Green Onion Zucchini Pancakes

I am a big fan of Korean food.

I get a lot of recipes from my sister-in-law, but because she lives really far away from me and I don't see her very often, I also check out Maangchi.

I recently found myself with both green onion and zucchini.  I've heard of Korean green onion pancakes (Pajeon) and Korean zucchini pancakes (Hobakjeon), so here I combined the two.

There were two pancakes, but only one made it to the photo, because they are very tasty.

Zucchini and Green Onion Pancakes (makes 2 big ones)

1 zucchini, juliennned

2 stalks of green onion, all parts, roughly chopped

1 c. flour

1 c. water

2 t. miso paste or a pinch of salt

2 t. sugar

Warm a pan over medium heat.  Cast iron works great here.  Add about 2 T. of vegetable oil.

Mix all the above ingredients together.  Eyeball about half, and put it into the heated pan.  Let it cook for about 5 minutes on one side, then flip.  Let it cook for another 5 minutes on the other side.  Drizzle a little sesame oil around the sides of the pan while the pancake is cooking.  You may flip it two more times to make sure it is cooked evenly through.

A dipping sauce adds a lot to this pancake.  You just kind of spoon it on top while you eat it.

Dipping Sauce

2 T. soy sauce

1 T. white vinegar

1  t. sesame seeds

1 stalk green onion, finely chopped

Mix together.

Muffin Riffing

I have been making a lot of muffins lately.

I found some pretty general recipes and have been changing them up with different ingredients.  Last week, for example, I used the recipe for blueberry lemon muffins and instead made raspberry orange muffins, because those were the ingredients I had on hand.

I've been loving ginger, and I wanted a ginger muffin that was not a gingerbread muffin.  A few alterations to my recipe gave me these ginger gems.

I managed to sub applesauce for oil and add a bit less sugar, so perhaps I can call these healthy, even though essentially it's still a miniature cake.

Ginger Muffins

2 c. white whole wheat flour or regular flour

1 1/2 t. baking soda

1/2 t. salt

2 T. crystallized ginger, finely chopped

1 1/2 t. ginger powder

2/3 c. sugar

1 c. soy or other milk

1/3 c. plain applesauce

1 t. orange extract

1 T. white vinegar

Preheat the oven to 400 degrees.  

In a large bowl, mix the flour, baking soda, salt, and both kinds of ginger.  In another medium bowl, mix the sugar, milk, applesauce, extract, and vinegar.

Add the liquid ingredients to the dry ingredients, and just barely mix. You can add a little water to get the right consistency.

Scoop into a greased muffin tin.

Bake about 17-20 minutes.

Mushroom Pate

It's hard to say where I first got this idea.  Probably from The Urban Vegan by Dynise Balcavage.  Sometimes you just need a little something to dip your cracker in.  And sometimes you want that something to feel fancy.

Mushroom Pate

2 T. olive oil

12 pecans

a bunch of mushrooms, roughly chopped  (white, cremini, shiitake, or a mix would be fine), I'm thinking enough to fill up the skillet before they are soft

2 cloves garlic, finely chopped

salt and pepper

1 T. vermouth or brandy or sherry

2-3 T. nutritional yeast (optional)

Heat a skillet over medium heat.  Lightly toast the pecans, and then toss them into a food processor for later.

Warm the olive oil.  Add the mushrooms and garlic and saute until soft.  Add water if things start sticking.  Add salt and pepper to taste.

Toss the mushrooms into the food processor and process.  Add the nutritional yeast, alcohol, and process some more.  Add more salt, pepper, or olive oil if needed, to taste.

Food I Like to Cook

I recently discovered this delicious tofu at Wegmans.  It's difficult to find.  It's in the freezer section with other similarly labeled Wegmans' Asian Classics Products.  It's not with the normal tofu.  Forgive my shameless product plug.

It's a very versatile tofu.  It's solid and creamy, and already salted.  I've substituted it for the paneer in saag paneer.  I also roll it in kimbap (Korean sushi rolls) and add it to noodle dishes.  

Below is my standard set-up for making kimbap.  In this case, it's sweet brown rice, strips of tofu (this tofu is so good I don't even have to flavor it), and a sheet of laver, which is the roasted seaweed that one wraps kimbap in.  This is only one example.  I have a lot of fun with kimbap and have been known to wrap veggie dog strips and tater tots, also avocado and cucumber, carrots, etc.

One of my favorite kimbap fillings is Spicy Tempeh. 

When I cook my rice in the rice cooker, I add a cake of tempeh to the steamer.  Any flavor of tempeh will do.  When the rice is cooked, I remove the tempeh, mash it in a bowl with sesame oil, mayonnaise, and sriracha sauce.  Yes, you can use vegenaise or the non-dairy equivalent of mayonnaise.

Spicy Tempeh Kimbap Filling

1 cake of tempeh, steamed or briefly boiled and mashed

1/3 c. mayonnaise

2-3 T. sriracha sauce

1 T. sesame oil

sesame seeds

Mash them all together and use as a filling, or eat it mixed with rice.

