Category: Vegetarian

No. 540Recipe Card Posted on by — Leave a comment

Bijouxs Basics: Asian Style Broccolini

Bijouxs Basics: Asian Style Broccolini | Bijouxs Little Jewels from the Kitchen

Gently steamed broccolini is bathed in peppery garlic olive oil and finished with Tamari Sauce–another Bijouxs Basics, Beautiful Food by Design.

BROCCOLINI

A little background. The small florets of this variety were developed in Japan and is a hybrid of broccoli and gai lan. It was created to be mild with a slim edible stem.  Which it does and “she” does take a pretty picture.

Bijouxs Basics: Asian Style Broccolini | Bijouxs Litle Jewels

I love broccolini and it appears in my recipes in a Millet Basil salad and a classic Rotini Bake. This recipe Asian Style Broccolini, is my go-to on many week nights. It makes a great side for a simple grilled fish or along with steamed rice. It also makes a perfectly acceptable take-along side for a picnic. Many renditions of Asian Broccolini recipes abound so feel free to take this Bijouxs Basics recipe and expand; I have enjoyed the additions of fresh ginger and sesame oil.

TAMARI VS SOY SAUCE

When I first began my chef business I needed to learn the difference between tamari vs soy sauce. Here is the short version:  Tamari is made from soy and rice and has a longer fermentation than soy sauce.  It is slightly richer and darker and many times my preferred sauce when soy is required in a recipe. However, I have also been using Bragg’s Liquid Aminos, my everyday lighter substitute for soy sauce, it is non-gmo, gluten-free and vegan, total winner.

Bijouxs Basics: Asian Style Broccolini is always a Little Jewel from the Kitchen.

 

No. 538Recipe Card Posted on by — Leave a comment

Stir-Fry Mushroom Larb

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

You will love this plant-based take on Larb, the classic Thai spicy salad. Traditional with ground meat but here the mushrooms are the stars in Stir-Fry Mushroom Larb, another Little Jewel from the Kitchen.

THAI LARB GAI

Thai Larb Gai Salad is a tangy and spicy salad with ground meat, cucumber, radishes and herbs. Often Served with lettuce wraps for a refreshing meal.

THAI FOOD

I came to love this dish at a local Thai restaurant near my home, where the fish cakes were stellar! I share them here on my blog. The chef and his wife cooked and ran the tiny eatery, I was so sad when they shuttered. Many times the chef allowed me into the kitchen to see how they prepared the dishes. When I entered the restaurant they began making my favorite dishes. Such beautiful people.

SHITAKI MUSHROOMS

The real “meat” in this recipe are the dense Shitaki mushrooms. When they are crisp and brown they take on a substational part of the recipe. Traditional Larb ingredients such as mint, peanuts, ginger, garlic and fish sauce complete the dish. Stir-fry is a quick way to develop intense flavors in a recipe.

Stir-Fry Mushroom Larb | Bijouxs Little Jewels

BON APPETIT

Stir-Fry Mushroom Larb | Bijouxs Little Jewels from the Kitchen

This stellar recipe was adapted from Bon Appetit Chef Andy Baraghani. His flavors are beautifully balanced and perfect for today’s appetites. His cookbook looks like one to add to my library. Ha, just what I need another cookbook! I was happy to see some of his recipes are available on his website, check it out.

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No. 512Recipe Card Posted on by — Leave a comment

Really Rich Arrabiata Sauce

Rich Arrabiatta | Bijouxs Little Jewels

Does the world really need another Arrabiata Sauce recipe? I asked myself that question then tried this Really Rich Arrabiatta Sauce plant-based recipe, it now adds to the Bijouxs Little Jewels from the Kitchen. 

ITALIAN COOKING

My love for my cultural family recipes, most of which are either French,  Italian, or Homestyle Nebraska cooking, prompted me to try yet another version of Arrabitta Sauce. I shared so many Italian recipes on my Bijouxs website, I have lost count. Some favorites you might like to try include my break the website Lemon Tiramisu and Garlicy Italian White Beans for starters.

BEAUTIFUL FOOD BY DESIGN

I share over 500 recipes on my website with ad-free access and a printable recipe card–I think my site is a winner. I designed the site over 10 years ago using a clean, black & white design. My food photgraphy has remained lush, but uses only real food from cooking the recipes. I do not employ any foood stylist tricks, what you see is what you get.My photography has been featured in many publications. Did I mention I also have 3 cookbooks, those are available digital or print right here. Yup, I designed those too. 

REALLY RICH ARRABIATA SAUCE 

This sauce is really rich, yet is remains a healthy vegan recipe. I enjoy cooking plant-based dishes for many of my meals. In Italy the focus is on simple and this sauce is a perfect example. The combination of fresh tomatoes PLUS a rich Italian tomato paste create a sauce dense with flavor. The addition of red chili pepper flakes and a little balsamic vinegar finish the sauce.I use a organic ancient grain spaghetti to keep the healthy thing going.

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No. 510Recipe Card Posted on by — Leave a comment

Cherry Tomatoes w/ Sumac Shallots

Cherry Tomatoes w/ Sumac Shallots Bijouxs Little Jewels

This salad is a case in point of simply beautiful food from the home kitchen and no special skills are required. Sumac, a spice to become friendly with adds to easy-to-find produce for a salad layered with flavors. Cherry Tomatoes with Sumac Shallots- Beautiful Food by Design.

CHERRY TOMATOES W/ SUMAC SHALLOTS

Sumac plays the star role in the salad do not skip this step .Preparing the marinated shallots is simple and well worth the effort. Sumac is easily ordered online.

SIMPLE SALADS

Cherry tomatoes, basil leaves and crunchy pistachios blend to create a simple, yet complex flavored salad. This recipe is adapted from the master of using spices and seasonings to ramp up the flavors of just about everything, Yotam Ottolenghi. I have learned to use so many new spices from his many great cookbooks. I made a few small changes to the salad based on my on-hand ingredients, using only Heirloom cherry tomatoes and toasted pistachios instead of pine nuts. This is an in-the-moment salad, toss ingredients, plate and serve immediately.

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Cherry Tomatoes w/ Sumac Shallots | Bijouxs Little Jewels

 

 

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