vegetarian


May 7, 2012

Forest Feast: Asparagus Tart

by Erin Gleeson

This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Place one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a little crust-like rim. Spread some cheese all over (I used brie, but cream […]

April 23, 2012

Forest Feast: Spring Kohlrabi Salad

by Erin Gleeson

Spring Salad with Kohlrabi Combine: 6 spears of asparagus (thinly sliced) 1 peeled kohlrabi (cut into matchsticks) 1 cup English peas (raw) 1/2 cup shelled pistachios 1 cucumber (thinly sliced) 1/2 bunch of sliced scallions Dressing: 3 tbsp olive oil 1 tbsp sesame oil 3 tbsp balsamic vinegar 1 tbsp soy sauce Toss everything together […]

March 26, 2012

Forest Feast: Spiced Paprika Pepitas

by Erin Gleeson

In a plastic bag combine: 1 cup pepitas (shelled pumpkin seeds) 2 tsp paprika 1/2 tsp chili powder 1 tbsp  sugar 1 tsp coarse sea salt 1 tbsp olive oile Shake the bag until the seeds are well coated, then pour into a bowl. A great alternative to cocktail nuts! By Erin Gleeson for Forest […]

March 22, 2012

Japanify: Tofu To-Go

by Yoko Kumano

Protein is a great thing to carry around. It stays together and packs an energy-filled punch, in comparison to a salad or veggie stir-fry –which can either take up lots of space or taste very bad because of a temperature change. Hunks of hamburg or chicken tenders, on the other hand, can be easily saran […]

March 1, 2012

Japanify: Nagaimo

by Yoko Kumano

On paper, nagaimo sounds like a miracle food. Nagaimo is a type of yam with hardly any calories, while simultaneously lowering blood pressure and cholesterol. It’s also full of potassium and fiber and ideal for the diet of a diabetic. And that list doesn’t even include its most popular benefit. It’s been said that during the […]

February 6, 2012

ReCPY: MOTO Debut + Natto Nuts

by Moto Yamamoto

Congrats to UM for being around for five years! I still remember my first post on Peking duck back in 2007 (after constant harassment from Kayoko to write for her), and over the past five years, I’ve written over 200 posts. When we started, it was a fun, jokey, let’s-talk-about-food-in-a-very-funny-way kind of activity. But 5 […]

January 30, 2012

ReCPY: Homemade Worcestershire Sauce

by Moto Yamamoto

One of my favorite restaurants is Kajitsu, as I’ve written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it’s a vegan/shojin restaurant), is just amazing. I saw an article in last week’s Times Magazine, where Mark Bittman cooked with Chef Nishihara. I […]

January 25, 2012

Skankynavia: Vigorious Rice Mix

by Anders Arhoj

The other day at my local Asian market — which is usually not very well equipped since importing food from Asia to an unsignificant little island kingdom like Denmark is incredibly pricey — I found these bags of grains. And I remembered the many crazy versions of rice I often came across when living in […]

January 6, 2012

Peko-Peko’s Tataki Gobo (Burdock Root with Toasted Sesame)

by Kayoko Akabori

I was fortunate enough to peek into the Peko Peko kitchen this last weekend, while they were preparing all 40 boxes of their highly coveted annual osechi bentos. What a crew! Sylvan had about five people working the kitchen — peeling, dicing, de-shelling 40 Dungeness crabs… wow. Sylvan and his right-hand chef Yuko took me […]

January 5, 2012

Japanify: Kasuzuke (Sake Lees Pickles)

by Yoko Kumano

If you can get your hands on sake kasu (sake lees, a yeast by-product of sake making) a subculture of cooking opens up to you. Most commonly used for marinating fish and pickling, sake kasu looks like pizza dough with the consistency of wet clay and aroma of nama (unpasteurized) sake. It’s usually available for […]