I don't have a photograph of the spicy tempeh, so instead, here is a plain tofu roll:

Another cooking success I've had recently is Curry Noodles.  I've made it every week for three weeks now, and it makes a delicious packed lunch.  I got this idea from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero.  What I like about this recipe is that it's incredibly flexible.  You can add protein if you have some; you can add vegetables if you have some, but alternatively you could just make the noodles and the sauce and it would be fine.

I don't know where to tell you this recipe comes from.  The book identifies it as Japanese, which maybe it is, but then again it calls for curry powder and garam masala powder, so it certainly doesn't seem like it's Japanese.  It also doesn't seem entirely Indian.  Let's call it a fusion recipe.

Curry Noodles with Whatever the Heck Else You Want

Sauce:

2 T. vegetable oil or margarine (I use Earth Balance)

2 T. all-purpose flour

1 1/2 t. curry powder

1 t. garam masala spice blend

1 t. chili powder, or more if you like it hot

1/2 c. water

2 t. agave nectar, honey, or sugar

2-3 T. soy sauce

Noodles and Vegetables:

1/2 lb. spaghetti noodles

2 T. vegetable oil

1-2 c. of Whatever the Heck Else you want, like mixed vegetables, carrots, onions, peppers, broccoli, etc.

Some tofu, or tempeh, or meat substitute of your choice

2 T. fresh grated ginger (I love a microplaner for this task)

First, cook the noodles according to the package directions in a dutch oven, drain, and set aside.

For ease of clean up, I then rinse out the pan I just boiled the spaghetti in, put it back on medium heat, add the oil and flour while whisking to avoid lumps.  Then add the curry powder, garam masala, chili powder, water, sweetener of your choice, and soy sauce.  Continue to whisk until there are no lumps.  Remove from the heat and set aside.

 

In a large sauce pan (or, again, the rinsed out dutch oven), heat the oil over medium heat.  Saute your vegetables until soft.  I have used onion and a frozen bag of mixed vegetables with success.  In the photograph above, I simply used about 1/2 c. of sweet organic corn and a green pepper and onion.  Once the vegetables are soft, add any protein you are using. In the photograph above, of course, it's Wegmans Asian Classics Tofu, diced.  Add the grated ginger.  

Add the noodles and sauce back into the pan.  Stir together until mixed.

 

Pumpkin Spice Muffins

While I'm at it, I thought I'd mention that I made the very same muffins I posted below, but with pumpkin puree.  And spices.  They have a bit of a softer crumb.

I like to make batches of muffins and store them in the freezer for breakfast and for hiking snacks.


Pumpkin Spice Muffins

2 c. white whole wheat flour
1.5 t. baking soda
pinch of salt
1/2 t. cinnamon
1/2 t. ginger

1/4 t. cloves

1/4 t. nutmeg
1 c. (approx.) of pumpkin puree
1 c. granulated sugar
1/2 c. canola oil

1 flax egg (3 T. water mixed with 1 T. flax meal and set aside for a few minutes to thicken) (probably 1 regular egg would work fine, too)
1/3 - 1/2 c. water
1 t. vanilla extract


Preheat the oven to 350 degrees.

Mix the  flour, baking soda, salt, and spices in one bowl.  

In another bowl, mash the pumpkin together with the oil and sugar.  Add the water, flax egg, and vanilla extract, and stir.

Add the dry ingredients.  With muffins, it's important that you don't overmix, or you'll get rubbery bottoms.  Stir until just mixed.

Grease a 12-cup muffin tray.  I use an ice cream scoop to put the mixture into each tin.  Sprinkle the tops with a pinch of demerara or large-crystal sugar.

Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean.

Note:  The idea for this recipe was inspired by The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Treats by Colleen Patrick-Goudreau.

Banana Chocolate Chip Muffins

I've been making this recipe on a regular basis.  It's fairly flexible in terms of flour; you can use whole wheat, white whole wheat, or just regular all-purpose flower.  I've used all with good results.

I have adapted the recipe from The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Treats by Colleen Patrick-Goudreau.  Most of the recipes I've made from this book have turned out great.

Banana Chocolate Chip Muffins

2 c. white whole wheat flour
1.5 t. baking soda
pinch of salt
4 ripe bananas
1 c. granulated sugar
1/2 c. canola oil
1/3 - 1/2 c. water
1 t. vanilla extract
1 c. chocolate chips of your choice (semisweet, dark, etc.)

Preheat the oven to 350 degrees.

Mix the  flour, baking soda, and salt in one bowl.  

In another bowl, mash the bananas.  I use a potato masher, and sometimes I just use two big bananas, depending.  It should be about a cup or a cup-and-a-half of mashed banana puree.  Add the sugar and oil, and mash again.  Add the water and vanilla extract, and stir.

Add the dry ingredients.  With muffins, it's important that you don't overmix, or you'll get rubbery bottoms.  Stir until just mixed.  Fold in the chocolate chips.

Grease a 12-cup muffin tray.  I use an ice cream scoop to put the mixture into each tin.  Sprinkle the tops with a pinch of demerara or large-crystal sugar.

Bake for 25 minutes.