The Gentleman's Plate | The Vegan Life for the Modern Gentleman

Lebanese Garlic Sauce (aka Toum or Toom)

May 8, 2017 by Sanjay Leave a Comment

It’s no secret that I love garlic; on crackers, bread, or even when I sneak a bite from my jar of ever ready minced garlic #sorry #notsorry. And that’s exactly why I am obsessed with this easy 4 ingredient Lebanese Garlic Sauce!

4 every day ingredients, including garlic, lemon juice, oil, and salt.

Also known as Toum or Toom (which happens to be the Lebanese word for garlic), this sauce traditionally accompanies sandwiches (like Shawarmas). Personally, I love getting a heaping bowl full and eating it with pita, crackers, or even veggies like a dip.

Best part of all this recipe only requires four every day ingredients, a food processor, and patience!
Plus it’s vegan, gluten free, paleo and keto friendly.

Lebanese Garlic Sauce - 3 Stages in a Food Processor

A food processor works best for making this sauce.

The sauce gets its fluffiness from employing ‘the mayonnaise method.’ Essentially the lemon juice molecules will be trapped by the oil (giving it body), while the garlic will act as the emulsifier (like egg yolks would in mayonnaise). It’s science!

I also prefer a food processor for this recipe. The wide bowl allows the emulsion to occur evenly, but also allows enough air to incorporate into the sauce making it light, airy, and fluffy.

Lebanese Garlic Sauce - Alternating Liquid Ingredients

Slowly pour in your liquid ingredients in a thin stream, alternating between oil and lemon juice; don’t stop until you’ve finished all of your ingredients and the sauce can stay on the spoon as shown.

And the final piece is patience. We are creating an emulsion by suspending the water from the garlic and lemon juice in the oil – which means we have to take it slow and drizzle in our liquid ingredients, alternating 4 tablespoons of oil and 1 tablespoon of lemon juice repeatedly until all ingredients are finished.

You also want to stop to take frequent breaks. I own a top-of the line Cuisinart food processor, and even with a new machine the motor heats the sauce and creates condensation inside the bowl. As soon as you see water droplets collecting at the top, you should stop and remove the cover and let the motor cool for a few minutes before going back in – we don’t want to break the emulsion with pools of rogue water droplets. Control your garlic sauce – don’t let it control you.

I love using this sauce as a dip! Here I am using some Indian flat bread with the freshly made garlic sauce.

But that patience does pay off! In the end you are rewarded with the a rich yet delicate sauce that you will want to eat on everything – seriously EVERYTHING.

This Lebanese Garlic Sauce is a hit everywhere I take it, and anyone who tries it is simply amazed that it’s only 4 ingredients and vegan. Give it a try for your next potluck, party, or night in, and let me know how it goes in the comments below!

Lebanese Garlic Sauce (aka Toum or Toom)

Save Print

Prep time

20 mins

Total time

20 mins

This super easy 4 ingredient Lebanese Garlic Sauce goes great on sandwiches, wraps, burgers, or even as a dip. Best of all, it's vegan, gluten free, paleo, and keto friendly!

Author: Sanjay

Recipe type: Sauce

Cuisine: Middle Eastern

Ingredients

2 cups Avocado Oil (or any other neutral oil)*
½ cup Lemon Juice, freshly squeezed
½ cup Garlic, fresh**
1 tsp. Salt

Instructions

Place garlic and salt into the bowl of the food processor and blend until it becomes a fine paste, stopping to scrape down the sides of the bowl as needed
Once the garlic has become a paste, slowly pour in your oil by the spoonful while the machine is running; you want to pour it in a 'thin stream'
Alternate pouring in the oil and lemon juice in the same manor (4 tablespoons of oil, followed by 1 tablespoon of lemon juice) until all ingredients have been finished (it's okay if the lemon juice finishes first, just continue on with the oil)
Once the sauce has reached a thicker state, and you've finished incorporating all of the liquid ingredients, it should be able to cling to a spoon or spatula at which point you'll know it's done
Transfer to a clean/dry glass bowl, and let it rest before covering it with a lid or plastic wrap

Notes

*I like to use Avocado Oil, but feel free to use Corn Oil or any other neutral oil - avoid using Olive Oil, which has a strong flavor (the oil should be there for volume, not flavor)

**When using garlic, use freshly peeled or fresh packaged pre-peeled garlic only (not frozen or pre-minced garlic). Depending on your garlic, this dip can have a kick to it - I've noticed that the older the garlic is, the milder it gets. Taste your garlic and adjust accordingly.

Vegan Kimchi Fried Rice

March 2, 2017 by Sanjay Leave a Comment

Ah, Korean food – why aren’t people eating more Korean food?

I’ll have to admit – I had zero (zilp!) experience with Korean food until I moved to LA and started to explore the vast world of Koreatown.

