Posts Tagged ‘ginger’


Black Bean & Garlic Stir Fry w/ Edamame Dip *Day 4*

January 29, 2009


Total cost about $15

Yo yo, it’s day 4, get your ass on the floor, and…..dry hump…the girl next to you…Sorry, my freestyles these days are a bit exhausted.  Were completely snowed in, power is out in 200,000 houses, we’ve got guests sleeping over, and thank Jesus we still have power.  We decided to make stir-fry tonight, with some mock duck I got for Christmas from my mom.  We laid out a bunch of vegetables, and sauces, noodles, and rice.  Sarah took everyone’s orders like we were in a restaurant.  It was quite endearing.  (quick side note, today’s picture for the vegan amateur porn is the best one I’ve found.  Check out the dudes faces, they look like they all work the prize counter at a 1986 roller rink.)  All together we had :

  • tomatoes
  • chives
  • red onions
  • shitake, portabella, cremini mushroom
  • red and green peppers
  • green & yellow beans
  • broccoli
  • garlic
  • ginger
  • black bean sauce
  • chili garlic sauce
  • soy sauce
  • mock duck & tofu marinated in soy sauce/alegro/ginger/Cayenne pepper/and some water
  • sesame and canola oil

Everything was tossed in a Wok, and cooked together with sesame and canola oil.  I used extra black bean sauce, and boiled the mock duck first to get the canned taste out of it.  The tofu and mock duck was pan seared first.  This stir-fry was so good, I wouldn’t even wear a condom with it.  The entire apartment was filled with an amazing smell, and life tonight was good.

The edamame dip was very much like hummus.  I took the recipe from food networks website. We then dipped carrots in it all night, singing “Kentucky rose” by Michael W. Smith.

Total cost about $5

  • 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil

Place everything in your food processor, and blend until smooth.  Garnish with smoked paprika and cilantro.


Cornmeal-Crusted Tempeh and Sexy Mustard Garlic Broccoli Potatoes w/Smoked Eggplant

December 31, 2008

Hey guys. I like blogs that start out with hey guys. I especially like blogs that start out with hey guys, that have no one reading them. I get tickled silly with blogs that openly call out the readers by saying that no one reads what they’re blogging, but hoping that people (such as yourself) will say, “awww quit it, I read your blog everyday”. Ok, i’m all of those. So, Hey guys, nice to see all of you again, all though I know no one reads this. I’ve got this really great cook book from the famous NYC vegan restaurant Candle 79. Sarah and I try to cook at least 1 thing from the cook book a week. We then write our review at the bottom of the page of the cook book, of what we thought of the meal (*gush). It’s really a great book, and 90% of the time, were really impressed. We picked a recipe called “Cornmeal-Crusted Tempeh” on page 121 after hours of arguing, and name calling. It turned out pretty well, but I suggest that a sauce of some sort is made to pour over the top, being that the dish is just a little bit dry, but DELICIOUS.

Here is the recipe directly from the book :


Cornmeal-Crusted Tempeh

2 8-Ounce Packages Tempeh (each cut into thirds)

1/2 cup shoyu or tamari soy sauce

3 tbls maple syrup

1 tbls minced garlic

2 slices of fresh ginger

1/2 cup medium – to fine ground cornmeal

1 tsp crushed red pepper flakes

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground cumin

pinch of salt

1/2 cup extra-virgin olive oil


1. Preheat the oven to 350

2. Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce. 1/2 cup water, the maple sytrup, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles.

3. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

4. In a large skillet, heat the oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side.

5. Remove from the heat and serve at once.


Pretty simple, takes a little over an hour, but the good news is, while your baking the tempeh, you can goto work on the potatoes and broccoli. For this we have a spring form pan. It’s a really cool thing that you can stuff the shit out of whatever you’re cooking that you want to remain in a circular form, because, lets face it, it looks fucking cool. We stuffed it with potatoes, broccoli and garlic, and topped it with smoked eggplant. Read on….

Sexy Mustard Garlic Broccoli Potatoes

3 russet or Idaho potatoes

1 cup of diced onions

1/2 cup of soy cream

3 tbls of earth balance butter

4 cloves of garlic

1/2 cup of yellow mustard

2 tbls of dill

1/2 cup of vegan bread crumbs

1 eggplant (cut in 1/4 inch slices)

2 tbls of hickory chips

1/4 cup of red wine

1/4 cup of soy sauce


Hey guys, Yeah thats right, were smoking again. I listened to the rapper Mystical growing up, and he always talked a lot about smoking. I feel like i’m finally relating. Now to be completely honest, I fucked up. I fucked up bad. I wanted to lace the outer ring of the spring form pans with the eggplant. I wanted it to look like the famous eggplant “bacon” wrap look. But it didnt turn out like that. I cut it WAY to thin, so i was left with extremely thin and delicate slices of eggplant. I used my improvising skills passed on from my lord and saviour and just ended up laying them on top. I would love to say that I did it on purpose, but I didn’t. Pull out the smoker, put the wood chips in and pour the wine over the wood chips and lay the eggplant in the smoker.

After the smoker gets going, let it smoke for about 30 minutes. While thats going, and the tempeh is in the oven, start a skillet with the broccoli, and start the potatoes in a pot. Cook the onions, and garlic for about 5 minutes, then add the broccoli in a skillet with the olive oil. When the potatoes are done, mash them, and add the cream, mustard, and dill to them. Next in a big bowl mix the potatoes and broccoli together.

Hey the eggplants done!

Very carefully take the eggplant and cut them into bacon like strips,and fry them in a pan with the soy sauce. Don’t over cook them, you just want them to firm up bit. Take the spring form pans, and fill them with the potatoes and broccoli and top them with the fried smoked eggplant. Add the bread crumbs over the top and if you like you can garish them with parsley.

Pull the tempeh out of the oven and follow the above directions, and put the potatoes and broccoli into the oven for 30 minutes. Finish coating and frying the tempeh close to the end of the potatoes and broccoli being done, as the tempeh only takes a few minutes to cook. Make a sauce, and drizzle it over it if you would like, or don’t, see if I care. Have a great new year, and remember, shake your ass, but always, always, watch yourself.