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Archive for the ‘cookbook’ Category

For Mi Esposa: Sushi Expedition

Posted by Hilary on June 21, 2010

Kelly absolutely adores sushi. I, of course, have limited options when it comes to sushi, what with being a vegetarian. We spent the last 2 days in Salt Lake City and the weekend ended up taking on a sushi theme. For lunch on Sunday we went to a sushi bar called The Happy Sumo. Amidst the many chain restaurants at the Gateway (huge outdoor mall we were at), this was one of the most appealing choices. I had the veggie tempura roll, which came with tempura yam, onion, zucchini, & shishito pepper inside, and was topped with avocado, spicy mustard, and one fancy red peppercorn each (I only ate one of the peppercorns, too much pepper for me). The tempura roll was awesome! Kelly has the Wasatch roll, which came with salmon, yellowtail, and cucumbers. I won’t pretend to have any sort of special knowledge or ability to judge sushi bars, but this place seemed like a midrange option (better than what’s available closer to home for us), and we were both really happy with our meal.

Monday after breakfast we stopped into the Oriental Food Market (no website to link to, but it’s located at 667 S 700 E if you’re ever in SLC!) and left the market $60 poorer. The market is Korean-owned, but has an amazing selection of Japanese, Chinese, and Indian products as well, even some Vietnamese candy 🙂 Many of our spoils were sushi supplies for Kelly, who has been wanting to try his hand at making sushi for quite a while.

Here you can see his sushi rice, Sekiryu sashimi knife, capelin roe (masago), wild salmon (that part came from Whole Foods), and sushi rollers. The Amazon review of the Sekiryu knife is silly, because the dude’s only criticism is that the knife is sharpened on only one side (which is how sashimi knives are traditionally made, as it yields a sharper cutting edge).

Of course we also had to get nori and mirin.

Then we ran back to the Gateway to buy a sushi book we had seen the day before. It’s called Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura. The book has wonderful illustrations and detailed instructions. It includes information about the history of sushi, ingredients, techniques, etiquette, and common problems & solutions in making sushi.

Here’s a cheerful Kelly with sushi book in hand:

I’m sure he’ll be experimenting with all of his new sushi toys very soon. I’ll let you know how it turns out!


Posted in cookbook, HilHil, restaurants | 1 Comment »

Sesame Broccoli Stir-Fry

Posted by Hilary on June 12, 2010

This is an adapted version of the sesame broccoli stir-fry in the Vegan Planet by Robin Robertson. Really it’s pretty much the same recipe, just doubled and with lots of tofu added 🙂


1-2 large heads of broccoli

6 tablespoons sesame oil

6 tablespoons soy sauce

4 tablespoons hoisin sauce

1/2 cup toasted sesame seeds

1-1.5 red bell peppers, cut into matchsticks

4-6 garlic cloves, chopped

Ingredient Considerations:

I’ve started buying organic tofu from our local co-op, as I was scared off of GMO soy with the rest of y’all after seeing Food Inc. I love this brand (Wild Wood). It’s honestly super firm. This is the only tofu I’ve ever bought that I saw no need to press. Also, this is a large package of tofu, which is why I decided to up the whole recipe around it.

As for the sesame seeds, you can buy them toasted, but they’re so much cheaper to buy in bulk untoasted. To toast them yourself just put them in a skillet on medium heat until lightly browned. This should only take a few minutes.


1. Chop up the broccoli and steam it briefly, about 3-5 minutes. Remove from heat and run under cold water to stop the cooking process. Drain and set aside.

2. Prepare the sauce by mixing the sesame oil, soy sauce, hoisin sauce, and sesame seeds. Optional: if you like, before you add the sesame seeds, pour a little bit of the sauce onto the tofu (after you’ve cubed the tofu) and stir to coat. This will just give more flavor to the tofu.

3. Brown the tofu in a skillet and then set it aside.

4. Stir-fry the garlic and peppers for a minute or two until softened. Add in the broccoli, tofu and sauce and stir-fry for about 3-5 minutes.

