Tag Archives: rice

reflections on great things

vegan thai mint soup

I have come to the realization that it takes an enormous amount of energy to do great things.  I’ve heard that once and I hear it now.

Great things come in a grand spread of forms.  Great things are tying your shoe for the first time, overcoming the loss of a parent, turning your creative passion into a full time occupation while trying to make ends meet.  These are great things, and the energy they take is both new and demanding, intense relatively and independently.

If the source of this energy is undefined, the negations of it are certainly not: bad relationships, lack of self love, an imbalance of health.

Health is beyond physical.  It is mental, emotional, spiritual.  It is a type of self love humble and convincing at once.  If we know that a lack thereof deprives great things, and we live in a society obsessed with great things, why don’t we take care of ourselves more?

Kudos to you for visiting a site that cares about health, pleasure, and what we put in our bodies.  Take care of yourself this weekend!  And then share it.  :)

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Inspiration: SHREDDED MANGO

shredded mangoI don’t know if we can use the term “Indian Spring” like “Indian Summer”, but if there is such a thing, that is this in Paris.  It’s sunny out.  The gray sides of the buildings must be terribly confused, the flowers on my balcony are either wilting or reaching up to the rays depending on their seasonality, and I got tan today.  Never, ever, did I envision a bronzing skin in March.  I suppose it’s an early birthday present (2 days, 2 days!  March 12!!)

Anyways, I found a new toy, and the very kind lady who sold me this toy brought up a dynamic idea that serves as today’s inspiration: Shredded Mango.  It goes well with sunshine.  And rice.

kiwiThis little Kiwi brand professional cutting tool functions as a mini handheld French mandolin.  You run it down the side of your fruit or vegetable and it makes very thin juliennes… it’s ridiculous easy and I am not grating all of my vegetables into tiny pieces.  I hope it stops soon.  We do have teeth for a reason, but I just can’t get enough of this texture!

Anyways, for those who have carrot allergies, and cannot have that delightful salad normally served with dim sum of carrots and green papaya grated, try getting an under-ripe mango, peeling it, and then turning it into thin batons.  Toss it with some sesame oil, a splash of lemon juice, pinch salt, and sesame seeds for something fun.

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Inspiration: GARBANZO BEANS AND PASTA

paprika sage fried garbanzo penneDeck the halls and guzzle down egg nog!  Yesssss yes, I can totally be for that.  I can also totally get sick of (and off) that.

Christmas Buche de Noel Paris<–Christmastime consumption in Paris.  You might as well roll me around on one of those after ingesting its neighbor.

I’ve found a wonderful break from the heartiness of holiday merry-making to be a convenient and mailable combination of garbanzo beans and rice penne pasta.  Growing up in the more traditional spaghetti bolognese household, the 6-year-old me would have slapped my wrist for coming up with such a combination.  The 26-year-old feeding herself in in this season of cheer?  Totally impressed with how good these two things taste together and how light yet full I feel afterwards.

Here are two ideas for putting together chick peas and rice pasta.  Gluten-, dairy-, nut-, soy-free.  Vegan yet robust.  Recipes serve about two.  Happy times in that jolly belly.  Ho ho ho!

IMG_8034Fried Garbanzos with Sage Paprika Rice Penne

-Simple, fresh, delicious-

Ingredients: 1 cup rice penne, 1 1/2 tbs. high quality extra virgin olive oil, 1-2 tbs. dried rubbed sage, 1 small (or 1/2 large) shallot cut into small dice (brunois), 2 cloves garlic (minced), 3/4 cup cooked garbanzo beans*, sprinkle of paprika

Method:

1. Cook gluten-free rice penne pasta in salted water according to packaged directions to al dente.

2. Meanwhile, slowly cook shallots and garlic in olive oil to release aromas over low heat.  You don’t want them to change color, just infuse in the oil.

rice penne pasta france3. When pasta is cooked, drain, rinse, and then put in heating pan with shallots and garlic.  Sprinkle in sage.  Toss a few times to combine flavors, then let stay warm over low heat or to the side of the stove.

4. Heat about 1/4 cup high heat neutral oil in a pot over medium heat.  Make sure your cooked garbanzo beans are drained, and drop in when oil is hot to fry.  When they have started to brown in color, remove from oil and rest on a paper towel for 30 seconds to remove excess oil.

