All posts filed under: Vegetarian

Spaghetti Squash Yakisoba

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I love yakisoba. My grandmother and my mom make it and use the Bulldog Worcestershire Sauce . You can make your own yakisoba sauce but if you can find the Bulldog brand, I highly recommend it. I was taught to make yakisoba with cabbage, egg, onion, and hotdog weenies (it is also good with chicken). I only had carrot and onion this particular day so that’s what I used with the spaghetti squash noodles. Next time I will scramble an egg and add meat. This was a super quick and easy way to make a healthier version of yakisoba. Of course, if you’re concerned with the amount of sodium, use less sauce than me. I cooked the spaghetti squash in my slow cooker the day before but you can microwave or bake the squash. INGREDIENTS 1 Spaghetti Squash (cooked and shredded) 1/2 Onion (chopped or sliced) 1 Carrot (julienned) 1 Tablespoon Vegetable Oil 1/4 Cup Yakisoba Sauce (or to taste) DIRECTIONS Cook and shred spaghetti squash. If you want to cook and shred the squash beforehand instead of …

Nori Maki

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My grandmother taught me how to make nori maki and I have been her assistant a few times. However, today was my first day making it alone. Nori maki is made up of a sheet of roasted seaweed that is then filled with rice and desired vegetables or fish. My grandmother fills her nori maki with either Japanese gourd (Hime Makizushi No Moto) or cucumber.  The Japanese gourd is hard to come by in some areas. You can purchase it on Amazon but it is very expensive. Some Japanese and Asian markets carry it in stores for a much more reasonable price. If you need an actual demonstration of how to roll your nori maki check out this video, How To Make Nori Maki by Famous Cuisines Channel. If you use too much rice, the 1/2 inch of seaweed you leave free will not be able to stick to the outer seaweed and hold the roll together. I overfilled a few times. I used a knife to run along the edge of the seam to clear off the …

Snickerdoodle Cookies

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I was in the mood to bake. I went to Pinterest to search for cookie recipes. This recipe, care of High Heels and Grills, made the chewiest cookies. They are not too sweet and I definitely plan to use the dough recipe with other kinds of flavoring and toppings in the future. I used about 14 tablespoons of Earth Balance Original Buttery Spread instead of salted butter and baked the cookies a little longer than suggested in the original recipe. I think the secret to baking cookies is always taking them out of the oven when they appear golden but still a little mushy in the center and then allowing them to sit on the pan till they deflate and cool a bit. In my experience, this always results in a chewier, softer cookie. This recipe yielded 40 cookies, which according to my calculations, are about 100 calories per cookie. This was not a difficult recipe to follow and the cookies are delicious. INGREDIENTS 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup butter, softened (I used 12 tbsp …