5. Serve over brown rice. Enjoy!

Posted in cookbook, HilHil, superfoods, Tofu, Vegan-friendly, veggies | 2 Comments »

Chocolate Cupcakes, More Vegan-y and Tasty than Usual

Posted by Hilary on April 7, 2010

This not my recipe, but is from Vegan Cupcakes Take Over the World.


  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (or other extract, but almond always wins at my place)
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


1. Preheat oven to 350°. Either grease or line muffin pan.
2. Whisk together the soy milk and vinegar, then set aside and allow to curdle.

3. After a few minutes add sugar, oil, vanilla extract, and almond extract to the soy milk/vinegar mixture and beat until foamy.

4. In a separate bowl, mix flour, cocoa powder, baking soda, baking powder, and salt. Add in to wet ingredients and combine (do not overbeat).

5. Bake 18 to 20 minutes.

I made the vegan buttercream frosting once with these and was not impressed, so now I prefer to dust them with powdered sugar or leave them plain. However, Kelly liked the vegan frosting so maybe it’s good. It has a lot of good reviews. Anyways, I go minimalist based on personal preference.

Posted in cookbook, Desserts, HilHil, Parties, Vegan-friendly | Leave a Comment »

Unemployed Cooking: Four Cheese & Potato Layer

Posted by kathleenerindavis on March 29, 2010

It’s been chilly and dreary the last couple of days. So for last night’s dinner Mark and I both gravitated to comfort food. He picked this recipe from my giant vegetarian cookbook.

(click to make bigger)

I give it four out of five stars, the four cheese sauce with veggies, tofu, red onion and garlic was really tasty, but next time I’d scale back the potatoes a little (the starch overpowers the rest of the flavors a bit) I think this recipe would be really good with macaroni and just a few potatoes. Also, this recipe makes TONS! and is really filling, I’ll be eating this for weeks.KK

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Unemployed Cooking- Week 5

Posted by kathleenerindavis on September 14, 2009

I did  a 55+ mile bike tour yesterday, and can’t believe that I was still awake to make Mark dinner. I had made these enchiladas two years ago for a dinner party and remember them being tasty and not that hard to make. The recipe is from my giant Vegetarian Cookbook (found on the street). I had given it 4 out of 5 stars the first time I made it, this time I had to downgrade it to 3 1/2 or maybe even 3 stars. Maybe it was the fatigue, but it seemed like a lot more work and the results weren’t as tasty. Below is a scan of the recipe (hopfully at a high enough resolution to read) It claims to take 30 mins of prep time, but I think with all the chopping it was more like 45+ in additon to 35 mins of cooktime. This week we are going to a wedding in OH and to visit my family in MI, so there might not be a week 6 unemployed cooking installment, but  don’t fear, I’ll be back with a yummier recipe for week 7  (unless of course I manage to get a job)…

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Posted in cookbook, KK, unemployed cooking | Leave a Comment »

Vegetable & Corn Chowder

Posted by kathleenerindavis on February 28, 2009

Making soup has always seemed rather daunting to me, and I’m not exactly sure why. But a few of my friends have been making soup this winter, so I followed a recipe from my favorite cookbook (a giant phonebook-like Vegetarian cookbook I found on the street) It turned out really well. Here’s the recipe:

1tbsp veg oil
1 red onion, diced
1 red bell pepper, diced
3 garlic cloves, crushed
1 large potato, diced
2 tbsp flour
2.5 cups milk
1 1/4 cups veg stock
1 3/4 oz broccoli florets
3 cups canned corn, drained
3/4 cup cheddar cheese, grated
salt and pepper
1 tbsp shopped cilantro to garnish

1) heat the oil in a large saucepan. Add the onion, bell pepper, garlic, and potato and saute over a low heat, stirring frequently, for 2-3 mins.
2)Stir in the flour and cook, stirring for 30 secs, Gradually stir in the milk and stock.
3)Add the broccoli and corn. Bring to a boil, then reduce heat and simmer for 20 mins.
4) stir in the cheese and season.

(I started a thing in this cookbook where I give the recipes a star rating, based both on taste and ease of cooking. Out of a possible 5 stars, this got a 4)

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Posted in cookbook, Foodstuffs, KK, soups | Leave a Comment »