#vegetarian-friendly

Yaka Mein

Yaka Mein is a traditional New Orleans comfort food, alleged to be a cure for a hangover. Either way, it’s easy and tasty!

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Beef (If Vegetarian, replace with Beef-flavored Seitan)

Eggs

Spaghetti (or similar pasta like spaghettini or angel hair) 

Scallions

Beef stock (If vegetarian replace with vegetable broth)

Soy Sauce

Garlic

Cajun Spice

Mise en Place

Slice the beef extremely thinly

Cut scallions on a bias

Hard boil one egg per person

Cooking

Cook the spaghetti according to instruction

If your beef is not cooked, quickly pan fry it.

In one pot combine stock, soy sauce, cajun seasoning, and garlic. Bring it to a simmer.

Assemble everything big bowl add spaghetti first, hard-boiled egg sliced in half, beef slices and garnish with scallions, then cover with broth.

Kali’s Basic Curry

This is a basic curry recipe, you can jazz it up how you want, but here’s the basic, maybe not completely authentic, but it’ll fill you up and be delicious. 

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be. 

Ingredients

Onions

Vegetables (I used carrots, potatoes, spinach, corn and peas)

Brown Lentils

Kaffir Lime Leaves

Plain Yogurt

Corn Starch

Garlic and ginger puree

Meat as you want (I used fish balls)

Maggi Seasoning

Fish Sauce

Butter

Stock (Vegetable, Chicken, etc)

Spices

Coriander leaves and ground seed

Cumin

Red Chili

Ground Mustard

Garam Masala

Curry Powder

Pre-made Curry paste (Optional; if you don’t feel too confident use some)

Mise en Place

Start by blending the onions and garlic in a food processor into a puree (if you don’t have a food processor, chop as finely as possible and maybe smash in a mortar and pestle.)

Prep your choice vegetables as appropriate (I used pre-cut frozen veggies except for the potatoes)

Cooking

Combine the spices and onion, ginger and garlic puree (And paste if using). Add to a hot cooking pot with your choice of cooking fat, and render the mix until brown and aromatic. Careful not to let the paste

Add your veggies and meat and let them cook for a few minutes.

Add enough stock to cover the veggies, Add maggi seasoning and fish sauce, mix it well and let simmer until veggies are done.

Mix in the yogurt to thicken the mix, stir well to break the blobs of yogurt. If the mix remains a little too thin, add some corn starch (make sure to pre-mix the cornstarch in COLD water, corn starch in hot water makes lumpy mess) 

Finish with a generous amount of butter, let it melt and stir well.

Let the mix cook for a few minutes, then take it off the fire.

Serving Suggestion; Serve over white rice or with Naan bread. 

That’s all folks!

Kali’s Chop Suey

Chop Suey literally means ‘Odds and Ends’, and as such every chop suey is different. Here’s how I make it. Chop suey is great to use up leftover ingredients.

Note: I don’t actually cook with precise measurements, I go by eye and taste things every so often, adjusting as need be.

Ingredients

Most of the Ingredients are really up to you to decide, but here are my essentials.

Fried Noodles (I use Wing Brand)

Bean Sprouts

Some form of Meat; ground beef/pork, boiled or roast chicken, leftover potroast, anything really. (You can sub seitan or tofu if vegetarian)

 Your choice of vegetable (In this one, I use carrots, celery, cabbage, yardlong beans)

Garlic and ginger paste

Scallions

A small amount of chicken, vegetable or beef broth

Corn starch

Spices

Five Spice powder

Soy Sauce

Hoisin Sauce

Fish Sauce

Cooking Rice Wine (about half a cup)

Sriracha

A pinch of sugar

Mise en Place

Chop everything into small bite sized chunks, preferably as thin as possible. 

Cooking

In a hot oiled wok or wide pan roast the garlic and ginger paste until fragrant. 

Add and stir fry the larger vegetables (keep any leafy green and the bean sprouts for later) until they get a little soft.

Add in the bean sprouts and any leafy veg, sauté a little more.

Add spices and sauces, broth (like a cup top), the fried noodles and cornstarch (Make sure to slurry it first so it doesn’t clump)

Once the noodles are at a desirable crunch/softness, take off the fire and it’s ready.

Serving Suggestion; It can be eaten by itself without issues, but it’s also perfect with dumplings, egg rolls and spring rolls. 

That’s all folks!

America – Vegetarian-friendly – North America – Costa Rica – Café Organica

Café Organica is a vegetarian-friendly restaurant serving meat dishes with vegetarian options available.

Address: Montezuma, Puntarenas   Costa Rica

America – Vegetarian-friendly – North America – Costa Rica – Café Organica

Café Organica is a vegetarian-friendly restaurant serving meat dishes with vegetarian options available.

Address: Montezuma, Puntarenas   Costa Rica

America – Vegetarian-friendly – North America – Costa Rica – Café Organica

Café Organica is a vegetarian-friendly restaurant serving meat dishes with vegetarian options available.

Address: Montezuma, Puntarenas   Costa Rica

America – Vegetarian-friendly – North America – Costa Rica – Café Organica

Café Organica is a vegetarian-friendly restaurant serving meat dishes with vegetarian options available.

Address: Montezuma, Puntarenas   Costa Rica

America – Vegetarian-friendly – North America – Costa Rica – Café Organica

Café Organica is a vegetarian-friendly restaurant serving meat dishes with vegetarian options available.

Address: Montezuma, Puntarenas   Costa Rica