While in college, my buddies and I used to venture down to K-town on the weekends (because most of us were underage, and Soju bars never carded #college). Of course, late night drinks turned into late night eats, and finding a vegan option was challenging to say the least.

I ran into a lot of instances where I was left eating white rice with banchan (vegetable sides) as I came to learn that Korean food relies heavily on umami flavors from fish/meat broth, shrimp paste, and meat garnishes.

And one of the most popular dishes amongst my broke/drunk friends was Kimchi Fried rice, aka Kimchi Bokkeumbap. I knew I had to veganize it, and I’m glad I did!

The two ingredients that give this bold dish it’s flavor are Kimchi and Gochujang.

Kimchi is a fermented Korean pickle that is almost always made with shrimp or anchovy paste. If you’re feeling adventurous, you can always make your own Kimchi at home, but that’s for another post. Luckily, there are a few brands of vegan Kimchi available, including Mother-in-Law’s Kimchi, Sinto Gourmet, and Kings.

Gochujang is a rich and complex pepper paste made from fermented soy beans, chili paste, rice flour and salt. Similar to Japanese Miso, this versatile ingredient is used in soups, stews, marinades, and also acts as a condiment. Move over Sriracha – this will become your new favorite hot sauce, seriously.

Drunk or sober, you have to agree – this quick and easy rice dish is the good for what ails you.

Vegan Kimchi Fried Rice

Save Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

This Vegan Kimchi Fried Rice is a one pot meal that packs a double punch of flavor and spice, using vegan Kimchi and fermented Gochujang paste, covered in toasted sesame seeds, nori strips, and fresh green onions!

Author: Sanjay

Recipe type: Rice Dish

Cuisine: Korean

Serves: 2

Ingredients

1 tbsp. Cooking Oil
½ Onion, diced
½ cup Carrots, shredded
3 pc. Green Onions, whites and greens separated
1 cup Vegan Kimchi, chopped
2 tbsp. Gochujang
3 cups Cooked White Rice, preferably day old
½ cup Kimchi Juice
¼ cup Water
1 tbsp. Sesame Oil
1 tbsp. Toasted Sesame Seeds
2 tbsp. Soy Sauce
Nori or Seaweed

Instructions

Heat the cooking oil in a wok or large pan over high heat until glistens; add in onions, the white parts of the green onions, and carrots; sauté until the onions are translucent.
Add chopped Kimchi and sauté for 1 minute. Follow with Gochujang paste and sauté for an additional minute.
Add cooked rice followed by Kimchi juice and water and cook until liquids are absorbed. You want to give the rice a chance to caramelize and ‘fry’ at this point, scraping up any charred bits at the bottom.
Once the liquids are absorbed, turn off the heat, and add in your toasted sesame seeds, sesame oil, soy sauce and mix all ingredients into the rice.
Garnish your rice with remaining greens from green onions and Nori or seaweed snacks cut into strips.

Notes

If using a store bought Kimchi, make sure to read the ingredients for fish sauce or shrimp paste; I personally love vegan brands like Mother-in-Law’s Kimchi, Sinto Gourmet or King's.

Iced Matcha Green Tea Latte (Vegan + Sugar Free)

January 31, 2017 by Sanjay Leave a Comment

Gentleman, let’s talk matcha. Whether you love the health benefits of this antioxidant boosting green wonder, or enjoy the earthy green flavor of this ubiquitous culinary ninja, iced matcha green tea lattes are everywhere these days.

You’ve most likely seen them at your local coffee houses, and although they are delicious, they are often made with tons of sugar and fillers (effectively negating any possible health benefits), and are uber expensive. Here in LA, a Grande Iced Matcha Green Tea Latte with soymilk will set you back about $4.85. With my weekly matcha addiction, that comes out to over $250 annually!

Of course, if you make it at home, not only can you control the flavor and quality but that you can also save a lot of $$$. Do the math, and a homemade latte comes in at 1/3rd of the cost (at around $1.59 per serving: matcha $0.66/tsp., soymilk $0.75/12 oz, vanilla syrup $0.18/oz.).

And thanks to Amazon, top quality matcha powder can be delivered straight to your door. I also like my latte sweet, so I love using Torrani’s sugar-free vanilla syrup, which gives it a clean vanilla flavor. Personally, I love the creaminess of soymilk, but feel free to experiment with different milk alternatives (my wife loves it with a coconut-almond blend).

And the process is super easy – add ingredients and shake. If you’re a real gentleman, a cocktail shaker comes in handy, otherwise a mason jar will do the trick. If you shake hard and long enough, all of the clumps should dissolve right in for a smooth velvety finish – otherwise, a strainer helps you catch any grit.

Matcha latte for days, son!

Iced Matcha Green Tea Latte (Vegan + Sugar Free)

Save Print

Prep time

5 mins

Total time

5 mins

Quick and easy 3 ingredient latte, made with super healthy Matcha Powder and sugar free vanilla syrup.

