My Dad's Questionable Choices | SpiceyBok Choy & Mushroom Soup, Vegan

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With mom working late again at the hospital, dad cooking something random was always expected.  He came up with a rule as he stood over a pot of boiling water, and pulled baby octopus legs from a plastic bag, "You're not allowed to say no until you have tried it at least once." As an 8 year old, I watched in awe as he dropped each tentacle into the pot. At this age, I was accustomed to trying new things because of dad. After eating squid in the past, which I turned out to like, I thought octopus legs were a stretch of my bravery. After sliding my tongue over the row of suckers, I fearlessly chewed down on the rubbery leg. One hand picking up another, and a peripheral view of my older brother to my right, we silently dared each other to be the first to repel. 

Mom worked late often, so dad cooked often. My stomach wasn't as appreciative as my eyes were when I would watch my dad help and get creative in the kitchen. His eyes would crinkle at the corners as he would say with a quavering laugh, "Just try it," while sliding a plate of mashed corned beef, cooked with raisins, walnuts, and diced carrots, across the counter. I remember on some nights I would witness from the hallway, all the lights off but the kitchen, and his slender silhouette bent over a simmering pan. He would click on the overhead light and lean further in for a closer inspection. I could see his long eyelashes casting wavering shadows on his cheeks as he flicked them back and forth from pan to a slew of randoms to choose from on the counter. After throwing a handful of raisins into the pan, and a sprinkle of wheat germ, the right corner of his lips would bunch and he would tilt his head to the left thinking if what he just did would save his creation. Two seconds would pass, and he would shift all his weight on his left foot. "Hmm." Ah yes. The ceremonial sigh to experimentation.

I am very grateful for my dad's efforts, yet my stomach yearned for a normal meal, and mom was home from work earlier than usual. She had dinner simmering on the stove and it smelled great. I spooned the steaming contents from the pot into a bowl and got a plate of rice as directed. After saying grace, I sipped the broth. A savory, wholesome taste swirled in my mouth before I swallowed. I bit into the vegetable cautiously. "What vegetable is this?" I asked mom intrigued. I was introduced to bok choy for the first time. In the pot my mom had added pieces of chicken which I ate only once since I had spooned it already into my bowl. The second serving I would scoop out only bok choy and broth into my bowl. I never really liked the taste of chicken and I still don't.  By my thirds, I had picked out all the bok choy and left pieces of chicken for everyone. Mom was not happy. However, the next time she cooked this soup, she added triple the amount of bok choy and cooked it all. Just. For. ME. Aww gee. I felt really special. Bok choy makes me feel really special. My mom thought about me, within her busy schedule, while on her way home, at the store, she picked up extra amounts of bok choy. It is my favorite wholesome, warm feeling meal, that she would  make. When I was sick, when it was cold, and when I would come home from college, she made it.

Which makes me think, what the heck mom? I may be out of college now, but I still would like my bok choy soup on my next visit please.

I haven't had mom's bok choy soup in a very long time and recalled these memories after having my first sip from a recipe written by Rose: Spicy Ginger Lemon Soup with Mushrooms. This recipe is a great introduction for a dish I grew up with and it was easy to follow. Not to mention easy to cook in minutes for dinner time and needs only 4 fresh ingredients. Since I picked up a lot more bok choy than the recipe called for, because I really love bok choy -- in case you forgot -- I doubled the recipe.

After recreating, for a doubled recipe, I would add an extra 1/4t sp red pepper flakes and only use 1 tablespoon of soy sauce.  I used the Bragg's liquid aminos soy sauce. I would also saute the garlic and green onions with toasted sesame oil before pouring in the broth to give it an extra Asian flair. I would also add a few more ingredients, yet I cannot divulge what they are. If I do, I would give away my mom's recipe. I am not ready to do that yet ;).

Rose's recipe is good by itself and I definitely recommend you, the reader, to try recreating this. It is VERY simple and tasty. Create it both ways if you like as well and expanding upon it. Don't be afraid to get creative with this recipe. Post a picture if you do! Non-vegan or vegan, what is your fondest, or even most questionable memory based off a recipe you have created or had?

