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Recipes
Kale Sesame Seaweed and Ginger
By tixrus-2
Kale and Seaweed aren't usually tops on anyone's list but when you do this recipe they will ask for seconds!
- 1/2 C dried Sweet Kombu (seaweed)
- 2 Tbsp toasted sesame oil
- 1 bunch Italian Kale, stemmed
- 1 Tbsp ginger, minced
- 3 cloves garlic, minced
- 2 Tbsp Bragg's liquid aminos
- 1 Tbsp sesame seeds
Kinoko no takikomi gohan
By tixrus-2
Japanese Vegan Maitake Rice
- 2 large dried shiitake mushrooms
- 1 piece kombu seaweed (optional), left whole (6 inches / 15 cm or so)
- 2 cups white Japonica rice (sushi rice)
- 1 piece (about 2 cm / 1 inch long) of fresh ginger, finely chopped
- 1 cup sliced or shredded mixed mushrooms - fresh shiitake, morels, chantarelles, chestnut mushrooms, or whatever is around
- 1-2 Tbs. soy sauce
- 1 Tbs. sake
"Sun"-dried tomatoes
By tixrus-2
Sun dried tomatoes bring intense sunny tomatoey taste to dishes in the winter when those wussy store bought tomatoe...
- As many beautiful perfect vine ripened tomatoes as you have
White Bean and Collard Soup
By tixrus-2
Similar to my Zuppa di Fagioli, but hot American spices replace the Italian ones
- 1 to 1 1/2 pounds collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 carrots, sliced about 1/4-inch thick
- 4 cups fat-free vegetable broth
- 1 teaspoon thyme
- 2 15-ounce cans white beans, drained (I used Great Northern beans)
- 2-4 cups water or vegetable broth
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/8 teaspoon chipotle chili powder
- 1/4 teaspoon red pepper flakes
- salt and freshly ground red pepper, to taste
- vegan Parmesan (optional)
Aztec Hot Chocolate
By tixrus-2
This is an adaptation of the original way the Aztecs used cacao but made with ingredients that are accessible to mo...
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons nonfat milk powder or 1 teaspoon half and half (optional)
- 1/3 teaspoon cinnamon powder
- 1/4 teaspoon vanilla extract or crushed vanilla pod
- 1/8 teaspoon powdered cayenne pepper
- 1/2 teaspoon coconut oil or butter, optional
- nutmeg or mint garnish, optional
- 8 to 12 ounces boiling water
Pozole
By tixrus-2
This soup is da bomb if you have the mole correct
- 2 C Senora Camacho's mole (separate recipe)
- 15 oz. chicken broth
- water to top off
- 15 oz. white hominy
- 1/2 C green onions
- 8 oz. cooked chicken, shredded
- 2 limes
- 1/4 C chopped cilantro
- 1 avocado cut in chunks.