Author: Sanjay

Recipe type: Drinks

Serves: 1

Ingredients

12 oz. Soy Milk (or other dairy alternative)
1 tsp. Matcha Powder (culinary or ceremonial grade)
1½ oz. Sugar Free Vanilla Syrup
1 cup Ice Cubes

Instructions

Place cold milk alternative in a cocktail shaker with ice, vanilla syrup, green tea and shake vigorously. Serve with a straw and additional ice as needed.

Notes

Alternately, use a mason jar (or any type of jar) to shake all ingredients with if a cocktail shaker is not available.

If clumps persist, feel free to strain the drink through a tea strainer before serving.

Vegan Sushi Bowl

September 23, 2016 by Sanjay Leave a Comment

Vegan Sushi Bowl

Guys, I really really miss vegan sushi.

After getting married, the wife and I moved into a cozy apartment just north of LA’s ‘Little Osaka’ (2nd only to LA’s Little Tokyo). It was amazing – not only were we minutes away from the beach and some of LA’s best shopping and dining, we were also just a short jaunt away from our favorite sushi restaurant, Sushi Stop. Seriously, if you haven’t had Sushi Stop, three words: $3 Avocado Rolls! (is that four words?)

Alas – those days are behind us. Earlier this year, we did ‘the adult thing’ and moved to the ‘burbs. Of course, when buying our home we came to understand the true meaning of ‘value’ and knew if we wanted a home that met our checklist within our budget, we would have to go deep DEEP into suburgatory.

Literally, the closest sushi place to our new home also sells Mexican Food, Gyros, and lottery scratchers. What!? Just, no.

But good news. Vegan Sushi is super easy to make at home, and I’mma show you how. Follow me!

First off, I am a sucker for a good bowl. There’s something so comforting about tossing all of your favorite things over a bed of rice, and covering it with a sauce and fun toppings (bonus, no rolling skills required).

Now the base of any good sushi is a well seasoned rice. Specifically, a short grain glutinous rice, such as traditional shari (sushi rice) or Cal. Rose rice. This is important because the rice needs to have the perfect amount of starch to bind together and absorb the seasonings.

What makes sushi rice taste like sushi rice? The perfect combination of sour, sweet, and salty that can only be achieved with rice vinegar, real [vegan] sugar, and salt.

Since we are ditching the “360 nori approach”, let’s ensure we get that salty ocean-y flavor in every bite with Furikake, a Japanese condiment consisting of nori strips, sesame seeds, sugar, and other seasonings. Buyer beware – it’s important to read the ingredients closely as some Furikake blends have bonito or katsuobushi (dried fish flakes) and/or other seafood.

Of course, you can always have some handy pieces of nori on the side, which are perfect for impromptu hand rolls. I personally love these ‘spicy flavored’ roasted seaweed snacks.

And here comes the fun part – the toppings! I like to stick to the basic ‘veggie roll’ version, consisting of crisp carrots, refreshing cucumbers, and rich avocado. Mmmm, avocado. This version also has some bell peppers and bean sprouts for extra crunch, and I like to serve my bowl with freshly chopped scallions with a side of wasabi and soy sauce.

Of course, no bowl is complete without a sauce that can get up all in there and bring the bowl home. Feel free to experiment with your favorite condiments (I hear Sriracha calling my name). I love the taste of wasabi, so I whipped up a quick wasabi mayo, and boy I’m glad I did.

When it’s all said and done, this bowl is sure to satisfy your sushi cravings, and given the fact that prep is minimal, I encourage you to give this recipe a try. Although we are miles away from our favorite sushi spots, my wife and I have a new tradition – sushi bowl date night. Dig in.

Vegan Sushi Bowl

Save Print

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

Stay in tonight to make this quick and easy sushi bowl, which is full of flavor fun to make. Get creative with your toppings and condiments, and enjoy these sushi bowls anytime.

Author: The Gentleman's Plate

Recipe type: Main

Cuisine: Japanese

Serves: 3 bowls

Ingredients

FOR THE RICE

2 cups Sushi Rice
2 cups Water
⅓ cup Rice Vinegar
1 ½ tbsp. Sugar
1 ½ tsp. Salt
2 tbsp. Furikake (make sure it's the vegan kind)

FOR WASABI MAYO

½ cup Vegan Mayo
3 tsp. Prepared Wasabi (or to taste)
3 tbsp. Water

TOPPINGS

Carrots, shredded
Cucumbers, julienned
Bell Pepper, chopped
Bean Sprouts
Green Onions
Any other toppings of your choice

Instructions

FOR THE RICE

Wash your rice under cold water until the water runs clear, then place the rice in a rice cooker with 2 cups of water and set to ‘cook.’
Meanwhile, place the vinegar in a microwave safe bowl and heat for 20-30 seconds until warm; add the salt and sugar and stir to dissolve.
When the rice is cooked, transfer it to a large mixing bowl and let cool for 10 minutes; while the rice is still warm to the touch, fold in the vinegar seasoning, and let the rice cool completely. Don’t worry if the rice looks a little wet - it will absorb the seasoning soon enough.
Once the rice is cool, fold in the Furikake gently, taking care not to mash the nori turning your rice green.