*~*BearHugs*~*

-Melanie Dyogi

Eggplant reminds me of mom | Vegan Gujarati Dish

Melt-in-the-Mouth Burnt Aubergine and Spinach Curry Recipe by Sanjana for K.O. Rasoi

The only eggplant recipe I know of, disregarding grilling, is the simple one my mom would make when I was a child. At that time, my mom was rarely home during the week because she was always working at the hospital and always studying for something at home. I would relinquish the fact I loved this recipe so much because my mom was home spending time with me. I remember when my mom would smash the vegetable with a fork, coat the "eggplant pancake" in an egg mixture and fry it, and slather it with Ketchup. I am unsure if this is a typical Filipino dish...or even remotely healthy. Regardless, to return to the experience of sitting at the kitchen counter with my superhero mom over looking the stove, I loved that dish so much, I remember the phone call I made home asking mom for the recipe when I was in college...

In search of expanding my culinary eggplant knowledge, Sanjana, you have won my heart with another recipe of yours. From a vegan dish, my palate and my full stomach thanks you too. If you, the reader to my blog, have not read my last post, Sanjana is a fellow blogger at K.O. Rasoi, and a Content Producer for Food Network UK. After recreating her Vegan Marsala Taco Dish, I went through her blog and picked out another recipe to recreate and review as promised.

Aubergine. The French kindly created a facade of eloquence with their term toward the glossy bulbous vegetable that which hangs off of a spiny stem and capped with coarse leaves. I have met a few people who could not stand the taste of eggplant. One of my friends, Scott J, claimed the purple vegetable was about the same as,"chewing on a sponge." If I could be so bold to test the waters as I write...this recipe could change this Scott.

This dish was exactly what Sanjana mentions in her blog, "...smoky, spicy, punchy and tangy." She mentions to not be scared to roast an eggplant to a crisp on an open flame.

I tried not to be afraid and I followed her rule to at least 8mins on each side. This allowed me to scrape a few pieces of the peel, yet just not enough. I had to take a knife and cut some pieces. I also had to give the vegetable a few spins through a food processor.

Even so, the dish tasted wonderful and not as if I was chewing on a sponge mind you. However, I wish I listened and kept that eggplant on the grill till it was scorched. The 8 minute tip did give the dish a light smoky flavor, yet I just wonder how much more of a punch I could get if I listened. How much more creamier?  How much more smokier? How much more of the "melt-in-your-mouth" taste could I gather?

Give it a try, you, the reader, and dont be shy in leaving the eggplant on the grill till the vegetable skins are scorched, crisp, and fraying in the wind. Haha, maybe not the last bit. The dish is easy to make, just needs some time and hand work to chop all the vegetables as well as your attentiveness. Sure it's important to stand watch when your're creating layers of taste for this dish by adding each vegetable at a given time, specifically though, be attentive when you're roasting them fancy aubergines on an open flame ;)

Much Love and Bear Hugs,
-Melanie Dyogi

K.O. Rasoi Dish | Taco Tuesday: Vegan Masala Cauliflower and Broccoli Tacos With Avocado and Coriander

Taco Tuesday in my household was celebrated with a taco created in layers which taste good by themselves, and then a dance party in your mouth when eaten together. The recipe contains a tangy radish and onion salad, which is balanced with a dollop of savory pineapple chutney, topped with broccoli and cauliflower enveloped in a crunchy chickpea flour jacket, and then completed with a drizzle of an aromatic avocado and coriander sauce. Sanjana of K.O. Rasoi, I and my taste buds want to thank you for creating and sharing your recipe with the community. I hope my recreation, shown above, meets your approval.

Sanjana is a fellow blogger and U.K. content creator for Food Network. I stumbled upon her recipe while trying to address my least favorite vegetable. I was looking for recipes incorporating broccoli. If you read last week's post, you know I found one broccoli dish that turned out to be the favorite of my husband and I. 

Creating each layer from this recipe made my mouth salivate as each layer had a distinct charismatic aroma. Creating the seperate layers is not tedious at all, yet the long list on the recipe may sway some. Once attempted, I could assure you the process was not at all meticulous. The ingredients are either thrown in a food processor, chopped and put into a bowl, or softly mixed in a blender and then left on the stove to simmer until the water evaporates. The only step a cook would have to constantly watch and move items back and forth is during the frying process.

This recipe was quite simple and I recommend you, the reader, curious vegan or non vegan, to give this recipe a shot. I am curious to try more of Sanjana recipes as this first one from her delivered. I could imagine what else she has in store for her readers. I have to catch up as she has been blogging her food journey for 7 years! Here is a direct link to her recipe: Vegan Masala Cauliflower and Broccoli Tacos with Avocado and Coriander

*~*BearHugs*~*
-Yogi Zanutto