Lentil Bolognese

Servings: 6

Ingredients

• 1 ½ tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme (or use more oregano)
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper to taste
• 1 (5.3-ounce) (150g) tube of tomato paste (see note 1)
• 1/2 cup (120 mL) dry red wine (optional, see note 2)
• 3 cups (720 mL) vegetable broth
• 1 cup (185g) red lentils, soaked (see step #1)
• ¼ cup (32g) walnuts (or pecans), crushed finely
• 1 (14.5-ounce/410g) can of crushed tomatoes or whole peeled tomatoes, crushed by hand (see note 3)
• 12-16 ounces (340-454g) long, wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or gnocchi)(see note 4)
• 1 tablespoon high-quality balsamic vinegar (see note 5)
• Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional)

Instructions

1. Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)
2. Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.
3. Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.
4. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.
5. Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.
6. Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.
7. Add the crushed tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking.
8. If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.
9. I prefer to cook for 20 minutes for a more developed flavor.
10. Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.
11. Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar, see note 5), and stir to combine.
12. Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.
13. Note: If you're not serving all of the bolognese at this time, transfer the amount of bolognese sauce you'd like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

Notes

1. As mentioned in the post, this recipe is best with tomato paste from a tube, not canned tomato paste.
2. Dry red wines include malbec, chianti, tempranillo, sangiovese, merlot, cabernet sauvignon, pinot noir, and syrah. See the "tips" section for recommended vegan-friendly brands.
3. For the best tomato flavor, use whole peeled tomatoes and crush them by hand. Crushed and whole peeled tomatoes are hard to find in 14.5 ounce cans, so I usually use half of a 28-ounce can.
4. Read the package ingredients to ensure the pasta is egg-free!
5. If you don’t have a high-quality balsamic vinegar, you can (a) omit or (b) substitute with 1-2 teaspoons of sugar (brown, coconut, or cane sugar; start with just 1 teaspoon, then taste, and add more as needed).

From: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/#wprm-recipe-container-5570

Mango Avocado Salad

4 servings

Ingredients

For the Dressing

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons honey
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Salad

1. 2 mangoes chopped
2. 2 avocados chopped
3. 2 tablespoons cilantro chopped

Instructions

• In a large serving bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt and pepper until well combined and emulsified.
• Add the mango, avocado, onions and cilantro on top and toss to combine evenly. Serve immediately.

Based on: https://feelgoodfoodie.net/recipe/avocado-mango-salad/#wprm-recipe-container-54992

Hong Kong Char Siu pork/wonton noodle soup

Soup + char siu + wontons + egg noodles + baby bok choy

For Soup:

Ingredients:

• 4 cups chicken stock
• 6 cups of water
• Soup bone
• 3 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon ground white pepper
• Salt, to taste

Directions:

1. Cook altogether, simmer covered for 2 hours

Easy Char Siu (Chinese BBQ pork, 叉烧)

Ingredients 

• 2 pork shoulder steaks (aka pork butt), about 350g/12oz, see note 1

For the marinade

• 4 tablespoon Char Siu sauce, see note 2
• 1 tablespoon oyster sauce
• 1/2 tablespoon light soy sauce
• 1/4 teaspoon Chinese five-spice powder
• 4 cloves garlic, finely sliced
• 5 slices ginger
• 2 teaspoon honey

Instructions 

Marinate the meat

1. Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.
2. Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
3. Take the meat out of the bag right before roasting. Keep the marinade for later use.

Roasting

1. Preheat the oven at 425°F/220°C/Fan 200°C.
2. If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven. Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.
3. Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).
4. Cook another 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.
5. Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.
6. Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.
7. Leave the meat to rest for 5 mins then slice and serve it in your preferred way.

Notes

1. Pork choices. The ideal cut of pork should have a small amount of fat for a moist taste. Pork shoulder steak (aka pork butt) is a great choice. You may use other cuts, e.g. pork belly if you prefer.

Based on: https://redhousespice.com/wonton-noodle-soup/ and https://redhousespice.com/char-siu-chinese-bbq-pork/

Gochujang Chicken Burgers with Kimchi Bacon Jam

Ingredients

• 1 lb. ground chicken
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang sauce (I use this one)
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• avocado oil or olive oil for frying

Kimchi Bacon Jam:

• 6 slices bacon, cut into small pieces
• 1 1/2 cups kimchi, cut into small shreddy pieces (my personal preference for texture!)
• 2 tablespoons brown sugar

Burger Extras:

• Buns
• Cheese (optional - I use gouda cheese)
• Cilantro or greens
• Mayo
• Cucumber slices

Instructions

1. Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly.
2. Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.
3. Make the Burgers: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior.
4. Assemble the Burgers: Toast your buns on the skillet; serve burgers on toasted buns with a layer of kimchi bacon jam, greens of choice, and mayo. So, s0 good.

From: https://pinchofyum.com/gochujang-chicken-burgers-with-kimchi-bacon-jam

Honey Mustard

Ingredients 

• ½ cup mayonnaise
  
• 2 tablespoons honey
  
• 2 tablespoons prepared yellow mustard
  
• 1 tablespoon Dijon mustard
  
• ½ tablespoon lemon juice

From: https://www.allrecipes.com/recipe/173697/yummy-honey-mustard-dipping-sauce/

Bistec Encebollao

Servings: 6

Ingredients

• 2 pounds beef sirloin steak, thinly sliced against the grain
• 2 large white onions, sliced into rings
• 1 cup beef stock
• ½ cup olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons minced garlic
• 1 (.18 ounce) packet Sazón seasoning
• 1 teaspoon salt
• 1 pinch dried oregano

Directions

1. Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

Note: Use any cut of steak when making the bistec encebollao, an easy beef and onion Puerto Rican stew recipe. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking, serve it with white rice and tostones. Water can be used in place of beef stock if desired.

From: https://www.allrecipes.com/recipe/152032/bistec-encebollao/

Sazon Seasoning

 Serves: 12 packets (1 1/2 t)

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

From: https://www.skinnytaste.com/homemade-sazon-seasoning-mix/