FOR THE SAUCE

Place your mayonnaise, wasabi, and water in a bowl or shaker bottle, and mix well.
Alternatively omit the wasabi and replace for Sriracha, as per your taste.

PUT IT TOGETHER

Wash and chop your veggies, and put them aside. Wait to cut your avocado till the last moment, to prevent browning.
Place a generous mound of seasoned rice in the center of your bowl, placing the vegetables around the rice as you wish.
Top with chopped scallions, additional Furikake and a generous amount of wasabi mayo, and enjoy with roasted seaweed snacks on the side.

Notes

*Use a rice cooker for best results; if you don't have one, then normal stove-top cooking may be used, but the water to rice ratio may need to be adjusted.

‘ChamPiña’ or Pineapple Raspado w/ Chamoy

September 22, 2016 by Sanjay Leave a Comment

champina-hero-1 Guys – it is HOT in LA.

Despite the fact that it’s the end of September and my local Target already has a Halloween aisle (AND a Thanksgiving aisle), it still feels like the dead of summer around these parts.

Lucky for me, while running errands over the weekend I decided to stop at one of the many street vendors around my home where I discovered my new favorite treat to beat the heat.

champina-pineapple There’s no secret that my favorite fruit is pineapple. Just one taste brings me back to the velvety smooth magic that is a Dole-Whip! But I also love a little spice in my life – nothing get’s the juices flowing like a little chili.

champina-tajin Which is why I instantly fell in love with this amazing Raspado.

A Raspado (literally translates to ‘scraping’) is a freshly shaved snow cone covered in a homemade fruit topping called an almíbar (a syrup) or a jarabe (a thick sauce).

champina-hero-2 This popular Mexican street food definitely has found a home in LA, where it has evolved into a true art form. Street vendors compete for curb space, perfecting their craft with homemade sauces and toppings. In fact, some of these carts are so popular that people have been known to wait in line for upwards of 45 minutes!

Luckily, the wait wasn’t as bad for me. Once I decided to try my first Raspado, I knew I had to go all in, and decided to get the big-daddy – the ChamPiña. The cart was most famous for its ChaMango (shaved iced, mango sauce, Chamoy sauce, Tajin seasoning, and fresh mangos) but I saw Pineapple and well, the heart wants what the heart wants!

champina-pineapple-blended Not only was the ChamPiña fresh, sweet, sour, spicy, and refreshing, it also seemed simple enough to try at home, sans the heat or the lines.

The basis of this recipe is a good sauce (jarabe) which comes together in minutes, while the supporting character are Chamoy (a sauce made out of pickled fruit and chili) and Tajin (a seasoning made of dried lime, chili, salt, and other seasonings) – the later, being very easy to find at your local hispanic market or on Amazon. Of Course, adding a Tama Roca (tamarind covered straw) not only makes your Raspado easier to slurp, but also makes the experience muy auténtico.

So while the rest of the country is slipping into the haze of ‘pumpkin spice madness,’ do yourself a favor and savor the last of summer with this deliciously refreshing snack/drink.

champina-hero-3

'ChamPiña' or Pineapple Raspado w/ Chamoy

Save Print

Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

This Mexican shaved ice is amped up with Chamoy and Tajin, and comes together fairly quickly once you make your jarabe (fruit sauce) and shave your ice (which can easily be done in a blender).

Author: Sanjay

Recipe type: Snack

Cuisine: Mexican

Serves: 4

Ingredients

For the Jarabe (Sauce)

4 cups (650 g) Roughly Chopped Pineapple (fresh or frozen)
2 cups Water
1 cup Sugar
½ Lime
3 tsp. Corn Starch
4 tbs. Water

For the Toppings

2 cups (450 g) Finely Chopped Pineapple, for garnish
2 cups Crushed/Shaved Ice (you can use your blender to do this)
to taste, Chamoy Sauce
to taste, Tajin Seasoning
*optional, Tama Roca Straw

Instructions

For the Jarabe (Sauce)

Add one cup of sugar and one cup of water into a large saucepan, and bring it to a boil.
Place the pineapple chunks and one cup of water in your blender, and blend until smooth.
Add the blended pineapple to the sugar syrup mixture, and bring the heat down to a low simmer; squeeze in the lime juice, and stir continually until mixture comes to a soft boil.
In a separate bowl, create a slurry with the cornstarch and water, and add the slurry to the simmering pineapple juice; stir continuously until the juice thickens before turning off the heat.
Once cooled, pour the jarabe into a clean mason jar and set aside.

Assemble the Raspado

Take a large mason jar or cup, and layer your ice and toppings (for example - ice, pineapple jarabe, chopped pineapple, Chamoy, Tajin, repeat)
Serve with a Tama Roca straw, large spoon, and lime for garnish.