5. To serve, make sure pasta is still warm (if not put the pan back on heat for a few seconds) and salt to taste with a fine sea salt.  Put on a plate, top with fried garbanzo beans, then sprinkle paprika over the top.  Goes really really well with roasted brussel sprouts.  (See photo at top!)

saucey ginger garbanzo pastaSaucey Ginger Garbanzo Penne

Sultry, tangy, and delectable-

Ingredients: 1 cup gluten-free rice penne pasta, 3/4 cups cooked garbanzo beans*, 1 cup chicken or vegetable stock, 1 knob fresh ginger (1″ cubed) grated, 1/4 yellow onion diced, 2 cloves garlic diced, 1 tsp. dried thyme, 1 bay leaf, 1 tbs. balsamic vinegar, 1 tbs. organic ketchup (or 1 small tomato cubed), salt and pepper to taste

Method:

1. Cook penne according to packaged directions.

2. Meanwhile, sauté onion in 1 tbs. high heat oil over medium heat for 1 minute.  Add garlic and ginger and sauté until aromatic (about 30 seconds).  Deglaze with ketchup.  Let cook 30 seconds.  Add vinegar.  Let cook another 30 seconds to cook out acidity.  Add stock, bay leaf, and thyme.  Cook over medium high heat until reduced down just a thin layer on the bottom.

3. Add garbanzo beans that have been drained and about 1/2 cup water or stock to make it a liquid sauce again.  Cook to reduce and infuse beans with sauce flavors.  Reduce to about half, add in cooked pasta.  Toss over low heat to combine flavors.  If you want it more soup-like, add more stock or water.  Season with salt and pepper to taste.  Remove bay leaf.  To serve, dish into wide soup bowls.  Sprinkle some chopped herbs on top to be fancy.

cooking garbanzo beans*To cook your own garbanzo beans instead of buying canned, soak dried beans in water at room temperature for 4 hours or overnight in the fridge.  Cook in 3 times the amount of water NOT salted with a bay leaf and a sprig of thyme (optional) for about 2 hours in a gentle simmer, covered.  Add a heavy pinch of salt after 2 hours of cooking (they will not cook as fast if you add salt beforehand!  Trust this one.)  Keep cooking over low heat until they feel like canned beans, i.e. you can squish them between your fingers and they have an even cooking throughout.  Make sure beans always have liquid covering them, so add more water if it evaporates.

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You say ginger, I say salad dressing.

creamy ginger garlic salad dressingPerhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by ginger lemon sesame seed blenderboth those consuming them and those putting them out.  (Should I have to serve nothing but salads at a restaurant, they’d better be damn good.)

Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure!  (And nutrition and surviving, blah blah.)

creamy dressing drizzleThis salad dressing has got some zing, and is super simple to make in your blender.

<–Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.

Creamy Ginger Garlic Vinaigrette

-Nut, gluten, dairy, & corn-free-

1 clove garlic, lightly diced

1/2 of the size of your clove of garlic’s worth fresh ginger, lightly diced

a pinch fresh lemon zest

1 tsp. tamari (gluten-free soy sauce) or 1/4+1/8 tsp. salt for soy allergies

2 tbs. red wine or apple cider vinegar

2 fresh basil leaves (optional)

1 tsp. sesame seed oil

3 tbs. sunflower seed, safflower, flax seed, or canola oil (can use olive oil but won’t refrigerate as well)

Method:

Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender.  Add oils and optional basil.  Blend until creamy.

ginger dressing salad with toppingThis probably takes less time than picking out a store-bought dressing in Trader Joe’s, no? 

 

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Filed under Bubble Child The Cookbook, dairy bubble, gluten bubble, nut bubble, recipes, vegan

What to do with your leftover Olive Oil Rice?

Have extra Olive Oil Rice?  Combine inspirations and make this:

fig rice pizza bowl saladTurn a few leaves and you’ll find rice and avocado and smoked ham.  Oh my!

Take it back here for the recipe (I simply substituted seasonal veggies and ham for chicken in this case)–> Rice Chicken Pizza Top Salad

Bon app!!

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