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Archive for the ‘Condiments’ Category

Labneh

labneh and olives

This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to add a rich accent to otherwise vegan meals, and a tasty alternative to other dips for crudités and crackers.You can flavor it with any herbs you like. I love adding chives or dill but it is also delicious seasoned simply with and a drizzle of olive oil.

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guac ingredients

Lately I’ve been adding either pickled red cabbage or avocado to many of my quick, throw-together meals. The red cabbage adds the brightness, rich color and tangy flavor that I crave after many winter months. The avocado, we all know, makes every thing better. I love when I decide to go the extra mile and whip up a batch of guacamole; it’s usually when I’m making something with cilantro and jalapeno in the ingredient list, like last week’s black bean soup! (more…)

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soup with candles and flowers

I have seen orange colored cauliflowers around but never cooked with one; that is until today. What I’ve made here is basically this soup without the collard greens and dill, and added a small peeled celery root that I had on hand. Everything was blended until smooth and velvety, resulting in this lovely butter-hued puree.
I served the soup topped with these tasty roasted shitakes, turning an otherwise simple everyday meal into something dinner-party-worthy. (more…)

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black sesame gomasio

black sesame gomasio

black sesame gomasio

Gomasio is sesame salt, made from toasted sesame seeds and sea salt ground together. It is a delicious condiment that I think goes particularly well with simple grain dishes, especially brown rice.

You can buy prepared gomasio in many health foods stores but when you make it fresh the flavor is delicious and the smell, intoxicating. (more…)

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aoili and vegetables

The idea for a white bean aioli came to me when I was trying to think of a good vegan option for mayonnaise on a tempeh burger (recipe in the works). If I was to smear this on a bun, I might thin it out with more olive oil and maybe some lemon juice too.  Oh, I just remembered that I had planned to add a touch of saffron to the cooking beans to give it that classic golden hue…next time! (more…)

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Kimchi

kimchi

kimchi

I was introduced to the excitement and delight of fermenting foods by Sandor Katz (mentioned here).  After a five day workshop with him all I wanted to do was retreat to a country kitchen and experiment. He showed us how to make ferments from all over the world: miso, cheese, mead, dosa, injera and even fruit kimchi. All these recipes and his broad knowledge and unique experience are beautifully put together in his book Wild Fermentation. I highly recommend it. Kimchi was the first thing I made after that inspiring workshop and we put it on the menu at Angelica Kitchen immediately. (more…)

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Tasty Condiments

condiments

condiments

I have had a lot of requests for simple, quick meals and it’s got me thinking about how I eat at home on a daily basis. It’s definitely not complicated and time consuming but it is delicious and healthy. I think the key is to have good condiments on hand so you can turn simple whole grains and or beans into something tasty and beautiful really fast. (more…)

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