Notes

*Fresh or frozen pineapple can be used for this application
*You can find Chamoy and Tajin at your local hispanic grocer or online at your favorite retailer
** Save your extra jarabe by freezing the remaining sauce in a mason jar (but leave 1-2 inches of space for it to expand) - have extra chopped Pineapple from your garnish? Throw that into the sauce, and let it all freeze together for easy assembly next time.

Vegan Pad Ka Prao

July 14, 2016 by Sanjay Leave a Comment

Vegan Pad Ka Prao, Hero Pad Ka Prao. Say it with me folks. PAD. KA. PRAO.

When I first moved to LA, I landed in the Thai-town district of Hollywood, and I was lucky enough to have some of the nation’s best Thai food at my doorstep. That’s where I fell in love with PKP.

Vegan Pad Ka Prao, Basil

Crispy Tofu, bold garlic, fragrant basil leaves, and spicy Thai chilies, all coated in a quartet of sauces. Amazing. And do you know what else is amazing about Pad Ka Prao?

It’s easy.
It’s quick.
It’s cheap.
It’s packed with protein.
It’s vegan and keto friendly.
It can be cooked in one pot.

Vegan Pad Ka Prao, Garlic

Another amazing thing about this dish, garlic! Everyone knows I love my pre-made garlic paste, but you’re going to need fresh garlic for this, as we want to infuse the oil with as much flavor and fragrance as we can. That’s also why you’re going to skip the food processor, if you can help it. To make the chili & garlic base of this dish, you’re going to want to use a mortar & pestle, or really fine chop your chili & garlic by knife. This will ensure that we have a nice chunky paste that will have our PKP bursting with garlic-y goodness throughout.

Vegan Pad Ka Prao, Sauces

As far as sauces, you’re going to want to do some research here. Explore your local Asian grocery store (specifically a Thai or Vietnamese store, if you can) and check out the sauce aisles for some of these staples: Vegetarian Oyster Sauce (or sub for Mushroom sauce), Soy Sauce, Vegan Fish Sauce or Nuoc Mam Chay in Vietnamese (you can sub for Soy Sauce if you don’t have this), and Golden Mountain Sauce or Maggi Seasoning.

When it comes time for cooking, remember – this is a stir-fry! Stir-frys are high heat fast paced cooking. It’s best to have your Tofu fried and ready, all of your veggies and basil washed and chopped ahead of time, your chili & garlic paste on deck, and all of your sauces at an arm’s length. Cause’ once we start wok’n, don’t come a knock’n (?). Work with me here, people.

Vegan Pad Ka Prao, Bowl Shot Vegan Pad Ka Prao, Hero 2

So do yourself a favor, and get your hands on some garlic and fresh basil, and make this awesome dish tonight.

Vegan Pad Ka Prao

Save Print

Prep time

10 mins

Cook time

6 mins

Total time

16 mins

Garlic, Chillies, and Basil make this iconic dish that's fast, easy, and full of protein!

Author: Sanjay

Recipe type: Stir Fry

Cuisine: Thai

Serves: 2

Ingredients

3 Tbsp. Mushroom Sauce
1 Tbsp. Cooking Oil
1 Tbsp. Water
1 Tbsp. Soy Sauce
1 Tbsp. Vegan Fish Sauce
2 tsp. Maggie Seasoning
⅓ cup (60 g) Fresh Garlic
6-8 Thai Chillies, or per your taste
2 cups (~35 g) Holy Basil, Thai Basil, or Sweet Basil
1 lb. (16 oz / 480 g) Super Firm Tofu
½ Red Bell Pepper, sliced into strips
½ Small Onion, sliced into strips

Instructions

If needed, press your tofu to drain out the excess water. Slice tofu into bite sized cubes, and pan fry (or deep fry) them until they're golden brown. Remove from oil, and set on paper to drain.
Make a paste of chillies & garlic in a mortar & pestle, or roughly chop chillies & garlic with a knife and reserve the paste. Wash and separate basil leaves from stems and set aside to dry.
In a pan (or the same one used to fry the tofu), add a Tbsp. of oil, and heat on medium high until it glistens. Add the chili & garlic paste and stir-fry until fragrant (about 1½ minutes), continuously stirring to prevent it from burning.
Add in your fried tofu, onions, and peppers and toss. Add your sauces, one at a time, followed by the water. Mix well to coat.
Cook on high heat for 2 minutes, until the sauce thickens and coats the tofu. Turn off the heat, and remove the pan from the burner.
Once the heat is off, fold in the cleaned basil leaves, reserving some for garnish. Toss well, and let it wilt from the residual heat in the pan.
Serve with Jasmine or Basmati rice, along with some cucumber slices and lime wedges per your taste.

Notes

*Make sure the heat is off before adding the basil, because you don't want them to turn brown and bitter.
*When you add the basil, it will look like there is a lot at first - but once it wilts down, it will be okay.

