Category Archives: Vegan

Karl’s Drunken Pinto Beans

Adapted from an America’s Test Kitchen recipe

When Jan asked for chicken mole for her birthday, the email at the top of my list was from America’s Test Kitchen with a video about chicken mole and drunken beans. The beans sounded like a good side dish for the mole, so I decided to make it myself.

Karl’s Drunken Pinto Beans

Karl’s Drunken Pinto Beans

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Karl’s Avocado, Mango Slaw with Lime Dressing

I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.

Karl’s Avocado, Mango Slaw with Lime Dressing

Karl’s Avocado, Mango Slaw with Lime Dressing

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Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian

Karl’s Mexican Brown Rice II

Technique drawn from Mel’s Kitchen Café

I am making Jan’s birthday dinner of chicken mole and drunken beans. We are having company so I decided to add a rice dish. Jan is pushing me to use more “low glycemic” starches in my diet so I made it with brown rice.

Karl’s Mexican Brown Rice II

Karl’s Mexican Brown Rice II

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Karl’s Mandarin Orange Salad

In the continued effort to make meals for Jan that she doesn’t have to do any biting—she has two front tooth temporary caps—I suggested salmon for dinner. She thought yams were a good soft starch to go with the fish. She then suggested that this was an Orange Dinner.

Karl’s Mandarin Orange Salad

Karl’s Mandarin Orange Salad

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Karl’s Turkey Chili Powder

Jan is on a soft food diet—nothing where she needs to bite something off—and she decided that chili with small bits  of vegetables and meat would fit the bill. Although I would prefer beef or pork chili, she has asked for ground turkey. Turkey is a rather bland meat so I decided to spice it up with some chili powder.

Karl’s Turkey Chili Powder

Karl’s Turkey Chili Powder

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Filed under California Fusion, Sauces and Spices, Turkey, Vegan, Vegetarian

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shiozuke Tsukemono)

I am making several vegetable dishes for my Japanese feast this Sunday, pickled cabbage is an easy choice for me. Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ). A fond memory of my childhood was this salty crunchy pickle, that he only made occasionally for special occasions.

Karl’s Salt Cabbage with Red Shishito Pepper (Kyabetsu Shio-zuke Tsukemono)

Karl’s Salt Cabbage with Red Shishito Pepper
Kyabetsu Shio-zuke Tsukemono

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Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Hijiki No Nimono (Hijiki and Carrot Salad)

I had decided to make a Japanese feast this Sunday. Miriam had requested that it be a vegetable forward and a low sugar meal.  Japanese dishes seem to have a lot of added sugar, but I could work with that. I found a site with a list of nine Japanese vegetables dishes to go with my main dish of chicken yakitori.

Karl’s Hijiki No Nimono (Hijiki and Carrot Salad)

Karl’s Hijiki No Nimono
Hijiki and Carrot Salad

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Karl’s Takikomi Gohan

I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan  is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”

Karl’s Takikomi Gohan

Karl’s Takikomi Gohan

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Filed under California Fusion, Rice, Side Dishes, Vegan

Claudia’s Baked Green Rice

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading

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Karl’s Cal-Mex Sautéd Peppers

I had originally planned to make this as a mushroom and green bean dish. I decided to make it as two dishes to please Eilene, who does not like mushrooms. In addition to the mushroom dish, this was to be may side to my ghost pepper chicken.

Karl’s Cal-Mex Sautéd Peppers

Karl’s Cal-Mex Sautéd Peppers

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Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian