The is a spicy but addictive preparation of rabe (or as I bought from Trader Joe’s, baby broccoli).
Again, I did not use truffle oil and Chinese mahogany instead of garlic. I also just used chipotle instead of crushed red pepper. I think I really like chipotle.
Sweet, spicy, satisfying. Easy to prepare. My only recommendation is BUY MORE RABE and start with a lot of rabe and enjoy it and share it with others!
By the way toasting the pine nuts did not help with my pine mouth. I really have to boil the pine nuts…
People who tried this recipe seemed to like it, too! But I can’t really find a lot of people who tried the exact recipe:
Posted in autumn, broccoli, Chinese mahogany/toona, chipotle, Food and drink, nuts, olive oil, olives, orange, Recipes, spring, summer, truffle oil
Tagged Recipes, vegan
I have wanted to try The Vegan Joint for a couple of months now, and at last! I did it!
If you are in the area, they have all sorts of vegan desserts and goodies for you to try!
It has a very homely and friendly staff. They were very helpful and accommodating. We ordered the nachos, pad thai, house fried rice, and curry.
The pad thai is a must try! Although it does not have as much goodies as other vegetarian pad thai, it was seasoned just right and will not disappoint!
I also recommend the house fried rice. Don’t be fooled by its looks! I thought it was going to be blend, but I was so wrong! It was flavorful and got me hooked!
The curry is also packed with flavors and was very satisfying!
Note that there are multiple chains of The Vegan Joint. This is the one I went to:
10438 National Blvd
Los Angeles, CA 90034
This a great restaurant to visit if you are in the Palms/Culver City neighborhood! Of course, along the street Venice there are a lot of vegetarian and vegan Indian food options.
It is a small buffet-style cafe/grocery, but it is very good! The people were knowledgeable and very nice! There is an option to skip the onion and garlic! That is a plus for me!
9409 Venice Blvd
Culver City, CA 90232
This recipe is AMAZING, really easy to prepare and really delectable! Fast and not too much preparation.
Instead of garlic, I used truffle oil and Chinese mahogany.
It is very similar to risotto, so yummy!
This is a very popular recipe and gets a really good review from others who tried it:
If you are vegan, and you are visiting Laguna Beach, where would you go?
THE STAND, of course!
It has been one of my favorite restaurants to go with my family and friends while enjoying the wonderful beach and sunset. The menu is huge! You can eat there, take the food to the beach, or enjoy it anywhere! Also visit some of the art galleries there when you are there!
Not only does the food taste great, the people are super nice! They have free soup samples and when the homeless comes to ask for it, they would hand out warm and fresh soup samples to the homeless. They are also super patient!
Food: Great! Atmosphere: Great! People: Wonderful!
238 Thalia St
Laguna Beach, CA 92651
Remember a while ago, I attempted the same recipe? Then it turned out to be completely different?
This time I put everything I was supposed to put in there except garlic. Instead I put Chinese mahogany in there with oyster mushroom. I used sprouted barley in this soup from the farmers market.
I can totally understand why this soup has to have something really strong and pungent spice like garlic. This soup is not salty enough by itself. Which is a perfect soup for people who are under the weather. This soup is packed with nutrients.
I was sick for a week in bed before I decided to climb out of bed and finally make something to eat, and this soup gave me energy. And within 1 to 2 days I was hopping around and no one knew I was even recently sick! The little coughs were gone, sniffling nose, fatigue, everything was gone.
Of course, here are other people’s results, it is a popular recipe, Colleen even has a video of this recipe:
Posted in autumn, barley, Chinese mahogany/toona, Food and drink, kale, mushroom, Recipes, spring, summer, vinegar, winter
Tagged Recipes, vegan
This is sort of my family’s recipe. I don’t know how it started in my family, but my mom started cooking this dish.
Basically, it is a hearty dish by itself. It can be modified to be a soup dish if needed or thicker sauce with some corn starch.
1 box of tofu (16 oz)
1 tsp oil
1 bunch of enoki mushroom ( 金針菇 ; jin zhen gu; ㄐㄧㄣ ㄓㄣ ㄍㄨ )
2 tsp salt (or use miso paste!)
1 tbsp granulated sugar
1/4 tsp black pepper (sprinkle or to taste)
(I also like to tear some nori seaweed in there 1 or 2 minutes before I remove it from heat, drizzle sesame oil on if you want)
Cube the tofu (0.5 to 1 inch on each side)
Heat a saute pan at high heat for 30 seconds, then put in the oil for another 30 seconds
Put the tofu in and cover the pan, wait for the tofu to stop sizzling, then turn the heat down to medium for 5 minutes
In the mean time, cut the woody end from the enoki mushroom
Put the enoki mushroom in the pan, stir in with tofu, cook for 1 minute covered
Mix in salt, sugar, and black pepper, cook for 5 more minutes, remove from heat
Posted in autumn, Food and drink, miso, mushroom, olive oil, Recipes, seaweed, sesame oil, spring, summer, tofu, winter
Tagged Recipes, vegan