Fijian Roro (stew of greens) + Boiled Cassava

June 22, 2016 by Sanjay Leave a Comment

“Drums of the islands you’re beating in my heart, you’re with me no matter where I roam.
If ever I wander if ever we should part, I know that you will lead me home…”

I grew up listening this song (and am actually listening to it now). Not only because I am an Elvis fan (“Devil in Disguise,” come on!?), but also because my parents are proud expatriates of the island nation of Fiji. To them, and many other Pacific Islanders, this 1966 Elvis tune sort of became an unofficial anthem for island born travelers yearning for the comforts of home.

One of those comforts are the abundance of Polynesian foods, often hard to find here in the states. For example, dalo ke bhaji (taro leaves) in Hindi, or roro in native Fijian, are always hard to find and are even harder to grow here. That’s why growing up, my mother would prepare this traditional Fijian dish with a little cheat: frozen chopped spinach.

Yes, Roro actually just means taro leaves; but the traditional way of cooking it with coconut milk, onions, and salt, is what Indians (who were brought to the islands almost 150 years ago) have adopted in our staple diet. So technically the title of this post should be “Fijian Spinach,” but this post is more about the method than the ingredient.

Of course, there are myriad ways of cooking this simple 6 ingredient dish, such as making a tadka (tampering in oil) of the onions, garlic, and chili – but I find this method adopted from Indian cooking too harsh, making the dish slightly bitter; traditional Fijian cooking, before the arrival of the British or the Indians, consisted mostly of roasting in an earthern oven (aka a lovo, or underground oven) or boiling and steaming. This boiled method is the most authentic and flavorful way to make Roro, in my opinion.

And then there are the sides. Roro is delicious all on its own (and keto/paleo friendly too!), but Indian households treat this dish as we would a curry, and we often serve it with chapatis or rice. Traditional Fijian households will almost always serve it with boiled/steamed dalo (taro root), and sometimes will serve it with cassera (cassava, tapioca root, or yuca). I prefer a nicely boiled cassava, myself

Now that I am married, and running a household of my own, I make this dish when I’m craving something warm, filling, and comforting. Not to mention, this is an amazing one pot meal with only 6 ingredients, so we nosh on the Roro more often than my wife would like.

So weather or not you can hear the drums of the island in your heart, there’s no reason not to give this rich and flavorful dish a try. So what are you waiting for? Go go, make Roro – be on island time tonight!.

Fijian Roro (stew of greens) + Boiled Cassava

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

This one pot stew from the Fiji Islands comes together quickly, and makes for a hearty soup best eaten with rice, taro, or cassava.

Author: Sanjay

Recipe type: Stew

Cuisine: Fijian

Serves: 2

Ingredients

10 oz (280 g) frozen chopped spinach
14 oz can of coconut milk
2 cups water
½ cup (30 g) onions, chopped
1 tsp garlic paste, or 4 small cloves chopped
½ lime, to taste
2-3 thai chilis, or to taste
1 tsp salt, or to taste
*optional frozen cassava or taro for serving

Instructions

Remove the frozen chopped spinach out of the wrapper, and place on a microwave safe plate and heat for 1½ minutes on high in your microwave oven, until it has mostly thawed.
In a medium sauce pan, bring one cup of water to a boil; add in the chopped onion, garlic paste, chilis, and salt and simmer with the lid closed until tender (about 4 minutes).
Add the spinach to the pot, adding more water if needed (it should be just covering the spinach). Let the spinach cook for an additional 4-5 minutes, until everything is tender.
Reduce the heat to medium and add the entire can of coconut milk and stir. Let this boil for an additional 4-5 minutes, until the milk thickens and absorbs all of the flavor.
Add an additional cup of water at this stage, to prevent the coconut milk from burning; boil until you reach a desired consistency (similar to a Thai curry).
Season with the juice of half a lime, adding more lime and salt per your taste.
If serving with cassava or taro, thaw the frozen rootcrop properly before boiling (countertop or microwave), otherwise find fresh rootcrop at your local ethnic grocer. Bring a quart of water to a boil and cook the cassava or taro the same way you would a potato, by boiling until tender in the center when poked with a fork or a knife; strain and let rest before serving.

Notes

Depending on how much water is added, the coconut milk will thicken as it cools making it more dippable.

The flavors will continue to marinate and develop overnight, and this stew can keep for a week if refrigerated.

This dish can be eaten on its own, but can also be served with rice or flatbread.

Robust Vegan Parmesan

June 16, 2016 by Sanjay Leave a Comment

Love it or hate it, ‘nooch (short for nutritional yeast, for all you noobs (short for newbie)) is a common staple in the vegan pantry. And it’s no surprise, as nutritional yeast is known for its nutty yet savory funk that many vegans liken to cheese. And although nutritional yeast can be off putting because of its… um, strong aroma, it’s full of vitamin B12 which is an essential nutrient found in animal products and generally hard to find in a plant based diet.

