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Eggplant Tofu Stir Fry June 30, 2010

Posted by marksun in saute, tofu, vegetarian.
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Eggplant tofu  from -aug01-o4
4  long eggplants (or a big round one)
blgck tofu cut into cubes
2 cloves garlic
oyster sause
olive oil
tabasco or1 diced Hawaiian red chili pepper without the seeds (optional)
peel 4 long eggplants & slice into finger size and shaped logs
saute in olive oil
add water if  dry
when the eggplant is cooked add tofu and oyster sauce

This is a good quick dinner. Serve with rice.


papaya seed dressing June 8, 2009

Posted by marksun in dressing, vegetarian.
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Tried this today since we had a fresh papaya.  Easy but you need a blender.  Probably the pulp with the seeds would be fine.  For the mustard I used the Coleman mustard in the yellow can.

  • 2T+ fresh papaya seeds
  • 1/3  cup  rice vinegar
  • 1/3  cup  olive oil
  • 1/2  small sweet onion (such as Maui), chopped
  • 1 1/2  teaspoons  sugar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dry mustard

Pour into a the blender and puree.   Makes nearly a cup of dressing.

Roasted Tomatoes April 6, 2009

Posted by marksun in baked, vegetarian.
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Tried this out 4 April using a tray of Kamuela tomatoes grown at Kawabata farms.  Very nice but you’ll need some time and also, since it uses the oven, it may be a bit energy intensive.  Use large tomatoes and maybe double up the recipe to make the most of the oven time.

12 ripe red tomatoes
6 cloves garlic minced
3 T or more minced parsely
1 to 1.5 C ! olive oil

Preheat oven to 300

Cut out the core of the tomato with  a paring knife, then cut tomato in half horizontally. Place tomatoes in a roasting pan packed together tightly.  Sprinkle garlic and parsely then add the olive oil which will seem to be a lot with 1/4 inch or more oil in the bottom the pan.   Bake for 30 min, baste with the oil in the pan, and continue to cook for 1 1/2 to 2 hours.


Serve on pasta or with bread.  Parmesan or other cheese is great.

Now having tried this recipe, I would go with less oil and reduce the calorie per serving some, add chopped basil, and use larger tomatoes.  The garlic comes out crunchy.

a basic curry paste – and a curry January 21, 2009

Posted by marksun in beans, curry, tofu, vegetarian.
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This is the basis of a curry using a prepared curry powder from Down To Earth (health food store) or any other curry powder (not the McCormick Yellow Indian Curry – which I don’t care for much).  It’s a variant of another curry I make (see Bola’s curry).  

Curry Paste
large onion
1″ piece ginger root  
clove garlic
1/8 C or so of curry powder

Preparation…  puree onion, ginger and garlic in a food processor or blender.  In a small bowl combine with the curry powder.  

A tofu and potato and bean  curry

This is an example.  You can make a curry out of any ingredients you like that you have around the house. Tonight I had a block of tofu, one irish potato, and about 2 cups of cooked pinto beans  in the refridge.

Cut up the tofu into half inch blocks, and the potato about the same.

I microwaved the potato to cook it – 3 minutes.

Heat about 1/8 to 1/4 C of olive oil (depending on how much you’re making) in a skillet on med heat – add a little of the curry paste  as a heat indicator – when it sizzles a little, add the rest of the curry paste. You want enough oil so all of the curry paste is in contact with a thin film of oil in the pan.  Heat gently to let the onions soften a bit, then add the potatoes and tofu and cook with the curry paste for a minute or two.  Add the beans and any bean broth, or a bit of water to keep things moist and make a little gravy.  

Sprinkle on a little salt.

Serve on hot rice with  mango chutney,  yogurt, or sour cream, with fresh lettuc, or other salad vegetables.

Variants – some chopped cabbage would be great in the curry, or chicken, or fresh  shrimp.  Important. Add the ingredients in a sequence with the idea being that all ingredients end up cooked at the time you remove the pan from the stove.

