Sunday, January 25, 2009

Birthday Binge + Hella Recipes

I have to make up for the small updates over the past few days. I'll be posting several recipes at the bottom of this entry.

Yesterday was my 23rd birthday. I wound up spending absolutely nothing, but I did get dinner and drinks for free...since it was my birthday and my friends are hella rad. Dinner was at Khan Toke Thai House (soooo good; rad atmosphere; affordable) and drinks were had at the shameful, bad-news-bears Trad'r Sam. Both are located in the Richmond District of San Francisco. Both led to a night of debauchery and sheer hangover hell today. ($14 BOWLS of rum punch at Trad'r Sam....between four of us, there were five bowls involved.

Prior to all of the nighttime activity, however, I did bake myself a birthday cake and I made lunch soup for several people around the house. Both are stuffed with super-cheap ingredients and both owned the mouth.

  • TOTAL: $0.00

Spicy Ginger Peanut Stew

-1 1/2 cup chopped broccoli
-1 1/2 cup chopped carrot
-1 medium chopped yellow onion
-1 tablespoon minced ginger
-4 cloves minced garlic
-1/4 teaspoon cayenne pepper
-1/2 teaspoon salt
-1/2 teaspoon pepper
-2 tablespoons olive oil
-3 cups vegetable stock (or water)
-1 large chopped tomato
-5 tablespoons peanut butter

In a large pot, saute onions in oil until soft. Add ginger and garlic and cook for a few more minutes. Add vegetables and spices. Cook until vegetables are tender. In a small bowl, mix peanut butter with half of the stock until peanut butter is thinned-out. Add peanut butter and all of the stock to the vegetables in the pot. Reduce heat and simmer for twenty minutes.

Cold Sesame Noodles w/ Tempeh

-1 8 oz. package tempeh
-2 tablespoons peanut oil
-8 oz. spaghetti
-1/2 cup shelled edamame
-1/4 cup tamari
-1 tablespoon sesame oil
-1 tablespoon olive oil
-juice from one lime
-1 teaspoon red pepper flakes
-1 red, yellow, or orange bell pepper, sliced
-3 green onions
-1/4 cup chopped cilantro

Cut tempeh into 1/2-inch cubes. Heat peanut oil in skillet over medium-high heat and cook tempeh and bell pepper until tempeh is golden-brown and pepper is soft. Remove and set aside. While tempeh cooks, prepare spaghetti according to package directions. Rinse with cold water and set aside. At same time, bring another small pot of water to boil. Add edamame and simmer until tender. Drain, rinse under cold water and set aside.
In small bowl, whisk together tamari, sesame oil, olive oil, lime juice & red pepper flakes.
In large bowl, combine noodles, tempeh, bell pepper, edamame, green onions and cilantro. Add dressing and toss to coat.

Wacky Vegan Cake

-2 tablespoons cocoa powder
-1 1/2 cup flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1 cup sugar
-1 teaspoon vanilla
-1 teaspoon vinegar
-5 tablespoons vegetable oil or margarine, melted
-1 cup water

Preheat oven to 350 degrees Farenheit.
Sift together cocoa, flour, salt and baking soda in a medium bowl. In seperate bowl, combine the rest of the ingredients until well-mixed. Add dry mix to wet mix slowly, stirrying constantly. Stir all ingredients together until JUST MIXED (don't over-mix) and pour into a greased 8x8 baking pan.
Bake at 350 for about 30 minutes, or until a toothpick inserted in center comes out clean.

**This cake is a favorite in my house. Roommates gush about how moist it is, and the best part is that the ingredients are those that most houses have on hand. It's an old recipe from the war days, when rationing was common.

Easy-as-Sin Sinful Chocolate Icing

-10 oz. silken soft tofu
-3/4 cup semi-sweet chocolate chips, melted

Put ingredients in a blender and puree until completely mixed. Pour into airtight container and let cool completely before using. (It thickens as it cools.)

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