But more importantly, it’s delicious! Once you get passed the smell, nutritional yeast is amazing on top of popcorn, over tofu scramble, and even tossed on to a salad. Nutritional yeast also gives the cheesy-ness to vegan mac and cheese, nacho cheese, and this very parmesan recipe.

And who doesn’t love parmesan? Now you can top all of your favorite pasta dishes with this quick and easy parmesan which is made of raw cashews, spices, and nooch!

Of course, there are plenty of versions of this quick and easy preparation, but I like to kick up the flavors with garlic powder, onion powder, and parsley flakes, which I think comes together to beautifully mimic the complex and peculiar twang that gives traditional parmesan its bite. I’ve used cashews in this preparation because it has a subtle taste and crumbles to just the right texture, but feel free to mix in almonds or even sunflower seeds to attain different levels of sweetness and mouthfeel.

But first, some quick tips about blending. Use a food processor, not a blender because we want to gently pulse the mixture as we go (the goal is not to make parmesan butter here – tempting, I know). Also, make sure your food processor and all of your utensils and jars are clean and dry, to prevent mold or contamination.

Finally, once you’ve got your parmesan to the desired consistency, place it into a clean air-tight jar, and place it in your refrigerator. This should let the ‘cheese’ last for about 6 weeks, although I wouldn’t know because it never lasts that long in my house ;).

Finally, enjoy your parmesan on all of your favorite dishes, or just eat it with a spoon – there’s no judgement here. Give it a try, and let me know how it goes.

-Sanjay

Robust Vegan Parmesan

Save Print

Prep time

5 mins

Total time

5 mins

This 5 minute vegan parmesan is bursting with flavor and is the perfect topping for your favorite pasta, salad, or even popcorn.

Author: Sanjay

Recipe type: Cheese

Serves: 1 cup

Ingredients

1 cup raw cashews
¼ cup nutritional yeast
1 tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. dried parsley flakes

Instructions

Place all of your ingredients into a dry food processor, and pulse until the texture is fine and crumbly (make sure to go slow and low, because we don't want to turn this into cashew butter).
Place your finished parmesan into a clean, dry, air-tight container, refrigerate, and enjoy!

Notes

Make sure to always use a clean/dry spoon when using your parmesan to prevent mold from growing.

Ever Ready DIY Minced Garlic

June 13, 2016 by Sanjay Leave a Comment

Guys, I love garlic. Like a lot. Like in the “I’m on the hunt for the best Garlic Ice Cream” kind of way… and the “I’ll just sneak a bite from this can of minced garlic, that’s totally normal” kind of way. It’s a serious addiction. And because of this addiction, I easily go through pounds and pounds of minced garlic every year.

But I’m also very busy, and prep time in the kitchen is valuable time away from my family. I hate the hassle of peeling and processing garlic every time I need it (which is… well, every time), and I absolutely LOATH the store-bought jarred minced garlic which is loaded with preservatives and has absolutely no flavor. That’s why I love buying my fresh garlic in bulk from Costco, which offers fresh pre-peeled premium quality garlic-y goodness in a 3 lb. bag. This is one of my favorite things, ever.

Of course even I, a mere mortal, can’t polish off a 3 lb. bag of garlic fast enough. Which is why I’m so glad that my family passed down this little Indian trick for having every ready DIY minced garlic always on hand! This garlic paste can be stored frozen and can even last in the fridge for months without losing its potency or changing color. Of course, you can’t top the punch of freshly crushed garlic, but it’s 100x more convenient to reach into the fridge and grab a jar of already crushed garlic without worrying about the peeling and the mincing by hand.

The process is super simple: buy fresh peeled garlic (or wait for a great sale, and buy garlic and peel it yourself), and toss it in a food processor with oil and salt and give it a buzz. That’s it!

The oil and salt help preserve the garlic, and you can use any oil of your choice. I choose grapeseed oil since I mostly use my garlic in stir-frys, so it’s good to consider an oil with a high smoke point. If you’d like to use olive oil, I would select a light olive oil which can withstand higher heat and has a neutral flavor (not EVOO).

Keep in mind, since the salt is essential for preserving the garlic, you may need to adjust your dish’s seasoning since you will get some saltiness from this garlic paste itself.

One thing I really love about this process is that you can mix it up any way you like. Sometimes I toss in some thai chilis to make it a one-stop powerhouse, saving me prep time down the line. And, you can actually use this method on other refrigerator staples like ginger or lemon grass.

Of course, as you grind the garlic be sure to control the fineness of your chop by experimenting with the pulse. Whenever I do this process, I like to do half of the batch as a fine paste and the other half as a rough chop (because who doesn’t love biting into a burst of garlic?).

Consider this a public service – helping the masses have garlic at an arm’s length, sleeping comfortably at night knowing that they have a year’s supply snuggly nestled at the back of their freezer. You’re welcome America.