Pinakbet November 12, 2008

Posted by marksun in Filipino, stew, vegetarian.
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Odi’s basic recipe Oct06
bunch long beans trimmed sliced 1.5″
bay leaf
1 med pumpkin sliced bite sized chunks with skin
4 long egplant peeled sliced 2in logs
20 okra
2 bitter melon pitheds seeded
other veg if desired or available
roast pork – cut into bite sized pieces
patis to taste

place veg in larg pot w garlic
add 1/3 C patis or more and 2 C water
simmer med 45min
add pork
shake pot occasionally to mix

Mung Bean Curry November 12, 2008

Posted by marksun in beans, curry, friends recipes, vegetarian.
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I got this from George Hudes maybe around 1979…

  1. 1 C dried mung beans washed
  2. 2 C water
  3. 1 t tumeric
  4. 1/4 t salt
  5. 1/4 t hot red pepper
  6. 1/4 C melted butter
  7. 1 large onion sliced length wise, pole to pole, 3/16 inch thick, exactly
  8. 1 t cumin seeds
  9. 1 T fine chopped coriander / or just ground coriander

Combine 1-5 in a pot and bring to a boil, reduce heat to medium low and when at a simmer, cover and cook until beans are soft and water is gone.  If it gets dry and still not done, add water.

After a half hour or about the time the beans are done, saute the onion and spices in a skillet until the onions are well cooked,  translucent and tender – I don’t care for crispy onions in this dish.   Then combine with beans.

Serve with rice, raw or cooked tofu, with chutney, and sour cream or yogurt.

We may never know where george got this, including george, but onions and these spices are the basis for many variations of indian curry – see curry ala bola on this site…

Black Bean Pumpkin Soup November 12, 2008

Posted by marksun in soup, vegetarian.
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Black Bean Pumpkin Soup
serves 4

I first had this soup for lunch at a nice little walk in restraunt called “Flavors” in Garberville California.  D and I liked it a lot, asked after the recipe, and learned the ingredients of the soup, but not the proportions, or for that matter, the particulars of the ingredients.  By now I have no idea how close this soup comes to the original but I like it anyway.  You will have to go to Garberville on 101 north in Humbolt County for the original.  

It actually is not that hard to make as long as you have a food processor.  I’ve never made it without one – I can see mincing the vegetables with a knife. The beans would be a different story – I suppose you could mash them like mashed potatoes or refried beans…  Given the food processor and some good canned ingredients you can make this soup after work in an hour including cooking time. 

The canned beans and cooked pumpkin work well.  If you use canned tomatoes get whole tomatoes and a good brand like S&W or you may find that the mass produced generic tomato sause doesn’t taste good – “Best Brand” for example is terrible.  Chicken broth in cans works fine, use a brand you like, but better yet use your own chicken broth.  

1 lg onion
several cloves garlic
fresh ginger – about 3 or 4 tablespoons ground fine
( stalk celery – not in the original “Flavors” ingredient list )

3 16oz cans black beans
1 lg can 32oz cooked pumpkin
plum tomatoes or 32oz can whole tomatoes

2 T cumin
1 t cinnamon
1 t black pepper
1 t salt
1 t cayenne or paprika

3 C chick broth – or vegetable broth for a vegetarian meal, or skip entirely and add onions celery and salt 

red wine vinegar, about 1/4 C 
red wine 1/4 C or more

In food processor mince the fresh vegies and toss into the soup pot on medium heat with a little olive oil to saute. Add a little water – the vegies will likely start to look dry when the pot is hot. 

meanwhile, puree 2 cans of black beans in the food processor and add to pot.  How fine you process the beans will determine the soup consistency 

Add some of the chicken broth to spread the heat 

Add can of cooked pumpkin

Puree plum tomatoes in food processor and add

add spices and chicken broth

Add water to thin as necessary.

Bring soup to gentle boil then reduce heat to med low to simmer…

Add vinegar and wine.

Simmer covered for at least a half hour, stirring frequently to keep the soup from burning on the bottom of the pot.

About canned ingredients
Taste the canned ingredients if you’re not familiar with them.  If you don’t like the way they taste out of the can, you won’t like the soup you make out of them either.

Eggplant Tofu November 11, 2008

Posted by marksun in tofu, vegetarian.
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4 long eggplants
block tofu cut into cubes
2 cloves garlic- crushed or minced very fine
2 T oyster sause
2 T olive oil  

peel 4 long eggplants and slice lengthways into 4 logs, cut logs to 2″ or so…
on med heat, saute gently in olive oil w/ garlic
add water a tablespoon or more at a time to keep from drying, burning, or sticking
when eggplant is soft and translucent 
add tofu add oyster sause to heat
and serve hot

with eggplant in a pan, add water to get it soft and moist without having to use a lot of oil – let it steam
the water is to keep eggplant from burning