• What I Cooked this Weekend #2

    This weekend I got my copy of the Cook’s Illustrated Vegetables cookbook. It looks awesome and I am going to be trying many recipes from it. I started making the veggie burger, which has bulgur, pinto beans, beets, basil, mustard, and a bunch of other good stuff. I didn’t have bulgur so I substituted with…

  • Pan de Hamburguesa

    Receta original de Joshua Weissman. La version en su libro, en su website, y en su video varian un poco y las dos primeras tienen un par de errores. Las primeras dos veces use las recetas “malas” y me salieron horribles. Asi que ahora tengo la receta correcta recompilada del video en mi libro de…

  • Fish Stock

    I’ve been making beef and chicken stock for many years, but fish stock, not so much. During the past couple of weeks, I’ve been perfecting my technique. Yesterday I made an amazing stock that was so good I ended up pouring it in a glass and drinking it plain. Here’s how I made it: First,…

  • Spicy Peanut Sauce

    Use a mix of common sense, suggestions below, and your own taste for quantities. Makes approximately a cup of sauce: Heat up all the ingredients in a saucepan and serve. Block of Tofu with Spicy Peanut Sauce So, I made this today and it was amazing. Sautee a block of firm tofu on canola oil…

  • Albondigas

    Spanish meatballs. This is one of the most delicious Spanish dishes I know. My recipe is a variation mixing parts from my sister’s mother-in-law recipe, and parts from my father’s. For the meatballs: Mix everything in a bowl. Make the balls, coat them with flour, then brown them in a pan with oil. Set them…

  • Plant Sandwiches #1

    This episode of the Rich Roll podcast got me inspired to revamp my plant food intake again. I am doing some experiments with simple but delicious sandwiches. I think the elements of a sandwich are: Here’s an avocado sandwich I tried today. The pickled onion recipe I tried today wasn’t that great I’ll be experimenting…