Don’t take my word for it! Stock up on REAL garlic, and be ready to have this ever ready minced garlic become your secret weapon for all of your favorite dishes.

Ever Ready DIY Minced Garlic

Save Print

Prep time

10 mins

Total time

10 mins

This quick and easy method is a great way to chop and prepare garlic in bulk, and can be applied to other staples like ginger, chilis, and lemon grass. Make sure to use a clean glass jar, and your garlic should keep for months in the refrigerator and well over a year in the freezer!

Author: Sanjay

Recipe type: Preserves

Ingredients

3 cups of whole garlic, peeled
½ cup oil of your choice, plus extra for topping
1 tbsp salt

Instructions

Wash and air dry your glass jars, and set them aside (wide-mouth mason jars work great for this, because they are freezer safe)
Purchase a bulk bag of pre-peeled garlic, or purchase fresh garlic gloves and remove them from their skins. If you decide to wash them (I don't), make sure you let them dry thoroughly before processing.
Place your peeled garlic into a food processor 3 cups at a time, and add the oil and salt before giving it a quick few pulses. Pulse depending on how fine you want it (garlic paste vs. minced garlic), scraping down the sides as you go.
Place processed garlic in your dry jars, leaving about a half inch space to top with oil and allowing space for expansion during freezing. Place extra bottles of garlic in your freezer for later use, and enjoy immediately from the refrigerator otherwise.

Notes

Always use a clean dry spoon when using this garlic to prevent contamination and mold growth.

As you use the garlic, add additional oil to prevent mold (just enough to cover the top). If mold does occur, it is safe to remove it with a clean spoon and top with additional oil.

PS. I told you I can eat this stuff on anything!

Vegan Dole Whip

June 10, 2016 by Sanjay Leave a Comment

Dole Whip - Hero Shot Who doesn’t love anything Disney? I mean the magic, the adventure…the food (Vegan Gumbo Bread Bowl FTW!)

Luckily, my wife and I are Disneyland Annual Passport holders, and we have the chance to go as often as we like. Of course, no trip to Disneyland is ever complete without the infamous Dole Whip, my favorite frozen dessert in the Wonderful World of Disney the world.

Dole Whip Pineapple If you didn’t know, the House of Mouse recently changed the formulation for their infamous pineapple treat, to make it a true vegan sorbet (it previously had stabilizers and food colors that were not from vegan sources), which is great news for a pineapple lover like myself – after all, there’s a reason why pineapples are golden 😛

And although nothing beats the experience of enjoying the magic that is a Dole Whip in Disney’s Enchanted Tiki Room with the singing parrots, the water fountain, and the tropical rainstorm (my favorite part), sometimes you just want a sweet frozen treat in the comfort of your own home.

Dole Whip Ingredients This is what drove me to develop this recipe. Dole Whip on demand? You had me at Dole Whip.

Although there are plenty of different recipes (some calling for ice cream, some calling for whip cream), I found that the luscious texture of full-fat coconut cream (not milk) gave the sorbet the volume and texture needed, with an added hint of coconut flavor.

Dole Whip Coconut Cream And the process is super simple. Toss all of your ingredient in and blend!

Of course, having a high powered blender like a Vitamix will make the process super easy, but you can achieve similar results using a standard blender or food processor, and periodically stopping to scrape down the sides.

Dole Whip Blender Shot However you spin it (get it!?), the result will be luscious golden pineapple-y goodness, with a hint of coconut undertones and just the right amount of sweet and tart flavor. Add a maraschino cherry and a paper umbrella, and you can savor all of the magic of the Tiki Room sans the long lines and So Cal heat.

Dole Whip 1 Dole Whip 2

Vegan Dole Whip

Save Print

Prep time

1 hour

Cook time

5 mins

Total time

1 hour 5 mins

Avoid the long lines and heat this summer, and make this refreshingly sweet and perfectly tart vegan Dole Whip at home.

Recipe type: Dessert

Serves: 2

Ingredients

2 cups (454 g) frozen pineapple chunks
¼ cup (1 oz) pineapple juice + more for serving if doing a float
¼ cup (55 g) of granulated [vegan] sugar
⅓ cup coconut cream, chilled
1 Tbsp lemon juice
1 Tbsp lime juice
Optional, maraschino cherries

Instructions

Grab a can of full fat coconut cream and place it right-side-up in the refrigerator for at least one hour - this will help the fat separate from excess water.
When your cream has chilled, open the can carefully from the top to scoop off the fat leaving the water behind.
Place all ingredients in your blender, and blend on low, gradually working the dial to a higher speed until it can't blend further. Use the tamper to push the ingredients towards the blade, or stop and scrape down the sides every 30 seconds.
Once you've reached a smooth consistency, serve immediately (scooped or squeezed from a pastry bag), or serve with pineapple juice for a Dole Float. Top with a maraschino cherry for the authentic Disney experience, and enjoy!

Skip links

Main navigation