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Recipes
Vegetarian Crepes
By tixrus-2
This recipe is incredibly flexible because of the variety of sauces you can put on it
- 2 C. whole wheat pastry flour
- pinch sea salt
- At least 2 C. water
- Corn or canola oil for cooking crepes
- 1 tsp light sesame oil
- 1 onion finelly diced
- 2 C. button mushrooms, brushed clean, thin sliced
- 2 large carrots, matchsticked
- 2 C. finely shredded cabbage
- 1 summer squash matchsticked
- Soy sauce
- Creamy Mushroom sauce (see separate recipe)
- OR
- Green Sauce (recipe coming soon)
- OR
- Red Pepper Sauce (recipe coming soon)
- OR
- Your own favorite sauce (tell me about it!)
3 bean salad
By tixrus-2
Delicious! uses those beans from your garden
- 15 oz cooked white beans, rinsed and drained
- 15 oz cooked black beans, rinsed and drained
- 1 large mess steamed green, yellow and/or purple runner beans
- 2 celery stalks, chopped fine
- 1/2 walla walla onion, chopped fine
- 1/4 cup fresh, finely chopped curly-leaf parsley
- 1 Tbsp crumbled dried rosemary
- 1/4 C apple cider vinegar
- 1/8 C balsamic vinegar
- 1/4 C cane syrup
- 1/4 C olive oil
- 1 1/2 tsp salt
- 1/4 tsp black pepper
Creamy Mushroom Sauce
By tixrus-2
This sauce is exceptionally yummy on Vegetarian crepes! (See separate recipe)
- 1 tsp Extra Virgin Olive Oil (EVOO)
- 2-3 shallots, minced
- 4-5 dried shiitake mushrooms, soaked 10 minutes, drained, and thinly sliced
- 1 C. button mushrooms, brushed clean, sliced
- 2 C. mushroom stock, or other stock
- Soy sauce
- 1.5 Tbsp kuzu or cornstarch dissolved in 3Tbsp cold water.
Chinese Tea Leaf Eggs
By tixrus-2
Combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy
- 8 eggs
- 1 teaspoon salt
- 3 cups water
- 1 tablespoon soy sauce
- 1 tablespoon black soy sauce
- 1/4 teaspoon salt
- 2 tablespoons black tea leaves
- 2 pods star anise
- 1 (2 inch) piece cinnamon stick
- 1 tablespoon tangerine zest
Vegetarian Egg Foo Young with Mushrooms
By tixrus-2
Easy, no meat lacto-ovo if you use veggie broth
- 1 large green onion
- 4 eggs, beaten
- 3/4 cup bean sprouts
- 3 tablespoons soy sauce, divided
- 2 tablespoons peanut oil, divided
- 2 cups sliced fresh mushrooms
- 4 teaspoons cornstarch
- 1 cup veg broth, or (chicken broth if you're not vegetarian)
Sesame Seared Tofu with Jalapeno Miso Dressing
By tixrus-2
My friends over at Duo Dishes used this recipe to showcase grapeseed oil
- Dressing
- 4 tablespoons mirin
- 4 tablespoons water
- 1 1/2 teaspoon rice wine vinegar
- 1 teaspoon soy sauce
- 2 tablespoons miso
- 1 scallion, finely chopped
- 2 cloves garlic
- 1 tablespoon ginger, chopped
- 2 tablespoons honey
- 1/3 jalapeno pepper, seeded
- 4 tablespoons grapeseed oil
- 1 teaspoon sesame seed oil
- Tofu
- 10 ounces firm tofu, drained, sliced
- 1 teaspoon sesame seed oil
- 1 teaspoon grapeseed oil
- Sesame seeds
- Kosher salt
Pumpkin Lentil Soup
By tixrus-2
Enjoy a taste of India in your kitchen with this uniquely seasoned pumpkin soup
- Optional:
- 1 diced red onion
- 1 small freshly chopped chili
- a pinch of garam masala and ground cumin
- 1/2 a butternut pumpkin cubed
- 2 cups of chicken stock
- 1 cup of water
- 1/2 cup of red lentils
- olive or coconut oil for sauté
- Cream or yogurt
- Parsley
Vegetarian Egg Foo Young with Mushrooms
By tixrus-2
Easy, no meat lacto-ovo if you use veggie broth
- 1 large green onion
- 4 eggs, beaten
- 3/4 cup bean sprouts
- 3 tablespoons soy sauce, divided
- 2 tablespoons peanut oil, divided
- 2 cups sliced fresh mushrooms
- 4 teaspoons cornstarch
- 1 cup veg broth, or (chicken broth if you're not vegetarian)
Healthy Lentil Hummus
By tixrus-2
Lentils are versatile. Use them instead of chick peas in this hummus recipe
- 1/2 pound of Lentils
- 1/2 cup of Tahini (sesame seed paste)
- 3 cloves garlic
- 1/2 cup of real lemon juice
- 1/2 cup of water
- 1/2 cup olive oil
- Bunch of fresh parsley
Custom Gazpacho
By tixrus-2
There are many many many gazpacho recipes
- 1/4 red sweet red onion
- 1 red or green bell pepper
- 1 serrano
- 2 large tomatoes
- 1/2 can diced tomatoes
- 1 1/2 cucumbers
- 3 clove garlic
- 1 Tbsp fresh parsley
- 1 tsp salt
- 1 Tbsp balsamic vineger
- juice of 1 lime
- 1 tsp cilantro
- 1/8 C olive oil
- black pepper to taste
- 1 tsp sugar