Jekyll & Hyde In The Kitchen

!Raw Vegan VS Vegan Cooking! [ A Collaborative Blog ]

April Recipes (we're back!:D)

(the recipes here were all made from 100% organic ingredients)

 

Surprisingly I made some food for myself..yah I know right!HA. 

I was watching some late night reruns  & was craving a late night snack, so I go to the fridge & check on the leftover's (dinner my mom made earlier from), I find some quinoa . 

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Quinoa    

 [4 those of u who don't know how 2 make quinoa here is a step by step]

Ingredients:

1 cup quinoa

2 cups water

Put quinoa in a dry pot & toast on a low flame till the grain releases a pleasant aroma & makes popping sounds (almost like the sound popcorn makes).

Add water, bring to a boil cover & cook on a low flame

For 45 min. turn flame off & let sit covered.

Quinoa is technically not a grain but a grass & is not acidic like other grains. It is light and easy to digest.

It is an easy grain to make if you know how to make it.

When made incorrectly it comes out mushy. The secret to a dish where each grain stands on its own is toasting the grains.

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There's allot of things you can throw together with quinoa, that make for a delicious late night snack or for any time of the day

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Hyde's Quinoa medley:

1 small onion chopped- fry on a pan 

while ur onions are frying--

Sprinkle Pepper, garlic & cayenne pepper. 

Then to this  mix add ur quinoa.

 & if you'd like Sprinkle some parsley leaves on top,

 

 -Hyde


Jakyll's Lemon marinated cucumber

People tend to overlook cucumbers when preparing a meal. What they fail to understand is the ability of a cucumber dish to infuse the meal with a refreshing lightness. This is especially true when paired with a grain dish in the same meal.

 

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Ingredients  

8 small pick'lly cucumbers sliced thin

1 lemon juice from one lemon

Sea salt to taste

Let cucumbers marinate in lemon juice & sea salt for 1 hr.

Then add-

2 scallions chopped

2 tbs chopped sweet red pepper.

Just before serving sprinkle scallions & red pepper on top.

-Jakyll

 

Enjoy :D   

 

& Tell us what u think!:))

 

Winter Recipes #1


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Jakyll's Avocado Parsnip Dip 

 
I went to the market today. The rain stopped & it was such a beautiful, sunny day. They had this huge display of big luscious avocados. I went a little nuts & bought a whole bunch.
The thing about avocados is, they are hard for a long time. When they ripen, they all ripen simultaneously. Every day when I came back from work I would check the avocados. I was "dying" to eat one. They were as hard as a rock. I almost gave up on them. Till one day I went over to the large wooden bowl I keep them in (by the way the bowl is a handmade bowl made from an old avocado tree!), and guess what?! They were all ripe.
 
So now we are eating avocado dishes every day. This specific dish is one of the many variations I came up with.

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    Avocado Parsnip Dip Ingredients

1 avocado mashed
1 lemon squeezed
1 tsp honey
Small amount of sea salt
2 parsnips grated 
2 scallions chopped
Romaine lettuce leaves washed
Mix first six ingredients & stuff in lettuce leaves.

 
 
Hyde's Ramen Miso Soup
I know I just said how beautiful and sunny it was, but you know what they say about "March" – it comes in like a lion and leaves like a lamb. Anyway, this particular day it was raining and some of us needed something warm, filling that slides straight down.
All I had at home were onions, carrots, cabbage & scallions.
My cooking style is very visual. After looking in the fridge and seeing the above mentioned ingredients. I visualized- ramen miso soup.
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Ramen Miso Soup ingredients
Serving 4 people:
1 tbs vegetable oil
1 large onion sliced
2 carrots julienned
Quarter of a cabbage chopped
4 shitake mushrooms soaked an hour before cooking in 4 cups of water
4 scallions chpped
1 pkg Ramen noodles boiled
Pinch of sea salt 
2 tbs barley miso
(add more according to taste)
4 cups shitake broth (the soaking water from the shitake mushrooms).
Instructions:
Heat up oil & add onion with a pinch of sea salt, stir fry until slightly done.
Add carrots, continue to stir until carrots are softened. add cabbage. Stir-fry everything till almost done.
 
Remove shitake from soaking water, cut into small pieces & add together with the soaking water to the stir fried vegetables .
bring to a simmer & continue cooking for 4-5 minutes.
Meanwhile mix miso with a little bit of water until you get smooth consistency.
Add to soup just before serving. 
put some noodles in your bowl, together with the vegtables & the miso, sprinkle chopped scallions on top.

You will find out if you come with me on this culinary trip, that I am an intuitive cook. I am most definitely not a "dictator". Which loosely translates into, do your own thing.
I love to taste my food as I go along, and add more or less of certain ingredients. So have fun and find your own comfort "zone".
now tell us what u thought of these recipes?
using these same ingredents, what would you make?
comment bellow!
thank you! & enjoy! :D