as well. For about $40 we both got 3 full, healthy and delicious meals. You can’t beat that.

Service is also pretty good. It’s a bare bones little restaurant, but very attentive. I’ll definately make this little joint a regular stop in my rotation. I just cannot say enough good things about Salam except for “Peace be with you”.

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Finally, I got Meatless Monday back into my life. No Bears game (thank goodness, I don’t think I can stand to watch that O-line pretend to block anymore) or anything that calls for carcus so I cleaned out some of the vegetables I had in my fridge. With the weather getting a little chilly I thought a nice hot bowl of Minestrone would hit the spot, especially since Yuki loves soup. To go with it I made some mushrooms in soy milk on toast.

For the minestrone I used 1 can of brown beans, 4 quarts of vegetable stock, 1 28oz can of skinned tomatoes, 6oz of farfale pasta, 2 ribs of celery chopped, 1 carrot chopped, 1 zucchini chopped, 1/2 an onion chopped, 1/2 green bell pepper chopped, 1 yukon gold potato skinned and chopped (2 in the pic but I only used 1), 3 garlic cloves chopped, some basil thinly sliced, and Parmigiano Reggiano grated.

In a heated stock pot I poured in about 2 tablespoons of olive oil and then sweated down the onion, carrot, and celery for about 3 minutes. Then I added the green pepper and garlic and let that go for another 3 minutes. I dumped the juice from the tomato can in and crushed the tomatoes with my hands. Once the tomato juice started to boil, about 1 minute or so, I poured in the stock and seasoned with salt and pepper and 1 bay leaf. Once the stock started to boil, about 2 or 3 minutes, I added the potato and zucchini. The potato and zucchini obviously lowered the temperature of the soup, so a few minutes later when it came back to a boil I added the pasta then covered the pot and turned the heat down from medium-high to medium. I let it simmer for about 15 minutes to let the pasta cook properly.

While the pasta was cooking I heated up my saute pan and got the mushrooms ready. I thickly sliced (about 1/4-1/3 inch) 4 button mushrooms and a container of cremini mushrooms and sliced up 3 green onions. I melted 1 tablespoon of butter and poured in another tablespoon of olive oil then dumped all of the mushrooms and green onions in. I let them cook down for about 10 minutes until the mushrooms started to release their moisture. Then I poured in about 1/4 cup of soy milk and let that thicken up for about 2 minutes. I added some thinly sliced basil and turned off the heat. I toasted some sliced of challah during the cooking.

To serve, I ladled some soup into my bowls and topped it with sliced basil. I put the toasted challah on a plate and spooned some of the mushrooms on top. Then I topped everything with fresh grated Parmigiano Reggiano.

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Again, no Meatless Monday. With the Bears-Packers game it just didn’t seem right to cook vegetarian. Sausages on the grill seemed much more appropriate for a Monday Night Football game like that. I did make some carrot cake earlier in the day however, and that’s a vegetarian dish.

There are a million ways to make carrot cake, but to me, there’s nothing better than the classic. I used 6 medium carrots, 2.5 cups of cake flour, 3 eggs, 7 ounces of greek yogurt, 1/4 cup of crushed walnuts, 1.5 cups of pure cane sugar, 1/4 teaspoon each of cinnamon, nutmeg, and allspice, 1 teaspoon each of baking soda and baking powder,  1/2 teaspoon of salt, and 2/3 cup of vegetable oil (didn’t make it in the photo).

In a medium glass bowl I stirred up the eggs, sugar, yogurt, and oil. I set that aside and grated the carrots. I used the grater in my food processor because that’s by far the fastest and easiest way to grate 6 carrots. You could easily use a hand-held grater too, doesn’t matter as long as the carrots are grated. In a large glass dish I mixed together the flour, baking powder, baking soda, spices, and salt and then put the grated carrots in and mixed it all together until all of the carrot pieces were completely coated. I poured the egg mixture into the carrot and flour mixture and completely mixed all of that together. Then I stirred in the walnuts. I poured the batter into a regular 9 inch loaf pan that I placed a piece of parchment paper on the bottom. I baked it at 350 degrees for about 45 minutes then turned the heat down to 325 degrees and let it bake for another 20 minutes. This kept it nice and moist while giving it a golden color.

It’s great either on its own or sliced and toasted with some butter. You could also frost it with a buttermilk or cream cheese frosting if you want, but it’s just fine by itself.

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Somen noodles are typically eaten in a cold broth in Japan. It’s the perfect lunch or light dinner on a hot, humid Tokyo day. Seeing as the days here in Chicago have been hot and humid Yuki decided to make a somen dish for lunch on Saturday.

Somen noodles are packaged just like soba, wrapped in individual servings. So, she first boiled two servings of the noodles and then cooled them down in some ice water.

While the noodles were cooling she hard-boiled a couple of eggs and steamed (maybe boiled, I wasn’t paying close enough attention) some okra. When the okra was cool to touch she thinly sliced them.

In a bowl, she mixed equal parts water and yamaki mentsuyu (soy sauce that’s been seasoned with dashi). She also added a few dashes of ponzu to give it a little bit of citrus tang. Then she divided up the noodles and topped them with the okra and hard-boiled eggs. We also had some cherry tomatoes so she cut some of those in half and put them in as well.

That’s all there is too it. Delicious, refreshing, and fully satisfying.

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