Zesty & Spicy

If you like food, we'll get along *^_^*

Under 20 minutes seitan pasta for one

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After throwing you in to the seitan world, it would be a good idea to give you a little inspiration on what you can make it it.  If you’ve made a batch of my homemade seitan recipe already, this super quick pasta dish might be right up your alley.  It literally took me under 20 minutes to get everything ready and it was also eaten in a record time.

Some things in life shouldn’t be complicated and this is the perfect example.  Hope you enjoy this dish.

20 minutes seitan pasta for one
 
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Recipe type: Quick & Easy
Cuisine: Vegetarian
Serves: 1-2 portions
Ingredients
  • ½ tablespoon of oil (I used avocado)
  • 1 green onion, sliced
  • 1 tablespoon of tomato paste
  • 3 tablespoons of fresh cream
  • 2 garlic cloves, minced
  • ⅛ cup of chopped sun dried tomatoes
  • ½ heaping cup of small cubes of homemade seitan
  • 1 tightly packed cup of cooked buckwheat penne (or any cooked pasta you like)
Instructions
  1. - Start with heating the oil in the pan and drop the seitan cubes. Grill for 3 minutes.
  2. - Add the onions and garlic, keep grilling for another 3 minutes
  3. - drop the rest of the ingredients, cook for an extra 3-4 minutes
  4. - serve and enjoy!
  5. makes 1 big portion or 2 small ones

 

Cloud 9 Eggs with a “Garlicy” Roasted Tomato

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Cloud9Eggs02

Such an easy and interesting recipe the Cloud 9 eggs.  A leaky yellow ready for you to dip your toast in and a fluffy, almost like a perfect cloud textured egg white is my second favourite way to eat eggs after being poached.

So either you’re searching for a new fun way to jazz up your mornings before work or to impress a conquest… This neat little trick might make you look more skilled in the kitchen than you actually are.

Enjoy  *^_^*

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Herbes Salées (Salt Herbs Preserve)

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HerbesSalees01

What an original and cleaver way to keep your dearest summer herbs during the cold winter months while creating a one of a kind topping and seasoning.  I love making salted herbs because you can go pretty much in any direction you want without worrying about bad bacterias…. thank you excessive amount of salt! lol!

This recipe isn’t an official recipe, every year the mix is different and with each different mixture, different recipes are being created.  This year, I wanted something basic that could go well with almost everything and here’s the result.

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Butternut Squash Curry

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Butternut Squash Curry
This curry is perfect for dinner nights where you don’t feel like breaking your head too much and still look like you did.  I like the simplistic ingredients in this recipe, no complications, no pretension…. and no fuss!
A delicious and humble “stew” like dish that can conquer the pickiest palates.
…it looks pretty fancy too doesn’t it?  *^_^*
Bon Appétit!

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Classic Napa Cabbage & Daikon Kimchi

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Ohhh Kimchi  *^_^*

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There isn’t enough words in the dictionary to describe my love for kimchi…

What’s so awesome about it?  you can basically use it on/with everything!  Eat it just like that as an appetizer, use it in all your stir fries, sandwiches, make a soup or a sauce with it, be creative and enjoy experimenting with kimchi because it will jazz up any dishes you create and feed your tummy a ton of probiotic bacterias that are extremely good for your digestive system and overall health.

Like all ferments, it shouldn’t be heated too much (think miso) to make sure not to kill the beneficial bacterias.  Eating it straight up is officially the best way to appreciate and absorb all the benefice and flavours of the kimchi but it is totally ok to warm it up and add it to your favourite recipe 🙂

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How long can you keep your kimchi?

At this point, it’s a question of personal taste.  Some people will tell you to trash it after a few months and others will tell you that it never really go bad.  I’m on the “never goes bad” team.  The worst that can happen is that after a certain amount of time, some white mold might develop at the top of the jar.  What do you do?  Scoop it out and eat what’s under!

As the fermentation will happen, the colour and taste of your kimchi will evolve. My favourite kimchi is when it has been fermenting for a good month or two.  You start it off by leaving it on the counter for a good week, making sure to press on it’s head every day to drown all the ingredients under the brine (tart temper wrapped in plastic wrap is the best tool for the job), then transfer your jars in the fridge and wait for a month.  It’s obviously ready before and every day you can taste your kimchi to discover what level of fermentation you prefer.

This is my twist on the basic napa cabbage & daikon kimchi but you can be more creative and add green apple sliced, carrots for example.

Hope you get to try this recipe, kimchi away and happy!

*^_^*

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